Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
CAKE
- Preheat oven to 350 degrees F. Grease a 10-12 cup Bundt pan generously with melted shortening or nonstick spray (the kind with flour).
- 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. 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.
- 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.
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.
ASSEMBLY
- When cake is cooled, cut in half using a bread knife. Place top half of cake on a plate and set aside.
- Spoon cream filling onto bottom layer of cake. Even the filling out as best as possible and then return top half of cake.
CHOCOLATE 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. For more detailed ganache instructions, please see our chocolate ganache recipe or watch our video on it on our YouTube channel.
- 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.
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.
Notes
* A Quick Note on Storing and Serving: Due to the cream filling, this cake must be stored in the refrigerator. Please note that the cold temperature will cause the butter in the cake to firm up, making the crumb feel hard. This is completely normal and does not mean the cake is stale!
To restore its original soft, tender texture, simply let the cake (or each slice) rest at room temperature for 30 minutes before serving. This allows the butter to soften, bringing the cake back to its delicious, moist state.
