Donut Cake Delight

For the Cake

• 26.5 ounces vanilla cake mix (2 (13.25-ounce) boxes)
• 2 cups water *(see notes for substitution)
• ⅔ cup unsalted butter melted (1⅓ sticks)
• 6 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

For the Frosting

• 5 cups powdered sugar
• 1½ cups unsalted butter slightly melted (3 sticks)
• 1 tablespoon pure vanilla extract
• 1-2 drops pink gel food coloring **(see notes for brand recommendation)
• ¼ cup rainbow sprinkles
• Funfetti donuts for topping

For the Cake

• Prepare Pans: Preheat your oven to 350°F (175°C). Generously spray three 8-inch round cake pans with nonstick spray. For easy release and to prevent sticking, line the bottom of each pan with a parchment paper circle. This ensures your beautiful cake layers come out perfectly. Set the prepared pans aside.
• Mix the Batter: In a large mixing bowl, combine the vanilla cake mix, water, melted unsalted butter, large eggs, ground cinnamon, and ground nutmeg. Mix thoroughly until all ingredients are just combined and no dry streaks remain. Be careful not to overmix, as this can lead to a dry cake. The batter should be smooth and lightly spiced.
  
• Portion Evenly: Divide the prepared cake batter evenly among the three 8-inch cake pans. For precise and uniform layers, you can use a kitchen scale to measure about 552 grams of batter into each pan. Gently tap each pan on your counter a few times to release any large air bubbles and help settle the batter for even baking.
  
• Bake to Perfection: Bake the cake layers in your preheated oven for 28-30 minutes. Baking times can vary, so keep an eye on them. The cakes are done when a wooden toothpick inserted into the center of a cake comes out clean, with no wet batter clinging to it.
• Cooling Process: Once baked, remove the cakes from the oven and let them cool in their pans for about 15 minutes. This allows them to firm up slightly before you attempt to remove them. After 15 minutes, carefully invert the cakes onto a wire rack to cool completely. Ensure they are at room temperature before proceeding to the next step to prevent frosting from melting.
  
• Chill the Layers: Once the cakes have cooled completely to room temperature, wrap each cake layer individually and tightly in food-safe plastic wrap. This prevents them from drying out and sticking together. Refrigerate the wrapped cakes for at least 2 hours. This chilling step is crucial for firming up the cake layers, making them much easier to handle and frost for a neat, professional finish.

For the Frosting

• Prepare the Buttercream: While your cakes are chilling, it’s time to prepare the luscious vanilla buttercream. In the bowl of a stand mixer fitted with the whisk attachment, combine the powdered sugar, slightly melted unsalted butter, and pure vanilla extract. Beat these ingredients together on high speed for approximately 5 minutes, or until the frosting is light, airy, and fluffy. The “slightly melted” butter helps create a smoother consistency.
  

For Assembly and Decoration

• Level the Cakes: Remove the chilled cake layers from the refrigerator and unwrap them. Using a large serrated knife, carefully level the dome tops off each cake layer to create flat, even surfaces. These cakes typically don’t rise significantly, so only a minimal amount of trimming should be needed. Flat layers are key for a stable and beautiful stacked cake.
  
• First Layer Placement: Place a small dollop (about 2 tablespoons) of frosting in the center of your cake board or serving plate. This acts as an anchor to prevent the cake from sliding. Carefully place one of your leveled cake layers on top of this frosting, with its cut side facing up.
• Stacking Layers: Spread a generous layer of frosting evenly over the first cake layer. Aim for an even thickness across the entire surface. Then, carefully place the second cake layer on top, again with its cut side facing up. Repeat the process by adding another generous layer of frosting, ensuring it’s smooth and level.
  
