Giant vanilla donut cake recipe for a sweet celebration

Ingredients for Giant vanilla donut cake

• 230 g unsalted butter, plus extra for greasing

• 230 g caster sugar

• 4 medium eggs

• 230 g self-raising flour, sifted

• 1 tsp baking powder

• Pinch of salt

• 30 ml whole milk (if needed)

• 500 g icing sugar

• 1 tsp vanilla bean paste

• 50 ml full-fat milk

• Pink natural food colouring

• 100 g fondant icing, shop bought is fine

• Natural food colouring in pastel blue, yellow, pink and lilac

• 23 cm savarin ring tin

How to make Giant vanilla donut cake

1. Preheat the oven to 180°C (fan 160°C) and generously grease a savarin tin with butter.

2. Place the butter and sugar in a mixing bowl and whisk until pale and fluffy.

3. Beat in the eggs one at a time, adding a spoonful of flour with each egg. Gently fold in the remaining flour, baking powder, and salt, taking care not to overwork the mixture. If the mixture seems stiff, add the milk.

4. Pour the mixture into the prepared cake tin and bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool before transferring it to a wire rack.

5. In a bowl, combine the icing sugar, vanilla bean paste, and half the milk. Stir well.

6. Gradually add the remaining milk while mixing until you achieve a smooth icing consistency. Add a drop of pink food colouring and mix together, then set aside.

7. To make the giant sprinkles, divide the fondant into four equal pieces and colour each piece with a different shade of food colouring.

8. Using the palms of your hands, roll each piece into small sausage shapes, approximately 1.25 cm (½ in) in width. Cut 3 cm (1¼ in) lengths from each sausage to create the giant sprinkles.

9. Turn the cooled cake out onto a serving stand or dish. Give the icing a quick stir, then pour it over the cake confidently and quickly to prevent it from beginning to set, which could cause lumps to form. If the icing appears too thick, warm it slightly in the microwave for a few seconds or in a pan over low heat.

10. While the icing is still damp, press the fondant sprinkles onto the cake in a random pattern.

11. Allow the icing to set before slicing and serving the cake!

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.