Epic Donut Cake


Strawberry Cake

430 g 15 oz plain (all-purpose) flour

265 g (91/2 oz) caster (superfine) sugar

3 teaspoons baking powder

1/2 teaspoon fine salt

125 g (41/2 oz/1/2 cup) unsalted butter, softened

2 large eggs

375 ml (12½ fl oz/11/2 cups) full-cream (whole) milk

125 ml (4 fl oz/1/2 cup) vegetable oil

2 tablespoons Greek yoghurt (or sour cream)

1 teaspoon vanilla extract or vanilla bean paste

1 tsp strawberry flavouring

5 drops pink food gel



430 g 15 oz plain (all-purpose) flour

265 g (91/2 oz) caster (superfine) sugar

3 teaspoons baking powder

1/2 teaspoon fine salt

125 g (41/2 oz/1/2 cup) unsalted butter, softened

2 large eggs

375 ml (12½ fl oz/11/2 cups) full-cream (whole) milk

125 ml (4 fl oz/1/2 cup) vegetable oil

2 tablespoons Greek yoghurt (or sour cream)

1 teaspoon vanilla extract or vanilla bean paste

1tsp strawberry flavouring



2 batches swiss meringue buttercream

2 tsp strawberry flavoring

3 drops purple food gel + 3 drops pink food gel

8 drops teal food gel


Strawberry Drizzle

140g white chocolate

70ml thickened/whipping cream

1tsp strawberry flavoring

4 drops pink food gel


Royal Icing

500g powdered sugar

2 pasteurized egg whites

3 drops pink food gel

3 drops black food gel



1.5 cups strawberry jam/jelly

1 cup small rainbow caviar sprinkles

1 cup small rainbow confetti sprinkles

½ cup rainbow jimmies


Serves 30

Level: Hard


To prepare the frosting add the strawberry flavouring and mix until well combined.


Split the frosting into two bowls. You’ll use one of the bowls to fill and crumb coat the cake.


Split the second half of the frosting into two bowls again. Add purple and pink food gel to one bowl and mix until well combined. Add the teal food gel to the other and repeat. Add the purple and teal frosting to two separate piping bags right before you’re ready to frost. Snip of the end when you’re ready to pipe.



Please note: to make the 6 layered cake in this recipe, you’ll need to make 2 batches of strawberry cake recipe. All other recipes and measurements are enough to put the cake together and decorate it. This cake will take you three days to make. Bake and chill the cake on day 1, fill, crumb coat and decorate the cake donuts on day 2 and then put it all together on day 3. You filled and crumb coated cake will not dry out. The frosting helps keep the cake moist while it’s in the fridge chilling. The donuts will dry out slightly but will still be nice.


Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray three 8” cake tins with oil spray and line the bottom with baking paper. Set aside


Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.


Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.


Add the eggs, milk, oil, pink food gel, strawberry flavouring, Greek yogurt and vanilla extract. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.


Fill three 8” cake tins with batter. I find using an ice cream scoop to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.


Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked. Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate. So I bake my cakes the day before I decorate them.


To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim the crust off the top of each cake before you trim each cake in half. You’ll end up with 6 layers of cake.


To crumb coat your cake, add a dab of frosting onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.


Add 1 tbsp of strawberry jam on top of the cake and use an offset spatula to thinly spread around the cake. Add frosting to a piping bag and frost a ring around the top of the cake. Fill the center with more frosting. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.


Add more frosting around and top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.


Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight.


Let’s move onto making the donuts and well come back to finishing the cake.



To make the batter for the donuts repeat the same method as the strawberry cake recipe without the pink food gel.


To make the large donut you’ll need a large silicone donut mould measuring 10 x 5 x 3cm. Add the batter into the donut mould, filling it up about ¾ of the way and bake for 40 minutes. Allow to completely cool in the mould before carefully taking out.


To make the mini donuts you’ll need a mini donut mould. I used one from a brand called ‘SunnyLife’. Each donut cavity measured 4.5cm in diameter. Fill each cavity up about ¾ of the way and bake for 20 minutes before chilling. Carefully take out of the mould right before you decorate them.


Royal Icing

To make the royal icing add the pasteurized egg whites and powdered sugar into a large mixing bowl and mix using a whisk until well combined and smooth.


We’re going to be using the royal icing to decorate different things on the cake. You’ll need 3 different colours of royal icing. Add 3 tbsp of royal icing to a small mixing bowl and colour it using black food gel. Mix until well combined. Add to a piping bag fitted with a Wilton #3 tip.


Add 1 tbsp of white royal icing into a piping bag fitted with a Wilton #2 piping tip.


Colour the rest of the royal icing pink using pink food gel. Mix until well combined. Add 5 tbsp of the pink royal icing to a piping bag fitted with a Wilton #2 piping tip.


Add 1 tsp of water to the rest of the pink icing and mix until well combined. This will help thin out the mixture so that it sets on your donuts smooth. Add the thinned out pink to a piping bag fitted with a Wilton #4 piping tip.


