Birthday Cake Doughnut

4.30 (19)
⏱ 15 mins 🍽 Serves 12 🌶 american 🏷 Cooking spray

Create a dozen celebratory doughnuts filled with confetti sprinkles. The batter is piped and fried to a golden brown before being cooled and frosted. You can choose between a rich chocolate icing or a malted vanilla version, then finish with extra sprinkles. These doughnuts are best enjoyed fresh but can be stored for a day. The recipe takes about 50 minutes from start to finish.

Birthday Cake Doughnut

Ingredients

  • For the doughnut
  • Nonstick cooking spray
  • 2 3/4 cups plain flour
  • 3 tablespoons multi-coloured confetti sprinkles, plus more for sprinkling
  • 1 tablespoon baking powder
  • 3/4 cup granulated sugar
  • 3 tablespoons unsalted butter
  • 2 large eggs, at room temperature
  • 1 tablepoon pure vanilla extract
  • 1/2 cup milk, at room temperature
  • Vegetable oil, for frying
  • Salt
  • For the chocolate frosting
  • 1/2 cup cocoa powder
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 1/2 teaspoons pure vanilla extract
  • Salt
  • 3 cups icing sugar
  • 1/4 cup milk
  • For the malted vanilla frosting
  • 1/2 cup malted milk powder
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 1/2 teaspoons pure vanilla extract
  • 3 tablespoons plus 1 teaspoon milk
  • 4 cups icing sugar
  • Salt

Method

  1. Trace twelve 3-inch circles onto parchment paper, then flip it onto a baking sheet. Spray lightly with cooking spray. Prepare a pastry bag fitted with a 1/2-inch-round tip.
  2. In a medium bowl, whisk the plain flour, 3 tablespoons of confetti sprinkles, baking powder and 3/4 teaspoon salt together.
  3. Using a stand mixer with a paddle, beat the granulated sugar and butter on medium-high speed for about 2 minutes until combined. Add the eggs and vanilla, beating for another 2 minutes until pale. Reduce speed to medium-low and mix in the flour mixture and milk in batches, starting and finishing with flour. Mix until smooth, scraping the bowl. Place the batter into the pastry bag.
  4. Pipe the batter over the traced circles on the parchment. Place the baking sheet in the refrigerator.
  5. Pour about 2 inches of vegetable oil into a medium pot and heat to 190°C. Set a paper towel-lined baking sheet nearby. Cut around each doughnut, leaving a paper border. Using the border, carefully lower 2 doughnuts at a time into the oil face first, then remove the paper with tongs. Fry, turning once, for 1 1/2 minutes per side until golden. Transfer with a slotted spoon to the paper towels. Repeat with remaining doughnuts. Let cool fully. They can be kept at room temperature in an airtight container for up to a day.
  6. For the chocolate frosting, mix the cocoa powder, melted butter, vanilla and a pinch of salt in a stand mixer bowl on low speed. Add the icing sugar and 1/4 cup milk, mixing on low until mostly combined. Increase speed to medium-high and beat until smooth. Use straight away or refrigerate for up to 3 days. bring to room temperature and re-mix before using.
  7. For the malted vanilla frosting, combine the malted milk powder, melted butter, vanilla and a pinch of salt in a stand mixer bowl on low speed. Add 4 cups icing sugar and 3 tablespoons plus 1 teaspoon milk, mixing on low until mostly combined. Increase speed to medium-high and beat until smooth. Use immediately or refrigerate for up to 3 days. bring to room temperature and re-mix before using.
  8. Cover the cooled doughnuts with your chosen frosting or a mix of both. Finish by sprinkling with extra confetti sprinkles and adding candles if you like.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryCooking spray
Cuisineamerican
AuthorFood Network Kitchens