Donuts are fantastic, but just not big enough. A few delicious bites — suddenly the one you’re eating is long gone. Not so with this giant donut cake inspired by The Baker Upstairs! You’ll have donut-y goodness for at least a few servings (unless you keep it all to yourself, which we totally understand).
Donuts have (thankfully) been around for a long time. While archaeologists have found chunks of fossilized “possible donuts” in ancient settlements, we can trace the modern donut back to the former New Amsterdam (now known as Manhattan) thanks to Dutch settlers in the early 18th century. It turns out their “olykoeks,” sweetcakes fried in fat or oil, were pretty tasty.
The ring shape wasn’t part of the original donut-making plan, however. It reportedly didn’t take form until the 1850s when a ship captain punched a hole in his mother’s famous deep-fried dough snacks. While the accounts of how this happened vary — perhaps he stuck one on a wheel spoke while trying to steer the boat, or, in his own words 50 years later, he created a hole with a round tin of pepper — today’s donut remains a breakfast staple and a popular, sometimes trendy snack.
Since donuts are usually eaten in the morning, quickly digested and forgotten about, making a donut cake brings the best of this sweet treat to your dessert table. This recipe is delightful. Made from scratch, you’ll use that ring mold pan you’ve had hanging around (because donuts totally need rings!). You’ll also whip up your own pink frosting — topped, of course, with sprinkles. And since there is no such thing as too many sprinkles, fold some into the batter of the giant donut cake itself.
Get ready to dive into a spectacular, giant donut cake!
Grease and flour a 10-inch ring mold pan (not a Bundt pan).
In the bowl of a stand mixer, whisk together the flours, sugar, baking powder and salt.
Grate the cold butter into the bowl, and mix until the mixture resembles coarse crumbs.
Add the eggs, one at a time, beating well after each addition.
Combine the sour cream and vanilla in a small bowl, and add about half of this mixture to the flour mixture. Beat until well blended and smooth. Add the other half of the sour cream mixture, and beat until smooth.
Gently fold in the sprinkles.
Pour the batter into the ring mold pan, and spread into an even layer.
Bake 30-35 minutes, or until the cake is golden brown on top, and a toothpick inserted into the center comes out clean.
Allow to cool in pan for a few minutes, then invert onto a cooling rack to cool completely before frosting.
In a medium bowl, whisk together the butter and powdered sugar.
Add enough half-and-half to make a thick glaze. It should be about the consistency of syrup.
Spoon the glaze over the top of the cooled cake, allowing it to run down the sides.