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Donut Cake

by Emma on September 5, 2011

in Dessert

Yes, that’s right. Donut Cake.

Or Doughnut Cake. I don’t know which is more correct, if you do feel free to let us all know in the comments. Because that’s what the internet is for, learning. Well, and inspiration. And I guess communication. Oh-and shopping! The internet is totally about shopping too.

This weekend Elsie and I hosted a donut themed bridal shower for Sarah. Yes, that’s right. A donut party! We purchased most of the donuts the morning of the party, but I really wanted to make something because… uh… I’m like into baking. I guess.

But I wanted to stick with the theme. So I decided to make a donut cake. And this was the result.

The cake part is a simple (but delicious and moist) vanilla bundt cake. It’s a good basic cake recipe that you could dress up with any type of frosting or glaze based on what is are in the mood for.

You’ll notice that the batter contains sour cream. Lately I’ve been experimenting with sour cream in my recipes, I think it adds a slight tanginess that cuts the sweetness along with helping to create a really moist cake.

So, like, I’m totally into sour cream right now. But if it freaks you out, then you might consider substituting greek yogurt as it will yield a very similar result but… like… yogurt is less scary than sour cream. To some people. And I respect that.

But while the cake is simply a very good cake, the glaze is a chocolate donut glaze.

Yes, chocolate donut glaze is all over this cake. And it’s delicious. If you have any glaze leftover eat it on a spoon or ice cream or toast or something. But whatever you do-do not throw it away. That would be foodie blasphemy. Or something.

For the glaze I used this recipe, except I used half and half cream instead of whole milk.

Vanilla Bundt Cake

Needed: 3 1/2 cups cake flour, 1 tablespoon (aluminum free) baking powder, 3/4 teaspoon baking soda, 1 teaspoon salt, 2 sticks of butter, 2 cups sugar, 4 eggs, 2 cups sour cream and 2 teaspoons vanilla extract.

In a bowl combine flour, baking powder, baking soda and salt. Whisk together (this is my alternative to sifting, as I don’t own a sifter right now). In a separate bowl cream together the softened butter and sugar. Add the eggs and stir until just combined. Add sour cream and vanilla and stir until just combined. Now add the flour mixture and stir together until no lumps remain (but don’t over mix).

Pour into a greased bundt pan and bake at 350 F for 35-45 minutes. Allow to cool for 20-30 minutes before removing from pan. To remove from pan place a cake stand or plate (inverted) on top of the pan and flip it over together.

Pour on the glaze. Sprinkles. Say yes to sprinkles.

xo. Emma

{ 32 comments }

Jen September 5, 2011 at 3:23 am

This is the most adorable cake!

Meredith September 5, 2011 at 3:46 am

Oh my gosh! This look delicious Emma! I would love a slice right now. I hope you had a great time at the bridal shower. :)

Christy September 5, 2011 at 3:48 am

I prefer donut, Its short and to the point.
That looks delicious. I think I shall make it, my family LURVES donuts.

irene wibowo September 5, 2011 at 3:58 am

i like donat! It looks delicious.. i wanna try it! :)

http://lovesimplegreen.blogspot.com/

grace September 5, 2011 at 4:14 am

i don’t even like donuts and this is adorable and looks really yummy!

-grace

http://herumbrella.com

Maïlys September 5, 2011 at 4:59 am

cream is always better than milk :p
it’s 1am and I suddenly have a craving for donuts…. definitely not pregnant… I really wonder why that sudden hungry feeling ;)

jacci September 5, 2011 at 5:26 am

donut just looks better, and your donut cake looks amazing!

Chloe September 5, 2011 at 8:08 am

This looks a-maze-ing, I’m going to have to make it now!

I say donut!

marlissa September 5, 2011 at 8:59 am

Looks delicious!!

Eleni Drinks Tea September 5, 2011 at 10:04 am

I love the way your mind works!

