Many Kiwis will recognise this scene: lunchtime at the local bakery where you grab something hot to eat, a cold drink and a sweet treat to finish. For some of us that sweet is a cream-filled donut — especially one with that delightful jam blob in the centre.
This recipe is a celebration of those cream-filled and cinnamon donuts. It combines the flavours and textures you love into a layered cake — cinnamon-spiced sponge coated in cinnamon sugar, filled with a light whipped-cream-style buttercream and a hidden ring of jam for that classic donut surprise.
You’ll need:
2 x 20cm round cake tins (springform tins work well)
Cream Donut Cake
Prep time:
Cook time:
Total time:
Serves: 12–14 slices
Ingredients
- Cake
- 390 g plain flour
- 400 g caster sugar
- 2½ tsp baking powder
- 3 tsp ground cinnamon
- 1 tsp salt
- 170 g butter, room temperature
- 350 ml milk, room temperature
- 2 tsp vanilla extract
- 4 large eggs
- Cinnamon sugar
- 40 g butter, melted
- 100 g caster sugar
- 1 tsp ground cinnamon
- Whipped cream buttercream + toppings
- 450 g icing sugar
- 230 g butter, room temperature
- 2 tsp vanilla extract
- 200 ml full-cream milk or cream
- Strawberry jam (optional)
- An assortment of cinnamon and cream donuts (optional, for decoration)
Instructions
- Preheat the oven to 180°C (bake). Line the bases of two 20 cm round cake tins with baking paper and grease the sides; set aside.
- In the bowl of a stand mixer, sift together the flour, caster sugar, baking powder, cinnamon and salt. Mix on low speed until combined.
- Add the room-temperature butter and mix until the mixture resembles fine breadcrumbs.
- Combine the milk and vanilla in a jug, then pour this into the dry ingredients on low speed. Once combined, increase to medium speed and beat for one minute.
- Scrape down the bowl, then add the eggs one at a time on low speed, mixing about 30 seconds between each addition.
- After all eggs are incorporated, scrape the bowl again and beat on medium speed for another 30 seconds to finish the batter.
- Divide the batter evenly between the two prepared tins (weighing ensures even layers) and smooth the tops.
- Bake in the centre of the oven for 35–40 minutes, or until a skewer inserted into the centre comes out clean.
- Remove tins from the oven and allow them to cool for 5 minutes before turning the cakes out onto a wire rack. Cool completely before decorating to make handling easier.
- When the cakes are cool, melt the 40 g butter in a shallow dish. In another dish combine the 100 g caster sugar and 1 tsp cinnamon.
- Brush the sides of each cake with the melted butter, then roll the sides in the cinnamon-sugar mixture until evenly coated. Set aside.
- To make the whipped cream buttercream, place the room-temperature butter and icing sugar in a large metal bowl.
- Set the metal bowl over a shallow tub of warm water (not boiling) to slightly loosen the icing sugar and butter, then beat with a handheld mixer until they form a thick paste.
- Remove the bowl from the warm water. On low speed add the vanilla and then the cream or milk, mixing until smooth and well combined. Increase the speed and whip for about 5 minutes until the mixture is light and fluffy.
- Assemble the cake by placing one layer on a stand or plate. Spread a generous ring of the whipped cream buttercream on top and add a circle of strawberry jam if using, leaving a small border at the edge to mimic a donut.
- Place the second cake layer on top and pipe or spread more buttercream over the top. Arrange your assortment of donuts across the top for a playful, bakery-style finish. Optionally add extra jam between donuts for bursts of flavour. Serve and enjoy.
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