Please note: It’s not absolutely necessary that you have these small piping tips to pipe the royal icing details. You can do it by just snipping off small bits of the end of your piping bags. But, using these piping tips will help ensure you have really neat shapes when piping your royal icing decorations.


Lay out a small piece of baking paper on your work bench. To pipe the eyes, pipe two small drops of black icing. Then pipe two little white dots on the tops right side of the black icing.


To pipe the mouth, pipe a smiley shape, kind of in the shape of a banana but less pointy on each end. To pipe the tongue, use the piping bag fitted with the #2 piping tip to pipe a little tongue at the bottom of the black banana shape. Allow these shapes to set overnight. It’s important to let them set overnight otherwise they will break when you try taking them off the baking paper.


To decorate your large donut, use the pink icing in the bag with the #2 piping tip to pipe drip shapes on the top of the donut. Let this set for about 2 minutes before you ‘flood’ or fill your pink drip shape with more pink icing. Allowing your outside shape to set before you flood the shape allows the icing to stay in that shape and not ruin the shape of your pink drips.


As soon as you’ve flooded the drip shape add rainbow jimmies on top.


To decorate the mini donuts, use the pink icing bag fitted with the #2 tip and pipe little wavy lines on the outside of the donuts. Pipe a circle around the hole of each donut. Flood the shape you’ve created before sprinkling small rainbow caviar sprinkles on top.


You’ve got all your royal icing decorations done. Set them aside on a chopping board and let them set overnight with the eyes and mouth.


Please note: It’s super duper important that when you try to take your large donut off the chopping board after it’s set that you do it really slowly and gently. That pink drip icing will still be slightly soft underneath and if you bend the donut cake the beautiful smooth drip shape you created will crack. So be very, very careful when you’re moving it around. I’d go as far as saying that if you’re creating this for someone and delivering it to them to add the donut at the place it will be served so that it looks perfect before it’s used!


To finish off decorating the cake, pipe the purple frosting around the bottom of the cake and make your way around it until you’re half way up the cake. Then switch to using the teal frosting until you reach the top. Pipe more teal frosting on top. Use a small offset spatula to smoothen out the top. It doesn’t need to be perfect because we’ll come back to it in a bit.


Use the cake scraper to go around the cake until it’s smoothed out. Then use the scraper to smoothen out the top.


Add the strawberry drip to a piping bag and drizzle it around the top of the cake, allowing some to drip over the edge.


Add some confetti sprinkles to the bottom of the cake.


Pipe a thin ring of frosting on the back of your mini donuts and stick them to the cake.


Now, the large donut… It’s gonna be tricky. What you need to do is use cake pop sticks to hold this thing up on the cake. Begin by gently and slowly inserting three cake pop sticks into the bottom of the cake donut. Then very very carefully life the donut off the chopping board and use the three sticks to make marks on the top of the cake.


Carefully place the donut back down on the chopping board. Take the sticks out of the donut and place them in the cake, allowing about 2 inches of the sticks to show on top of the cake. Gently lift the donut off the board and place it on the sticks using the holes in the donut. That will help hold up the donut. I’d suggest doing this at the place the cake will be displayed and not before it goes in the car to the place you’re taking it to.


That’s it! It’s done!






STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 1 hour before serving).


HOW TO PREPARE YOUR CAKE TIN: For this recipe you’ll need at least one 8” cake tin but preferably three 8” cake tins. To prepare the tin, spray with oil spray. To prepare the baking paper use a pen to trace around the bottom of the cake tin on to the baking paper. Use scissors to cut slightly inside the circle you traced. Place the traced side down onto the baking tin with oil spray.


HAND MIXER: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.


OVEN TEMPERATURE: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!


BUTTER: Make sure the butter is very soft for the cake mixture. Theres two ways to do this. Microwave for 5 seconds at a time flipping the butter on each side until very soft (not melted). If you don’t have a microwave run a large bowl over hot water. Dry the bowl and place over the butter for 1 min. The heat from the bowl will create a warm enough environment to soften the butter.


BAKING TIME: This cake will typically bake on a lower temp and for a little longer than regular cake recipes. I find a low temperate and a slow bake results in flatter tops and caramelisation so that if the cake is coloured it doesn’t change colour and brown. After 50 minutes, stick a skewer into the centre of the cake, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.




Cake turn table/lazy susan

Large mixing bowls


Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag


Measuring spoons

8” cake tin

Ice cream scoop (optional)

Cake turn table

150mm Cake scraper/bench scraper

Large Giant donut mould measuring 10 x 5 x 3cm

12 hole, small Donut mould, each donut measuring 4.5cm in diameter

You might also like...



Basic Recipes

Cupcake Recipes

Cake Recipes

Macaron Recipes

Vegan Recipes

No-Bake Recipes

Frosting Recipes

Tips & Tricks

I Have A Recipe Suggestion!


I Have A Recipe Suggestion!


Contact Nick

Business Enquiries

Brand Deck


Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!


This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

Copyright ©2017 All rights reserved

  • Facebook - Black Circle
  • Pinterest - Black Circle
  • YouTube - Black Circle
  • Instagram - Black Circle
  • Twitter - Black Circle