Anyone who has been following this channel for a long time knows that I love two things: GIANT recipes and donuts. Oh, and watermelons. And Oreos. And rainbows. Okay, so maybe I love a lot of things, but I do really love donuts and giant recipes a lot, so I wanted to give you guys a Mega Jam Donut Cake!
A fun way to modify this cake could be to add frosting to the base around your bottom half of the cake. Just don’t spread the frosting too close to the edges. But don’t skip out on all the jelly because, well, just look at it.
What You’ll Need:
(this is a SINGLE batch – you need two of them)
Cook Time – 50 minutes @175c / 350f
- 520g /18oz Plain or Self Raising flour, sifted
- 450g / 16oz Caster sugar (USA – granulated)
- 500g / 17.5oz Butter, softened
- 220g / 7.5oz Whole milk
- 6 x 65g/2.2oz Eggs, room temperature (ex-large)
- 80g / 3oz Vegetable oil
- 6 tsp Baking powder (DO NOT USE this if you’re using Self Raising Flour)
- 4tsp cinnamon, ground
- 2 tsp vanilla extract (or essence)
- Jam (you may use whichever kind you like, by I used raspberry and plum)
- Nonstick oil
- Metal bowl (8 in x 3 in)
- Serrated edge knife
- Sharp knife
- Cake board
- Parchment paper
- Cooling rack
- Baking Sheet
- Parchment Paper
- Cooling Rack
- Place your eggs, butter, oil, vanilla, cinnamon, and sugar into a mixing bowl. Mix for about a minute, or until it’s fluffy. Then, add your flour and milk. Mix again on a slow speed for about 30 seconds.
- Spray your large metal bowl with nonstick oil. Place a piece of parchment paper on the bottom of the bowl. Transfer your cake ingredients into the metal bowl.
- Place the cake mixture into a moderate oven (175° C/350° F) for 50 minutes-1 hour. Check by placing a wooden skewer through the center of the cake. When it’s done, the skewer will come out clean.
- Repeat the previous three steps to make a second cake.
- Use a serrated edge knife to level off the top of your cakes. Use the rim of the bowl as a guide. Run a knife along the edge of the cake, and flip it onto a cooling rack with a baking sheet underneath.
- Cover your cakes with a generous amount of cinnamon!
- Take your raspberry and plum jam and mix together.
- Flip your first cake over and set your cooling rack aside. Use a sharp knife to hollow out the center of your cake. Leave about 2-3 inches on the side of the cake. Do the same thing with your top half of the cake, but do not hollow it out as deep.
- Fill both centers with jam. Put less jam in the top half of the cake. Use some of your jam to outline the bottom base of your cake, but not too close to the edges.
- Place the bottom half of your cake on a cake board. Quickly and carefully flip the top half of your cake onto the bottom.
- Use a knife to hollow out a hole where the two halves meet. Then, put your remaining jelly in a snap seal bag. Cut off the corner tip with a pair of scissors. Inject the jam directly into the hole to look like a piped jelly donut.
Another giant recipe down! Who wants to see that oozing jelly gif again? 🍩
-For the printable recipe click here: http://bit.ly/2iCj1XC
-Buy the My Cupcake Addiction Cookbook http://bit.ly/MCAbook
-Subscribe to my YouTube channel for 2 new videos each week! http://bit.ly/MyCupcakeAddiction
-Follow me on Facebook for short snappy sweet ideas daily! http://on.fb.me/1cOOpu6
-Share your sweets with me on Instagram http://bit.ly/134thON Use the #mycupcakeaddiction so I can see them & I’ll re-share some of my favorites!
-Sign up to our #SweetSquad for early access, exclusive offers and fun party planning tips