Doughnut Cake

Donut Cake

 The Spruce / Kristina Vanni

Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 12 servings
Yield: 1 9-inch round cake

If you love coffee and doughnuts for breakfast, this cake is soon to be a new favorite when it comes to sweets. It's like a giant-sized cake doughnut that can be sliced and served like a proper dessert. The signature round shape comes from using a 9-inch savarin mold, but a bundt pan can also be used if that is all you have on hand.

The savarin mold is a large ring-shaped pan. The shape is like a cylinder cut in half with smooth sides, unlike bundt pans which tend to have a textured surface and straighter, deeper sides. The mold, which is used for both sweet and savory dishes, is named after Jean Anthelme Brillat-Savarin, the famous French gourmand. The shape works perfectly here to mimic the rounded form of a doughnut.

The brightly colored frosting mimics the icing on a doughnut and pieces of candy look like giant sprinkles scaled to fit this donut-inspired cake. Both Mike and Ike or Good and Plenty candies work well for presentation; choose your favorite flavors and colors.


  • For the Cake:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 eggs
  • 1 3/4 cups self-rising flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the Icing:
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • Pink food coloring
  • Multi-colored candies (such as Mike and Ike or Good and Plenty)

Steps to Make It

  1. Gather the ingredients.

    Donut Cake ingredients
     The Spruce / Kristina Vanni
  2. Preheat oven to 350 F. Liberally grease and flour a savarin mold. Set aside.

  3. To make the cake, cream together the butter and sugar until fluffy in a large mixing bowl.

    butter and sugar in a bowl
     The Spruce / Kristina Vanni
  4. Beat in the eggs, one at a time, adding a spoonful of the self-rising flour with each egg.

    donut cake ingredients mixed in a bowl
     The Spruce / Kristina Vanni
  5. Mix in the remaining self-rising flour, baking powder, and salt.

    Donut Cake ingredients mixed in a bowl
     The Spruce / Kristina Vanni
  6. Pour the batter into the prepared savarin mold. Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted in the center of the cake comes out clean.

    Donut Cake batter in a pan
     The Spruce / Kristina Vanni
  7. Cool in pan 15 minutes then invert onto a wire rack and cool completely.

    Donut Cake cooling
     The Spruce / Kristina Vanni
  8. To make the icing, combine the confectioners’ sugar, vanilla extract, and 2 tablespoons of the milk in a large mixing bowl. Stir to combine.

    icing ingredients in a bowl
     The Spruce / Kristina Vanni
  9. Gradually add the rest of the milk, one tablespoon at a time, while mixing, until the desired consistency is achieved. Add pink food coloring and mix until desired color is achieved.

    pink icing in bowl
     The Spruce / Kristina Vanni
  10. Place the cooled cake on a serving platter. Quickly spoon or pour the icing over the cake, allowing it to drip down the sides in the same way icing would coat a donut. Work fast as the icing will begin to set.

    Donut Cake with icing
     The Spruce / Kristina Vanni
  11. Before the icing has set, gently press the candy decoration “sprinkles” onto the cake in a random formation. Let the icing set before slicing and serving.

    Donut Cake
     The Spruce / Kristina Vanni
  12. Enjoy with a cup of coffee for the full experience!

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