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.
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.
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.
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.