One of my all-time favorite recipes to share with friends & family is the Pink Donut Cake. It’s really simple to make and tastes so delicious! It’s the perfect cake to serve at a party or bring along to a potluck! Cake is a universal food that brings people together. Whether you’re celebrating a birthday, having a family dinner, or just enjoying a quiet evening at home, cakes make the occasion special. You can make delicious cakes using a variety of ingredients. And if you want to make a cake that is special but not too hard to make, then pink donut boxes are a perfect choice. You can use any type of icing to decorate the cake, and it’s so easy to make that anyone can do it. To make this pink donut cake, you’ll need a donut pan and a food processor. And for best results, you should use a non-stick donut pan. For best results, you should use a non-stick donut pan. You’ll also need a donut cutter and some sprinkles or candies for decoration.
Pink donut cake is a delicious cake, and the easiest cake recipe to make. I have made this cake many times and every time it was a big hit. This is the perfect recipe for any party. It can be served as dessert or even breakfast.
This cake tastes like a delicious vanilla donut, but with a beautiful pink frosting. It is fluffy, moist and has an amazing chocolate flavour.
Preparation time – 40 mins | Baking time – 35 mins | Serves – 8-10 people
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1/2 cup vegetable oil
- 2 cups sugar
- 3 eggs at room temperature
- 1/4 cup milk
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 3/4 cup powdered sugar
- 1/4 cup unsalted butter
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Preheat the oven to 350 degrees Farenheit. Butter two 9 inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt.
Using an electric mixer, beat the butter, oil and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the milk and sour cream. Beat in the vanilla. Add the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour mixture.
Divide the batter between the prepared pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
For the frosting, sift the flour into a medium bowl and mix in the powdered sugar. In a small saucepan, heat the milk and vanilla over low heat until warm (about 110° F), stirring constantly. Pour into the dry ingredients and stir just until combined. Use immediately to frost the cooled cake.
For the cake, place one layer on a serving plate and spread it evenly with half of the frosting. Top with the second layer, spread with the remaining frosting, then top with the top. Chill for 30 minutes, then serve.
Serve with whipped cream, fresh strawberries and a sprinkle of powdered sugar.
Tip: You can use any other color frosting that you prefer, but the pink is my favorite!