A sparkly sugar-dusted stack of vanilla sponges with passion fruit cream filling. 461: Sugar Doughnut Cake

This mini bundt cake got to have a diva moment. Instead of a simple icing drizzle, she got bedazzled in a glittery sugar coat and is ready for her close-up. ✨

I usually associate bundt cakes with Fall and Winter flavors – chocolate, cinnamon, pumpkin etc. Something about the shape maybe? They are very pumpkin-esque with their rounded tops and cute ridges.

She’s a half-size version of Sophie Bamford’s foolproof vanilla sponge recipe and ended up being the perfect amount for my mini bundt pan (plus a lil extra baked up in a springform pan for the freezer stash – I’ve almost got enough scraps for a batch of cake pops!)

Bite-sized slice. Ok, maybe two bites.

In my world of half and one-third size recipes, gram measurements are the only way to go. Trying to eyeball “half an egg” is rough. I feel like half of my Google search history is asking the weight of an egg with and without yolk and the other half is Celsius to Fahrenheit conversions.

Cake sand.

Hand mixer art. This spatula is inspiring me – funfetti next time!

I enlisted both spray oil and flour to coat the pan but I still feel like it’s up to the bundt pan if it wants to let go of a cake cleanly! This time around there was the reassurance that the sugar coating would obscure any ragged bits.

It worked!! She popped out pretty cleanly after only a little coaxing.

Note to future self: paint with butter and roll in sugar BEFORE slicing into layers. Much less fiddly.

Very doughnut, much yum.

I forgot to take pictures of whipping the cream and folding in passion fruit curd, oops!

She’s too cute to eat, guess I’ll just have to stare at her instead.

Happy munching!

Design inspiration from @katrinakhess on Instagram

Cake Recipe from Sophie Bamford:

150g butter, room temperature
360g sugar
380g flour
30g cornstarch
20g baking powder
1/4tsp salt
1tbsp vanilla extract
240g eggs (5)
44g oil
210g whole milk

Pre-heat the oven to 170°C/338°F and grease and line two 6” round cake pans.

Combine all of the dry ingredients with the soft butter and mix until there are no lumps (will resemble breadcrumbs.)

Add the eggs, oil and vanilla and mix until just coming together.

Add around 3/4 of the milk, if using a stand mixer, switch to the whisk attachment and mix on slow until the milk is incorporated then turn the speed up to medium-high and whisk for 3-5 minutes until it becomes pale, fluffy and thick.

Add the remaining milk and mix until combined. Pour into the 2 tins and bake for 35-40 minutes until the sponge bounces back when pressed and a skewer comes out clean.