SprinkleBakes.com

Triple Stack Donut Cake


This past week has been filled with the deliberate business of comparing flooring samples, cabinet colors and countertops for the kitchen remodel. The whole thing feels foreign to me; too serious, too adult. To balance out all of that grown-up stuff, I decided to create a cake that would bring genuine childlike joy to my face - extra sprinkles, please!

Behold the Triple Stack Donut Cake. It's big on fun and it's too easy to make! It's basically three giant butter cake donuts with the usual donut glaze and rainbow sprinkles. I've been mulling over the idea of a giant donut cake ever since I purchased a Savarin pan. I've yet to use the pan for its intended purpose, but I'll get around to it eventually.

Let's just take a minute to let all those sprinkles sink in to our psyche. It makes me feel happy, and I hope it makes you feel happy too! And how about that adorable sprinkles scoop?! Brooke of Sucre Shop sent a couple to me and when I opened the box I let out a little squeal that made both pugs do a full head tilt. You can find them here, if you'd like to have one too.



The butter cake recipe is from the Sprinkle Bakes book.  It's such a good basic butter cake that yields three 9-inch cake layers. Like the book says, it's the perfect blank canvas for whatever flavors or colors you'd like to add to it. Sometimes I simply soak it with vanilla syrup.


Slicing and serving this cake is so much fun! The three colorful layers look pretty on a plate. Confession: I didn't need a fork to eat a slice. I ate it layer by layer with my fingers, accompanied by a tall glass of milk.


As I mentioned earlier, you'll need a Savarin pan to make this donut cake, and you can find the one I used here. If you're more inclined to purchase one locally, check nearby kitchen specialty shops. It's a great little pan to have and multipurpose, too! I've used it to bake all kinds of breads and cakes (remember this porcupine-esque genoise?).

Happy Friday, friends! Here's to a sprinkle-filled weekend and beyond. 

Triple Stack Donut Cake
Yields one 9 3/4-inch triple layer cake (about 12 servings)

This butter cake recipe comes from the Sprinkle Bakes book. The cake is wonderful straight from the oven, but I also love to wrap it tightly in plastic wrap and let it stand overnight. The crumb fully develops and becomes irresistibly moist and tender.

You’ll need a 9 3/4-inch (32 ounce capacity) Savarin pan to make this donut cake.

Cake
3/4 pound (3 sticks) unsalted butter, softened
2 1/2 cups sugar
5 eggs, at room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour (I like White Lily flour)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole milk, at room temperature

Glaze
6 cups confectioners’ sugar
3 teaspoons clear vanilla extract (or other clear extract)
3/4 to 1 cup heavy cream
Lime green, blue and pink food gel color
Rainbow sprinkles

Make the cakes: Preheat the oven to 350F. Grease and lightly flour a Savarin cake pan (or 3, if you have them – I only used one).
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until lightened in color and fluffy, 4 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
Sift together the flour, baking powder and salt.
Add the flour mixture to the butter mixture in 3 additions, alternating with the milk; begin and end with the flour mixture. Beat until the batter is smooth and thoroughly combined. Fill the savarin pan(s) a little over halfway full of batter. Bake for 25 to 30 minutes, or until a toothpick tester comes out clean. Transfer the cake(s) to wire cooling racks and let them cool completely before frosting

Note: If you only use one pan like I did, then you’ll l need wash, re-grease and flour the pan between baking. Also, while the first and second cakes bake, cover the unused batter bowl with a damp kitchen towel.

Make the glazes: Place two cups of confectioners’ sugar in three separate bowls. Add one teaspoon of vanilla extract to each bowl. Whisk heavy cream into each bowl 1 tablespoon at a time until a thick, runny glaze forms. Tint one bowl of glaze lime green; tint a second bowl with blue and the last bowl with pink food color. Mix until each color is consistent.

Place a donut cake layer on a cake stand or serving plate. Using a spoon, glaze the first cake with lime green glaze; toss on sprinkles. Top the first donut with a second cake layer; cover with blue glaze and sprinkles. Add the final donut cake layer and cover with pink glaze; add sprinkles. Let the cake stand uncovered until the glaze firms, about 30 minutes. Serve immediately or store covered loosely in plastic wrap (or in an air-tight cake-keeper).

link Triple Stack Donut Cake By Published: Triple Stack Donut Cake Recipe (Giant Donut Cake)



40 comments :

  1. This is essentially a giant smile. LOVE this cake!!

    ReplyDelete
  2. Who won't smile looking at this! I love everything about this.

    xoxoBella | http://xoxobella.com

    ReplyDelete
  3. Ah that doughnut pan is too cute! Such a fun layer cake, I'm sure it'd be perfect for a birthday party :)

    ReplyDelete
  4. Pretty and colourful. A delicious cake I'm sure.

    Cheers,

    Rosa

    ReplyDelete
  5. Omg this is the cutest cake ever! (which I what I say with every cake you make haha) What an awesome idea.

    ReplyDelete
  6. Makes me smile. I love it. Must do my own version of this

    ReplyDelete
  7. Wow so cute and fun with all the sprinkles! I love how you turned donuts into a cake! i never would have thought of that!
    I do have a question. How do you set up your pictures so beautifully, with all the different jars and plates? I always struggle with creating a nice background for my blog pictures. Thanks for any advice!

