Description
A giant vanilla donut-shaped cake, topped with a smooth vanilla glaze and colorful sprinkles, perfect for birthdays or any sweet occasion.
Ingredients
Units
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
- For the Vanilla Glaze:
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- For Decoration:
- Rainbow sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a large donut pan or bundt pan.
- Whisk together flour, baking powder, and salt; set aside.
- Cream butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding dry ingredients with milk and sour cream, mixing until just combined.
- Pour batter into prepared pan and spread evenly.
- Bake 35-40 minutes or until toothpick inserted comes out clean. Cool in pan 10 minutes, then remove and cool completely on wire rack.
- Whisk powdered sugar, milk, and vanilla extract until smooth and pourable.
- Pour glaze over cooled cake, letting it drip down sides.
- Immediately sprinkle with rainbow sprinkles.
- Slice and serve.
Notes
- Use a donut pan for authentic shape; bundt pan works as alternative.
- Do not overmix batter to keep cake tender.
- Glaze should be pourable but not too thin for best coverage.
- Sprinkles add a festive touch but are optional.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking and glazing
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: Approx. 28 g
- Sodium: Approx. 160 mg
- Fat: Approx. 18 g
- Saturated Fat: Approx. 11 g
- Unsaturated Fat: Approx. 5 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 40 g
- Fiber: Approx. 1 g
- Protein: Approx. 5 g
- Cholesterol: Approx. 85 mg
