Giant Donut Cake – Dessert
For the Cake
For the Filling
For the Icing
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Cream Butter, Sugar, and Vanilla
In a large mixing bowl, combine 150 grams of room temperature, cubed butter, 1 cup of caster sugar, and 1 tablespoon of vanilla extract. Use electric beaters to cream these ingredients together until well combined.
Add Eggs
Crack and add two eggs to the creamed mixture. Continue to beat with electric beaters until the eggs are fully incorporated and the mixture is smooth.
Incorporate Milk and Flour
Gradually add 2/3 cup of milk and 2 cups of self-raising flour to the batter in alternating batches. Stir with a wooden spoon until a smooth, thick cake batter forms. Avoid overmixing.
Prepare and Fill Cake Tins
Lightly grease two giant donut cake tins with cooking oil spray. Divide the prepared cake batter evenly between the two tins.
Bake the Cakes
Place the filled cake tins into a preheated oven at 180°C (approximately 355°F) (350°F (approximately 175°C)) and bake for approximately , or until the cakes are golden brown and a skewer inserted into the center comes out clean.
Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in their tins for about . After , carefully transfer the cakes onto a wire rack to cool completely.
Trim Cake Halves
Once the cakes are completely cool, use a large serrated knife to carefully slice off the domed top section of each cake. This will create two flat donut halves, ensuring a level surface for assembly.
Add Jam Filling
Take one of the trimmed cake halves and spread approximately 1/2 cup of your favorite jam (e.g., raspberry jam) evenly over its flat surface.
Assemble the Donut Cake
Gently place the second trimmed cake half on top of the jam-covered half, aligning the centers to form a complete giant donut cake.
Prepare the Icing
In a separate bowl, sift 1 cup of icing sugar. Add 1 teaspoon of vanilla extract and 1 tablespoon of milk. Stir these ingredients together until a thick, smooth paste forms. Add a little more milk if necessary to achieve the desired consistency.
Color the Icing
Add 1 to 2 drops of red food coloring to the icing mixture. Mix thoroughly until you achieve a uniform pink color.
Ice the Cake
Spoon the pink icing over the top of the assembled donut cake. Allow the icing to naturally drizzle down the sides for an authentic donut appearance.
Add Sprinkles
Generously sprinkle colorful sprinkles over the wet icing on the donut cake.
Serve
The giant donut cake is now complete. You can place it in the fridge to allow the icing to set, or serve it immediately. Slice and enjoy!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Vanilla extract?
- Maple syrup (1:1)
- Vanilla bean: 1 inch scraped (per 1 tsp extract)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Self-rising flour?
- 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Refrigerate
Allow icing to set in the fridge for a firmer glaze.
Variations
Simple ways to adapt this recipe.
- Use any cake recipe you wish
Including packet mixes (ensure enough for two cakes).
- Change the icing flavorCustomise
E.g., add cocoa powder for chocolate icing.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
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