Frosted Donut Cake Delight (Print Version)
# Ingredients:
→ For Cake
01 -
2 3/4 cups (345 g) all-purpose flour, spooned and leveled
02 -
2 teaspoons baking powder
03 -
1 teaspoon salt
04 -
1 cup (226 g) unsalted butter, room temperature
05 -
1 3/4 cups (350 g) granulated sugar
06 -
4 large eggs, room temperature
07 -
2 teaspoons vanilla extract
08 -
1 cup whole milk, room temperature
→ For Glaze
09 -
2 1/2 cups (250 g) powdered sugar, sifted
10 -
4–5 tablespoons whole milk
11 -
Pinch of salt
12 -
Pink gel food coloring (optional)
13 -
Sprinkles, as desired
# Instructions:
01 -
Adjust the oven rack to the center and preheat to 350°F. Spray a 10-12 cup bundt pan thoroughly with baking spray.
02 -
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 -
In a large bowl or stand mixer fitted with a paddle attachment, beat butter and sugar for 3-4 minutes on medium. Scrape down the bowl sides.
04 -
Add eggs one at a time, mixing until incorporated. Then mix in the vanilla extract. Scrape down bowl sides as needed.
05 -
Alternate adding half of the dry ingredients and half of the milk into the wet mixture until fully combined. Do not overmix. Transfer batter to the prepared pan and smooth the top.
06 -
Bake for 45-55 minutes, until a toothpick inserted comes out clean and the cake springs back when touched. Let cool for 10 minutes in the pan, then invert onto a wire rack or plate. Cool completely before glazing.
07 -
Whisk powdered sugar and milk until smooth. Add salt and food coloring (optional), mixing well. Drizzle over the cooled cake and top with sprinkles.
# Notes:
01 -
Store tightly covered at room temperature.
02 -
Cake may be frozen before frosting. Wrap tightly in two layers of plastic wrap and freeze for up to 2 months. Defrost at room temperature.