Cake Donut Cake

by Two Chums on September 2, 2015

Sound confusing? What isn’t confusing is how much you will enjoy this yummy treat!Recently we had the joy of doing a morning birthday party for a sweet child we love, Bethany Tate.

We decided to think outside the box with regard to the birthday cake. Since this was a morning party, we wanted a special cake that fit the celebration and the time of the party. Now let’s face it, cake of any kind is good anytime and will always be enjoyed by children of all ages, but we thought a morning birthday celebration that featured other breakfast foods, would lend itself to cake made from cake donuts. Besides, chocolate covered donuts are one of Bethany’s favorites.

This cake is really a variation on a classic ice box cake that uses layers of cookies and whipped cream left to sit overnight to congeal into a “cake”. We used cake donuts both plain and chocolate iced and made some chocolate flavored whipped cream and topped the whole thing with the fudgey icing from our Texas Chocolate Cake and a liberal dose of rainbow sprinkles.

This is really more of a method than it is a recipe but we are sure it is one you will want to try soon 🙂

Cake Donut Cake

2 dozen cake donuts (we used 1 dozen plain and 1 dozen chocolate covered donuts)
8 cups of whipping cream, whipped with 2 cups powdered sugar and 1 cup cocoa powder
1 recipe of fudgey Texas Chocolate Cake icing
Rainbox sprinkles

Layer the donuts in the bottom of a 10″ spring form pan. We started with the plain cake donuts and did 4 layers finishing with chocolate covered donuts. We used aluminum foil to make a “collar” that extended the height of our springform pan to accommodate 4 layers of donuts. Spread whipped cream between each layer and finish with a lavish layer of whipped cream on the top. Refrigerate for 5-6 hours or optimally overnight.

About 1 hour before you want to serve the cake, make the fudge chocolate icing. Allow it to cool as much as possible but so that it is still pourable. If it is too hot it will melt the top layer of whipped cream. If it is too cool, it won’t pour and drip down the sides of the cake as you want it to. After you add the chocolate icing, put the cake back in the refrigerator for 1 hour to allow the icing to set up until you are ready to serve the cake.

Top with 2-3 whole donuts or several donut holes and add sprinkles. This cake will serve about 30 people. You could make it smaller in an 8″ springform pan, and just do three layers if you have fewer people to serve. Cut the donuts in half to make them fit if necessary, but leave a rounded side on the outside edges so it looks pretty.
Cut and serve as you would a regular cake. We don’t have any shots of a slice of cake because once we started cutting it, there was a run on cake and we just never got that photo:-)