Home · Recipes · Desserts & Baking · Cake Recipes Giant Donut Cake Author: Maryanne CabreraPublished: Jun 27, 2017Updated: Nov 16, 2023 View Recipe31 ReviewsThis post may contain affiliate links. Read our disclosure policy. This giant donut cake is an ode to Homer’s iconic pink glazed donut with sprinkles. It’s a fun and festive cake perfect for birthdays and celebrations! Table of Contents Simpson’s Giant Donut CakeIngredient NotesRecommended Cake PansCake AssemblyServing Suggestions and Cake StorageRelated Donut RecipesGiant Donut CakeView moreView less Simpson’s Giant Donut Cake Do you have a Simpsons fan in your life? Surprise them with this giant donut cake! It’s a giant version of Homer’s favorite pink glazed sprinkle topped donut! But, is there anything more iconic than Homer and his love for donuts? I don’t think so. This cake photographed above is an ode to Homer’s “forbidden donut.” In the episode The Devil and Homer Simpson (from Treehouse of Horror IV), Homer sells his soul to the devil for a doughnut. According to the contract, once Homer finishes eating the donut, his soul will be transferred over. To keep his soul, Homer doesn’t finish the donut. He saves the last bite in the fridge with a ton of warning notes. However, Homer eventually sleepwalks into the kitchen one night and devours that last piece. You’ll have to watch the episode to find out what happens to Homer’s soul! Ingredient Notes For best results, use a kitchen scale to measure dry ingredients. Measuring by weight ensures consistent results. Alternatively, use the “stir and spoon method” for volume measurements (cups and tablespoons). All-Purpose Flour : For consistency, I test and create all my recipes using King Arthur Baking Company all-purpose flour. One cup flour is equal to 130 grams. Ground Spices : To mimic the flavors of old fashioned doughnuts, the cake is spiced with a mixture of ground cinnamon and ground nutmeg. Feel free to omit spices if you prefer a vanilla cake. Milk : Recipe lists whole milk. However, you may swap in low-fat milk, reduced-fat milk, or even buttermilk. Gel Paste Food Coloring : Gel food coloring or gel paste food color is more concentrated in color than liquid food coloring. The gel does not affect the texture or consistency of frosting. Do not use standard liquid food coloring. Too much liquid and moisture will cause the frosting to separate. Jam : Images in this post showcase boysenberry jam. Use your choice of jam. Raspberry, strawberry, and apricot jam are great options. Sprinkles : Use your choice of sprinkles or decor. Recommended sprinkles: fancy sprinkles, natural rainbow sprinkles, no artificial dye rainbow sprinkles, and carnival rainbow sprinkles. Recommended Cake Pans The Williams Sonoma Giant Cake Donut Pan I used to bake this cake has been discontinued. The set contained two 8-inch ring pans. Luckily, there are several alternative options available on Amazon. This 7-inch ring or 9-inch ring are great. Purchase two rings in order to bake both layers at the same time. This silicone cake pan is another option. I have no experience using this one, but it has good reviews. Cake Assembly Use a serrated knife to level the bottom of the cake layers. Place one cake layer interior side up on cake stand or serving platter. Spread a thin layer of jam over the cake. Top jam with a layer of vanilla buttercream. Place second cake layer on buttercream. Coat the exterior of assembled cake with tan colored buttercream frosting. Buttercream Color Notes and Techniques I used 4 drops of ivory gel paste food coloring mixed with 1 drop of chocolate brown gel paste food coloring to get that lightly golden tan color for the buttercream frosting that coats the outside of the cake. I used the “hot spatula” technique from The Cake Blog to smooth out the exterior of the cake. And finally, I used a regular old powdered sugar glaze dyed with a couple drops of electric pink gel paste food coloring