Cinnamon Donut Cake
Makes two 23cms/9inch diameter bundt cakes for both donut halves
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oil spray for greasing
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300g/10.6ozs. butter, softened
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4 cups caster or superfine sugar
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8 eggs, at room temperature
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4 cups plain all purpose flour
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4 teaspoons baking powder
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1/2 teaspoon baking soda
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2 tablespoons vanilla extract
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1 tablespoon ground cinnamon
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1 1/3 cup milk soured with 4 tablespoons lemon juice
For vanilla buttercream filling
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1/2 cup or 1 stick or 125g unsalted butter, softened
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3-4 cups icing sugar, sifted
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1/4 cup milk
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1 teaspoons vanilla extract
For chocolate icing
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75 g/3ozs butter
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1 tablespoon corn or glucose syrup
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3 tablespoons milk
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1505/ozs dark chocolate
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1 cup icing sugar, sifted
Step 1 - Preheat oven to 160C/320F. Generously spray two identical bundt tins with oil spray (or you could halve the mixture and do one cake at a time as I did as I didn't have two identical bundt cake tins). In a mixer fitted with a beater attachment, place the butter and sugar and beat together for 3 minutes. Then add vanilla and then the eggs one at a time incorporating between each addition. Mix the baking powder, soda and cinnamon with the flour and on the lowest speed, add this and then quickly add the milk. When incorporated, place in the tins, smooth the top and bake for 45 minutes or until a skewer inserted inside comes out clean. Allow to cool - I also stick the whole tin in the fridge to help release them from the tin once they've cooled off.
Step 2 - While the cake is cooling, make the buttercream. Place the butter in a large mixing bowl. Add 2 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
Step 3 - Have both cakes ready and completely c0ol. Invert one upside down and spread with buttercream. Place the other cake right side up on top of the upturned cake.
Step 4 - Make the chocolate frosting. In a small saucepan, heat the butter, syrup and milk until the butter has melted. Add the chocolate and stir until melted and then add the icing sugar. Working fairly quickly, spoon the icing on top of the cake and then add sprinkles before it sets.