Springtime Stacked Donut Cake

Course: Brunch, Dessert
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 donuts
Calories: 370kcal
Author: Lord Byron's Kitchen
Who doesn't get excited when they see a big stack of donuts? My Stacked Donut Cake is perfect for springtime or anytime!
Print Recipe


For the Donuts;

  • 2 2/3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/4 cup butter, softened
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract

For the Decorating:

  • 2 cups confectioner's sugar
  • 2-3 tablespoons milk
  • 1-2 drops food colouring, your choice of colour
  • 1/2 cup sprinkles, your choice of colour/theme


  • Preheat oven to 425 degrees. Lightly spray a 6-hole donut pan with cooking spray and set aside.
  • In a large bowl, use a hand-held mixer to blend together the milk, sour cream and eggs.
  • Next, beat in the butter, vegetable oil, and vanilla extract.
  • Add the flour, baking powder, baking soda, and sugar. Beat into the wet ingredients.
  • Dump the entire batter into a large Ziploc bag. Cut one of the lower corners off the bag, and in a circular pattern, fill the donut pan about 3/4 way full. Tap the pan firmly on the kitchen counter to get the batter to settle into the pan.
  • Bake for 10 minutes. Remove from oven and transfer to a wire cooling rack to cool.
  • When the donuts have fully cooled, whisk together the confectioner's sugar, milk, and food colouring until the icing is smooth and consistent. For a thicker icing, add less milk and for a thinner icing, add 1/2 teaspoon of extra milk at a time until desired thinness has been established.
  • Dip the donut, top side down, into the icing. Lightly shake the excess icing off the donut, or gently drag the iced part of the donut over the rim of the icing bowl.
  • Top the donut with as many sprinkles as you want. 
  • Place the donut, iced side up, back onto the wire cooling rack and allow the icing to harden.
  • Once the donuts are completely cooled, stack in a cake-like shape onto a cake stand and serve!


The recipe as printed will yield 12 donuts.  I made the recipe 3 times to get a total of 36 donuts.  When I made the icing, I made it four times, each using a different food colouring.  I dipped 8 donuts into pink icing, then 8 into blue icing, followed by 8 donuts into green icing, and the final 8 donuts into purple icing.  You'll need all 36 donuts to achieve the height and size of the stacked cake you see in the photographs.


Calories: 370kcal | Carbohydrates: 61g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 230mg | Potassium: 123mg | Fiber: 0g | Sugar: 39g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1.5mg