Doughnut Pan Surprise Cake Recipes

DOUGHNUT PAN SURPRISE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 6-cavity nonstick doughnut pan with nonstick spray.
• Prepare the cake batter according to the directions on the box. Transfer 3/4 cup batter to a liquid measuring cup and pour among the cavities of the doughnut pan, dividing evenly (reserve the remainder of the batter for another use; see Cook's Note). Tap the pan several times on the counter to smooth out the batter. Bake until a toothpick comes out clean, 5 to 6 minutes.
• Remove the cake layers from the pan to a rack and cool completely.
• Place a large dollop of frosting on a plate. Top with a cake layer, then frost the top, leaving the hole unfrosted. Top with a second cake layer and frost its top in the same manner. Top with a third cake layer. Using a small spoon, carefully dollop 2 tablespoons chocolate pudding into the center of the cake. Frost the sides of the cake, adding extra frosting to fill in the rounded edges for a straight-sided cake. Frost the top of the cake and garnish with 1 tablespoon sprinkles.
• Repeat with the remaining frosting, cake layers, chocolate pudding and sprinkles to make a second cake.

OLD-FASHIONED DOUGHNUT BUNDT CAKE

Steps:

• Heat the oven to 350 degrees. Generously grease a 10- or 12-cup Bundt pan, taking care to get into all the grooves of the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup/225 grams room-temperature butter and 1 1/2 cups/300 grams sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix until well incorporated, scraping the mixing bowl after each addition. Add the vanilla and mix to combine.
• In a medium bowl, whisk the flour, nutmeg, baking powder, baking soda and salt to combine. Add half of the flour mixture to the mixer and mix on low speed until incorporated. With the mixer running, add the buttermilk in a slow, steady stream and mix until combined. Add the remaining flour and mix until fully incorporated. Scrape the bowl well to be sure the batter is well combined.
• Pour the batter into the prepared Bundt pan and spread evenly. Tap the pan heavily on the counter a few times to help even out the batter and remove air pockets. Bake until a toothpick inserted into the cake comes out clean, 45 to 55 minutes.
• Let the cake cool in the pan for 15 to 20 minutes, then flip the pan onto a cooling rack set inside a baking sheet. Tap the pan heavily onto the rack. The cake should easily release. If it doesn't, use a small offset spatula to gently run around the edges of the pan to help release, then tap it again onto the rack.
• In a small bowl, mix the remaining 2/3 cup/135 grams sugar with the cinnamon to combine. Brush the warm cake all over with melted butter, then spoon cinnamon sugar over the cake. Brush any bare areas with the melted butter and reuse any cinnamon sugar that falls onto the baking sheet below the rack, using your hands to gently press it into the surface of the cake to help it stick. The idea is to get the cake fully coated all over with cinnamon sugar. Let the cake cool completely before serving.