As previously noted, I’m a sucker for totally impractical and rarely used kitchen implements. Ebelskiver pan? Check! (Thanks, Maria!) Fondue pot? Yep, I’ve got two. Deviled egg platter? Of course! Bottom line is, don’t let me spend time unattended in a Williams-Sonoma. When that happens I end up walking out with a Giant Donut Cake Pan. And thank God I did because what resulted was a beautiful tower of sugar that made everyone who tasted it very, very happy.
I was pleasantly surprised with how good the cake recipe on the box was. Really buttery but not terribly heavy. I laughed to myself when I finished building this beast. Comparing my cake to the one on the box, I noted how an extra couple of inches of my mom’s buttercream frosting in the middle of the cake, absent from their version, turned something that might be mildly over the top into completely ridiculous. In the best way possible, of course. I think it’s been pretty clearly documented here so far that I don’t shy away from excess. Sadly, I didn’t have any sprinkles on hand, that would have been the crowning touch.
Chocolate Glazed Donut Cake
adapted from Williams Sonoma
For the Cake:
3 c flour
2 t baking powder
1 ½ t salt
1 ⅓ c milk
1 ½ t vanilla
2 sticks butter, room temp
2 c sugar
- Preheat oven to 350.
- Sift together flour, baking powder and salt.
- Combine milk and vanilla.
- Cream butter in an electric mixer for about 30 seconds, then add sugar and beat another 3-5 minutes.
- Add the eggs one at a time.
- Add the flour mixture in 3 additions, alternating with the milk mixture. (I know, I kind of used to call BS on this alternate the dry and liquid thing, but then I read somewhere on a website I truly respected that it actually does make a difference. So now I actually follow this step.)
- Divide the batter evenly between greased pans. Bake 35-40 minutes.
For the Frosting:
1 c butter, softened
1 c shortening
2 lbs powdered sugar
1 T vanilla
10 T milk
- Beat everything together in a mixer for about 5 minutes until it’s nice and fluffy.
For the Glaze:
5 T butter
4 oz dark chocolate
2 ¼ c powdered sugar
1 ½ t vanilla
¼ c hot water
- Melt the butter and chocolate in a double boiler or closely watched saucepan.
- Whisk in the powdered sugar, vanilla and hot water until combined.
- Let this sit for awhile to cool down and thicken a bit.
To construct the Cake:
- Let the cakes cool about 5 minutes in the pans and then cool completely on a rack.
- Put one half on a tray of some sort, glob a ton of frosting on it, and smoosh it down a little bit with the other half of cake. (This frosting recipe makes a lot, but it keeps for a long time in the fridge. Always nice to have some extra frosting on hand, no?)
- Spoon the glaze over the top, letting it run down the sides. There’s a ton of glaze too, don’t be timid with it. It’s amazing how much it tastes just like the glaze on real chocolate donuts. I guess I was under the impression that there was some kind of top secret recipe you had to be an official donut baker to get access to. Lucky us, that does not appear to be the case.
- I would highly recommend procuring some sprinkles, I was really sad not to have them.
- Aside from the fact that giant donuts make people happy, there is absolutely no reason you can’t make this in a regular old round cake pan.