Tag Archives: doughnut cake

Giant Chocolate Doughnut Birthday Cake

Well it’s been a while since I’ve posted on here hasn’t it…?! I promised on my Instagram account that I would post the recipe for this chocolate cake which I made for my friend Shaun’s 21st birthday and here it is!

I’ve been very active on Instagram recently and I’ve also put a lot of effort into my Instagram. Yes it may not contain your conventional food shots that garner huge likes but it’s still your conventional food porn so if you aren’t following me, click here to follow me and share my page too with friends, family and on your Instagram stories. It would help me out greatly as Instagram is growing so slowly!

This cake really combines a lot of my favourite techniques and recipes into this new creation – which I suppose sums up the process of recipe development. The chocolate sponge is my go to chocolate cake recipe producing a light fluffy and perfectly balanced sponge and the chocolate glaze is one of my most used recipes on the blog. Check out my other recipes which use this chocolate glaze:

Dark Chocolate and Strawberry Mini Rolls

Vanilla and Chocolate Marble Traybake

Chocolate Popcorn Cake

Giant Homemade Jaffa Cake

I had to transport this cake on public transport so I used the leftover chocolate buttercream to adhere the cupcakes and the bottom doughnut sponge to the cake board. The high quantity of chocolate in the buttercream means that it can set too hard and become impossible to pipe. I keep this buttercream at room temperature to prevent it setting too hard as well as adding milk to liquefy the buttercream slightly.

For the chocolate doughnut sponge:

225g margarine

225g granulated sugar

4 eggs

1 tsp vanilla extract

150g dark chocolate

260g self-raising flour

75ml whole milk

For the chocolate cupcakes

110g margarine

110g granulated sugar

2 eggs

½ tsp vanilla extract

75g dark chocolate

130g self raising flour

40ml whole milk

For the filling:

300ml double cream

1 tsp vanilla extract

2 tbsp icing sugar

For the chocolate buttercream:

80g margarine

180g icing sugar

80g dark chocolate, melted

1 tbsp whole milk

For the chocolate glaze:

75g dark chocolate

1 tbsp margarine

1 tbsp golden syrup

For the letter decorations:

50g white chocolate

25g dark chocolate


Preheat the oven to 160°C. Grease two 21cm silicon doughnut moulds well.

In a large bowl, cream together the margarine and the granulated sugar until it is light and fluffy. Beat in the eggs one by one scraping down the sides of the bowl with a spatula between each addition. Then beat in the vanilla extract.

Melt the dark chocolate in a bowl over simmering water or in the microwave. Leave to cool for 2 minutes before adding immediately to the large bowl and beating through thoroughly until it is an even colour. Sift in the flour and fold through until just incorporated. Lastly beat in the whole milk until the cake batter is even and well mixed.

Divide the mixture between the two doughnut moulds and use the back of a spoon to level out the surface. Bake the sponges for around 30 – 35 minutes or until well risen and an inserted skewer into the thickest part of the cake comes out clean. Leave the cakes to cool in the mould for 10 minutes before peeling away the mould and leaving to cool fully on a cooling rack.

When the large sponges have 10 minutes left to bake, begin to prepare the cupcake mixture by following the same method but dividing the cake batter between 6 large cupcake cases using an ice cream scoop to easily divide up the batter. Bake these for around 20 – 25 minutes, again until an inserted skewer comes out clean. Once cool, trim the tops if necessary.

Prepare the chocolate buttercream by creaming together the margarine with the icing sugar until smooth and light. Add the melted dark chocolate all at once and beat to incorporate followed by the milk. Transfer to a piping bag fitted with a star nozzle.

In another bowl, whisk the double cream with the icing sugar and vanilla extract until it holds a thick but soft peak. Then transfer to a piping bag fitted with a star nozzle and refrigerate until you are ready to assemble the cake.

Prepare the chocolate decorations by melting the white chocolate. Take a dessertspoonful of the white chocolate and pour onto the parchment into a circle shape; the best way to do so is to keep the spoon still when pouring and once you have all 6 circles, shake the parchment to level out.

