Raspberry Filled-Buttermilk Jamlets with Nutella Glaze

A jamlet. What is that? Well, quite honestly, I’m not really sure. However, I am using it to describe the little jam-filled cakes you see here. It’s as cute as something called a jamlet should be.

You see, I like to come up with new uses for the specialty pans I own.  Basically, these pans need to earn their keep in my kitchen.

For this recipe, I used my mini doughnut pans, which I would normally use to make mini doughnuts. What I did, was overfill the doughnut pan with batter. Normally, when you make doughnuts, you only fill the pan halfway. With these, I filled the pan with batter 3/4 of the way full. The tops rise high, covering the ring holes and make these little cakes you can fill with just about anything. The possibilities are really endless!

While you can use any jam you chose, I used Republic of Jam’s Raspberry Anise. Basically, their jam is the best out there and I use it in everything. I used a ziplock bag to pipe the jam in the little cake hole…yes, I know, the cuteness is killing you!

Anyway, perfect for a tea party, a finger food party or any celebration. They will disappear before your eyes, especially once you mention Nutella.

Print Recipe

Raspberry Filled-Buttermilk Jamlets with Nutella Glaze

Recipe from: Created by Noble Pig | Serves: About 30 jamlet cakes



  • 1-1/4 cups cake flour, sifted
  • 1/2 cup granulated sugar
  • 1-1/4 teaspoons baking powder
  • 1/8 teaspoon freshly ground nutmeg
  • 1/2 cup buttermilk
  • 1 egg lightly beaten
  • 1-1/2 Tablespoons butter, melted
  • 3/4 cup raspberry jam
  • 1/8 cup finely chopped walnuts

Nutella Glaze

  • 1 cup confectioners' sugar
  • 2 Tablespoons Nutella
  • 1-2 Tablespoons milk


  • In a large mixing bowl, sift together flour, sugar, baking powder, nutmeg and salt. In another bowl, whisk together buttermilk, egg, and butter. Pour wet ingredients into dry and stir just enough to combine. Fill a ziplock bag with the batter and cut off the tip. Fill each doughnut cup 3/4 of the way full.Preheat oven to 425 degrees F. Spray doughnut pan with cooking spray.
  • Bake 5-6 minutes or until the tops spring back when touched. Remove from pan to cool.
  • For the glaze, stir together sugar, milk and Nutella until sugar is dissolved. Add more milk as necessary if it is too thick. Spoon over jam filled jamlets. Squirt an extra bit of jam on top of each jamlet to give them a raised look, Sprinkle with walnuts.When cooled, fill a small ziplock bag with jam and fill each hole.

These were way too easy to eat. I’m afraid they didn’t last long.

Three Years Ago: Mom’s New York Cheesecake with Strawberry Sauce
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Post a Comment


  1. This should be a new trend! Jamlets – how brilliant! I will take two. Dozen! Have a fabulous weekend, Cathy!

  2. These are cute! And they look delish! I can’t wait to make the pumpkin cake again too…ooh it’s so yummy! I love fall :)

  3. They look and sound so awesome, they’ll never last long Cathy. Fabulous!!!!! :-D

    BTW do join my dinner party. I am back with the dinner extravaganza :)
    link to thelady8home.com

  4. j3nn 4

    Jamlets — cuteness! I think they look like very tiny donuts. Nutella glaze… droooool.


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