Donut Cake Topper Cake
Vanilla and strawberry cake with stripped buttercream frosting filling, covered in pink frosting topped with cake donuts.
Updated: 4/2/2024
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Ingredients
Donut Cake
- 645 grams plain (all-purpose) flour
- 400 grams - 1 3/4 cups caster (superfine) sugar
- 22 grams baking powder
- 4.5 grams fine salt
- 190 grams unsalted butter, softened
- 3 large eggs
- 560 milliliters full-cream (whole) milk
- 190 milliliters vegetable oil
- 45 grams greek yoghurt (or sour cream)
- 8 milliliters vanilla extract or vanilla bean paste
Frosting
- 500 - 2000 grams unsalted butter, softened
- 500 grams - 4 cups icing (confectioners’) sugar
- 10-19 grams vanilla extract or vanilla bean paste
- 30 milliliters full-cream (whole) milk (at room temperature, optional, but recommended)
- 5 milliliters strawberry flavouring
- 2 drops pink food gel
Decorations
- 100 grams white chocolate, melted
- assorted sprinkles of your choice
Steps
- Preheat a fan-forced oven to 140°C or a conventional oven to 160°C. Spray two 20 centimeters (8 inch) cake tins with oil spray and line the bottoms with baking paper. Spray a donut cake tin with oil spray. Use a paper towel to wipe down. Set aside.
- Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
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