Cake Ball Doughnuts

The beauty just keeps on coming… I’m not sure I can take it. Marie over at The Knead for Speed refused to settle for just any old cake ball. She decided to form the cake ball mixture into a doughnut. Plus she made her cake and frosting from scratch. Amazing! Now as much as a love these, I am not sure I have the patience for it. Luckily I received a delightful little cupcake pan that comes in the shape of doughnuts. LOVE! So I may have to cheat on this one and use my cupcake pan, but for those of you who are dying for Marie’s recipe… I shall pass it along, wish you luck and meet you at the candy coated decorating stage!


Vanilla Cake:

  • 2 ½ cups (10 ounces) cake flour
  • 1 ¼ cups granulated sugar, divided
  • ½ cup Stevia or other sugar substitute
  • ¼ cup Saco cultured buttermilk blend (or omit Saco and water, replacing with 1 cup regular buttermilk)
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup water
  • ½ cup butter, melted and cooled slightly
  • 3 tablespoons vegetable oil
  • 6 egg yolks
  • 3 egg whites
  • 1 tablespoon pure vanilla extract

Cream Cheese Frosting:

  • 3 cups confectioners’ sugar
  • 6 ounces fat-free or reduced fat cream cheese
  • 3 Tablespoons butter
  • 1 teaspoon pure vanilla extract
  • ¼ cup oblong rainbow sprinkles (optional)


  • 1 bag white candy melts
  • Rainbow sprinkles


  1. To begin preparing cake, preheat oven to 350 degrees F and grease a 9″x13″ pan.
  2. Whisk together flour, 1 cup sugar, Stevia, Saco cultured buttermilk (if using), baking powder, baking soda, and salt in a large bowl. In a separate medium bowl, whisk together melted butter, water (or regular buttermilk), oil, vanilla, and egg yolks.
  3. Beat egg whites with an electric mixer until foamy. Gradually add ¼ cup sugar, continuing to beat until stiff peaks form. Transfer to bowl and set aside.
  4. Add flour mixture to now-empty mixing bowl. Add butter mixture while mixer is at low-speed, mixing until fully incorporated. Using rubber spatula, gently fold in egg whites. Gently fold in sprinkles if desired. (Actually, the word on the street is that it might be better to add the sprinkles when you mix the cooked cake and frosting together.)
  5. Pour batter into greased pan. Bake 22-26 minutes, or until an inserted toothpick comes out clean. Let cake cool completely (I put mine in the refrigerator to speed up the process).
  6. To make frosting, cream butter with electric mixer. Add cream cheese and vanilla, beating until incorporated. Add confectioners’ sugar and beat several minutes or until fluffy.
  7. Slice cake into 6 large pieces. Crumble into a large bowl by splitting each sixth in half and rubbing the two halves together. Continue process until cake is completely crumbled.
  8. Add 1-½ cups cream cheese frosting to cake crumbs and work it in with clean hands. If necessary, add additional frosting to achieve a moist mush that holds together.
  9. Grab a piece of mush and gradually form into a thick rope. Gently curl rope around into doughnut shape, recompacting and reshaping mush as necessary. Meld together rope ends and place finished doughnut onto large baking sheet.
  10. Repeat step 9 with remaining mush. Place cake ball doughnuts in refrigerator to set for at least 2 hours, or until ready to decorate.
  11. Microwave candy melts in a microwave-safe bowl at 50% power in 30 second intervals. Stir after each interval.
  12. Carefully place cake ball doughnut, bottom side up, into melted candy. Very gently flip over doughnut to coat opposite side. Remove doughnut with a spoon and place on baking sheet lined with parchment paper. Decorate with rainbow sprinkles.
  13. As candy cools around doughnut, take a toothpick and run it around edges of doughnut. This makes excess candy easy to trim off doughnut once cooled.
  14. Repeat steps 12-13 with remaining doughnuts.
  15. Eat Delowcious Doughnut!

Note: Be sure to check out all of Marie’s fun ideas at!


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