Doughnut Cakes Recipes

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OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)



Old-Fashioned Cake Doughnuts (Donuts) image

There's nothing better than homemade doughnuts! I like cake donuts better than yeast donuts. This is how I make my favorite doughnuts for my family on the weekends. Real simple ingredients you already have on hand. The hardest part is letting the dough chill for an hour before frying them. You can make the dough the night before and have them ready to go in the morning, that's what I do ;) either douse them in cinnamon sugar or icing sugar or .....(you get the idea) I use a dough hook on my Stand Mixer which makes this real easy to whip up. NOTE: Prep time does not include chill time.

Provided by Vseward Chef-V

Categories     Breakfast

Time 20m

Yield 14 doughnuts

Number Of Ingredients 10

1 cup sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
2 eggs
1/4 cup unsalted butter, melted
1 cup milk
4 cups flour (plus a little more if dough is sticky)
oil (for frying)
cinnamon sugar

Steps:

  • In a large bowl mix the sugar, baking powder, salt and nutmeg.
  • Add eggs, milk and melted butter. Beat well.
  • Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
  • Cover with plastic wrap and chill for *at* *least* one hour.
  • Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
  • Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
  • Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
  • Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
  • Douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.

DONUT CAKE



Donut Cake image

An ideal cake recipe for the donut lover. Reminiscent of a cake donut, this cake is a whimsical choice for a birthday or brunch.

Provided by Land O'Lakes

Categories     Cake     Coffee Cake     Butter     Cream     Egg     Sweet     Baking     Making It Photo-Ready     Dairy     Dairy     Breakfast and Brunch     Dessert

Yield 16 servings

Number Of Ingredients 13

Cake
1 cup milk
2/3 cup Land O Lakes® Butter melted
2 large Land O Lakes® Eggs
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
Ganache
1/3 cup Land O Lakes® Heavy Whipping Cream
2/3 cup semi-sweet chocolate chips
Rainbow sprinkles, as desired

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.

Nutrition Facts : Calories 280 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 320 milligrams, Carbohydrate 39 grams, Fiber 0 grams, Sugar grams, Protein 4 grams

CAKE DOUGHNUTS



Cake Doughnuts image

This homemade cake doughnut recipe is the only one you'll ever need!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 24

Number Of Ingredients 11

Vegetable oil
3 1/3 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
3/4 cup milk
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons shortening
2 eggs
Rainbow Doughnut Icing

Steps:

  • In deep fryer or 3-quart saucepan, heat 3 to 4 inches oil to 375°F.
  • In large bowl, beat 1 1/2 cups of the flour and the remaining ingredients except Rainbow Doughnut Icing with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour.
  • On generously floured surface, roll dough lightly to coat. Gently roll to 3/8-inch thickness. Cut dough with floured 2 1/2-inch doughnut cutter.
  • Fry doughnuts in oil, 2 to 3 at a time, turning as they rise to the surface. Fry 2 to 3 minutes or until golden brown on both sides. Remove from oil with slotted spoon; drain on paper towels. Cool slightly and frost with doughnut icing.

Nutrition Facts : Fat 1, ServingSize 1 Doughnut, TransFat 0 g

JELLY DOUGHNUT BUNDT CAKE



Jelly Doughnut Bundt Cake image

Cake doughnut? Jelly doughnut? Raised and glazed? Now you don't have to choose. With its fine, moist crumb, raspberry jam filling and sweet glaze, this bundt combines all the best characteristics of these doughnuts into one crowd-sized treat that's better than anything the bakery has to offer. So skip the dozen doughnuts, because this cake serves 12. And its showstopping looks hide its secret well. That secret? It's easy! This recipe begins with a box of Betty Crocker™ Super Moist™ yellow cake mix. Grab your jar of jam and a couple of kitchen staples, and you'll have everything you need. The poking technique used to add the jam filling is one you can master with the step-by-step instructions below. As for the glaze, it's a simple matter of mixing powdered sugar and milk. So you can create a cake that does you proud with seven simple ingredients and less than a half hour of hands-on time.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 3h

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1/2 cup butter, melted
4 eggs
3/4 cup seedless raspberry jam
1 1/2 cups powdered sugar
3 tablespoons milk

Steps:

  • Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray with flour.
  • In large bowl, beat cake mix, milk, melted butter and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour batter into pan.
  • Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. While still in pan, poke holes in cake with end of wooden spoon, 2 inches deep and 1/2 inch apart down the middle of the cake, leaving 1-inch border on either side of the pan. Use wet paper towel to wipe ends of spoon after each poke.
  • In small microwavable measuring cup, heat jam uncovered on High 30 seconds. Stir and continue to microwave in 15-second increments, stirring after each, until jam is hot and pourable, about 1 minute to 1 minute 30 seconds.
  • Pour jam into holes in cake. Cool cake in pan 1 hour. Run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 30 minutes. Transfer to serving platter.
  • In small bowl, beat Glaze ingredients with whisk until smooth; add additional milk, 1/2 teaspoon at a time, until thin glaze consistency. Use pastry brush to brush half the glaze evenly over entire surface of cake. Let stand 5 minutes. Repeat with remaining half of glaze.

