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Simple Single Layer Cake

This cake couldn't be simpler. It works just as well for an everyday treat as it does for a party. You can either use an 8 inch square pan, an 8 inch round cake pan, or a 6 inch round cake pound (your cake will be slightly taller in the 6 inch pan).

This style of cake works equally well with all the mix flavors but I just love the German Chocolate Cake Donut Mix made this way. It just yields the perfect ratio of frosting to cake.

Serves: 6-8

Bake time: 15-17 minutes (when baked at 5400 ft)

What you'll need:

  • One box of donut mix
  • One 8 inch square pan 
  • Oil, water, and your favorite butter, per the instructions in the mix box 
  • Parchment paper (you can skip it if you are planning to frost the cake in pan)
  • Spray oil


1. Pre-heat the oven to 350 degrees.

2. While the oven preheats, make the icing per the direction card in the box. Cover the icing and set aside.*

3. Spray the inside of the pan well with the spray oil. Set aside.

4. Using the bottom of the pan, trace a square on the parchment paper, if using,  to create an 8 inch square. Cut and insert into the bottom of the sprayed pan.

5. Make the donut mix batter per the direction card in the box. 

6. Pour the batter into the pan and give the pan a little shimmy to level it.

7. Place the pan in the oven and set the timer for 15 minutes. At 15 minutes, test the cake with a wooden toothpick for crumbs. If the toothpick does not come out clean, set the timer for another two minutes and test again with a new toothpick. I baked this cake for 17 minutes here in Denver (5400 ft).



8. Once the cake is done, remove from oven and let cool in pan on a cooling rack. 

9. Once cool, you can either flip the cake out and place onto a plate to frost or do what I did and just frost in pan for an easy and simple sheet cake treatment.

If you are serving at a party, you can also slice the unfrosted cake into six pieces and plate each individual piece before drizzling the icing over each piece for a more rustic look.



10. This cake is best kept refrigerated (in an airtight container) until ready to serve. Remove 20-30 minutes before serving. 


*You may need to add a little water to the icing if it has sat for a while. Start with a 1/2 a teaspoon and stir. Add in 1/2 teaspoon increments until you reach your desired consistency.