Go Back
Vanilla bean donut cake

Megan's Vanilla Bean Donut Cake

Moist, light as air, vanilla butter cake, topped with cinnamon sugar. Heaven in every delicious mouthful.
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Course afternoon tea, baking, Dessert, Snack, supper
Cuisine American, english


  • 6 ½ oz butter (185g), softened
  • 2 cups superfine (caster) sugar
  • 3 eggs
  • 2 tsp vanilla paste
  • 2 cups self-raising flour
  • 1 cup milk
  • 2 tsp ground cinnamon
  • ¼ cup superfine sugar (extra)
  • 1 oz butter (30g), extra


  • Preheat oven to 350°F (180°C). Grease and line the base and sides of two 8.5" x 4.5" loaf tins.
    Put the softened butter, sugar and vanilla in a large bowl and use an electric mixer to beat until pale and creamy. Add eggs, one at a time, beating well after each addition. Stir in flour and milk alternately until just combined.
    Spoon evenly between prepared pans and smooth the surface. Bake in oven for 30 minutes or until a skewer inserted in the centre comes out clean. Remove from oven.
    Combine the cinnamon and extra sugar in a small bowl. Turn the cakes onto a wire rack and evenly brush with extra butter. Sprinkle with cinnamon sugar. Serve warm or at room temperature.
Keyword cinnamon sugar, delicious, vanilla bean, vanilla bean donut cake