Nutrition Facts : Calories 350, Carbohydrate 59 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 42 g, TransFat 0 g

OLD-FASHIONED DOUGHNUT BUNDT CAKE



Old-Fashioned Doughnut Bundt Cake image

This simple vanilla Bundt cake has plenty of freshly grated nutmeg to nod to the flavor of old-fashioned doughnuts. But since it's baked rather than fried, it also gets a generous coating of melted butter while it's still warm to give it some of that doughnut richness. Then it's coated in cinnamon-sugar. It's neither a doughnut nor a cake - it's both. It's delicious right after it's made, but it tastes even more like an old-fashioned doughnut after sitting overnight. Store it tightly wrapped in plastic wrap at room temperature for up to 4 days.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 12

Nonstick cooking spray
1 cup/225 grams unsalted butter, at room temperature, plus 1/2 cup/115 grams, melted, for finishing
1 1/2 cups/300 grams plus 2/3 cup/135 grams granulated sugar
4 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
3 1/2 cups/445 grams all-purpose flour
1 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
1 cup/240 milliliters buttermilk
2 teaspoons ground cinnamon

Steps:

  • Heat the oven to 350 degrees. Generously grease a 10- or 12-cup Bundt pan, taking care to get into all the grooves of the pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup/225 grams room-temperature butter and 1 1/2 cups/300 grams sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix until well incorporated, scraping the mixing bowl after each addition. Add the vanilla and mix to combine.
  • In a medium bowl, whisk the flour, nutmeg, baking powder, baking soda and salt to combine. Add half of the flour mixture to the mixer and mix on low speed until incorporated. With the mixer running, add the buttermilk in a slow, steady stream and mix until combined. Add the remaining flour and mix until fully incorporated. Scrape the bowl well to be sure the batter is well combined.
  • Pour the batter into the prepared Bundt pan and spread evenly. Tap the pan heavily on the counter a few times to help even out the batter and remove air pockets. Bake until a toothpick inserted into the cake comes out clean, 45 to 55 minutes.
  • Let the cake cool in the pan for 15 to 20 minutes, then flip the pan onto a cooling rack set inside a baking sheet. Tap the pan heavily onto the rack. The cake should easily release. If it doesn't, use a small offset spatula to gently run around the edges of the pan to help release, then tap it again onto the rack.
  • In a small bowl, mix the remaining 2/3 cup/135 grams sugar with the cinnamon to combine. Brush the warm cake all over with melted butter, then spoon cinnamon sugar over the cake. Brush any bare areas with the melted butter and reuse any cinnamon sugar that falls onto the baking sheet below the rack, using your hands to gently press it into the surface of the cake to help it stick. The idea is to get the cake fully coated all over with cinnamon sugar. Let the cake cool completely before serving.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 310 milligrams, Sugar 37 grams, TransFat 1 gram

BAKED CAKE DONUTS



Baked Cake Donuts image

While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you can't go wrong!

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h5m

Yield Makes 12

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon kosher salt
1/2 cup granulated sugar
1/4 cup light brown sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 cup whole milk, room temperature

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.

OLD-TIME CAKE DOUGHNUTS



Old-Time Cake Doughnuts image

This tender cake doughnut is a little piece of heaven at breakfast. For a variation, add 1 tablespoon dark rum for a richer flavor. Alissa Stehr, Gau-Odernheim, Germany

Provided by Taste of Home

Time 35m

Yield about 2 dozen.

Number Of Ingredients 10

2 tablespoons unsalted butter, softened
1-1/2 cups sugar, divided
3 large eggs, room temperature
4 cups all-purpose flour
1 tablespoon baking powder
3 teaspoons ground cinnamon, divided
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup 2% milk
Oil for deep-fat frying

Steps:

  • In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition., Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours. , Turn onto a heavily floured surface; pat dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°., Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Freeze option: Wrap doughnuts in foil and transfer to a resealable freezer container. May be frozen for up to 3 months. To use, remove foil. Thaw at room temperature. Warm if desired. Combine 1/2 cup sugar and 2 teaspoons cinnamon; roll warm doughnuts in mixture.

Nutrition Facts : Calories 198 calories, Fat 8g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 112mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

DOUGHNUT CAKES



Doughnut Cakes image

Need something sweet after dinner? Use up leftover cake doughnuts and cream cheese in this recipe. If you don't have lemon curd, use a teaspoon of lemon extract in the frosting and any other preserves that you have on hand.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 6

2 ounces cream cheese, softened
1 tablespoon lemon curd
1-1/2 teaspoons sugar
2 plain cake doughnuts
2 tablespoons blueberry preserves
Whipped cream, optional

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.

