|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 78g||28%|
|Dietary Fiber 1g||2%|
|Total Sugars 61g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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
1 3/4 cups self-rising flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
For the Icing:
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 cup milk
Pink food coloring
Multi-colored candies, such as Mike and Ike or Good and Plenty
Gather the ingredients.
Preheat oven to 350 F. Liberally grease and flour a savarin mold. Set aside.
To make the cake, cream together the butter and sugar until fluffy in a large mixing bowl.
Beat in the eggs, one at a time, adding a spoonful of the self-rising flour with each egg.
Mix in the remaining self-rising flour, baking powder, and salt.
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.
Cool in pan 15 minutes then invert onto a wire rack and cool completely.
To make the icing, combine the confectioners’ sugar, vanilla extract, and 2 tablespoons of the milk in a large mixing bowl. Stir to combine.
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.
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.
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.
Enjoy with a cup of coffee for the full experience!