Description
This jelly doughnut cake combines the nostalgic flavor of a jam-filled doughnut with the soft, buttery texture of a classic breakfast cake. No frying, no yeast—just one pan and a hidden layer of sweet jelly goodness.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup fruit jelly or jam (raspberry, strawberry, or your choice)
Powdered sugar, for dusting
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch square or loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing just until combined.
5. Spread half the batter into the prepared pan. Spoon jelly in a line or swirl pattern across the batter. Top with the remaining batter and smooth the surface.
6. Bake for 40–45 minutes or until a toothpick inserted comes out clean (avoid the jelly line).
7. Cool for 10 minutes in pan, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
For best results, use a thicker jelly or jam that holds its shape while baking.
Let the cake cool completely before slicing to avoid jelly sinking or smearing.
This cake keeps well at room temperature for up to 3 days under a cake dome.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg