 |  |  Wilton giant donut pan set |
This is a giant DONUT CAKE made from scratch, but using store-bought canned frosting for the 2 glazes (because that hardens faster). An eBay client wanted one just like "The Simpsons" have, so I made this for her.
You can make it with sugar or sugar-free ~ but you do need to have the 2-piece giant donut pan from Williams Sonoma. ** Hint of nutmeg and denser cake resembles the taste and texture of a cake donut **
PINK Glazed STRAWBERRY JELLY Giant DONUT CAKE
For the cake:
3 cups all-purpose flour………………....…..........2 tsp. baking powder
1 tsp. salt……………..……………………............1/2 tsp. ground nutmeg
1 cup milk (can substitute flavored liquid coffee creamer for all or part: Italian Crème, French Vanilla, Crème Brulee, Sugar Cookie are all good)
12 TB (1-1/2 sticks) unsalted butter, softened…..……2 cups granulated sugar or regular white Splenda
add 1 tsp. baking powder, if you're using Splenda instead of sugar
3 eggs, lightly beaten………………………....…..1 tsp. vanilla extract
about 1/2 to 3/4 cup jam or preserves for filling (mix it up well with a fork in a small bowl before using)
OPTIONAL: Colored sprinkles for decorating
Canned vanilla or strawberry frosting (sugar-free just comes in vanilla ~ stir in about 1 tsp. sugar-free strawberry gelatin powder to color & flavor for the top glaze ~ do the same thing with regular strawberry gelatin powder and vanilla frosting, if you can't find strawberry frosting).
***
Put rack in lower third of oven and preheat to 350°F. Generously spray both halves of a giant donut cake pan with non-stick baking spray (with flour).
Whisk flour together with baking powder, salt, and nutmeg in a bowl and set aside.
Beat the butter in electric mixer on medium speed until creamy and smooth, about 30 seconds. Add granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl. Then, add the eggs (one at a time, beating well after each addition.)
Reduce speed to low and add flour mixture in three additions, alternating with milk ~ beginning and ending with flour. Beat each addition until just incorporated, stopping mixer occasionally to scrape down the sides of bowl.
Divide batter evenly between prepared pans, smoothing out the tops so that the batter goes up the sides of the pan a little (I used the back of a dampened small spoon); the sides should be a little higher than the center. Tap pans on countertop to break any air bubbles.
Bake until cakes begin to pull away from sides of pans and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer pans to wire rack and let cool in pans completely.
Level cakes by using a serrated knife to gently saw off the part of each half that rose above edge of the pan (Cook's reward: eat the scraps!) ** Set the rack over the leveled cakes, invert the pans onto the rack and lift off the pans. Put a big piece of waxed paper or foil under the rack to catch drips.
ASSEMBLE: Gently pull the cake pan off of each cake (the cakes should both be cut-side-down). Brush off any crumbs. Brush completely with about 3/4 cup vanilla canned frosting {put in a microwave-proof dish and heat for about 20 seconds, until melted} (be sure to get all the way down to the very bottom edge and inside the "donut hole"); then let it harden up (15 minutes to several hours ~ depends on the humidity at your house) ~ Turn 1 side to cut-side-up and spread with jam or jelly. (I always put strips of waxed paper under the edges of the cake now, to catch any drips.) Then put the other half, cut side down, on top. (NOTE: Since you could see the line where the 2 parts meet, I smoothed it over with some vanilla frosting, straight from the can) **
Beat about 1/2 cup vanilla (or strawberry) frosting with a fork to loosen it up. Then dollop around the top of the cake and smooth it down the sides a little (to resemble drips) and inside the hole. Immediately add sprinkles, so they'll stick before the frosting hardens.
NOTE: I have another post for Giant Donut Cake, with photos of all of the steps ~ that one has a chocolate ganache on top and between the 2 parts.
You can make it with sugar or sugar-free ~ but you do need to have the 2-piece giant donut pan from Williams Sonoma. ** Hint of nutmeg and denser cake resembles the taste and texture of a cake donut **
PINK Glazed STRAWBERRY JELLY Giant DONUT CAKE
For the cake:
3 cups all-purpose flour………………....…..........2 tsp. baking powder
1 tsp. salt……………..……………………............1/2 tsp. ground nutmeg
1 cup milk (can substitute flavored liquid coffee creamer for all or part: Italian Crème, French Vanilla, Crème Brulee, Sugar Cookie are all good)
12 TB (1-1/2 sticks) unsalted butter, softened…..……2 cups granulated sugar or regular white Splenda
add 1 tsp. baking powder, if you're using Splenda instead of sugar
3 eggs, lightly beaten………………………....…..1 tsp. vanilla extract
about 1/2 to 3/4 cup jam or preserves for filling (mix it up well with a fork in a small bowl before using)
OPTIONAL: Colored sprinkles for decorating
Canned vanilla or strawberry frosting (sugar-free just comes in vanilla ~ stir in about 1 tsp. sugar-free strawberry gelatin powder to color & flavor for the top glaze ~ do the same thing with regular strawberry gelatin powder and vanilla frosting, if you can't find strawberry frosting).
***
Put rack in lower third of oven and preheat to 350°F. Generously spray both halves of a giant donut cake pan with non-stick baking spray (with flour).
Whisk flour together with baking powder, salt, and nutmeg in a bowl and set aside.
Beat the butter in electric mixer on medium speed until creamy and smooth, about 30 seconds. Add granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl. Then, add the eggs (one at a time, beating well after each addition.)
Reduce speed to low and add flour mixture in three additions, alternating with milk ~ beginning and ending with flour. Beat each addition until just incorporated, stopping mixer occasionally to scrape down the sides of bowl.
Divide batter evenly between prepared pans, smoothing out the tops so that the batter goes up the sides of the pan a little (I used the back of a dampened small spoon); the sides should be a little higher than the center. Tap pans on countertop to break any air bubbles.
Bake until cakes begin to pull away from sides of pans and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer pans to wire rack and let cool in pans completely.
Level cakes by using a serrated knife to gently saw off the part of each half that rose above edge of the pan (Cook's reward: eat the scraps!) ** Set the rack over the leveled cakes, invert the pans onto the rack and lift off the pans. Put a big piece of waxed paper or foil under the rack to catch drips.
ASSEMBLE: Gently pull the cake pan off of each cake (the cakes should both be cut-side-down). Brush off any crumbs. Brush completely with about 3/4 cup vanilla canned frosting {put in a microwave-proof dish and heat for about 20 seconds, until melted} (be sure to get all the way down to the very bottom edge and inside the "donut hole"); then let it harden up (15 minutes to several hours ~ depends on the humidity at your house) ~ Turn 1 side to cut-side-up and spread with jam or jelly. (I always put strips of waxed paper under the edges of the cake now, to catch any drips.) Then put the other half, cut side down, on top. (NOTE: Since you could see the line where the 2 parts meet, I smoothed it over with some vanilla frosting, straight from the can) **
Beat about 1/2 cup vanilla (or strawberry) frosting with a fork to loosen it up. Then dollop around the top of the cake and smooth it down the sides a little (to resemble drips) and inside the hole. Immediately add sprinkles, so they'll stick before the frosting hardens.
NOTE: I have another post for Giant Donut Cake, with photos of all of the steps ~ that one has a chocolate ganache on top and between the 2 parts.
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