BIRTHDAY CAKE DOUGHNUT
These crispy, cakey doughnuts were meant to be frosted. Make the doughnuts a day in advance of your celebration and store in an airtight container. The frostings can be made ahead as well: Just refrigerate, let come to room temperature and then whip with an electric mixer until smooth. Frost, decorate and serve-no cake cutting required!
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 12 doughnuts
Number Of Ingredients 24
Steps:
- For the doughnuts: Trace twelve 3-inch circles on a piece of parchment paper, flip the paper over and line a baking sheet. Lightly spray with cooking spray. Fit a pastry bag with a 1/2-inch-round pastry tip.
- Whisk together the flour, confetti sprinkles, baking powder and 3/4 teaspoon salt in a medium bowl.
- Combine the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Beat on medium-high speed until well combined, about 2 minutes. Add the eggs and vanilla and continue to beat until incorporated and pale, about 2 minutes. Adjust the speed to medium-low and add the flour mixture and milk in batches, beginning and ending with the flour. Continue to mix until smooth and well combined, scraping down the sides of the bowl as needed. Transfer the batter to the prepared pastry bag.
- Pipe the dough over the circle patterns on the parchment paper. Refrigerate while the oil heats up.
- Fill a medium Dutch oven or pot with about 2 inches of oil and bring to 340 degrees F over medium heat. Line a baking sheet with paper towels. Cut the parchment paper around each doughnut, leaving a border. Use the paper border to carefully place 2 doughnuts at a time into the oil face first, then carefully remove the paper with tongs. Fry the doughnuts until golden, turning, 1 1/2 minutes per side. Remove the doughnuts with a slotted spoon to the paper towels. Repeat with the remaining doughnuts. Cool completely. Store at room temperature in an airtight container up to a day in advance.
- For the chocolate frosting. Combine the cocoa powder, butter, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the confectioners' sugar and milk, and continue to mix on low speed. Once the mixture is mostly combined, increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.
- For the malted vanilla frosting. Combine the malted milk powder, butter, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the confectioners' sugar and milk, and continue to mix on low speed. Once the mixture is mostly combined, increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.
- Frost the doughnuts with your favorite icing, or a combination, sprinkle with confetti sprinkles and decorate with candles if using.
BAKED CAKE DONUTS
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you can't go wrong!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
- Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
- Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.
OLD-FASHIONED DOUGHNUT BUNDT CAKE
This simple vanilla Bundt cake has plenty of freshly grated nutmeg to nod to the flavor of old-fashioned doughnuts. But since it's baked rather than fried, it also gets a generous coating of melted butter while it's still warm to give it some of that doughnut richness. Then it's coated in cinnamon-sugar. It's neither a doughnut nor a cake - it's both. It's delicious right after it's made, but it tastes even more like an old-fashioned doughnut after sitting overnight. Store it tightly wrapped in plastic wrap at room temperature for up to 4 days.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Generously grease a 10- or 12-cup Bundt pan, taking care to get into all the grooves of the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup/225 grams room-temperature butter and 1 1/2 cups/300 grams sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix until well incorporated, scraping the mixing bowl after each addition. Add the vanilla and mix to combine.
- In a medium bowl, whisk the flour, nutmeg, baking powder, baking soda and salt to combine. Add half of the flour mixture to the mixer and mix on low speed until incorporated. With the mixer running, add the buttermilk in a slow, steady stream and mix until combined. Add the remaining flour and mix until fully incorporated. Scrape the bowl well to be sure the batter is well combined.
- Pour the batter into the prepared Bundt pan and spread evenly. Tap the pan heavily on the counter a few times to help even out the batter and remove air pockets. Bake until a toothpick inserted into the cake comes out clean, 45 to 55 minutes.
- Let the cake cool in the pan for 15 to 20 minutes, then flip the pan onto a cooling rack set inside a baking sheet. Tap the pan heavily onto the rack. The cake should easily release. If it doesn't, use a small offset spatula to gently run around the edges of the pan to help release, then tap it again onto the rack.