to make the iconic pink glaze. Serving Suggestions and Cake Storage This giant donut cake is perfect for The Simpsons fans and donut lovers! It’s a really fun cake to bring out to a party. Cake layers can be baked up to two days in advance. Cool to room temperature. Then, tightly wrap in plastic wrap. Keep at room temperature. Assembled cake can be stored in the fridge for up to two days before serving. Store in a cake box or airtight container. The butter-based frosting can absorb unwanted odors and flavors from other items in the fridge. From the fridge, let cake sit at room temperature for at least 30 minutes to soften before slicing. Use a sharp chef’s knife to slice cake into serving portions. Related Donut Recipes Glazed Letter Donuts Pink Valentine Cake Doughnuts Funfetti Doughnut Cake Cinnamon Toast Crunch Donuts Giant Donut Cake No ratings yet This giant donut cake is an ode to Homer's iconic pink glazed donut with sprinkles. It's a fun and festive cake perfect for birthdays!Yield: 8-inch cake Prep Time: 30 minutes minutesCook Time: 40 minutes minutesChill Time:: 45 minutes minutesTotal Time: 1 hour hour 55 minutes minutes Servings: 14 Print Recipe Pin Recipe Rate Recipe Equipmenttwo 8-inch cake ring pans IngredientsDonut Cake:▢ 3 cups all-purpose flour (390 g)▢ 2 teaspoons baking powder▢ 1 ½ teaspoon fine sea salt▢ ½ teaspoon ground cinnamon▢ ¼ teaspoon ground nutmeg▢ 1 cup unsalted butter (227 g) room temp▢ 1 ⅔ cup granulated sugar (335 g)▢ 4 large eggs room temp▢ 1 ½ teaspoon pure vanilla extract▢ 1 ½ cup whole milk room tempFilling and Buttercream:▢ 1 cup unsalted butter (227 g), room temp, softened▢ 3 cups confectioners' sugar (345 g), unsifted ▢ ¼ teaspoon fine sea salt▢ ½ teaspoon pure vanilla extract▢ 1 Tablespoon milk▢ 4 drops ivory gel paste food color*▢ 1 drop chocolate brown gel paste food color*▢ ¼ cup boysenberry jam, or jam of choiceGlaze:▢ 1 ¼ cup confectioners's sugar (145 g), unsifted▢ pinch fine sea salt▢ ¼ teaspoon pure vanilla extract▢ 1 Tablespoon milk , or more if needed▢ 2 drops electric pink gel paste food color*▢ sprinkles, as needed Instructions Donut Cake:Preheat oven to 350°F. Grease and flour two 8-inch cake ring pans. Set aside.In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat butter until smooth. Add sugar and continue to beat until mixture is light and fluffy. Scrape down bowl as needed to ensure thorough mixing.With the mixing running on low speed, add eggs one a time. Make sure egg is incorporated before adding the next egg. Add vanilla and mix until batter is smooth.Continuing to mix on low speed, add flour mixture in three additions, alternating with the milk. Begin and end with the flour mixture. Mix until just combined and there are no longer any dry streaks of flour in batter.Divide batter between the two prepared cake pans. Bake for 40-45 minutes until toothpick inserted in cake comes out clean. Allow cake to cool in pan for 10-15 minutes. Invert pans to unmold cakes. Allow cakes to cool to room temperature on a wire rack. Once cakes are cool, level the bottom of the cake by slicing off any excess cake.Buttercream:In the bowl of a stand mixer fitted with a paddle attachment(or using a hand mixer), cream butter until smooth. Add powdered sugar and mix until incorporated. Scrape down bowl as needed. Add salt, vanilla, and milk. Mix until thoroughly combined.Glaze:Combine powdered sugar, salt, vanilla, and milk. Stir until smooth. Add food coloring as needed.Assembly:Place one half of cake on a cake stand or serving plater. Spread jam over cake. Top with a thin layer of buttercream. Place top half of cake over buttercream.Dye the remaining buttercream with food coloring.Use a spoon or mini offset spatula to crumb coat the cake. Place frosted cake in the fridge for 15 minutes to allow buttercream to set up. Frost cake with another coat of buttercream. Return to fridge for another 15 minutes to set up.Use a warmed up off set spatula to