I AM OFFICIALLY CLOSER TO 30 THAN 20 (and yes, I am kind of freaking out about it!). 26. WOWZA! When I told two of my coworkers this past Friday I was turning 26, they laughed at me and responded with: “You could actually be my daughter you are so young” and “I have shirts older than you”. So, yes, I know it is not THAT old, but sometimes I am still under the impression I am 16 or something like that. But regardless, I am SUPER excited to be celebrating the day with family and friends, and this doughnut cake! 🙂 My Mom is awesome and is making me one of my favorite meals (chicken parmesan) and also bought a large tiramisu from our local Italian Market. Nothing beats multiple desserts, in my opinion. I got the inspiration for this “doughnut cake” from a dessert I saw on Instagram that was being advertised by a bakery (and being sold for $30). To me, that was a challenge to make something like it at home, and I am super pleased with how it turned out! I can definitely see myself making more versions of this in the future. But for now, I wanted sprinkles and pink, so this is what I got! 🙂 Hope you enjoy this recipe and consider making it for the “doughnut/cake lover” in your life!

Makes 1 Doughnut Cake

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Oven, Preheated to 350°F

1 Angel Food Cake Pan (I have a Nordic Ware Angel Food Cake Pan) *You could honestly use any cake pan, but I wanted it to look like a “doughnut” when it was done baking.

Stand Mixer or Hand Mixer

Mixer Bowl

Dry Measuring Cups

Liquid Measuring Cups

Measuring Spoons

Whisk

Mixing Spoon or Rubber Spatula

Cooling Rack

Microwave

Microwave Safe Bowl

Ingredients:

*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

Doughnut Cake:

Coconut Oil (For Greasing Cake Pan)

1 and 1/2 Cups All-Purpose Flour

3/4 Cup Pastry Flour (I used Arrowhead Mills Organic Pastry Flour)

2 Teaspoons Baking Powder

2/3 Cup Sugar

1/2 Teaspoon Ground Nutmeg

1 Teaspoon Ground Cinnamon

1 Teaspoon Pink Himalayan Salt

4 Tablespoons Unsalted Butter (Room Temperature)

1/2 Cup Whole Milk

1/2 Cup Plain Yogurt

1 Teaspoon Pure Vanilla Extract

1 Teaspoon Pure Almond Extract

2 Eggs, Beaten

Glaze/Topping:

12 Ounces Vanilla Milk Chips (I used a bag of Guittard Vanilla Milk Chips)

2 Tablespoons Vegetable Oil

Pink Natural Food Coloring (I used the beet red coloring from Color Kitchen Cupcake Colors From Nature)

Sprinkles (I used Let’s Do Organic Sprinklez Confetti)

Featured Artist:

Ceramic Infinity Plate and Cup by Jeremy Ogusky, Creater of Ogusky Ceramics (based in Jamaica Plan, MA)

Instructions:

1. Position heating rack in middle of the oven.
2. Preheat the oven to 350°F.
3. Grease cake tin all over with coconut oil.
4. Combine all-purpose flour, pastry flour, baking powder, baking soda, sugar, nutmeg, cinnamon, and salt in mixing bowl, mixing to evenly combine.
5. Next, add in room temperature butter and use your hands to work the butter into the dry ingredients. Make sure there are not large clumps – just use your hands to break apart and mix throughout.
6. Next, add in milk, yogurt, vanilla extract, almond extract, and beaten eggs.
7. Mix until just combined (do not over-mix, or this will result in a rubbery doughnut cake). Use a rubber spatula to mix a bit by hand if there is any remaining dry ingredients hidden on the bottom.
8. Spread mixture evenly in cake tin using a rubber spatula.
9. Bake for 30 to 35 minutes (mine baked for exactly 32 minutes). Look for the doughnut cake to be golden in color and springy to the touch. Don’t worry if there is a little residual moisture on the top – that will go away.
10. Let cool for ten minutes, then use a blunt knife to cut around the inner and outer circle of the cake, releasing the center piece of the tin. Then slide knife along base to release cake. Gently lift cake and place on serving platter.
11. Allow cake to cool for at least one hour (or over night). DO NOT GLAZE THE CAKE WHILE IT IS HOT! Seriously, it leads to a disastrous mess. I have learned the hard way in the past from being impatient.
12. Once the cake is cooled, combine white milk chips and vegetable oil in a microwave safe bowl and microwave in 30 second increments (stirring in between) until fully melted/combined. Be careful not to overcook.
13. Add in activated food coloring of choice, stirring to evenly combine.
14. Spread all over doughnut cake, and gently add sprinkles. If icing hardens prior to sprinkling, brush with a little water before adding sprinkles.
15. Slice, and enjoy! 🙂