Old Fashioned Doughnut Bundt Cake Recipes

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JELLY DOUGHNUT BUNDT CAKE

Cake doughnut? Jelly doughnut? Raised and glazed? Now you don't have to choose. With its fine, moist crumb, raspberry jam filling and sweet glaze, this bundt combines all the best characteristics of these doughnuts into one crowd-sized treat that's better than anything the bakery has to offer. So skip the dozen doughnuts, because this cake serves 12. And its showstopping looks hide its secret well. That secret? It's easy! This recipe begins with a box of Betty Crocker™ Super Moist™ yellow cake mix. Grab your jar of jam and a couple of kitchen staples, and you'll have everything you need. The poking technique used to add the jam filling is one you can master with the step-by-step instructions below. As for the glaze, it's a simple matter of mixing powdered sugar and milk. So you can create a cake that does you proud with seven simple ingredients and less than a half hour of hands-on time.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 3h

Yield 12

Number Of Ingredients 7



Jelly Doughnut Bundt Cake image

Steps:

  • Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray with flour.
  • In large bowl, beat cake mix, milk, melted butter and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour batter into pan.
  • Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. While still in pan, poke holes in cake with end of wooden spoon, 2 inches deep and 1/2 inch apart down the middle of the cake, leaving 1-inch border on either side of the pan. Use wet paper towel to wipe ends of spoon after each poke.
  • In small microwavable measuring cup, heat jam uncovered on High 30 seconds. Stir and continue to microwave in 15-second increments, stirring after each, until jam is hot and pourable, about 1 minute to 1 minute 30 seconds.
  • Pour jam into holes in cake. Cool cake in pan 1 hour. Run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 30 minutes. Transfer to serving platter.
  • In small bowl, beat Glaze ingredients with whisk until smooth; add additional milk, 1/2 teaspoon at a time, until thin glaze consistency. Use pastry brush to brush half the glaze evenly over entire surface of cake. Let stand 5 minutes. Repeat with remaining half of glaze.

Nutrition Facts : Calories 350, Carbohydrate 59 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 42 g, TransFat 0 g

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1/2 cup butter, melted
4 eggs
3/4 cup seedless raspberry jam
1 1/2 cups powdered sugar
3 tablespoons milk

OLD-FASHIONED MARBLE BUNDT CAKE

Provided by Dan Langan

Categories     dessert

Time 3h

Yield one 12-inch Bundt cake (16 servings)

Number Of Ingredients 15



Old-Fashioned Marble Bundt Cake image

Steps:

  • For the vanilla batter: Preheat the oven to 350 degrees F. Generously spray a 12-cup Bundt pan with the baking spray.
  • Combine the butter, sugar, salt, baking powder, vanilla and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes. Stop and scrape the bowl and paddle with a rubber spatula. Add 2 of the eggs at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
  • Add half of the cake flour and mix on low speed just until combined. Add the cream and buttermilk and mix again on low speed just until combined. Scrape the bowl.
  • Add the remaining cake flour and start mixing on low speed to combine, then increase the speed to medium and beat for 4 minutes.
  • For the chocolate batter: Transfer 2 cups of the vanilla batter to a medium bowl. Add the cocoa, sugar and baking powder and stir with a fork or small whisk until completely combined. Add the hot water and stir slowly until completely combined.
  • Pour about half of the vanilla batter into the prepared pan. Dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
  • Bake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven. Let the cake cool in the pan for about 30 minutes then turn it out onto a wire rack to cool completely.

Nonstick baking spray with flour (see Cook's Note)
2 sticks (1 cup) unsalted butter, left at room temperature for 20 minutes
2 3/4 cups (550 grams) sugar
1 teaspoon fine salt
1/4 teaspoon baking powder
1 tablespoon pure vanilla extract
1/4 cup vegetable oil
6 large eggs, at room temperature
3 cups (360 grams) cake flour
3/4 cup heavy whipping cream
1/4 cup buttermilk
1/3 cup (35 grams) Dutch-process cocoa powder
1 tablespoon sugar
Pinch baking powder
3 tablespoons very hot water

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