I love new cook books and when that cook book is full of amazing cake recipes, you know I’m going to NEED it in my life. When I saw that blogger Jocelyn, from Grandbaby Cakes, was publishing a book, I knew it was going to be a hit! I got my copy a few weeks ago and fell in love with EVERYTHING, but it was the Neapolitan Cakelettes that inspired me to make Neapolitan Cake Donuts!
Who doesn’t love yummy, baked, cake-y donuts for dessert?
I met Jocelyn, in September 2014 at a Better Homes and Gardens event. She was so nice and welcoming and talked to everyone! Her outgoing personality shines though the book where she reminisces about baking with her mom and grandma for family gatherings. She shares her passion for baking from a deep down love instilled in her as a young child.
The Grandbaby Cakes book is full of cakes of all shapes and sizes – three layer cakes, sheet cakes, cupcakes, bundt cakes, and ice box cakes. She has the chapters broken down into basics then into special events and holidays along with the difficulty ranking to make it easy for you to find a recipe that is perfect for your skills or your children’s skills.
Get your kids into the kitchen, make a mess, and treasure the lifelong memories that you will create with them – both making the dessert and eating the dessert.
I hope that my daughter loves and appreciates our time spent together on such fun projects. I have to take a deep breath and help her not spill half the flour or get egg shells into the batter, but they are life ling lessons she needs to learn. I can always clean up the mess later; I can’t get the time with her back later.
I had one small issue with the recipe shared in the book that I thought I would share with you – I didn’t care for the jelly in the strawberry part of the cake. I found it to be too sticky and resulted in a different texture due to the added sugar in the jelly. I made a note to double the extract and use food coloring to get a yummy pink, strawberry flavor. It’s up to you how you make it, but I thought I’d give you a heads up.
My kid and her friends loved these doughnuts.
Thanks so much to Agate Publishing for providing me with a free copy of the book! You can order your copy on Amazon!
Neapolitan Cake Donuts
For the Donuts
- 3/4 C butter
- 1 1/4 C sugar
- 3 eggs
- 1 1/2 C cake flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 C sour cream/ plain yogurt / heavy cream
- 1 Tbsp vegetable oil
- 1 tsp vanilla extract
- 2 Tbsp unsweetened cocoa powder
- 3 Tbsp strawberry jam, melted (optional)
- 1 tsp strawberry extract
- 2 – 3 drops red food coloring (optional)
For the glaze
- 1 C confectioners Sugar
- 1/4 C milk
- dash salt
- 1/4 tsp vanilla extract
- Preheat the oven to 325F and prepare a doughnut pan with non stick baking spray with flour.
- Mix together the butter and sugar until creamy – up to 5 minutes. Mixture should be pale yellow and fluffy. Add the eggs and mix until fully combined in. Gradually add in the flour, baking soda, and salt and mix until the dry ingredients are incorporated. Add in the sour cream (or milk fat), oil, and vanilla and just mixed until combined.
- Separate the batter into three bowls. Leave one vanilla. Add the cocoa powder to one bowl and mix and add in the strawberry jam and extract to the third. Mix and add to piping bags or baggies to make it easy to work with.
- Add batter to 1/3 of each doughnut ring filling the cavity only half way full. Leave room for them to rise.
- Bake for 17 – 20 minutes. Let them cool in the pan for 5 minutes, then flip them out on to a cooling rack to cool completely.
- On the stove in a small sauce pan, mix the ingredients for the glaze over low heat. Once the sugar is melted remove from the heat and glaze the donuts. You can dip the tops or go messy and creative with the drizzle. The kids love this part!
- Cover and store on the counter until ready to serve!
- I did not like the jam in the strawberry cake batter. It made it very thin and it was sticker than the other batters due to the sugar content. I’d suggest removing the jam and doubling the strawberry extract. You will HAVE to use some food coloring to make this flavor pink.
- Follow the recipe about and prepare a mini bundt pan. Bake for 24 -28 minutes. Top with a dusting of powdered sugar, as suggested in the book, or add a glaze to them.
by Karyn Granrud