    ReplyDelete
    Replies
    1. Hi Aleena!
      Thank you for the kind words! I don't really have a formula for choosing backgrounds; I just try to include what makes sense. These days I'm really drawn to white backdrops and white serveware. I think it lets the dessert be the main focus. My advice would be to make an inspiration board of the photography you like, and then try to recreate something similar with your own dessert photography. It doesn't have to be an exact copy of someone else's, but you can gather ideas and inspiration before you prop shop and shoot!

      I hope this helps- again, thank you!

      Delete
  8. That is the cutest donut cake I have ever seen! And the SPRINKLES! :)

    ReplyDelete
  9. Um, jaw dropping wow! This cake looks super fun and colorful with all the sprinkles and frosting.

    ReplyDelete
  10. Such a lovely cake! So delighted to have found your blog!
    ~ Anna

    ReplyDelete
  11. I really love this cake because it is simple and at the same time so beautiful!
    Thanks a lot for the photography advice, it would be useful for me too :)

    ReplyDelete
  12. I really love this cake because it is simple and at the same time so beautiful!
    Thanks a lot for the photography advice, it would be useful for me too :)

    ReplyDelete
  13. Gah! This cake is just so many shades of cute!

    ReplyDelete
  14. Gorgeous! Love the pretty colors and your amazing photos. Glad to hear I'm not the only one who eats cake with their fingers :)

    ReplyDelete
  15. Love this idea, your photos are truly awesome! I need to get myself one of those sprinkle scoops!

    ReplyDelete
  16. ¡Fantástica receta! Fácil de elaborar con buenas fotografías y un resultado delicioso. Gracias por compartirla con todos/as.
    / http://www.mascasaonline.com

    ReplyDelete
  17. This cake is just too cute! I hope you don't mind that I shared it on Facebook. It's fabulous! Can't wait to make it.

    ReplyDelete
  18. This cake would make Homer real happy! It looks so cute, and your photography is incredible! And that scoop with Sprinkles printed on it, love it!

    Juju Sprinkles
    http://www.jujusprinkles.com

    ReplyDelete
  19. This cake is so whimsical! It just puts a big smile on your face! I love butter cake and I can't wait to make this!

    http://www.sorghumandstarch.com

    ReplyDelete
  20. Triple big Donut cake is a genious idea, this look so amazing, don't you mind if I share it on my facebook page?

    ReplyDelete
  21. This is gorgeous! Love the colours, well done!

    ReplyDelete
  22. My doughnut loving gal has already chosen this cake for her next birthday party .... next June :) Adorable!

    ReplyDelete
  23. I adore this! It reminds me a little bit of Homer Simpson's donuts! I hope that doesn't offend you :)

    ReplyDelete
  24. This cake takes me back to The Simpsons days. That is exactly how Homers donuts looked in the cartoon!

    ReplyDelete
  25. I love this cake! It's so cute and looks yum <3

    http://japobsganbare.blogspot.com/

    ReplyDelete
  26. That looks really Good :)

    ReplyDelete
  27. Hello. Nice cake as always. one question: do I need to let the cakes cool completely before wrapping? also another stupid question: I know you mentioned you let them stand overnight. that means on a table, at room temperature right? not in the fridge.
    Thank you for always sharing such beauty.

    ReplyDelete
    Replies
    1. Hi! Yes - cool cakes completley before covering. And yes- store wrapped overnight at room temp on the table (not a stupid question!) - thanks for asking!

      Delete
  28. Hi - this cake is gorgeous! I'd love to try to make it as a chocolate donut, though, or with chocolate glaze. Do you have any recommendations on how best to do this? Just adding cocoa powder to the batter? If so, how much? Thank you!

    ReplyDelete
  29. Hello. So, I did bake the cake few days back. Well it didn't turn out to be the same as yours. How did you manage to get the cakes that white?? also the glaze was dripping all over. I guess 1 cup of for each color is enough. BUT, my guests actually liked it :) and they liked the cake itself but I found it a bit dense, is it supposed to be dense? the texture is actually something new to me, I've never baked something like it before. I will be baking it a second time and this time I will try to avoid glaze dripping :) thank you so much for always sharing beautiful recipes and designs.

    ReplyDelete
  30. Can you use a regular donut pan to do this cake? Thanks!

    ReplyDelete
  31. This cake looks amazing, I it is perfect!! ;)

    ReplyDelete
  32. Am I able to put the glaze on the cake and leave it on the counter overnight even though it has cream in it?

    ReplyDelete
    Replies
    1. Yes. It will be fine. The glaze will firm overnight.

      Delete
  33. Help! Can I use a bundt pan? I can't get the Savarin pan in time to make the cake for the party.

    ReplyDelete
    Replies
    1. Hi! Maybe? I've never tried it so I can't say for sure how the end result will look. If I were attempting this, I'd divide the batter evenly into three portions and keep an eye on the batter as it bakes so it doesn't over-bake. (Edited!) Savarin pans are usually 5 cup capacity and bundt pans are 10-12 cup capacity. Good luck! Let us know how it goes!

      Delete
  34. Hi there. Have you ever made a chocolate version? I thought it might be fun to make the middle layer chocolate. Do you know how the recipe would change if I made a chocolate cake?

    ReplyDelete
    Replies
    1. Hi! I think that's a great idea. I'd make everything as written, except for the glaze recipe. After you divide it into three portions, tint two portions with the desired food colors and stir in 1/4 cup melted semisweet chocolate to the third portion. Glaze as directed. Hope this helps! Thanks for asking!

      Delete

Privacy Policy