Popular
Latest From the Show
Giant Jelly Donut Cake
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
This super-sized donut cake is easy to pull together thanks to a bundt cake pan.
Ingredients
For the cake:
- 1 cup sugar
- 1 cup canola oil
- 1 cup sour cream
- 2 eggs
- 2 cups self-rising flour
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract, pure
- 1/2 cup jam
For the glaze:
- 3 cups confectioners' sugar
- 1/3 cup milk
- 2 drops red food coloring
- Rainbow sprinkles, for decorating
Yield
Serves: 10-12
Preparation
Preheat oven to 350˚F.
Using an electric mixer, beat together sugar, oil, sour cream, and eggs until light and fluffy. Add flour a little at a time, beating between each addition. Mix in salt, then mix in buttermilk and vanilla until smooth.
Pour half of the batter into a nonstick Bundt pan. Using a spoon, evenly drop tablespoon-size mounds of jam on top of the batter to form a ring in the center; pour the remaining batter on top and smooth. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. (If the toothpick doesn’t come out clean, bake cake for 5 minutes more and check again.) Remove cake from pan and let cool.
When the cake is cool, make the glaze: In a bowl, whisk together confectioners’ sugar, milk and red food coloring. Place the cake on a wire rack set over a baking sheet. Pour glaze on top and decorate with sprinkles. Let frosting set for at least 15 minutes before serving.