GIANT doughnut cake
We've teamed up with our friends at Whitworths sugar to bring you the party pleaser. So simple to make yet full of impact, this supersized, sprinkled ring doughnut cake is the perfect for any birthday or celebration. Go large or go home!
35 minutes
Serves 8-12 people
Ingredients
- 180g unsalted butter, plus extra for greasing
- 180g Whitworths caster sugar
- 1 tsp vanilla essence
- 180g self raising flour, plus extra for lining the tin
- 1 teaspoon baking powder
- 3 Big N Free eggs
- TO MAKE THE SPRINKLES
- 4 colours of fondant icing (approximately 20g of each colour)
- TO DECORATE
- 350g Whitworths icing sugar
- Pink food colouring – we use paste rather than liquid for a more vibrant colour
- YOU WILL NEED
- A bundt tin (metal of silicone)
Method
- Preheat oven to 200ºC/180ºC fan.
- In a bowl or food mixer, place the butter, sugar and vanilla and cream together until light and fluffy. Sieve the flour and baking powder together into a clean bowl.
- Crack 1 egg into the creamed butter and sugar along with a tablespoon of flour. Whisk until the egg in well combined. Repeat with the remaining 2 eggs.
- Tip in the remaining flour and gently fold into the mixture until a thick batter is created. Grease the bundt tin using a little butter. Once greased, sprinkle in a little flour and shake around the tin until completely lined. Tap out any excess flour.
- Spoon the cake batter into the flour-lined tin and smooth the top using the back of a spoon – you want this as even as possible because it will become the base of your cake.
- Place in the oven for 25-30 minutes until the sponge is risen, golden and cooked through – your cake is cooked when a skewer placed in the middle of the sponge comes out clean.
- Remove the cake from the oven, and place on a cooling rack to completely cool in the tin. In the meantime, make the icing and fondant sprinkles.
- Select 4 complementary fondant icing colours and massage approximately 20g of each colour into a pliable ball. Divide the ball into 4 long, thin sausages and cut into approximately 3cm long sprinkle shapes. Place the giant sprinkles on a lined baking tray and repeat with the remaining colours.
- Once the sprinkles are made and air drying, make the pink water icing. Sieve the icing sugar into a bowl and follow pack instructions to add the correct amount of food colouring. Slowly add water, 1 tablespoon at a time, stirring the icing sugar until the desired consistency is achieved – you want an icing sugar that is not too thick as it will tear the sponge when applied, but not too loose so that it immediately flows off the cake.
- Once the bundt is fully cooled, carefully tip out the cake onto your desired presentation plate or cake stand. Pour and smooth over your prepared pink icing and simply finish with your giant sprinkles.
