A GIANT Vanilla Doughnut Cake filled with luscious Chocolate Buttercream Frosting & Slathered with even more Chocolate.
I have been using Twitter for quite some time now, and I have seen a pattern of how amazing and delicious giant doughnut’s are.
Of course, right from the off I was tempted for them, and then Lakeland had a sale and the mould was on sale so OF COURSE it happened. Twice. I have two of these now! And I am already addicted to them. A giant doughnut is only one doughnut still, which means it still only serves one person. Right?
Anyway, I went for plain and standard vanilla sponge for my first giant doughnut recipe as I like the mix of vanilla and chocolate together. The filling is a light and fluffy chocolate buttercream frosting, and slathered with some melted chocolate for an extra little touch.
You can always, however, mix it up by changing the sponge! You could make a chocolate sponge using my Chocolate Drip Cake as a guide , or a white chocolate sponge, using my White Chocolate Drip Cake as a guide! Or even just flavour the sponge with whatever you fancy! Perhaps lemon, mint, coffee, toffee – go crazy with it!
Feel free to also change up the buttercream – perhaps to match your flavoured sponge – or brightly coloured or even RAINBOW.
I do admit, I made this on a day where I was slightly poorly so the photos are pretty poor… so I apologise, but the cake was definitely a big hit with everyone!
I bought my mould HERE, and I am so glad I did, I love the idea of a giant doughnut… obviously though, this doughnut is not deep fried like regular doughnuts as I don’t own a deep fryer big enough, and baking the cake makes it light & moist.
However, if you don’t have the doughnut mould, or you don’t want one but still want to bake this tasty cake, you can bake it in a normal bundt tin (like a nordic ware one) for 35-45 minutes! Then cut in half carefully to make the doughnut style! Honestly though, I love this cake, so I’m gonna go bake another one now… yum.
Giant Doughnut Cake
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Ingredients
Cake
- 325 g unsalted butter/Stork
- 325 g caster sugar
- 6 medium eggs
- 325 g self raising flour
- 1 tsp vanilla bean extract
- 2 tbsp whole milk
Buttercream Filling
- 125 g unsalted butter (softened)
- 225 g icing sugar
- 25 g cocoa powder
- 1-3 tbsp whole milk
Decoration
- 150 g milk chocolate
- sprinkles
Instructions
Cake
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Preheat the oven to 180C/160C Fan and lightly grease your silicone giant doughnut mould.
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Beat together the unsalted butter/Stork & caster sugar until light and fluffy.
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Add in the eggs, self raising flour, and vanilla bean extract and beat again briefly until they are all combined. Loosen the mixture slightly with a spoonful of whole milk at a time if needed!
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Divide the mixture between the two halves of the mould and smooth it over.
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Bake for 25 minutes until the cake is golden and when the cake springs back (a skewer should also come out clean).
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Leave the cakes to cool fully in the moulds (I recommend baking them onto a wired tray/the bake shelf, as you want the heat to get to the middle of the cakes).
Buttercream Filling
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Beat the unsalted butter with an electric mixer until it is smooth and loose.
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Beat the icing sugar in gradually.
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Add in the cocoa powder and beat again till smooth and fluffy (again, add in a spoonful of whole milk at a time if needed to soften the buttercream).
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Turn one of the cakes out of the mould (so that if you sandwiched them together, the bigger sides are in the middle) and pipe/slather the buttercream onto it.
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Turn the other cake onto the top of that one, so you have a giant doughnut shape!
Decoration
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Melt the milk chocolate and cover the top of it, like a regular doughnut looks like, and sprinkle on some cute looking sprinkles!
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Leave the chocolate to set, and enjoy!
Notes
- This cake will last in an airtight container for 3 days!
- I personally bought my giant doughnut mould from Lakeland as it was on sale for only £2.49 – but there are others online also!
- You can obviously just do a plain buttercream frosting for the middle using 125g softened butter, and 250g icing sugar – but I liked the mix of a vanilla sponge with a chocolate filling/covering!
ENJOY!
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