Many Kiwis will recognize this: lunchtime at the local bakery, grabbing something hot to eat, a cold drink and, of course, something sweet. For many of us that treat is a cream-filled donut — especially when there’s a jam centre hidden inside.
This recipe takes inspiration from those beloved cream-filled and cinnamon donuts and turns them into a layered cake. Expect a soft cinnamon cake coated on the edges in cinnamon sugar, filled with a light whipped cream buttercream and a surprise ring of jam in the middle. It’s a fun fusion for donut fans.
Equipment
Two 20cm round cake tins (springform tins work well).
Cream Donut Cake
Prep time:
Cook time:
Total time:
Serves: 12–14 slices
Ingredients
- Cake
- 390g plain flour
- 400g caster sugar
- 2½ teaspoons baking powder
- 3 teaspoons ground cinnamon
- 1 teaspoon salt
- 170g butter, room temperature
- 350ml milk, room temperature
- 2 teaspoons vanilla extract
- 4 large eggs
- Cinnamon sugar
- 40g butter, melted
- 100g caster sugar
- 1 teaspoon ground cinnamon
- Whipped cream buttercream + toppings
- 450g icing sugar
- 230g butter, room temperature
- 2 teaspoons vanilla extract
- 200ml full cream (heavy cream)
- Strawberry jam (optional)
- Selection of cinnamon and cream donuts (optional)
Instructions
- Preheat the oven to 180°C (bake). Line the bases of two 20cm round cake tins with non-stick paper and grease the sides; set aside.
- In a stand mixer bowl, 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 looks like fine breadcrumbs.
- Measure the milk into a jug, stir in the vanilla, then pour into the dry ingredients on low speed. Once combined, increase to medium speed and beat for 1 minute.
- Scrape down the sides of the bowl. With the mixer on low, add the eggs one at a time, mixing about 30 seconds between each addition.
- After all the eggs are incorporated, scrape the bowl again and beat on medium for another 30 seconds.
- Divide the batter evenly between the two prepared tins — using kitchen scales helps ensure uniform layers.
- Bake in the centre of the oven for 35–40 minutes, or until a skewer inserted into the centre comes out clean.
- Remove the tins and let the cakes cool in the tins for about 5 minutes, then turn out onto a cooling rack to cool completely before decorating or filling.
- When the cakes are cool, melt the 40g of butter. In a separate dish mix together the 100g caster sugar and 1 teaspoon cinnamon.
- Brush the sides of each cake with the melted butter and roll them in the cinnamon sugar mixture until the sides are evenly coated. Set aside.
- To make the whipped cream buttercream, combine the 230g room-temperature butter and 450g icing sugar in a large metal bowl.
- Place the metal bowl over a shallow tub of warm water to gently warm the mixture.
- Using a hand-held mixer, beat until the butter and icing sugar form a thick paste. Remove the bowl from the warm water, then add the vanilla and the 200ml cream on low speed, ensuring everything is smooth and well incorporated.
- Increase the mixer speed and whip for another 5 minutes until light and fluffy.
- To assemble, place one cake layer on your cake stand. Spread a layer of the whipped cream buttercream across the top and pipe or spoon a ring of strawberry jam in the centre for the hidden jam surprise (optional).
- Place the second cake layer on top and spread more buttercream over the top.
- If you have an assortment of donuts, arrange them on top of the cake for a playful finish. You can also add extra dollops or squirts of jam among the donuts for more flavour and visual appeal. Serve and enjoy.
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