Chocolate and Vanilla Mini Donut “Cake”
- Total Time: 50 mins
- Yield: 4-5 1x
Description
This isn’t really a cake, but some occasions call for stacking your multi-flavored donuts and topping them with all the fixings.
Ingredients
vanilla doughnut batter
- 1 1/2 cups (123g) cake flour
- 1/2 cup (30g) ground hazelnuts
- 3/4 cup (170g) white sugar
- 2 tsp baking powder
- 1 pinch coarse salt
- 1 cup (236ml) milk
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 2 eggs
chocolate doughnut batter
- 1 cup (82.5g) cake flour
- 1/2 cup (40.5g) cocoa powder
- 1/2 cup (30g) ground hazelnuts
- 3/4 cup (170g) white sugar
- 2 tsp baking powder
- 1 pinch coarse salt
- 1 cup (236ml) milk
- 1 tsp lemon juice
- 2 eggs
- vegetable oil for oiling the doughnut mold
toppings
- whipped cream
- chocolate sprinkles
- silver sugar ball sprinkles
- hazelnut chocolate
- Note: Both doughnut batters are prepared the same way
Instructions
- In a large bowl, whisk together dry ingredients. In another bowl whisk together the wet ingredients until completely combined.
- Pour wet ingredients into the dry and stir until fully incorporated.
- If you’re using a mini doughnut machine, lightly oil the doughnut mold and allow the machine to heat up according to directions (usually about 5 minutes) then spoon 1 tbsp (or just enough so it doesn’t overflow) of the batter into each doughnut hole. Allow to cook in the machine about 2-5 minutes depending on your machine. The vanilla doughnuts will be golden brown and the chocolate will have puffed up and be darker on the outside.
- Remove the doughnuts carefully with the aid of a wooden chopstick or other utensil and repeat with the rest of the batter.
- Once batter is gone, lightly oil the machine mold again if planning on making another batch.
- If using a doughnut baking bold or mini muffin tin, lightly oil the mold and fill 3/4 full with batter and bake at 350F (180C) for 10-15 minutes or until a tooth pick inserted into the middle comes out clean.
Assembly
- In a small bowl, stir together whipped cream and chocolate sprinkles and place in the fridge until ready to use.
- Place 3 mini doughnuts on each plate and top with 1 doughnut. Spoon whipped cream on top of each “cake” and drizzle hazelnut chocolate on top.
- Drop a few silver sugar ball sprinkles on top and serve.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
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Frequently Asked Questions
Do I need a mini donut machine, or can I bake these in the oven?
Both work — step 3 covers the machine method (2–5 minutes per batch depending on your machine), and step 6 gives the oven alternative: fill a lightly oiled donut baking mold or mini muffin tin ¾ full and bake at 350°F (180°C) for 10–15 minutes or until a toothpick inserted into the center comes out clean. The oven version will have a slightly more cake-like texture than the machine version.
Why do both the vanilla and chocolate batters contain ground hazelnuts?
Both batters include ½ cup (30 g) of ground hazelnuts alongside their respective flours. The hazelnuts add a nutty richness and slightly denser crumb than plain flour alone, and they tie the flavors together when the two donut types are stacked into the assembled “cake” and drizzled with hazelnut chocolate. 