Nutrition Facts :

FLUFFY CAKE DOUGHNUTS



Fluffy Cake Doughnuts image

This recipe is very quick and easy to make. I have a donut pan, which is like a muffin pan, but has donut shaped holes rather than muffin shaped holes. These donuts are baked not fried, so they don't have so many calories. I mix up either a powdered sugar glaze or a chocolate icing to top these with. They can also be rolled in cinnamon and white sugar, but it doesn't stick very well. My husband likes them just plain. For a chocolate glaze, simply stir 1/2 cup melted chocolate chips into the glaze mixture.

Provided by SYNEVA B

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 12

Number Of Ingredients 13

2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 teaspoon salt
¾ cup milk
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon shortening
1 cup confectioners' sugar
2 tablespoons hot water
½ teaspoon almond extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
  • In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
  • Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
  • To make glaze, blend confectioners' sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 39.9 g, Cholesterol 32.2 mg, Fat 2.4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 272.3 mg, Sugar 23.6 g

CAKE DOUGHNUTS



Cake Doughnuts image

Lightly spiced with cinnamon and nutmeg. Preparation time is short and well worth the effort.

Provided by Christina

Categories     Bread     Quick Bread Recipes

Time 2h15m

Yield 16

Number Of Ingredients 13

2 ½ cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup milk
1 egg, beaten
¼ cup butter, melted and cooled
2 teaspoons vanilla extract
2 quarts oil for deep frying
½ teaspoon ground cinnamon
½ cup white sugar

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.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 28.6 g, Cholesterol 20.5 mg, Fat 14.7 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 167.1 mg, Sugar 13.4 g

CLASSIC CAKE DOUGHNUTS



Classic Cake Doughnuts image

These doughnuts are fantastic! They're at their best right after making them.

Provided by Food Network Kitchen

Time 1h4m

Yield 2 dozen doughnuts and holes

Number Of Ingredients 11

1/4 cup vegetable shortening, plus more for deep frying
1 cup sugar
2 large eggs, at room temperature
1 cup canned evaporated milk
2 teaspoons vanilla extract
4 cups unbleached all-purpose flour, plus more as needed
4 teaspoons baking powder
1 1/2 teaspoons freshly grated nutmeg
1/4 teaspoon ground mace
1 teaspoon fine salt
For coating the doughnuts (optional): 1 cup granulated sugar, or 1 cup granulated sugar mixed with 1 tablespoon ground cinnamon, or 1 cup sifted confectioners' sugar

Steps:

  • Melt the shortening in a small saucepan over medium heat. Set aside to cool slightly but still liquid.
  • In a standing mixer fitted with the paddle attachment, beat the sugar and shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, and continue beating until the mixture is light, about 2 minutes.
  • Meanwhile, sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl.
  • Reduce the mixer's speed to low, add the flour mixture until just combined. (The texture of the dough will be soft and loose.) Transfer the dough to a large piece of plastic wrap and wrap it well. (Make sure you scrap off all the dough clinging to the paddle.) Refrigerate the dough for 4 hours or overnight.
  • On a lightly floured work surface, roll the chilled dough out into a rectangle about 1/2-inch thick. Dip the edges of a 2 1/2-inch-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment.
  • Put enough vegetable shortening into a tall, heavy-bottomed pot to fill it about a third of the way up. Heat the shortening over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels.
  • Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to the paper towels to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the shortening returns to 375 degrees F. between batches.)
  • For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. To cover the doughnuts with confectioners' sugar, allow them to cool completely before rolling in the sugar.

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From thevanillabeanblog.com


BABYCAKES DONUT MAKER RECIPE -- EASY, MINI BAKED DONUTS
Prepare the Donut Maker with non-stick spray, and heat the Donut Maker according to the instructions. Put in mixing bowl and combine: 1/2 cup all-purpose flour. 1/4 cup sugar. 2 teaspoons baking powder. 1/4 teaspoon salt. Add and blend just until the ingredients are mixed well and dough is creamy: 1/4 cup half and half (any milk, including ...
From thedecoratedcookie.com


DOUGHNUT BUNDT CAKES • THE VIEW FROM GREAT ISLAND
Doughnut Bundt Cakes. Doughnut Bundt Cakes are a specialty of the house here at the Great Island kitchen, I’ve got one of these irresistible breakfast cakes to fit every doughnut fantasy…. If you’re a doughnut lover you might have had ‘ the dream ‘ ~ the one where you stumble upon a ginormous cake-sized doughnut, and no one else seems ...
From theviewfromgreatisland.com


