- 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
- 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
- 100g white chocolate, melted
- Assorted sprinkles of your choice
- 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.
- Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
- Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
- Add the eggs, milk, oil, Greek yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or food-gel colourings to the batter.
- Add some batter to a piping bag. Pipe into the donut tin filling each cavity up halfway.
- Divide the remaining cake mixture between the two cake tins. I find that using an ice-cream scoop makes it easy to distribute the batter evenly, ensuring that all three cakes will bake at the same rate.
- Bake the donuts for 20 minutes and the cakes for 50–60 minutes, or until a toothpick inserted in the middle of the cake comes out clean. If the toothpick is coated with wet batter, continue baking for 10 minutes at a time until fully baked.
- Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.
- To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim the crust off the top of each cake. Then trim each cake in half. You’ll end up with 4 layers.
- Cake can be stored in an airtight container for up to three days.
- Once the cake donuts have cooked, use a small pointed end offset spatula or teaspoon to decorate with frosting then top with sprinkles.
- Dip one end of a striped paper straw into some melted chocolate and carefully insert it into the bottom of the cake donuts, set them aside on a baking tray lined with baking paper and chill them in the fridge.
- Crumb coating the cake
- To crumb coat your cake, add a dab of frosting onto a 10” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.
- Add both frostings to two separate piping bags. Frost a ring of white frosting around the top of the cake. Then frost a pink ring on the inside of that. Repeat that until you fill the entire cake layer. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat the same frosting technique with the remaining layers.
- Add more frosting around the sides and top of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.
- Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight.
- Add a final layer of frosting using the pink frosting. Smoothen out using the same technique as your crumb coat.
- Fit the end of a piping bag with a Wilton 6B piping tip and frost swirls of white frosting on top of the cake. Top with sprinkles. Add some sprinkles on the side of the cake too.
- Finish by inserting the cake donuts on top of the cake.