I’m pretty sure many kiwis can relate to this scenario. It’s lunch time, so you pop by your local bakery to get something hot to eat, something cold to drink and something sweet for afterwards. Now was that something sweet a fresh cream filled donut, or is it just me? Oh and who could forget one of the best parts, the jam blob in the centre!
This cake recipe is inspired by the those popular cream filled donuts as well as cinnamon donuts in general. So if you love donuts, this fusion cake is for you, filled with whipped cream buttercream along with a hidden jam surprise inside!
2 x 20cm Round Cake Tins – Springform are ideal.
Cream Donut Cake
Serves: 12-14 Slices
- 390g Plain Flour
- 400g Caster Sugar
- 2½ Teaspoons Baking Powder
- 3 Teaspoons Cinnamon
- 1 Teaspoon Salt
- 170g Butter - Room Temp
- 350ml Milk - Room Temp
- 2 Teaspoons Vanilla Extract
- 4 Large Eggs
- Cinnamon Sugar
- 40g Butter - Melted
- 100g Caster Sugar
- 1 Teaspoon Cinnamon
- Whipped Cream Buttercream + Toppings
- 450g Icing Sugar
- 230g Butter - Room Temp
- 2 Teaspoon Vanilla Extract
- 200ml Full Cream
- Strawberry Jam - Optional
- Selection of Cinnamon Donuts and Cream Donuts - Optional
- Start by flicking the oven onto 180°C bake and lining the bases of two 20cm round cake tin with non-stick paper, grease or spray insides too and set aside.
- In the bowl of a free-standing mixer, sift in the flour, sugar, baking powder, cinnamon and salt. On a low speed mix these dry ingredients until combined.
- Add the butter and mix until you reach a fine bread crumb consistency.
- Measure the milk in a jug, add the vanilla extract and then on a low speed pour into the dry ingredients. Once combined, turn mixer up to a medium speed and beat for a further minute.
- Scrape down the sides and on a low speed add one egg at a time, allowing about 30 seconds of mixing between each egg.
- Once all the eggs have been added, scrape down the sides and then turn mixer up to medium speed and give one last blast for another 30 seconds.
- Evenly pour mixture between your two prepared cake tins. Use a scales if need be, this will ensure two even sized layers when baked.
- Bake both cakes in the centre of the oven for 35-40 minutes or until skewer comes out clean.
- Remove tins from oven and allow to cool for about 5 minutes before turning out onto a cooling rack. Allow cakes to cool completely before moving onto the next step, this will make them easier to handle.
- When cakes have cooled. Melt butter in one saucer, and in another saucer mix together the sugar and cinnamon.
- Roll the side of each cake through the melted butter and then roll through sugar and cinnamon. Keep rolling until you get the perfect look and coverage. Set aside and let's make the filling.
- To make the whipped cream buttercream, add the butter (at room temperature, don't melt) and icing sugar into a large metal bowl.
- Place the metal bowl in a shallow tub of warm water.
- Using a hand-held mixer, beat until butter and icing sugar come together and form a thick paste. Remove bowl from the tub of water and on a slow speed add the vanilla extract followed by the cream, making sure it's well incorporated and smooth.
- Turn beater up and whip for another 5 minutes.
- Now it's time to layer up. Place bottom layer of cake on desired stand and swirl a layer of whipped cream buttercream on top of this layer, along with a ring of strawberry jam (Optional). Evenly place second layer on top and give another swirl of buttercream over the top.
- If you've collected an assortment of donuts. This is your chance to get creative and arrange them all over the top as you see fit. I also squirted some extra jam amongst the donuts! Enjoy.
Would it work to use a food processor instead of a mixer?
I personally wouldn’t recommend it. You’d be wanting more of a mixing motion and control of speed.
so keen to make this but I only have one cake tin. Would I be best to half the cake recipe and make it twice, or make the whole thing and leave the uncooked batter for an hour or so until the first one is cooked and out of the tin? thanks!
At a pinch, both of your suggestions could work. Just keep an eye on the baking time, with halving the mixture and baking one cake at a time, the cook time may be slightly quicker. So keep an eye on it. Let me know what strategy works for you and how it went!
I halved the recipe and it worked perfectly! I could have reduced the cook time a bit more but it still tasted incredible. Thank you!
Hi Dane! Super excited to bake this for my daughters 5th birthday (loves a doughnut!) can I make it into a 3 layered cake with same amount of mixture? Just wanting to get the height. Your recipes look epic and easy to follow cheers! 🙂
You could split the bater between 3 tins, just adjust baking time etc. Because at the end of the day you’d still be baking the same volume of cake, it will be the extra filling that will give a touch more hight. So you may want to increasing the filling ingredients by half to fill between that extra layer. Alternatively you could just double the ENTIRE recipe to make a double height donut cake, that may tick all the boxes haha. If you do, I need photos!