Next take the dark chocolate and pour into a piping bag. Cut off a small hole from the piping bag and pipe the letters/numbers you require. Slide onto the base of an upturned baking tin or onto a baking tray and refrigerate until fully set.

To assemble the doughnut cake, trim the surfaces of the sponges to level out slightly. Turn one side over and apply a layer of buttercream to stick the sponge down. Pipe the whipped cream filling onto the sponge covering the whole surface. Place the second sponge on top, pushing down slightly.

Pipe some buttercream on top of the cupcakes. Peel off the set chocolate letters and place on top of the cupcakes, pushing down. Apply some of the leftover buttercream to the base of the cupcake cases to stick them to the cake board.

Lastly prepare the chocolate glaze by melting together the ingredients in the microwave in 20 second intervals mixing well until it is just combined. It should be smooth and glossy. Spread the glaze over the surface of the top sponge and finish with a handful of sprinkles, working quickly before it sets hard.

Follow me on FacebookTwitter and Instagram and make sure to check out my recipe for a Giant Victoria Sponge Donut Cake if you want a non-chocolate version!


Giant Victoria Sponge Donut Cake

Here’s a great way of reinventing the classic Victoria sponge into a showstopper of a cake, this is my Giant Victoria Sponge Donut Cake.

I bought my giant donut mould from Lakeland when it was on offer for £2.50. I don’t often bake with silicon moulds but I enjoyed making this donut cake; greasing the moulds made the cakes turn out really easily and I loved how the cakes looked after they were turned out with the golden brown rings on the base.

The donut mould comes with a lid that you can put on one half so that the cake is baked with a slight hollow so you can fill it like a donut; unlike my Victoria Sponge donut, the filling is instead concealed giving it a more authentic doughnut look but I prefer having the filling exposed, it looks much more inviting to me! And even if you can’t find this exact mould, any savarin-shaped mould will do. Make sure that the inside is well greased and you may want to flour it too to extra ensure it turns out.

This cake went down a huge storm with the teachers at school who requested a cake from me. Unfortunately I didn’t manage to get a picture of a slice but when you get an empty cake stand brought home, you know it must have been good!

225g margarine

225g granulated sugar

4 eggs

225g self raising flour

1 tbsp whole milk

75g raspberry jam, sieved

300ml double cream

50g granulated sugar

1 tsp vanilla extract

80g icing sugar

Red food colouring

Sprinkles, to decorate

Preheat the oven to 170˚C. Grease two 21cm silicon donut moulds well and set aside.

In a large bowl, cream together the margarine with the granulated sugar until it is light and fluffy. Beat in the eggs one by one, scraping down the bowl with a spatula after each addition. Add in the self raising flour and fold through until incorporated. Then beat in the tablespoon of milk until mixed through.

Divide the cake batter evenly between the 2 donut moulds and use the back of a spoon to level the surface. Bake the donut cakes for around 25 – 30 minutes until the cake is golden brown, coming away from the edges and an inserted toothpick comes out clean. Leave the cakes to cool in the mould for 10 minutes before peeling away the mould and leaving to cool fully on a cooling rack.

In another bowl, whisk the double cream with the sugar and vanilla extract until it holds a thick but soft peak. Then transfer to a piping bag fitted with a star nozzle and refrigerate until you are ready to assemble.

Prepare the icing by mixing together the icing sugar with enough milk to form an icing that is thick enough to stay on the cake but not too thin that it runs off the cake straight away. Add a drop of red food colouring to make a baby pink colour.

Place one donut half on your serving stand and use a serrated knife to level off the top if necessary. Spread the sieved jam over this top half, making sure it doesn’t go over the edge. Carefully pipe over the whipped cream in a swirl pattern, filling in any gaps after. Sprinkle over a few pink pearl sprinkles and then place the other sponge on top the right way up.

Then spread the pink icing over the top of the sponge, covering the entire surface and allowing it to drip down the sides slightly. Before the icing sets, sprinkle over some rainbow sprinkles and leave the icing to set before slicing to serve.