Krispy Kreme Cake
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.
Servings: 16 servings
Ingredients
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
Instructions
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.