Mini Doughnut Cakes

In the words of Homer Simpson, Mmmmmmm doughnuts… Doughnuts are pretty special and that is why the doughnut cake was created. I first made a doughnut cake for a bridal shower. The center was filled with a rich bittersweet chocolate, topped with a thick layer of iconic hot pink frosting and sprinkled with Mike and Ike’s rainbow candies. These mini cakes are an easier take on a that show piece. They are tiny so you can enjoy more than one. Your inner Homer Simpson would be proud!

 
 
 

mini doughnut cakes

Prep time: 15 minutes | Total time: 1 hour

Serves: 48 mini donuts

Ingredients:

Non-stick cooking spray, such as PAM

One 15.25-ounce box yellow cake mix plus necessary ingredients

2 cups pink vanilla frosting (recipe below)

3 tablespoons rainbow sprinkles

Special equipment:

2 mini doughnut pans (amazon)

gallon size zip top bag

mini offset spatula

cooling rack

Instructions:

  1. Preheat the oven to 350 degrees F. Spray both 6-cavity nonstick doughnut pan with nonstick spray.

  2. Prepare the cake batter according to the directions on the box.

  3. Place one end of zip top bag into a large glass or clean deli quart container. Transfer the batter to a zip top bag and cut a small corner from one side. Pipe each cavity of the doughnut pan a little less than half full. Repeat with the remaining cavities of the doughnut pans. Tap the pan several times on the counter to smooth out the batter.

  4. Bake until a toothpick comes out clean, about 6 minutes.

  5. Allow to cool slightly in the pan, about 3 minutes. Remove the mini doughnut cakes from the pans to a rack and cool completely. Wipe the pans out and spray with nonstick cooking spray. Repeat until all the batter is gone.

  6. Using a mini offset spatula, spread about 1 tablespoon of frosting on each cooled mini doughnut cake. Garnish with sprinkles. Repeat until all doughnuts are decorated.

pink buttercream frosting

Prep time: 15 minutes | Total time: 15 minutes

Serves: 2 cups

Ingredients:

1 1/2 cups confectioners' sugar*

1 stick of unsalted butter, softened

1 teaspoon vanilla extract

1 tablespoon heavy cream

2-3 drops of hot pink gel food coloring

Special equipment:

electric hand mixer

Instructions:

  1. In a large bowl, add the sugar and butter. Mix on low speed with the electric hand mixer until well blended and then increase speed to medium and beat for another 2 minutes.

  2. Add vanilla, cream, gel food coloring and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Cook’s Note

*When measuring confectioner’s sugar, spoon it into a dry measuring cup and level off the excess.