Recipes and Cooking Jelly Donut Cake No need to choose between cream or jam filling. This sweet yeast cake offers a taste of both! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 7, 2021 Print Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 2 hrs Rise Time: 45 mins Bake Time: 30 mins Total Time: 30 mins Servings: 24 Jump to Nutrition Facts Ingredients 3 ½ cup all-purpose flour 2 packages active dry yeast 1 cup milk ½ cup granulated sugar ½ cup butter ½ teaspoon salt 2 eggs 1 teaspoon vanilla ⅔ cup strawberry or cherry jelly or jam Cream filling Sifted powdered sugar ¼ cup strawberry or cherry jelly or jam (optional) Cream Filling ½ cup milk 2 tablespoon all-purpose flour 1 teaspoon vanilla ¼ cup butter, softened ¼ cup shortening ½ cup granulated sugar ¼ teaspoon salt Directions In a medium bowl stir together 2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, granulated sugar, butter, and salt just until warm (120°F to 130°F). Add milk mixture to flour mixture. Add eggs and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in remaining flour (dough will be very soft and sticky). Cover surface of dough with plastic wrap; chill for 2 to 24 hours. Generously butter a 9x2-inch deep heart-shaped or round cake pan. Using a buttered spatula, transfer dough to prepared pan and smooth to an even layer. Cover; let rise1 hour or until double in size. Preheat oven to 325°F. Bake for 30 to 35 minutes or until golden brown. Cool in pan on wire rack for 5 minutes. Remove cake from pan; turn top-side up. Cool completely on wire rack. Using a long serrated knife, split cake in half horizontally; remove top. Place bottom layer, cut-side up, on a serving plate. Spread with jelly. Spoon Cream Filling over jelly; spread to edges. Place top layer of cake on filling, cut-side down. Dust cake with powdered sugar; decorate with jelly. Cream Filling In a small saucepan whisk together the milk and flour until no lumps remain. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more (mixture will be thick). Stir in vanilla. Transfer to a small bowl; cover surface with plastic wrap and cool to room temperature. In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar and salt and beat for 1 to 2 minutes or until well-combined. Add the cooled milk mixture and beat until smooth. Get The Pan! We used Wilton's Deep Heart Pan ($8.99, wilton.com) Print Nutrition Facts (per serving) 213 Calories 9g Fat 30g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 213 % Daily Value * Total Fat 9g 12% Saturated Fat 7g 35% Cholesterol 32mg 11% Sodium 210mg 9% Total Carbohydrate 30g 11% Total Sugars 21g Protein 3g Vitamin C 1.2mg 6% Calcium 41mg 3% Iron 1.5mg 8% Potassium 93mg 2% Fatty acids, total trans 1g Folate, total 78.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.