Donut Cake Glaze (Print Version)
# Ingredients:
→ Cake
01 -
1 cup whole milk, room temp
02 -
2 teaspoons vanilla extract
03 -
4 large eggs, room temp
04 -
350 g white sugar
05 -
226 g unsalted butter, softened
06 -
1 teaspoon salt
07 -
2 teaspoons baking powder
08 -
345 g all-purpose flour, measured carefully
→ Glaze
09 -
Sprinkles, however much you like
10 -
Pink gel food color (optional)
11 -
Pinch of salt
12 -
4–5 tbsp whole milk
13 -
250 g sifted powdered sugar
# Instructions:
01 -
Set the oven to 350˚F and make sure the rack is in the middle. Coat a Bundt pan (10-12 cup size) generously with baking spray.
02 -
In a medium-sized bowl, stir together the salt, flour, and baking powder. Keep it nearby.
03 -
In a stand mixer or a big bowl, whip the butter with the sugar at medium speed for 3-4 minutes. Don't forget to clean the sides of the bowl.
04 -
Blend in the eggs one at a time, making sure each is mixed well before adding the next. Toss in the vanilla and scrape the sides as needed.
05 -
Pour in half of the dry mix, then half the milk. Repeat with the rest till it's all combined. Don't overmix—just get everything blended.
06 -
Pour the batter into the pan and even it out with an offset spatula. Bake for 45-55 minutes, or till you stick a toothpick in and it comes out clean.
07 -
Let the cake rest in the pan for 10 minutes, then flip it over onto a wire rack or plate. It should easily pop out if greased well. Let it fully cool before adding glaze.
08 -
Mix the powdered sugar and milk until smooth. Stir in a pinch of salt and some food color if you'd like. Pour it on top of the cooled cake and sprinkle as much decoration as you want.
# Notes:
01 -
Keep it covered and store it at room temp.
02 -
Freeze the unfrosted cake. Wrap with plastic wrap twice, and it keeps for up to 2 months. Let thaw on the counter.