National Doughnut Day is Friday - and because I really really like doughnuts, I wanted to create a special recipe for the occasion. When I was brainstorming, I thought about the Doughnut Cake I made a few years back from my friend's birthday.
I made these adorable little fondant doughnuts to put around the bottom of the cake, and a big fondant doughnut to put on top. But then I got to thinking - why don't I use REAL doughnuts?
Because everyone knows that real doughnuts are WAY better than fondant doughnuts.
It would be the ultimate combination of my two favorite things, cake + doughnuts. The result was this awesome Strawberry Buttermilk Doughnut Cake!
Like milk or sour cream, buttermilk is used to add fat and acidity to our cakes and doughnuts. This liquid component is VERY important because it is responsible for tenderizing the gluten. Basically, this is what creates that super soft texture in your baked goods. Buttermilk may have the lowest amount of fat, but its high percentage of acidity allows you to get this delightful tender texture in your baked goods. The higher acidity also helps to enhance the flavors and give your cake or doughnuts a little extra tang.
You can totally use milk as a substitute if you don't have access to buttermilk. But I really recommend giving the buttermilk a try! The extra tang goes perfectly with the sweet strawberry flavor.
for the cake:
for the buttercream:
for the buttermilk doughnuts:
for the strawberry glaze:
*Doughnut Recipe Adapted from How Sweet It Is
*Makes 1 Cake
How many eggs and how much vanilla for the doughnuts?
Hi Courtney! Sorry about that, for some reason the recipe did not upload correctly. I have fixed it now. Let me know if you have any other questions.
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