Giant Jelly Donut Cake

by Grant Melton 3:00 AM, April 5, 2018

Aired April 5, 2018

Serves 10-12

For the cake:
1 cup sugar
1 cup canola oil
1 cup sour cream
2 eggs
2 cups self-rising flour
½ teaspoon salt
½ cup buttermilk
1 teaspoon pure vanilla extract
½ cup jam

For the glaze:
3 cups confectioners’ sugar
1/3 cup milk
2 to 3 drops red food coloring
Rainbow sprinkles, for decorating


Preheat oven to 350˚F.

Using an electric mixer, beat together sugar, oil, sour cream, and eggs until light and fluffy. Add flour a little at a time, beating between each addition. Mix in salt, then mix in buttermilk and vanilla until smooth.

Pour half of the batter into a nonstick Bundt pan. Using a spoon, evenly drop tablespoon-size mounds of jam on top of the batter to form a ring in the center; pour the remaining batter on top and smooth. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. (If the toothpick doesn’t come out clean, bake cake for 5 minutes more and check again.) Remove cake from pan and let cool.

When the cake is cool, make the glaze: In a bowl, whisk together confectioners’ sugar, milk and red food coloring. Place the cake on a wire rack set over a baking sheet. Pour glaze on top and decorate with sprinkles. Let frosting set for at least 15 minutes before serving.


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