• Final Layer: Place the third cake layer on top of the frosted second layer. For a neat top, place this layer with its original bottom side facing upwards. This provides the smoothest and most level surface for your final frosting layer.
• The Crumb Coat: Apply a very thin layer of frosting around the entire top and sides of the stacked cake. This is known as a “crumb coat,” and its purpose is to trap any loose cake crumbs, preventing them from mixing into your final, visible layer of frosting. Don’t worry about it being perfectly smooth at this stage.
• Chill the Crumb Coat: Place your crumb-coated cake into the freezer for about 10-15 minutes. This brief chill will firm up the crumb coat, making it easier to apply the final layer of frosting without disturbing the trapped crumbs.
• Color the Frosting: While the cake is chilling, take approximately 1½ cups of the remaining white frosting and transfer it to a separate bowl. Add 1-2 drops of pink gel food coloring (such as Chefmaster Neon Pink) and mix until you achieve a vibrant, uniform pink color. Transfer this pink frosting into a tipless icing bag and snip off about ½ an inch from the tip to create an opening.
• Decorate the Sides: Remove the cake from the freezer. Apply the remaining white frosting to the sides of the cake, leaving about a 1-inch border clear at the bottom. Then, use your pink icing bag to pipe a line of pink frosting along this bottom border. Use a cake scraper tool to smooth both the white and pink frosting on the sides of the cake as much as possible, blending them slightly for a seamless look. While the pink frosting is still soft, generously apply rainbow sprinkles to this pink border. Return the cake to the freezer for about 5 minutes to set the frosting and sprinkles.
• Finish the Top: Take the rest of your pink icing and place it in a microwave-safe bowl. Heat it on high for about 5 seconds, just enough to slightly soften it for an easy pour. Remove the cake from the freezer and carefully pour or spread the softened pink icing evenly over the top of the cake. It’s perfectly fine if some of it drips gracefully down the sides, mimicking a real frosted donut. Immediately add more rainbow sprinkles to the top of the cake while the pink icing is still wet and tacky, ensuring they adhere well.
• Add Donut Toppers: For the final, playful touch, arrange your Funfetti donuts (or any mini donuts of your choice) on top of the cake. You can strategically use toothpicks to help them stand upright or stay in place if necessary. Your stunning Frosted Donut Cake is now complete and ready to be admired and devoured!
  

**Vibrant Pink Frosting: To achieve the bright, eye-catching pink frosting color seen in our photos, we highly recommend using a high-quality gel food coloring. The brand Chefmaster Liqua-gel in the color Neon Pink delivers exceptional vibrancy with just 1-2 drops.

Additional Tips for Success:

• Perfect Pan Release: In addition to parchment circles, lightly flour the greased sides of your cake pans. This creates a non-stick barrier that ensures your cake layers release cleanly and easily every time.
• Avoid Overmixing: Overmixing cake batter develops too much gluten, which can result in a dense, dry, and chewy cake. Mix only until the ingredients are just combined and no streaks of dry mix remain.
• Even Cake Layers: If you don’t have a kitchen scale, you can still achieve even layers. After dividing the batter, gently tap the filled pans on the counter to help level the batter. You can also visually adjust the amounts if one pan looks significantly fuller than another. Remember, any slight unevenness can be corrected when leveling the baked cakes.
• Frosting Consistency: If your frosting becomes too soft while you’re piping or decorating, simply place the bowl of frosting in the refrigerator for about 5 minutes. After chilling, give it another quick whip with your stand mixer. This will help restabilize the butter and make the frosting firm enough for clean, precise decorating.
• Mess-Free Sprinkles: To keep your kitchen tidy and reuse excess sprinkles, always hold the cake over a baking sheet or a large piece of parchment paper when adding sprinkles to the sides or top. The sprinkles that fall can be easily collected and saved for another time.
• Donut Topper Suggestion: For a delightful hint at the cake’s flavor and a charming visual, consider topping your cake with our delicious funfetti donuts! They add an extra layer of festivity.
• Nutritional Note: Please be aware that the provided nutritional information for this recipe does not include the added donuts used for topping.

Storage: To maintain its freshness and deliciousness, store your Frosted Donut Cake in an airtight container. It can be kept at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month. If frozen, remember to let it thaw overnight in the refrigerator before serving to ensure optimal texture and flavor.