Imagine a dessert that combines the irresistible charm of donuts with the decadence of a cake - and that's exactly what this Chocolate and Vanilla Mini Donut Cake delivers! Perfect for those moments when you want something extraordinary yet easy to make, this recipe transforms ordinary ingredients into a show-stopping treat that will have everyone begging for seconds. Whether you're looking to impress at a brunch, birthday, or just want to treat yourself to something special, these mini donut cakes are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a mini donut cake pan thoroughly with butter or non-stick cooking spray to ensure easy removal.
- In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Carefully transfer the batter to the prepared mini donut cake pan, filling each cavity about 2/3 full to allow room for rising.
- Smooth the top of the batter with a spatula to ensure even baking and an attractive appearance.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the mini donut cake cool in the pan for 5-10 minutes before carefully transferring to a wire rack to cool completely.
- Once cooled, you can optionally dust with powdered sugar, drizzle with chocolate glaze, or decorate as desired.
- Serve and enjoy your Chocolate and Vanilla Mini Donut Cake, which can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense mini cakes.
- Pan Preparation is Key: Thoroughly grease your pan to ensure easy removal and a perfect shape.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Let the mini cakes cool completely before decorating to prevent frosting from melting.
- Get Creative with Toppings: Try chocolate glaze, powdered sugar, sprinkles, or even a drizzle of caramel for extra excitement!
- Storage Tip: Keep in an airtight container at room temperature for up to 3 days to maintain freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 28g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