While I’m here, I was given a Versatile Blogger award, and protocol dictates that I pass it on to 15 others…so I am passing it onto you! I love your blog :)

http://eleni-drinks-tea.blogspot.com/2011/09/versatile-blogger.html

Candace September 5, 2011 at 2:12 pm

This has inspired me to purchase a bundt pan…I was on the fence about it, but this looks so cute, I am sold. Will adapt recipe to a vegan version, but sprinkles will definitely be abundant :)

Rae Veda September 5, 2011 at 3:20 pm

This looks so yummy! I love the shape of bundt pans. I use one as a planter in my apartment. XO, RaeVeda

http://aneclecticheap.blogspot.com/

Lauren September 5, 2011 at 3:54 pm

That’s a cute idea! I think I’ve only used my bundt pan once or twice, so I definitely need to get it out more often. What a cute theme for a bridal shower! I think the great thing about being Americans is that we can spell it “donut” or “doughnut.” Awesome.

For anyone who’s having trouble finding aluminum-free baking powder, my husband and I discovered that, at our grocery store, the Clabber Girl (which has aluminum) is with the baking supplies while the Rumford (no aluminum) is in the organic/health-food section. Took us nearly a year to figure that out!

Kacie September 5, 2011 at 4:43 pm

That looks so good. I think I could eat that whole thing right now!

Kacie
A Collection of Passions

Gina_AcuteDesigns September 5, 2011 at 7:12 pm

Yuuum. I am definitely pinning this onto my pinterest board right now.

I also love to bake with sour cream – or non fat yogurt. Both have a similar result and it is a great way to cut fat/calories :) .

Tra Wright Knox September 5, 2011 at 7:23 pm

Emma, I just love your photos! And the chocolate just softly falling down the side of the cake…delicious! Tra x

Hannah September 5, 2011 at 7:23 pm

1. You are my favorite. 2. Donut 3. Sour cream is the favor of life.

Gayatri September 5, 2011 at 7:55 pm

Wow. Looks so yummy. Cannot wait to try it.

Jessie September 5, 2011 at 7:56 pm

mmm you are making me so jealous! that looks absolutely delicious. i want it :)
xx, http://wordbyjessie.com/

Katia September 5, 2011 at 10:26 pm

I think my stomach just rumbled loudly enough for my parents downstairs to hear!

Cheryl September 5, 2011 at 11:08 pm

I love doughnuts and I love cake!

Lauren Helen September 5, 2011 at 11:11 pm

I always thought it was spelt “doughnut” but I guess I don’t really know! :P I’ve never actually had to spell that word before. I’m sure the two spellings are interchangeable!

x
culinarilychallenged.blogspot.com

Lisa N September 6, 2011 at 12:40 am

this cake looks like the perfect party cake – so fun (and delicious) looking!

Kelly September 6, 2011 at 4:50 pm

I’ve always been a little scared to try putting sour cream into my baked yummies, but I might try the greek yogurt idea! Thanks for sharing that tip!

I’m thinking this would go amazingly well with a peanut butter icing/glaze I found in a cookbook I was giving as a wedding gift. Yum!

gina September 7, 2011 at 11:28 am
sally September 7, 2011 at 7:56 pm

Um, a donut party?? That sounds like my kind of jam. The cake is too cute too.

Ana September 9, 2011 at 7:45 pm

This looks so cute and yummy! Can’t wait to try it!

Meanz September 11, 2011 at 6:51 am

WOW! This looks so so delicious! I want to eat it now!

Marie-Claire September 11, 2011 at 11:44 pm

Haha I think Americans spell it donut but Americans are the kings / queens of donuts anyway! In NZ its definitely doughnut but they are difficult to find here so what would we know?! This cake looks delicious! Light like a cake but yum doughnut/donut topping !

Rose A'Lee October 4, 2011 at 6:28 am

Emma, I made this cake for a co-workers birthday! It was such a hit, and so so so good! Thank you!

Hillary December 8, 2011 at 3:29 am

This looks good enough to bake! Totally making this for a baby shower – do you think I could bake the cake a day prior without worrying about it drying out? With the sour cream content I’m hoping that won’t be a huge concern, but any insight would be appreciated! Thanks!

Hillary December 23, 2011 at 2:16 am

For any interested parties: Made this cake, drowned in the glaze, and it was totally a hit – also, it kept for days maintaing a delicious moist crumb. Thanks Emma!