Donut Birthday Cake Recipes

DONUT CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup Bundt pan; set aside.
• Combine milk, melted butter and eggs in bowl. Set aside.
• Combine flour, sugar, baking powder, salt and nutmeg in bowl. Add milk mixture; stir just until combined.
• Spoon batter into prepared pan. Bake 35-40 minutes or until a few moist crumbs cling to toothpick inserted near center. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
• Heat whipping cream in small saucepan over medium-low heat until bubbles form around edge and cream is steaming. Do not boil. Pour hot cream over chocolate chips; let stand 30 seconds. Gently stir until chocolate is melted and mixture is smooth. Pour over top of cooled cake. Sprinkle with rainbow sprinkles as desired.

CAKE DOUGHNUTS

Steps:

• In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
• Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
• Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

BAKED CAKE DONUTS

Steps:

• Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
• Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
• Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.

GIANT VANILLA DONUT CAKE

Steps:

• Preheat the oven to 180ºC (350ºF/Gas 4) and liberally grease the savarin tin (mold) with butter.
• Put the butter and sugar in a mixing bowl and whisk until pale and fluffy.
• Beat in the eggs, one at a time, adding a spoonful of flour with each egg. Gently fold in the rest of the flour, baking powder and salt, trying not to overwork it. Add the milk if it seems stiff.
• Place the mixture into the cake tin and bake in the oven for 25-30 minutes, or until skewer or cocktail stick inserted in the centre should comes out clean. Leave to cool before transferring to a wire rack.
• Place the icing sugar, vanilla bean paste and half the milk into a bowl and stir.
• Gradually add the rest of the milk, while mixing, until you end up with a smooth mixture. Add a drop of pink food coloring. Mix together and set aside.
• To make the giant sprinkles, divide the fondant into 4 even pieces and color each one with each of the shades of food coloring.
• Using the palms of your hands, make small sausage shapes of around 1 1/4 cm (1/2 in) width with each of the colors. With a sharp knife, cut 3 cm (1 1/4 in) lengths from each sausage shape to make giant sprinkles.
• Turn the cooled cake out onto a stand or dish. Give the icing a quick stir then pour it over the cake. Be quick and confident with it-you don't want it to begin to set before you've finished covering the cake, otherwise lumps will form. If the icing seems too thick, warm it up a little either in the microwave for a few seconds or in a pan on a low heat.
• While the icing is still damp, press the fondant sprinkles onto the cake in a random formation.
• Let the icing set before slicing up to serve!

BIRTHDAY CAKE DOUGHNUT

Steps:

• For the doughnuts: Trace twelve 3-inch circles on a piece of parchment paper, flip the paper over and line a baking sheet. Lightly spray with cooking spray. Fit a pastry bag with a 1/2-inch-round pastry tip.
• Whisk together the flour, confetti sprinkles, baking powder and 3/4 teaspoon salt in a medium bowl.
• Combine the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Beat on medium-high speed until well combined, about 2 minutes. Add the eggs and vanilla and continue to beat until incorporated and pale, about 2 minutes. Adjust the speed to medium-low and add the flour mixture and milk in batches, beginning and ending with the flour. Continue to mix until smooth and well combined, scraping down the sides of the bowl as needed. Transfer the batter to the prepared pastry bag.
• Pipe the dough over the circle patterns on the parchment paper. Refrigerate while the oil heats up.
• Fill a medium Dutch oven or pot with about 2 inches of oil and bring to 340 degrees F over medium heat. Line a baking sheet with paper towels. Cut the parchment paper around each doughnut, leaving a border. Use the paper border to carefully place 2 doughnuts at a time into the oil face first, then carefully remove the paper with tongs. Fry the doughnuts until golden, turning, 1 1/2 minutes per side. Remove the doughnuts with a slotted spoon to the paper towels. Repeat with the remaining doughnuts. Cool completely. Store at room temperature in an airtight container up to a day in advance.
• For the chocolate frosting. Combine the cocoa powder, butter, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the confectioners' sugar and milk, and continue to mix on low speed. Once the mixture is mostly combined, increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.
• For the malted vanilla frosting. Combine the malted milk powder, butter, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the confectioners' sugar and milk, and continue to mix on low speed. Once the mixture is mostly combined, increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.
• Frost the doughnuts with your favorite icing, or a combination, sprinkle with confetti sprinkles and decorate with candles if using.

DONUT BIRTHDAY CAKE

Steps:

• Place five donuts on a large plate in a circle and pipe cream into each hole.
• Add another row by topping with four more donuts and pipe cream into each of them as well.
• Add three more layers, including one donut for the top.
• Pipe cream into holes and fill in gaps all around the cake, decorate with strawberries and add the birthday candles.

DOUGHNUT CAKES

Steps:

• In a small bowl, beat the cream cheese, lemon curd and sugar until smooth. Cut doughnuts in half horizontally. Spread bottom halves with cream cheese mixture; replace tops. Drizzle with preserves. Garnish with whipped cream if desired.