Recipe Background
The Donut Cake takes the classic donut you think of when you hear the word and makes it into a cake! It still has that bright pink strawberry frosting and the sprinkles (have to have sprinkles, right?) and it even has the donut shape! But it's a tender, buttery vanilla cake! If you're having coffee with friends and family, the Donut Cake is the dessert you want to serve!
The Donut Cake takes the classic donut you think of when you hear the word and makes it into a cake! It still has that bright pink strawberry frosting and the sprinkles (have to have sprinkles, right?) and it even has the donut shape! But it's a tender, buttery vanilla cake! If you're having coffee with friends and family, the Donut Cake is the dessert you want to serve!
Ingredients
- 1 (14.25-ounce) box white cake mix
- 1 cup sour cream
- 1/4 cup whole milk
- 1 stick butter melted
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup strawberries chopped
- 4 ounces cream cheese softened
- 3 cups powdered sugar
- rainbow sprinkles optional, to taste, for topping
Directions
- Preheat the oven to 325 degrees F.
- Generously coat a fluted tube pan with cooking spray.
- In a large bowl, add the cake mix, the sour cream, the milk, the melted butter, the vanilla, and the eggs and whisk to combine.
- Pour the batter into the prepared pan, smoothing out the top with a spatula.
- Bake the cake until golden, about 42-45 minutes.
- Let the cake cool in the pan for 15 minutes.
- Run a butter knife along the inside of the pan to release the cake.
- Carefully invert the cake onto a cooling rack and remove the pan.
- In a blender, add the strawberries and purée until smooth.
- In a large bowl, add the puréed strawberries, the cream cheese, and the powdered sugar and whisk until smooth.
- Pour the frosting evenly over the cooled cake.
- Top with the sprinkles and serve.
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