Donut Cake is so much fun and so delicious! This cake tastes like an old-fashioned donut filled with vanilla cream and topped with chocolate ganache and rainbow sprinkles. Both kids and adults love this dessert and it is so easy to make. You really cannot go wrong with this crowd pleaser!
This recipe uses a bundt cake pan to create the look of a giant donut. For the cake, we start with our popular pound cake recipe and add a few ingredients to transform it into an old-fashioned donut. Then, we cut the bundt cake in half and fill it with the same vanilla cream we use in our Boston Cream Pie recipe. Finally, the top is frosted with a delicious chocolate ganache and rainbow sprinkles. I love to use dark chocolate for the ganache but feel free to use whatever kind of chocolate you prefer!
Donut Cake Process
Even though we provide detailed instructions in the recipe below, the following is a general overview of the process along with some tips.
Prepare Pan
Preheat oven to 350 degrees F. Grease a 10-12 cup Bundt pan generously with melted shortening or nonstick spray (the kind with flour).
Mix Cake Ingredients
Using a handheld or stand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl as necessary. It is important to beat the butter and sugar fully until it lightens in color. The sugar aerates the butter creating bubbles that are then used in the leavening process.
Add the eggs, one at a time, mixing well after each addition. By adding the eggs slowly, it helps liquids and fats disperse evenly creating a smooth suspension. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add half to the butter mixture, beating gently on low until just incorporated. Then, add sour cream, vanilla, and the remaining half of flour mixture. Mix just until combined. Take care to not over-mix. The batter will be thick.
Bake the Cake
Pour batter into prepared Bundt pan and bake for 60-75 minutes or until wooden skewer inserted in the center comes out clean. Remove from oven and let cool in the pan for 15-20 minutes before inverting onto wire rack or serving dish. Cool completely before adding filling and ganache.
Prepare Vanilla Cream Filling
In a large mixing bowl, beat together vanilla pudding mix and heavy cream until slightly thickened (do not over-mix). (You may use whole milk instead of heavy cream. Either will work just fine!) Add cool whip and gently beat on low speed until it is incorporated. Finish mixing the filling with a spoon or spatula, making sure to scrape down the sides until all ingredients are combined.
Assemble the Cake
When the cake is cooled, cut in half using a bread knife. Place top half of cake on a plate and set aside. Then, spoon the cream filling onto the bottom layer of the cake. Even the filling out as best as possible and then return the top half of the cake.
Make Chocolate Ganache
Chop the chocolate into very small pieces with a serrated knife. Place in a medium heat-safe bowl. Set aside. In a saucepan, heat cream on medium-low heat until steaming and small bubbles appear just on the sides. Do not let boil. Remove from heat and pour over chopped chocolate. Let it sit, uncovered, for 5 minutes. With a spoon or spatula, gently and slowly stir chocolate and cream until melted and fully incorporated. Let the ganache cool for at least 15 minutes, stirring occasionally, until it is no longer hot. Then, pour over the donut cake and top with rainbow sprinkles. For more detailed ganache instructions, please see our chocolate ganache recipe.
Why is it important to not over-mix Donut cake?
It is critical with pound cake (and most other cakes) to not over-mix the eggs and dry ingredients in the batter. When batter is over-mixed, too much air is incorporated into the batter resulting in a dry cake. Additionally, over-mixing causes gluten development which can lead to a tough and rubbery texture. When incorporating the eggs and dry ingredients, always mix just until combined.
How Do You Test A Bundt Cake For Doneness?
Testing a bundt cake for doneness can be a little tricky due to its large size and density. Regular toothpicks are okay but do not test all the way through. I keep wooden skewers on hand specifically to test bundt cakes and they are super convenient.
How Should Donut Cake be Stored?
Cover the cake and store in the refrigerator for up to 5 days. Let the cake come to room temperature prior to serving. The cake may be frozen without the filling and ganache for up to 3 months.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- Over-mixing – Take care to not over-mix the cake batter. When batter is mixed too much, it results in the gluten being activated. If this occurs, the cake may be dense and chewy.
- Keeping cake fresh – To keep cake that has been cut fresh, stick a piece of wax paper on the exposed section prior to covering and storing.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Bundt Pan – to bake cake
- Stand Mixer – to mix batter
- Wooden Skewers – to test bundt cake for doneness
- Cooling Racks – to cool cake and dishwasher friendly!!
If You Liked This Recipe, Try Our
Donut Cake
Donut Cake tastes like an old-fashioned donut filled with vanilla cream and topped with chocolate ganache and rainbow sprinkles.
Ingredients
- POUND CAKE:
- 1 ½ cups (3 sticks) salted butter, softened
- 2 ½ cups (495 g) granulated sugar
- 3 eggs, room temp
- 3 cups (360 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 ½ cups (341 g) full-fat sour cream, room temp
- 1 Tbsp pure vanilla extract
- CREAM FILLING:
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 cup heavy cream or whole milk
- 8 oz (1 container) Cool Whip
- CHOCOLATE GANACHE:
- 1 (4 oz) high quality semi-sweet chocolate baking bar (Ghirardelli, Baker's), chopped
- ¼ cup heavy cream
- Rainbow Sprinkles
Directions
- Step 1 PREP: Preheat oven to 350 degrees F. Grease a 10-12 cup Bundt pan generously with melted shortening or nonstick spray (the kind with flour).
- Step 2 CAKE: Using a handheld or stand mixer, beat butter and sugar until light and fluffy, about 2 minutes. Scrape down sides and bottom of bowl as necessary.
- Step 3 Add the eggs, one at a time, mixing well after each addition. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add half to butter mixture, beating gently on low until just incorporated. Then, add sour cream, vanilla, and the remaining half of flour mixture. Mix just until combined. Take care to not over-mix. Batter will be thick.
- Step 4 BAKE: Pour batter into prepared Bundt pan and bake for 60-75 minutes or until wooden skewer inserted in center comes out clean. Remove from oven and let cool in the pan for 15-20 minutes before inverting onto wire rack or serving dish. Cool completely before adding filling and ganache.
- Step 5 CREAM FILLING: In large mixing bowl, beat together vanilla pudding mix and heavy cream until slightly thickened (do not over-mix). Add cool whip and gently beat on low speed until it is incorporated. Finish mixing the filling with a spoon or spatula, making sure to scrape down the sides until all ingredients are combined.
- Step 6 ASSEMBLY: When cake is cooled, cut in half using a bread knife. Place top half of cake on a plate and set aside. Then, spoon cream filling onto bottom layer of cake. Even the filling out as best as possible and then return top half of cake.
- Step 7 GANACHE: Chop chocolate into very small pieces with a serrated knife. Place in a medium heat-safe bowl. Set aside. In a saucepan, heat cream on medium-low heat until steaming and small bubbles appear just on the sides. Do not let boil. Remove from heat and pour over chopped chocolate. Let it sit, uncovered, for 5 minutes. With a spoon or spatula, gently and slowly stir chocolate and cream until melted and fully incorporated. Let the ganache cool for at least 15 minutes, stirring occasionally, until it is no longer hot. Then, pour over the donut cake and top with rainbow sprinkles.
- Step 8 STORAGE: Cover cake and store in refrigerator for up to 5 days. Let the cake come to room temperature prior to serving. Cake may be frozen without the filling and ganache for up to 3 months.
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