Ginger and cream cheese cake doughnuts

‘My mum makes the bestest ginger cake and I’ve adapted this from her recipe, which teams perfectly with cream cheese frosting,’ says Donuts author Vicky Graham.

This delicious spiced cake doughnut recipe is quicker and simple to make than standard doughnuts, as the batter is baked rather than deep-fried.

cake doughnut
Joe Woodhouse


100 g (3½ oz/4/5 stick) unsalted butter, plus extra for greasing
250 g (9 oz/12/3 cups) self-raising flour
4 tsp dried ginger
1 tsp baking powder
½ tsp salt
170 ml (6 fl oz/2/3 cup) hot water
100 g (3½ oz/1/2 cup) demerara sugar
150 g (5 oz/generous 1/3 cup) golden syrup (dark corn syrup)
1 medium egg

80 g (3 oz/2/3 stick) unsalted butter
120 g (4 oz/1/2 cup) cream cheese
400 g (14 oz/3¼ cups) icing (confectioner’s) sugar
crushed ginger biscuits (cookies), to decorate

2 × 12-hole doughnut tin (pan) or 2 × 6-hole doughnut tin (pan)

1. Heat the oven to 180°C (350°F/Gas 4) and liberally grease the doughnut tin (pan) with butter.
2. Mix the flour, ginger, baking powder and salt in a bowl.
3. Whisk together the hot water, butter, sugar and syrup.
4. Add the egg to the dry mixture, followed by the wet mixture and beat together.
5. Pour the mixture into the doughnut tin, filling each hole around two-thirds of the way up. Bake for 15–18 minutes, until a skewer or cocktail stick inserted into the centre comes out clean. Leave to cool fully before transferring to a wire rack.
6. To make the icing, beat the butter and cream cheese until pale and smooth.
7. Add the icing sugar to a large bowl and stir in the cream-cheese mixture, two spoonfuls at a time, until smooth and creamy.
8. Using a teaspoon, scoop up a blob of icing onto each doughnut and spread it so that it covers the whole surface.
9. Sprinkle over the crushed ginger biscuits.

Recipe extracted from Donuts by Vicky Graham (Hardie Grant, £10)