This giant donut cake is an ode to Homer’s iconic pink glazed donut with sprinkles. It’s a fun and festive cake perfect for birthdays and celebrations!
Simpson’s Giant Donut Cake
Do you have a Simpsons fan in your life? Surprise them with this giant donut cake! It’s a giant version of Homer’s favorite pink glazed sprinkle topped donut!
But, is there anything more iconic than Homer and his love for donuts? I don’t think so. This cake photographed above is an ode to Homer’s “forbidden donut.”
In the episode The Devil and Homer Simpson (from Treehouse of Horror IV), Homer sells his soul to the devil for a doughnut. According to the contract, once Homer finishes eating the donut, his soul will be transferred over.
To keep his soul, Homer doesn’t finish the donut. He saves the last bite in the fridge with a ton of warning notes. However, Homer eventually sleepwalks into the kitchen one night and devours that last piece. You’ll have to watch the episode to find out what happens to Homer’s soul!
For best results, use a kitchen scale to measure dry ingredients. Measuring by weight ensures consistent results. Alternatively, use the “stir and spoon method” for volume measurements (cups and tablespoons).
- All-Purpose Flour : For consistency, I test and create all my recipes using King Arthur Baking Company all-purpose flour. One cup flour is equal to 130 grams.
- Ground Spices : To mimic the flavors of old fashioned doughnuts, the cake is spiced with a mixture of ground cinnamon and ground nutmeg. Feel free to omit spices if you prefer a vanilla cake.
- Milk : Recipe lists whole milk. However, you may swap in low-fat milk, reduced-fat milk, or even buttermilk.
- Gel Paste Food Coloring : Gel food coloring or gel paste food color is more concentrated in color than liquid food coloring. The gel does not affect the texture or consistency of frosting. Do not use standard liquid food coloring. Too much liquid and moisture will cause the frosting to separate.
- Jam : Images in this post showcase boysenberry jam. Use your choice of jam. Raspberry, strawberry, and apricot jam are great options.
- Sprinkles : Use your choice of sprinkles or decor. Recommended sprinkles: fancy sprinkles, natural rainbow sprinkles, no artificial dye rainbow sprinkles, and carnival rainbow sprinkles.
Recommended Cake Pans
The Williams Sonoma Giant Cake Donut Pan I used to bake this cake has been discontinued. The set contained two 8-inch ring pans.
This silicone cake pan is another option. I have no experience using this one, but it has good reviews.
- Use a serrated knife to level the bottom of the cake layers. Place one cake layer interior side up on cake stand or serving platter. Spread a thin layer of jam over the cake.
- Top jam with a layer of vanilla buttercream. Place second cake layer on buttercream.
- Coat the exterior of assembled cake with tan colored buttercream frosting.
Buttercream Color Notes and Techniques
I used 4 drops of ivory gel paste food coloring mixed with 1 drop of chocolate brown gel paste food coloring to get that lightly golden tan color for the buttercream frosting that coats the outside of the cake.
I used the “hot spatula” technique from The Cake Blog to smooth out the exterior of the cake. And finally, I used a regular old powdered sugar glaze dyed with a couple drops of electric pink gel paste food coloring to make the iconic pink glaze.
Serving Suggestions and Cake Storage
This giant donut cake is perfect for The Simpsons fans and donut lovers! It’s a really fun cake to bring out to a party.
Cake layers can be baked up to two days in advance. Cool to room temperature. Then, tightly wrap in plastic wrap. Keep at room temperature.
Assembled cake can be stored in the fridge for up to two days before serving. Store in a cake box or airtight container. The butter-based frosting can absorb unwanted odors and flavors from other items in the fridge.
From the fridge, let cake sit at room temperature for at least 30 minutes to soften before slicing. Use a sharp chef’s knife to slice cake into serving portions.
Related Donut Recipes
- Glazed Letter Donuts
- Pink Valentine Cake Doughnuts
- Funfetti Doughnut Cake
- Cinnamon Toast Crunch Donuts
Giant Donut Cake
- two 8-inch cake ring pans
- 3 cups all-purpose flour (390 g)
- 2 teaspoons baking powder
- 1 ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter (227 g) room temp
- 1 ⅔ cup granulated sugar (335 g)
- 4 large eggs room temp
- 1 ½ teaspoon pure vanilla extract
- 1 ½ cup whole milk room temp
Filling and Buttercream:
- 1 cup unsalted butter (227 g), room temp, softened
- 3 cups confectioners' sugar (345 g), unsifted
- ¼ teaspoon fine sea salt
- ½ teaspoon pure vanilla extract
- 1 Tablespoon milk
- 4 drops ivory gel paste food color*
- 1 drop chocolate brown gel paste food color*
- ¼ cup boysenberry jam, or jam of choice
- 1 ¼ cup confectioners's sugar (145 g), unsifted
- pinch fine sea salt
- ¼ teaspoon pure vanilla extract
- 1 Tablespoon milk , or more if needed
- 2 drops electric pink gel paste food color*
- sprinkles, as needed
- Preheat oven to 350°F. Grease and flour two 8-inch cake ring pans. Set aside.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat butter until smooth. Add sugar and continue to beat until mixture is light and fluffy. Scrape down bowl as needed to ensure thorough mixing.
- With the mixing running on low speed, add eggs one a time. Make sure egg is incorporated before adding the next egg. Add vanilla and mix until batter is smooth.
- Continuing to mix on low speed, add flour mixture in three additions, alternating with the milk. Begin and end with the flour mixture. Mix until just combined and there are no longer any dry streaks of flour in batter.
- Divide batter between the two prepared cake pans. Bake for 40-45 minutes until toothpick inserted in cake comes out clean. Allow cake to cool in pan for 10-15 minutes. Invert pans to unmold cakes. Allow cakes to cool to room temperature on a wire rack. Once cakes are cool, level the bottom of the cake by slicing off any excess cake.
- In the bowl of a stand mixer fitted with a paddle attachment(or using a hand mixer), cream butter until smooth. Add powdered sugar and mix until incorporated. Scrape down bowl as needed. Add salt, vanilla, and milk. Mix until thoroughly combined.
- Combine powdered sugar, salt, vanilla, and milk. Stir until smooth. Add food coloring as needed.
- Place one half of cake on a cake stand or serving plater. Spread jam over cake. Top with a thin layer of buttercream. Place top half of cake over buttercream.
- Dye the remaining buttercream with food coloring.
- Use a spoon or mini offset spatula to crumb coat the cake. Place frosted cake in the fridge for 15 minutes to allow buttercream to set up. Frost cake with another coat of buttercream. Return to fridge for another 15 minutes to set up.
- Use a warmed up off set spatula to smooth out the chilled buttercream. Warm metal spatula by dipping it hot warm and wiping off moisture. Return cake to fridge for another 5-10 minutes to set up. Meanwhile, prepare glaze.
- Remove chilled cake from the fridge and pour glaze over cake. Immediately top glaze with sprinkles. Glaze will harden on it’s own. To speed up the process, return cake to fridge. Keep cake chilled until ready to serve. Allow cake to sit at room temperature for about 30-40 minutes before slicing and serving.
- Confectioners’s sugar is also known as powdered sugar or icing sugar.
- The set of two 8-inch cake ring molds I used are from Williams-Sonoma have been discontinued. I have linked some options from Amazon in the post above.
- I used these AmeriColor gel paste food colors: ivory, chocolate brown, electric pink
- Buttercream smoothing technique from The Cake Blog