Don’t forget to go through the baking tips first, CHECK IT NOW!
What can you say when you combine cake and doughnut…with each bite you don’t know if you want more of the cake or doughnut! I sprinkled it with caramel sauce, but you can choose any sauce you wish, or sugar glaze. It’s easy, so tasty and has just the right texture.
Prep time: 45 mins – Cook time: 20-25 mins Total time: 1 hour 15 mins
Ingredients:
Cake Doughnuts
- 1 1/2 cups flour
- 1/4 cup sugar
- 3/4 cup cocoa
- 1/2 tablespoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup buttermilk
- 3/4 cup hot water
- 1/4 cup oil
Equipment:
| Measuring cups and spoons |
| Large bowl |
| 3 Doughnut baking trays (each has 6 doughnut holes) |
| Offset spatula |
| Medium bowl |
| Icecream scoop (medium size) |
| Spoon |
See recipe for caramel sauce HERE.
How to…..
Preheat oven to 350F/176 C.
Cake Doughnuts
Mix all the dry ingredients. Then add the wet ingredients and mix with a handheld electric whisk. Using the ice cream scoop, pour batter into each of the doughnut holes about 3/4 of the way up. Bake for 20-25 mins at 350 F/176 C. Remove from the oven and let them cool for 10 mins. Remove from the trays onto a wire rack to completely cool. They can be stored in an airtight container for about 5 days.
Now make the caramel sauce (or buy store ready). Put the doughnuts on top of parchment paper, and using a spoon go back and forth across each doughnut and sprinkle with the caramel sauce.