Oh my goodness, just look at how utterly epic this Krispy Kreme Cake is. This cake is two layers of brown sugar sponge with vanilla buttercream and decorated with Krispy Kreme Doughnuts.
The beauty of this recipe is you can use any of your favourite doughnuts. Check out the alternative section below for some more ideas.
On the cake I used an original glazed (have you tired one heated in the microwave for 10 seconds? You can thank me later) I also used a chocolate iced doughnut and a chocolate sprinkles doughnut.
Krispy Kreme Cake
Okay, let’s start at the beginning. I decided to make a two-layered cake similar to my Chocolate & Strawberry Cake. To make the cake I started by mixing together the butter and sugar. I used light brown sugar but you could swap this for caster sugar if you prefer.
In the cake you can use either Unsalted Butter or a bking spread like Stork. You want to mix together the butter and sugar together until they are pale in colour and fluffy.
Add in the remaining ingredients and mix again unitl all the ingredients are incorporated and smooth.
Once it reaches this stage stop mixing you don’t want to overbeat the mixture.
Split the mixture between your two cake tins. I use these loose-bottomed cake tins. I line the bottom and sides with parchment paper.
How do I know when the cakes are baked?
There are a few different ways to tell if your cakes are baked. You can use a cake tester and test the thickest part of the cake. If the skewer comes out clean then the cake is baked. If it comes out with cake batter on the end pop the cakes back into the oven for 3-4 minutes and then repeat until the skewer comes out clean.
You could also press down gently on the top of the cake if it springs back then it is also ready.
Cooling your Krispy Kreme Cakes
Leave your cakes to cool in the cake tins for 15-20 minutes before transferring onto a wire cooling rack.
Top Tip – Turn your cakes upside down on the cooling rack and it will help flatten any dome so you don’t need to level them later.
Leave to cool fully before decorating.
White the cakes are cooling make the buttercream.
Buttercream is super easy to make and only really needs two ingredients.
Mix together the butter and sugar until it is thick and creamy and you have a very simple buttercream. Add in the vanilla extract and mix again. If your buttercream is still quite thck add in 1tsp of milk one at a time and mix inbetween each addition until it reaches the desired consistency.
Putting it all together
Place your first cake onto your serving plate or cake board. Pipe your buttercream onto the top of your cake and then place your second cake on top. Decorate the top of your cake with the remaining buttercream. Decorate with your doughnuts and I finished mine off with these Cheeky Girl sprinkles from Super Streusel.
If you would rather make a chocolate cake just use 275g Self-Raising Flour and 50g of Cocoa Powder.
You can use any doughnuts on this cake but if you want to mimic your favourite doughnut why not try using 600ml of double cream whipped to decorate the cake. Pipe a border around the outside of the cake and fill the centre with strawberry jam if the Strawberries and Kreme Doughnut is your favourite.
You could make a chocolate sponge following the instructions above and then make a peanut buttercream using 500g of icing sugar, 250g of unsalted butter and 150g of smooth peanut butter if Reese’s Peanut Butter Doughnut is your favourite.
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Krispy Kreme Cake
For the Cake
- 325 g Unsalted Butter or Stork
- 325 g Light Brown Sugar
- 325 g Self-Raising Flour
- 7 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
For the Buttercream
- 500 g Icing Sugar
- 250 g Unsalted Butter
- 1 tsp Vanilla Extract
For the Deocration
- Your favourite dougnuts
To Make the Cake
- Preheatthe oven to 170C (150C Fan). Line two 8”cake tins with greaseproof paper andleave to one side.
- In a large bowl, whisk together the sugar and butter until light andfluffy.
- Add in the flour, eggs, vanilla extract and baking powder Whisk until all combined.
- Pour the mixture into the individual cake tins and bake in the over for 35-40minutes.You will know they are ready when they are springy to touch.
- I leave them to cool in the cake tin for 15-20minutes and then remove and put them on a wire rack to cool fully.
To Make the Buttercream
- Once your cakes have cooled make the buttercream.
- In a bowl mix together the icing sugar, butter and vanilla extract and mix until fully incorporated.
- Put your buttercream into a piping bag and leave to one side.
- Place your first cake on your serving plate and pipe the buttercream on top.
- Add your second cake on top and decorate with the remaining buttercream. Finish with your doughnuts and sprinkles.