- In a small bowl, mix the remaining 2/3 cup/135 grams sugar with the cinnamon to combine. Brush the warm cake all over with melted butter, then spoon cinnamon sugar over the cake. Brush any bare areas with the melted butter and reuse any cinnamon sugar that falls onto the baking sheet below the rack, using your hands to gently press it into the surface of the cake to help it stick. The idea is to get the cake fully coated all over with cinnamon sugar. Let the cake cool completely before serving.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 310 milligrams, Sugar 37 grams, TransFat 1 gram
GIANT VANILLA DONUT CAKE
There's something sweetly nostalgic about vanilla birthday cake-though this guy has a little more flavor than the shop-bought fondant versions I remember as a kid and is super fun to make. Also, who doesn't want a giant donut for their birthday, amirite?
Provided by Vicky Graham
Categories Small Plates Dessert Kid-Friendly Birthday Vanilla Cake
Yield Makes 1 (23 cm/9 in) cake
Number Of Ingredients 18
Steps:
- Preheat the oven to 180ºC (350ºF/Gas 4) and liberally grease the savarin tin (mold) with butter.
- Put the butter and sugar in a mixing bowl and whisk until pale and fluffy.
- Beat in the eggs, one at a time, adding a spoonful of flour with each egg. Gently fold in the rest of the flour, baking powder and salt, trying not to overwork it. Add the milk if it seems stiff.
- Place the mixture into the cake tin and bake in the oven for 25-30 minutes, or until skewer or cocktail stick inserted in the centre should comes out clean. Leave to cool before transferring to a wire rack.
- Place the icing sugar, vanilla bean paste and half the milk into a bowl and stir.
- Gradually add the rest of the milk, while mixing, until you end up with a smooth mixture. Add a drop of pink food coloring. Mix together and set aside.
- To make the giant sprinkles, divide the fondant into 4 even pieces and color each one with each of the shades of food coloring.
- Using the palms of your hands, make small sausage shapes of around 1 1/4 cm (1/2 in) width with each of the colors. With a sharp knife, cut 3 cm (1 1/4 in) lengths from each sausage shape to make giant sprinkles.
- Turn the cooled cake out onto a stand or dish. Give the icing a quick stir then pour it over the cake. Be quick and confident with it-you don't want it to begin to set before you've finished covering the cake, otherwise lumps will form. If the icing seems too thick, warm it up a little either in the microwave for a few seconds or in a pan on a low heat.
- While the icing is still damp, press the fondant sprinkles onto the cake in a random formation.
- Let the icing set before slicing up to serve!
More about "birthday cake doughnut recipes"
BIRTHDAY DONUT CAKE - THE BAKERMAMA
From thebakermama.com
Reviews 2Estimated Reading Time 4 mins
HAPPY BIRTHDAY DONUTS - SUGAR AND SOUL
From sugarandsoul.co
5/5 (3)Total Time 25 minsCategory Breakfast, DessertCalories 157 per serving
32 QUICK AND EASY BIRTHDAY CAKE RECIPES - TASTE OF HOME
From tasteofhome.com
11 UNIQUE DONUT CAKES TO LEVEL UP YOUR BIRTHDAY - LET'S EAT CAKE
From letseatcake.com
BIRTHDAY CAKE DOUGHNUTS • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
BAKED BIRTHDAY CAKE DOUGHNUTS - RECIPE GIRL
From recipegirl.com
BIRTHDAY CAKE DOUGHNUT HOLES RECIPE | WE ARE NOT …
From wearenotmartha.com
BAKED BIRTHDAY DONUTS – IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
KRISPY KREME DONUT BIRTHDAY CAKE - HAPPINESS IS …
From happinessishomemade.net
BAKED FUNFETTI DONUTS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BIRTHDAY CAKE DOUGHNUT RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
ICEBOX DOUGHNUT BIRTHDAY CAKE RECIPE | COOKING CHANNEL
From cookingchanneltv.com
BIRTHDAY CAKE BAKED DONUTS RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
DONUT CAKE RECIPE (DONUT BUNDT CAKE) | GIRL VERSUS DOUGH
From girlversusdough.com
THE EASIEST DONUT CAKE | JULIE BLANNER
From julieblanner.com
BIRTHDAY CAKE DOUGHNUT RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
BIRTHDAY CAKE DONUTS | READY SET EAT
From readyseteat.com
HOW TO MAKE BIRTHDAY CAKE DOUGHNUTS | RECIPES, DINNERS AND …
From foodnetwork.com
DONUT CAKE, AN EASY & DELICIOUS RECIPE RECIPE | LAND O’LAKES
From landolakes.com
You'll also love