doughnut cake: a recipe post

we have this tradition at work. my friend austin used to make people cakes for their birthday, and after he left i assumed the cake-making role. my coworkers responded to an email thread with their favorite kinds of cake and we got all sorts of responses. including doughnuts.

challenge accepted. i got these giant doughnut pans and set to making a giant doughnut birthday cake.

doughnut cake

cake:

3 cups all-purpose flour
2 t baking powder
1 1/2 t salt
1 1/3 cups milk
1 1/2 t vanilla extract
2 sticks unsalted butter
2 cups granulated sugar
4 eggs, lightly beaten

chocolate glaze:

5 T unsalted butter
4 oz semisweet chocolate chips
2-1/4 cups confectioners’ sugar
1 1/2 t vanilla extract
1/4 cup hot water

1. have all the ingredients (except the hot water) at room temperature. position a rack in the lower third of an oven and preheat to 350°. grease and flour both halves of a giant doughnut cake pan.

2. to make the cake, in a large bowl whisk together the flour, baking powder and salt. in a small bowl, combine the milk and vanilla. set aside.

3. in the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. add the eggs a little at a time, beating well after each addition.

4. reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture, and beginning and ending with the flour. beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

5. divide the batter evenly between the prepared pans, tapping the pans on the countertop to eliminate any air bubbles. spread the batter up the sides of each pan so the sides are higher than the center, this way the center doesn't dome too much. bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 40 to 45 minutes. transfer the pans to a wire rack and let the cakes cool in the pans for 15 minutes.

6. set the rack over the cakes, invert the pans onto the rack and lift off the pans. let the cakes cool completely, at least 2 hours, before assembling and decorating.

7. to assemble, return both halves of the cooled cake to the pans. level the cakes by using a serrated knife to gently saw off the part of each half that rose above the edge of the pan; eat the scraps. remove the cakes from the pans. place one cake half, cut side up, on a wire rack set over a baking sheet; place the other half, cut side down, on top.

8. to make the chocolate glaze, fill the bottom pan of a double boiler with 1 inch of water and bring to a simmer over medium heat. in the top pan of the double boiler, combine the butter and chocolate chips and heat until melted, 1 to 2 minutes. whisk in the confectioners’ sugar, vanilla and water until combined. pour the glaze over the cake all at once in one layer and immediately decorate with colored sprinkles. the glaze starts to set pretty quickly, so you want to be speedy with your sprinkles! let the glaze set for 15 minutes before slicing and serving the cake.

10/10 will bake again and again and again.

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Oh, herro there.

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