Donut Drip Cake | Strawberry, Funfetti & Donuts GALORE | Elise Strachan | My Cupcake Addiction

Looking to lose a few pounds while you get super healthy, increased flexibility, and increased well-being? We highly recommend this program. Click The Banner To Find Out More!


I made this Crazy Chocolate Strawberry layered Donut Drip cake for my Mums birthday and it was TO DIE FOR! Did you catch my out of tune Happy Birthday at the end?

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
See the method in this video:

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

See the method in the video here:


FACEBOOK for quick vids, posted daily:

INSTAGRAM for sneak peeks and the best sweet pics:

TWITTER – because nobody else does:

PINTEREST to save & pin my stuff:

My PERSONAL FACEBOOK Strictly for Selfies:

Leave a Reply

Your email address will not be published. Required fields are marked *