Donut cake, the recipe that you will keep as gold in cloth to enjoy your breakfasts

If you are fans of these crown-shaped sweets, you cannot miss this donut cake recipe, which can be defined in one word: spectacular. We found her surfing the net and she moved to first place on our list of pending cupcakes. We are not mistaken, it is delicious!

Our impression is that it is one of the best cake recipes we have ever tried. In addition, being a very wet mass, it perfectly lasts a couple of days without hardening. Although, if you want advice, better keep it in an airtight box so that it stays in the best conditions.


For 8 people
  • Donuts 4
  • Butter at room temperature 160 g
  • Liquid cream with 35% MG, 4 tablespoons
  • Sugar 160 g
  • Eggs 4
  • Flour with yeast incorporated 180 g
  • Pinch

How to make a donut cake

Difficulty: easy
  • Total time 45 m
  • Elaboration 15 m
  • Cooking 30 m

We start by chopping the donuts and put them with the butter in a tall glass to crush everything with the mixer or turmix. We have to have a buttery mash. We put it in a bowl, add the sugar and the cream and beat it with the whisk, until it increases in volume and we obtain a spongy dough.

Add the eggs one by one, beating well after adding each and before adding the next. We pass the flour through a sieve and incorporate it into the mixture, stirring gently with a spatula making enveloping movements, until there are no lumps.

Pour the mixture into a 22 cm crown mold, previously greased and cook in a preheated oven at 160ºC until it is clean when you stick with a toothpick, about 25 or 30 minutes. Let it rest for about 10 minutes, carefully remove it from the mold, wait for it to cool down and sprinkle the surface with ground sugar.

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