Loaded Donut Drip Cake

Doesn't this cake just look delicious? Learn how to make this cake that will have your guests skipping dinner and going straight to dessert. Loaded with chocolate glaze, donuts, cookies, and of course sprinkles! The hardest part is not eating it before the party starts.

Chocolate Cake Recipe (you'll need to x3 this recipe for 3x 8" x 1" cakes)

  • 170g / 6oz Plain flour, sifted
  • 155g / 5.5oz Caster sugar (USA - granulated)
  • 110g / 4oz Butter, softened (eqv. 2 sticks)
  • 110g / 4oz Water, room temperature
  • 30g / 1oz Unsweetened cocoa
  • 2 x 65g/2.2oz Eggs, room temperature (ex-large)
  • 20g / 1tbsp Vegetable oil
  • 2 tsp Baking powder
  • 1tsp Vanilla
NOTE: you can eliminate the baking powder if you're using self-raising flour


1. Preheat oven to 325f / 170c / Gas Mark 4
2. Combine baking powder and flour together and stir to combine
3. Add sugar, butter, water, eggs, cocoa, oil and vanilla and beat on low speed with an electric mixer using a whisk or paddle attachment until all ingredients are just combined
4. Beat on high speed until mixture lightens in colour and becomes fluffy (approx. 1.5 - 2 minutes)
5. Line the base of an 8" round cake tins with parchment and spray with cooking spray and add batter
6. Place on the middle tray of your oven and bake for approx 30 minutes
7. Check at 25 minutes, then each 5 minutes thereafter until the centre of the cake springs back when touched.

Vanilla Buttercream Recipe (you'll need to x 3 this recipe, then divide in half and colour one half pink)


  • 250g softened butter (8.8oz / 2.5 sticks)
  • 600g / 21oz powdered sugar, sifted (this is around 5 cups if measured prior to sifting)
  • 1 tsp vanilla (or your desired flavouring essence)
  • 1-2tbsp whole milk

Sugar Cookie Dough Recipe (I only used a half batch of this but it freezes up nicely)

OVEN TEMP: 175 degrees celcius or 350 degrees faranheit
  • 400g / 14oz all purpose (plain) flour, weighed then sifted - plus extra for rolling the cookies 
  • 1 large egg
  • 1/4 teaspoon baking SODA 
  • 1/4 teaspoon salt
  • 220g / 8oz unsalted butter (you can also use salted butter and eliminate the 1/4 tsp salt)
  • 170g / 6oz sugar (caster or superfine)
  • 1 teaspoon vanilla extract

Comments (1)


Hi Great cake up to your usual gorgeous standard. Please could you give me your dripping chocolate ganache recipe...many thanks