Jelly Donut Cake


No need to choose between cream or jam filling. This sweet yeast cake offers a taste of both!

Prep Time:
30 mins
Chill Time:
2 hrs
Rise Time:
45 mins
Bake Time:
30 mins
Total Time:
30 mins


  • 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

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

    Jelly Doughnut Cake
    Andy Lyons

Get The Pan!

We used Wilton's Deep Heart Pan ($8.99,

Nutrition Facts (per serving)

213 Calories
9g Fat
30g Carbs
3g Protein
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.

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