I decided to go ALL OUT for my mom’s birthday this year. I wanted to combine two delicious treats for her: cake and donuts. That’s how I came up with this Donut Drip Cake! How many sprinkles do you think are on this massive cake?! I’ll begin counting now…
For this recipe you’ll be making a six layer cake. I used chocolate, and strawberry. You can find my delicious chocolate cake recipe here (multiply this recipe by 3!). For the strawberry cake, I actually used a vanilla packaged cake, and added strawberry extract and pink food coloring. Cook these in an 8 inch tin and so that they’re about 1 inch-1 ½ inch high. You’ll also want a delicious buttercream frosting at the ready. You can find that recipe here. Multiply this recipe by 3, then divide in half and color one half pink. Also, you’ll want my sugar cookie dough ready when you begin this cake, and you can find that recipe here. And finally, for the beautiful chocolate drip, you’ll want to make a chocolate ganache. That recipe is here.
- Sprinkle out a generous amount of flour, and roll out your sugar cookie dough into the shape of a circle. Get a piece of plastic wrap and lay it over the cookie dough. Then, using a bowl press down into the center of the cookie dough to create the outside of your donut. Remove the plastic wrap. For the center hole, use the back edge of a much smaller cookie cutter. Remove the center cookie, and transfer the donut cookie with the offset spatula onto the tray lined with parchment paper. Finally, put a popsicle stick at the bottom of the cookie (popsicle sticks are safe to be in the oven). Repeat with various sized cookies!
- Place baking tray in a moderate oven (350°F-375°F or 180°C-190°C) for 10-15 minutes. You’ll know the are done when they begin to brown around the edges. Once your cookies are cooked, let them sit on the baking tray for 5-10 minutes. Then, transfer them to a cooling rack.
- Use a cake leveler to even out your cake. Don’t take too much height off the top of the cake, but try and make it as even as possible. Flip your cake over. Using your serrated knife, trim a fine layer off the bottom of your cake so that no more brown is showing. Repeat this process with the five other cakes.
- Add a large helping of sprinkles to your vanilla frosting. Mix well.
- Place some frosting on the cake board and place one of your cakes on top (the frosting will help secure it in place). First, add a thin and even coat of frosting to the top of the cake. Then, you can add a much thicker layer of frosting, so that those sprinkles will really show! You want your frosting to come out towards the edge of the cake. Then, stack an alternating color cake and continue the process.
- Using your serrated knife, evenly shave off the sides of the cake.
- Add a thin and even layer of pink frosting around the outside and the top of the cake. Once there is an even coating, refrigerate for 20 minutes.
- To make the chocolate ganache, pour your whipping cream over the top of your chocolate melts. Microwave for thirty second intervals and stir in between until the mixture is completely melted and has no lumps. Once completely mixed, place a piece of plastic wrap over the ganache so that it’s touching the surface. This prevents it from forming a crust.
- Time to decorate your cookies! Put your melted pink and brown candy melts into a zip seal bag and cut off the corner. With the pink candy melts, make a wavy outline around the outside of the cookie. It’s okay to leave some brown from the cookie showing. Make a similar outline around the center hole. Then you’re going to fill it in with the rest of the candy melts.
- Add sprinkles. Repeat this process on another cookie with the brown candy melts. Use this technique to decorate the rest of the cookies and premade/store bought donuts!
- Place a chocolate block on a piece of parchment paper. Using your knife, cut at an angle across the block. The chocolate shouldn’t be cold or it will crack.
- With your pink candy melts, create a drizzled or dripping effect on your chocolate shard. Fill in the outline with the candy melts and add sprinkles. Repeat on the other chocolate shard. When completed, place the two chocolate shards in the fridge.
- Take your cake out of the fridge. Add the final layer of frosting. With a cake scraper or ruler, start scraping off excess frosting from the top of the cake. Then, scrape off the sides. Make the frosting as evenly coated as possible.
- Decorate the base of your cake with sprinkles. You may use tweezers to place the sprinkles more precisely or add them more freely. Place the cake back in the fridge for 20 minutes.
- Take your cake out of the fridge. Microwave your ganache for ten seconds. You may test the ganache on a cake board to determine if the ganache is the right consistency.
- Pour the ganache on the top of the cake. Using your spatula, spread the ganache across the top of the cake. Go towards the edges and allow the ganache to drip down the sides of the cake. Do this in small intervals all the way around the cake.
- Assemble the cookie donuts as you please on the top of your cake! Just don’t put the largest one too close to the back of the cake. Use a knife to guide where you’re going to add your chocolate shard. Add your store bought donuts to the cake as well! You may stack them with a skewer in the center to keep them stable.
1, 046 sprinkles later, you’ll have a this massive and beautiful Donut Drip Cake! 🍩
For the full printable recipe click here: http://bit.ly/2ixUNxq
What You’ll Need:
- Three chocolate cakes (about 1-1 ½ inches high)
- Three strawberry cakes (about 1-1 ½ inches high)
- Vanilla buttercream frosting
- Strawberry buttercream frosting
- Sugar cookie dough
- Chocolates and cream for your ganache
- Milk chocolate blocks
- Melted pink candy melts
- Premade/store bought donuts
- Cake board
- Offset spatula
- Serrated knife
- Cake leveler
- Snap seal bags
- Rolling pin
- Plastic wrap
- Popsicle sticks
- A small bowl
- Small cookie cutter
- Baking sheet
- Parchment paper
- Cooling rack
- Cake scraper/metal ruler
- Tweezers (optional)
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