Doughnut Cake

Trevor loves to bake on the weekend, so today he decided to make this cake with Amelia called a Doughnut Cake. He baked it in a bundt pan so it has the round look of a doughnut with the doughnut hole. And it tastes JUST LIKE A DOUGHNUT, but you bake it like a cake instead of frying it like a doughnut.

The trick is using a spice called mace – it’s a super potent version of nutmeg (tip: you can use mace in place of nutmeg, but not the other way around). That’s the secret ingredient in doughnuts that gives them their unique flavor.

We are bringing this to our friends house for brunch this morning, so we didn’t have time to ice it. But, if you make a basic icing, mix a little bit (and I mean a little bit!) of mace in and it will taste just like doughnut frosting.

Doughnut Cake

  • Servings: 8-12
  • Difficulty: easy
  • Print

Ingredients

  • 2 sticks unsalted butter + more for greasing pan
  • 2 cups granulated sugar
  • 2 teaspoons pure (or homemade) vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons ground mace (do not substitute nutmeg for this)
  • 1/4 teaspoon fine sea salt
  • 1 3/4 cups whole milk

Directions

  1. Remove butter and eggs from refrigerator and bring to room temperature (the easiest way to do this is leave them out on the counter the night before you bake this cake).
  2. Preheat the oven to 350 degrees. Butter a bundt pan well and set aside.
  3. With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
  4. Add the granulated sugar and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
  5. Add the vanilla extract. While mixing at medium-low speed, add the eggs one at a time. Scrape down the edges of the bowl midway through.
  6. Combine the flour, baking powder, mace and sea salt in a separate bowl.
  7. With the mixer on low speed, add half the flour mixture. When it’s mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.
  8. Pour the batter into the prepared bundt pan and bake for 60-70 minutes, or until the middle of the cake feels springy when you gently press your finger against it.
  9. Let the cake cool completely before icing, sugar dusting or eating. Enjoy! 

Recipe from: Cakes by Melissa Cookbook

2 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s