American-style sponge cake decorated with icing sugar, lemon juice and grated chocolate.

  • Serves: 12 people
  • Prep time: 10 minutes
  • Cooking time: 90 minutes
    • American
    • Vegetarian

    Doughnut Cake

    Recipe Information

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    500g Self Raising Flour

    500g Caster Sugar

    250ml Sour Cream

    60 ml Milk

    100g Unsalted Butter

    1tsp Vanilla Extract

    1tsp Baking Powder

    3 Eggs

    For the topping:

    375g Icing Sugar

    1tsp Lemon Juice

    2tsp Water

    Dash of Pink Food Colouring

    Colourful Sprinkles             


    Extra butter and flour, to prepare the cake tin


    Preheat the oven to 160C/140C (fan)/gas mark 3.

    Grease a 25cm round cake tin with a little butter before sprinkling with flour.

    Place a 6cm round cake in the centre to create the doughnut hole. Alternatively, you can use a clean, empty food tin (from beans, peas, etc).

    Whisk together the self-raising flour, caster sugar, baking powder, sour cream, milk, butter, vanilla, and eggs until a smooth batter has formed.

    Transfer to the prepared cake tin and bake in the oven for 80-90 minutes, or until a skewer inserted into the sponge comes out clean.

    Leave the cake to cool in its tin.

    When the cake is completely cold, whisk together the icing sugar, lemon juice, water, and food colouring, adding a dash more water if the icing seems too thick.

    Remove the cake from the tin and spoon the icing over the top.

    Decorate with sprinkles and serve.