Triple Stack Donut Cake

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Cake – 3/4 pound 3 sticks unsalted butter, softened – 2 1/2 cups sugar – 5 eggs at room temperature – 1 tablespoon vanilla extract – 3 cups all-purpose flour I like White Lily flour – 1 teaspoon baking powder

– 1/4 teaspoon salt – 1 cup whole milk at room temperature Glaze – 6 cups confectioners’ sugar – 3 teaspoons clear vanilla extract or other clear extract – 3/4 to 1 cup heavy cream – Lime green blue and pink food gel color – Rainbow sprinkles

– Make the cakes: Preheat the oven to 350F. Grease and lightly flour a Savarin cake pan (or 3, if you have them – I only used one). – In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until lightened in color and fluffy, 4 to 5 minutes. Add the eggs, one at a time, mixing well after each addition.

Mix in the vanilla extract. – Sift together the flour, baking powder and salt. –– Add the flour mixture to the butter mixture in 3 additions, alternating with the milk; begin and end with the flour mixture. Beat until the batter is smooth and thoroughly combined. Fill the savarin pan(s) a little over halfway full of batter. Bake for 25 to 30 minutes, or until a toothpick tester

comes out clean. Transfer the cake(s) to wire cooling racks and let them cool completely before frosting – Make the glazes: Place two cups of confectioners’ sugar in three separate bowls. Add one teaspoon of vanilla extract to each bowl. Whisk heavy cream into each bowl 1 tablespoon at a time until a thick, runny glaze forms.

Tint one bowl of glaze lime green; tint a second bowl with blue and the last bowl with pink food color. Mix until each color is consistent. –– Place a donut cake layer on a cake stand or serving plate. Using a spoon, glaze the first cake with lime green glaze; toss on sprinkles. Top the first donut with a second cake layer; cover with blue glaze and

sprinkles. Add the final donut cake layer and cover with pink glaze; add sprinkles. Let the cake stand uncovered until the glaze firms, about 30 minutes. Serve immediately or store covered loosely in plastic wrap (or in an air-tight cake-keeper).

If you only use one pan like I did, then you’ll l need wash, re-grease and flour the pan between baking. Also, while the first and second cakes bake, cover the unused batter bowl with a damp kitchen towel.

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Triple Stack Donut Cake

Cake – 3/4 pound 3 sticks unsalted butter, softened – 2 1/2 cups sugar – 5 eggs at room temperature – 1 tablespoon vanilla extract – 3 cups all-purpose flour I like White Lily flour – 1 teaspoon baking powder

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INGREDIENTS

– 1/4 teaspoon salt – 1 cup whole milk at room temperature Glaze – 6 cups confectioners’ sugar – 3 teaspoons clear vanilla extract or other clear extract – 3/4 to 1 cup heavy cream – Lime green blue and pink food gel color – Rainbow sprinkles

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INGREDIENTS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

sprinkles. Add the final donut cake layer and cover with pink glaze; add sprinkles. Let the cake stand uncovered until the glaze firms, about 30 minutes. Serve immediately or store covered loosely in plastic wrap (or in an air-tight cake-keeper).

Read more

INSTRUCTIONS

If you only use one pan like I did, then you’ll l need wash, re-grease and flour the pan between baking. Also, while the first and second cakes bake, cover the unused batter bowl with a damp kitchen towel.

Read more

NOTES

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