Go Back
Funfetti Doughnut Cake

Funfetti Doughnut Cake

Yield: 6-inch cake and 3 dozen mini doughnuts

Author Maryanne Cabrera


Funfetti Cake:

  • 1 1/2 cup cake flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup whole milk, room temp
  • 1 teaspoon vanilla extract
  • 3/4 cup unsalted buter, room temp
  • 1 cup granulated sugar
  • 3 large eggs, room temp
  • 1/2 cup confetti sprinkles

Whiskey Soaking Syrup:

  • 3 Tablespoon simple syrup
  • 3 Tablesoon whiskey of choice

Coffee Buttercream:

  • 1 cup unsalted butter, softened
  • 1 teaspoon instant espresso powder
  • 1/4 teaspoon fine sea salt
  • 3 cups confectioners sugar, sifted
  • 1/2 Tablespoon heavy cream, or whole milk
  • pink gel color, as needed

Baked Mini Doughnuts:

  • 1 1/2 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup vegetable oil
  • 3/4 cup whole milk
  • 1 1/2 teaspoon vanilla extract

Doughnut Glaze:

  • 1 1/2 cup powdered sugar
  • 1 Tablespoon dark maple syrup
  • 2 Tablespoon whole milk
  • confetti sprinkles, as needed


Funfetti Cake:

  1. Preheat oven to 350 degrees F. Line two 6-inch round cake pans with parchment. Lightly grease and set aside.

  2. Whisk together cake flour, baking powder and salt. Set aside. In a small bowl, combine milk and vanilla. Set aside.

  3. In the bowl of stand mixer fitted with a paddle attachment, cream butter. Add sugar and mix until smooth. On low speed, add eggs one at a time, making sure each egg is incorporated before adding the next one. Scrape down bowl as needed to ensuring thorough mixing.

  4. Add a third of flour mixture into mixing bowl. Mix on low speed and add half of vanilla milk mixture. Add another third of flour mixture, following with remaining half of vanilla mix mixture. Add last third of flour mixture and mix until there are no longer any dry streaks of flour. Fold in confetti sprinkles until evenly distributed.

  5. Evenly divide cake batter between the two prepared cake pans. Level cake as needed using a mini offset spatula, or the back of spoon. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Let cool in pan for 5-7 minutes before unmolding from cake pan. Allow cakes to cool to room temperature on a wire rack.

Coffee Buttercream:

  1. Cream butter until smooth. Add espresso powder and salt and mix until throughly combined. Add sifted powdered sugar one cup at a time. Follow with heavy cream. Add pink food gel coloring until desired color is achieved. 

    *If buttercream is too thin, add additional powdered sugar 1/4 cup at a time until desired consistency is achieved. If buttercream is too thick, add heavy cream 1/2 tablespoon at a time until desired consistency is achieved.

Baked Mini Doughnuts:

  1. Preheat oven to 350 degrees F. Grease mini doughnut pan and set aside.

  2. Sift together flour, baking powder, salt, nutmeg, and cinnamon. Set aside.

  3.  In a large bowl, beat together sugar and egg until thick and light in color. Add dry ingredients to sugar egg mixture. Mix until combined.

  4. Whisk together oil, milk, and vanilla. Add to batter in two additions until incorporated. Let batter stand for 3-5 minutes to slightly thicken.

  5. Transfer batter to pastry piping bag. Pipe batter into prepared doughnut pan filling each mold about half full. Alternatively, spoon batter into doughnut pan. Bake for 10-12 minutes. Let cool in pan for 2 minutes before unmolding. Let cool on wire rack until ready to decorate.

Doughnut Glaze:

  1. Combine confectioners sugar, maple syrup, and milk. Stir until smooth. Dip one side of cooled mini doughnut into glaze. Immediately top with confetti sprinkles. Place glazed doughnut on wire rack and allow glaze to set.


  1. Slice each funfetti cake in two layers. You should end up with four layers of cake. Place one layer on a cake stand or a cake plate.

  2. Combine simple syrup and whiskey. Lightly moisten the cake layer with syrup using a pastry brush.

  3. Spread a thin layer of coffee buttercream over moistened cake. Place another cake layer on top. Moisten with syrup and top with frosting. Repeat until you finish with the top layer. Crumb coat the cake by spreading a thin layer of buttercream on the sides of the cake. Place in the fridge for 15-30 minutes to allow buttercream to slightly harden.

  4. Meanwhile, dip doughnuts in glaze and top with sprinkles.

  5. Coat the cake in another thin layer of buttercream. Garnish the top of the cake with confetti sprinkles. Arrange glazed doughnuts around the bottom of the cake. Use remaining buttercream to help doughnuts stick to cake. Keep cake stored in the fridge until ready to serve. Let cake sit at room temperature for at least 30 minutes before serving to allow cake to soften.

Recipe Notes