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Perfect Giant Donut Birthday Cake Recipe with Easy Chocolate Glaze Tutorial

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A fun and crowd-pleasing giant donut-shaped birthday cake with a moist vanilla base and a silky, glossy chocolate glaze. Perfect for celebrations and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, sifted
  • 1 ¾ cups (350g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 3 large eggs, at room temperature
  • 1 cup (240ml) whole milk
  • 2 teaspoons vanilla extract
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • ¾ cup (180ml) heavy cream
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon light corn syrup (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease the giant donut cake pan thoroughly with butter and dust lightly with flour.
  2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, beat softened unsalted butter and sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract until smooth and creamy.
  5. Alternate adding dry ingredients and whole milk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition until just combined.
  6. Pour batter evenly into the prepared giant donut pan and smooth the top with a spatula.
  7. Bake for 45 to 50 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
  8. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  9. To prepare the chocolate glaze, warm heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add chocolate chips and butter. Let sit for 2 minutes, then stir until smooth. Add light corn syrup if using.
  10. Drizzle the warm chocolate glaze over the cooled cake, spreading gently with a spatula if desired. Let glaze set at room temperature for at least 30 minutes before serving.

Notes

Thoroughly grease and flour the pan to prevent sticking. Avoid overmixing the batter to keep the cake light and fluffy. Apply the glaze while warm for best spreading; if glaze cools too much, it will harden and be difficult to spread. For a dairy-free glaze, substitute heavy cream with coconut cream and use dairy-free chocolate chips. The cake can be stored at room temperature for 2 days or refrigerated up to 5 days; bring to room temperature before serving. Freeze wrapped tightly for longer storage.

Nutrition

Keywords: giant donut cake, birthday cake, chocolate glaze, easy cake recipe, party cake, vanilla cake, bundt cake, celebration dessert

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