DONUT CAKE WITH MAPLE BUTTERCREAM – SUGAR GEEK SHOW
2021-02-28 Preheat your oven to 335º F and prepare three 6″x2″ cake pans with cake goop or any other preferred cake release. Combine 1/2 cup of the buttermilk and the oil together and set aside. To the rest of the buttermilk, add the vanilla and the eggs. Whisk gently to combine and then set it aside.
From sugargeekshow.com


DONUT CAKE RECIPE (DONUT BUNDT CAKE) | GIRL VERSUS DOUGH
2022-04-29 Cool in the pan for 15 minutes, then invert onto a cooling rack. Step Three: Brush the cake and cool. Brush the outsides of the warm cake with melted butter (this gives the cake extra donut-like flavor and moistness). Allow the cake to cool completely on the cooling rack (about 1 hour). Step Four: Make the glaze.
From girlversusdough.com


OLD FASHIONED CAKE DOUGHNUTS RECIPE| THE RECIPE CRITIC
2021-08-22 Instructions. Preheat the oven to 350° and grease donut pans with cooking spray. In a large bowl whisk together flour, sugar, baking powder, and salt. In a medium bowl whisk together the butter, eggs, milk and vanilla. Add the wet ingredients to the dry ingredients and mix together until smooth.
From therecipecritic.com


11 UNIQUE DONUT CAKES TO LEVEL UP YOUR BIRTHDAY - LET'S EAT CAKE
2021-05-27 1. Absolutely Epic Krispy Kreme Doughnut Cake. This donut cake from Broma Bakery deserves its name. Piling up a bunch of Krispy Kreme donuts and topping them off with whipped cream and chocolate fudge sauce feels more like a scene from The Cat in the Hat than a recipe, but either way, we’re here for it.
From letseatcake.com


CLASSIC CAKE DOUGHNUT RECIPE | HANDLE THE HEAT
2022-03-17 For the doughnuts: In a large bowl, mix together the flour, baking powder, salt, and nutmeg. Combine butter and buttermilk in a small bowl or measuring cup, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar until thick and pale, about 5 minutes.
From handletheheat.com


BLUEBERRY CAKE DONUTS • PANCAKE RECIPES
2022-07-25 Preheat oven to 350°F and grease donut pan (12 wells). Mix flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk eggs, buttermilk, and melted butter. Add liquid ingredients to dry ingredients, stir until mixed. Fold in blueberries and blueberry preserves, being careful not to overmix.
From pancakerecipes.com


BAKED DOUGHNUTS THREE WAYS - KING ARTHUR BAKING
Preheat the oven to 425°F. Lightly grease two standard doughnut pans. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
From kingarthurbaking.com


19 DOUGHNUT CAKES THAT ARE PERFECT FOR ANY STYLE WEDDING
2021-06-13 Of course, if you and your spouse-to-be are doughnut aficionados, or you have guests coming who love them just as much, you may consider ordering extra for those who indulge in more than one. Wong ...
From brides.com


HOW TO MAKE BAKED CAKE DONUTS FROM SCRATCH | WILTON
2020-10-23 Instructions: Step 1: In a medium bowl, melt chocolate chips, butter, and corn syrup in the microwave on 50% power for 1 minute. Stir frequently until completely melted. Step 2: Stir in 1 teaspoon of hot water, stirring until the glaze is thick and smooth. Add another teaspoon if the glaze is too thick.
From blog.wilton.com


BUTTERMILK DONUT CAKE - THE MIDNIGHT BAKER - GREAT TASTE!
Preheat oven to 350F/180C. Mix flour, baking powder, salt, nutmeg, mace and baking soda in a medium bowl. Set aside. Using a heavy-duty stand mixer (batter is thick and may be too much for a hand-held) cream the butter and sugar on medium speed until it’s pale and fluffy. Add eggs, one at a time, beating until combined.
From bakeatmidnite.com


DOUGHNUT CAKES RECIPES ALL YOU NEED IS FOOD
Steps: Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 mins or until the dough starts coming away from the sides and forms a ball.
From stevehacks.com


CAKES & COOKIES - RECIPES | THE DOUGHTY DOUGHNUT
Tuesday, 08 December 2020 by Rebecca. This gingerbread bundt cake is going to be the star of your Christmas dessert table. When it comes to gingerbread recipes, usually cookies steal the show. However, I love the sweet taste of molasses mingled with all the quintessential holiday spices in a soft cake topped with a drizzle of homemade icing.
From thedoughtydoughnut.com


EASY DONUT CAKE {HOMEMADE BUNDT CAKE} | THE BEST CAKE RECIPES
2020-11-15 Instructions. Preheat the oven to 340 degrees Fahrenheit. Grease a 10″ donut bundt pan with shortening, then dust with flour. Cream together the softened butter and sugar using a hand mixer. Beat in the eggs until well blended. Add …
From thebestcakerecipes.com


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