March 30, 2026

Doughnut Cake

Serves:

Cooking Time:

< 45 min

Ingredients:

Cake:
260 ml butter, softened
440 ml sugar
890 ml cake flour
4 large egg(s)
15 ml baking powder
5 ml vanilla essence
250 ml LANCEWOOD® Low Fat Strawberry Yoghurt
125 ml milk

Icing:
730 ml icing sugar
70 ml milk
or cream
5 ml vanilla essence
food colouring
pink

To finish:
Multicoloured sprinkles, for decorating

Method

Cake:

Preheat the oven at 180°C. Grease a 25cm bundt cake tin very well. Dust with castor sugar and shake to coat the tin completely.
With an electric mixer or stand mixer, cream together the butter and sugar for 3-4 minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix well.
In a separate bowl, stir together the flour and baking powder. Whisk together the yoghurt and milk.
Add the flour to the creamed mixture alternately with the yoghurt mixture, mixing well after each addition.
Pour the batter into the prepared tin and bake for 35 – 40 minutes or until a skewer inserted comes out clean.
Leave to cool for 5 minutes in the tin, then invert onto a cooling rack and leave to cool for another minutes. Carefully remove the cake from the tin by gently shaking it out, and leave to cool completely on a cooling rack.

Icing:

Sift the icing sugar into a large bowl. Add the milk and whisk until you have a thick icing. Add another tablespoon if necessary but don’t make it too thin. Add the vanilla and food colouring, mix until smooth.
Once the cake has cooled, lift the cooling rack over a baking tray.
Slowly pour the icing over the top of the cake, allowing it to run down the sides in places.
Decorate with sprinkles and enjoy!