Donut Cake Is The Ultimate Indulgence!

Publish Date
Thursday, 28 July 2016, 2:08PM

Kiwi, Dane McGregor runs and claims to be an "an amateur baker" who is "constantly learning" but we see nothing amateur about this amazing DONUT CAKE! 

Of his creation he says "When one donut isn't enough and a simple slice of cake won't cut it, only one option remains. Have both at the same time."

Check out the recipe below!

You’ll need:
2 x 20cm Round Cake Tins – Spring Form are ideal.

PREP TIME: 30 mins
COOK TIME: 40 mins
TOTAL TIME: 1 hour 10 mins

Serves: 1 Cake

390g Plain Flour
400g Caster Sugar
2½ Teaspoons Baker Powder
3 Teaspoons Cinnamon
1 Teaspoon Salt
170g Butter - Room Temp
350ml Milk - Room Temp
2 Teaspoons Vanilla Extract
4 Large Eggs

Cinnamon Sugar
40g Butter - Melted
100g Caster Sugar
1 Teaspoon Cinnamon

Whipped Cream Buttercream + Toppings
450g Icing Sugar
230g Butter - Room Temp
2 Teaspoon Vanilla Extract
200ml Full Cream
Strawberry Jam - Optional
Selection of Cinnamon Donuts and Cream Donuts - Optional


  1. Start by flicking the oven onto 180°C bake and lining the bases of two 20cm round cake tin with non-stick paper, grease or spray insides too and set aside.
  2. In the bowl of a free-standing mixer, sift in the flour, sugar, baking powder, cinnamon and salt. On a low speed mix these dry ingredients until combined.
  3. Add the butter and mix until you reach a fine bread crumb consistency.
  4. Measure the milk in a jug, add the vanilla extract and then on a low speed pour into the dry ingredients. Once combined, turn mixer up to a medium speed and beat for a further minute.
  5. Scrap down the sides and on a low speed add one egg at a time, allowing about 30 seconds of mixing between each egg.
  6. Once all the eggs have been added, scrap down the sides and then turn mixer up to medium speed and give one last blast for another 30 seconds.
  7. Evenly pour mixture between your two prepared cake tins. Use a scales if need be, this will ensure two even sized layers when baked.
  8. Bake both cakes in the centre of the oven for 35-40 minutes or until skewer comes out clean.
  9. Remove tins from oven and allow to cool for about 5 minutes before turning out onto a cooling rack. Allow cakes to cool completely before moving onto the next step, this will make them easier to handle.
  10. When cakes have cooled. Melt butter in one saucer, and in another saucer mix together the sugar and cinnamon.
  11. Roll the side of each cake through the melted butter and then roll through sugar and cinnamon. Keep rolling until you get the perfect look and coverage. Set aside and let's make the filling.
  12. To make the whipped cream buttercream, add the butter (at room temperature, don't melt) and icing sugar into a large metal bowl.
  13. Place the metal bowl in a shallow tub of warm water.
  14. Using a hand-held mixer, beat until butter and icing sugar come together and form a thick paste. Remove bowl from the tub of water and on a slow speed add the vanilla extract followed by the cream, making sure it's well incorporated and smooth.
  15. Turn beater up and whip for another 5 minutes.
  16. Now it's time to layer up. Place bottom layer of cake on desired stand and swirl a layer of whipped cream buttercream on top of this layer, along with a ring of strawberry jam (Optional). Evenly place second layer on top and give another swirl of buttercream over the top.
  17. If you've collected an assortment of donuts. This is your chance to get creative and arrange them all over the top as you see fit. I also squirted some extra jam amongst the donuts! Enjoy.

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