Triple Stack Donut Cake
Three butter cake layers make up this donut-inspired confection, complete with colorful glaze and rainbow sprinkles. It's sure to bring smiles at any party!I used a savarin ring pan to make this cake - you can find them at kitchen supply stores or online.
Equipment
- 9 3/4-inch (32 ounce capacity) Savarin pan
Ingredients
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
Instructions
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
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).
Notes
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.
Tried this recipe?Let us know how it was!