Donut Cake Topper Cake

Vanilla and strawberry cake with stripped buttercream frosting filling, covered in pink frosting topped with cake donuts.

Ingredients

Donut Cake

  • 645g - 3 3/4 cups plain (all-purpose) flour
  • 400g - 1 3/4 cups caster (superfine) sugar
  • 4 1/2 tsp baking powder
  • 3/4 tsp fine salt
  • 190g – 3/4 cup unsalted butter, softened
  • 3 large eggs
  • 560ml - 2 1/4 cups full-cream (whole) milk
  • 190ml – 3/4 cup vegetable oil
  • 3 tbsp Greek yoghurt (or sour cream)
  • 1 1/2 tsp vanilla extract or vanilla bean paste

Frosting

  • 500g - 2 cups unsalted butter, softened
  • 500g - 4 cups icing (confectioners’) sugar
  • 2–4 tsp vanilla extract or vanilla bean paste
  • 2 tbsp full-cream (whole) milk (at room temperature) (optional, but recommended)
  • 1 tsp strawberry flavouring
  • 2 drops pink food gel

Decorations

  • 100g white chocolate, melted
  • Assorted sprinkles of your choice

Steps

  1. Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Spray two 20 cm (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.
  2. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.

Keep reading

Get access to the full recipe and 10,000 more!

Already have an account?