Rosanna Pansino - Giant Donut Cake

Rosanna Pansino - Giant Donut Cake
Rosanna Pansino's donut shaped cake is flavored to taste like an old-fashioned donut.
Donut Cake
  • 1 ½ cups all-purpose flour
  • 1 cup cake flour
  • 1 cup sugar
  • 3 ½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • 1 ½ teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons unsalted butter, melted


  • 1 Batch Swiss Buttercream Frosting
  • Food Coloring: Brown And Pink
  • Rainbow Sprinkles


  • Two 8-inch ring pans
  • #12 decorating tip

Rosanna Pansino's Giant Donut Cake - Home & Family


  1. Preheat the oven to 325f. Grease two 8-inch ring pans.
  2. In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, cinnamon and salt.
  3. In a medium bowl, whisk together the buttermilk, eggs, vanilla and melted butter.
  4. Make a well in the center of the flour mixture and add the wet mixture. Stir just until no dry streaks of flour remain (do not overmix).
  5. Divide the batter evenly between the prepared pans and bake until a wooden pick inserted in the center comes out clean, 18 to 20 minutes.
  6. Let cool in the pans for 15 minutes, then turn the cakes out onto a wire rack to cool completely.
  7. Level off the top of each cake with a cake leveler or a large serrated knife.

Time to Decorate:

  1. Make the swiss buttercream frosting. Divide it between 2 bowls. Tint one bowl light brown and the other pink.
  2. Stack the cakes leveled side together, with a thin layer of brown frosting in between, to form a donut. Frost the entire cake with light brown frosting.
  3. Scoop the pink frosting into a decorating bag fitter with a #12 top. Pipe a wavy donut glace outline around the top of the cake and fill. Use a spatula to smooth.
  4. Top with rainbow sprinkles.