smooth out the chilled buttercream. Warm metal spatula by dipping it hot warm and wiping off moisture. Return cake to fridge for another 5-10 minutes to set up. Meanwhile, prepare glaze.Remove chilled cake from the fridge and pour glaze over cake. Immediately top glaze with sprinkles. Glaze will harden on it’s own. To speed up the process, return cake to fridge. Keep cake chilled until ready to serve. Allow cake to sit at room temperature for about 30-40 minutes before slicing and serving. Notes Confectioners’s sugar is also known as powdered sugar or icing sugar. The set of two 8-inch cake ring molds I used are from Williams-Sonoma have been discontinued. I have linked some options from Amazon in the post above. I used these AmeriColor gel paste food colors: ivory, chocolate brown, electric pink Buttercream smoothing technique from The Cake Blog All images and text ©The Little Epicurean NutritionCalories: 579kcal | Carbohydrates: 87g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 389mg | Potassium: 106mg | Fiber: 1g | Sugar: 53g | Vitamin A: 934IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
heather (delicious not gorgeous) says: June 27, 2017 this looks so cool!! i’ve had the lard lad donut from universal studios, and while it looks cool, this sounds much tastier with cake and jam and buttercream. Reply
Sarah Althouse says: June 27, 2017 So cute! I want to make something like this for my husband’s birthday. Reply
elaine says: June 27, 2017 Oh my gosh this cake is so adorable! Also love the link with the Simpons :) Reply
Erin @ The Speckled Palate says: June 27, 2017 What a fun idea for a cake! While neither of us are big Simpsons fans, I immediately recognized what this cake was a nod to. :) Reply
Meghan @ Cake 'n Knife says: June 27, 2017 AHHHH THIS IS THE CUTEST CAKE EVER! I LOVE donuts so I am demanding this for my bday cake this year! Reply
jenn peas and crayons says: June 27, 2017 This is so beyond epic!!! My daughter is obsessed with all things donut and this may need to make a cameo at her birthday party! Reply
Cat says: June 27, 2017 This reminds me of the Homer Simpson donuts we buy down the street, except yours is a GIANT CAKE and I am obsessed with this!! Reply
Dorothy Reinhold says: June 27, 2017 What a creative idea! I know a boy who would LOVE this for his next birthday ! Reply
Nicola @ Happy Healthy Motivated says: June 27, 2017 This is the absolute best cake I’ve seen in…I don’t even know how long! I love donuts (especially the pink kind with sprinkles!) and love how you’ve added a layer of jam and buttercream in the center. It’s beautiful! Reply
cindy rodriguez says: June 28, 2017 Ok, yes, yes, and…yes! How could you not find joy and happiness in two of my two favorite things in the world – donuts and cake. This is absolutely adorable and without the icing on top, it could be a bagel cake! Reply
Jessica Bradshaw says: June 28, 2017 THIS IS ADORABLE!!! Thank you for this. I want to try to make this. It would be perfect for a baby shower cake. ::) Reply
Lauren says: June 28, 2017 Omg my hubby would so love this! Not sure if I am good enough of a baker to make this though! Lauren Reply
Kaitlynn says: June 30, 2017 this is so amazing!! I’d love to make this cake one day. So cute, such a great design Reply
Kelly Mahan says: July 10, 2017 Love cake, love donuts, love this donut cake mix!! Looks super fun to make and delicious to taste. Reply
Richard says: July 21, 2020 Is there a way to convert this to a regular 8 in cake pan and cut the holes in the middle? Reply
Maryanne Cabrera says: July 28, 2020 Yes, you can bake the batter in two standard 8-inch round cake pan. Adjust baking time.
Sydney says: February 17, 2021 Hi! I love this idea! Is there any way I could make it a chocolate cake instead of vanilla? Reply
Maryanne Cabrera says: February 22, 2021 I have no tested this recipe as a chocolate version. You can use your favorite chocolate bundt cake recipe in place.