Kennedy's Cakes & Donuts Menu

Yeast-raised

Light, airy donuts made from a proofed yeast dough, fried fresh and glazed or iced.

• Sprinkle ringVegetarianYeast-raised ring topped with vanilla or strawberry icing and a heavy scatter of rainbow sprinkles that add a light crunch.
• Glazed twistVegetarianTwo strands of yeast dough twisted together, fried and glazed, giving more chewy edges and glaze-catching crevices than a standard ring.
• Cinnamon sugar raisedVegetarianWarm, fluffy yeast donut tossed in cinnamon sugar instead of glaze, with a grainy, sparkling coating over the soft interior.
• Chocolate long johnVegetarianOblong raised donut topped with chocolate icing; a Midwest counter favorite with a bready bite and plenty of frosting per mouthful.
• Glazed ringVegetarian · Popular pickLight, airy yeast donut fried golden and dipped in a thin vanilla glaze that sets into a sheer, crackly sugar shell.
• Chocolate iced ringVegetarianClassic yeast ring with a smooth layer of chocolate frosting on top; pillowy dough with a fudgy, cocoa-forward finish.
• Maple barVegetarianLong rectangular raised donut spread with maple-flavored icing; soft, chewy dough and a sweet, faintly woody topping popular on the West Coast.

Cake donuts

Denser donuts leavened with baking powder, with a tighter crumb and crisp fried exterior.

• Blueberry cakeVegetarianPurple-flecked cake donut flavored with blueberry and glazed all over; moist, close crumb with a fruity, slightly jammy taste.
• Chocolate cake donutVegetarianDeep cocoa cake donut, plain or glazed, with a fine, tight crumb and a flavor somewhere between brownie and devil's food cake.
• Powdered sugar cakeVegetarianPlain cake donut rolled in a thick coat of powdered sugar; soft, simple and guaranteed to leave a dusting behind.
• Cinnamon crumbVegetarianVanilla cake donut topped with a buttery cinnamon streusel and a drizzle of icing, adding crumbly texture to the tender base.
• Red velvet cake donutVegetarianCrimson cake donut with mild cocoa flavor and tangy cream cheese icing, often finished with a sprinkle of red cake crumbs.
• Buttermilk barVegetarianRectangular buttermilk cake donut with a crisp, glazed shell and a tangy, close-grained center that pairs well with drip coffee.
• Old-fashionedVegetarian · Popular pickSour cream cake donut with cracked, craggy edges that fry extra crisp, finished with a glaze that pools in every fissure.

Filled donuts

Round yeast shells piped full of jelly, custard or cream.

• Jelly-filledVegetarianSugar-dusted pillow of fried dough filled with raspberry or strawberry jelly that tends to escape with the first bite.
• Bavarian creamVegetarianYeast donut filled with a thick, pudding-like Bavarian cream and dusted with powdered sugar; rich, cool and lightly vanilla.
• Lemon-filledVegetarianGranulated-sugar-coated shell holding bright, tangy lemon curd; a sharp citrus counterpoint to the sweet fried dough.
• Apple-filledVegetarianFried yeast pocket filled with chunky spiced apple and rolled in sugar; soft and warm-tasting, a little like a hand pie.
• PB&J donutVegetarian · Contains nutsYeast donut filled with grape jelly, topped with peanut butter icing and chopped peanuts for a sweet-salty lunchbox nod.
• Boston creamVegetarian · Popular pickRound yeast shell piped full of vanilla custard and topped with glossy chocolate frosting, echoing the classic Boston cream pie.

Fritters & specialty

Larger, shaped and topped creations beyond the standard ring.

• Maple bacon barSavoryRaised maple bar topped with crumbled crisp bacon, balancing sweet maple icing with smoky, salty crunch.
• Cinnamon roll donutVegetarianSpiral of fried yeast dough swirled with cinnamon sugar and glazed, with pull-apart layers and a gooey center.
• Toasted coconut cakeVegetarianCake donut coated in vanilla icing and pressed into toasted shredded coconut for a chewy, tropical topping.
• Apple fritterVegetarian · Popular pickOversized, craggy fritter of yeast dough folded with cinnamon apples, fried until the edges crisp and then glazed all over.
• Bear clawVegetarian · Contains nutsAlmond-filled yeast pastry shaped like a paw with slashed toes, topped with sliced almonds and a light glaze.
• French crullerVegetarianRidged ring piped from choux-style dough, fried and glazed; eggy, nearly hollow inside and lighter than anything else on the tray.

Seasonal donuts

Rotating flavors tied to holidays and the harvest calendar.

• Apple cider donutVegetarian · SeasonalFall cake donut made with reduced apple cider and rolled in cinnamon sugar for a tart-sweet, orchard-style flavor and crisp exterior.
• PączkiVegetarian · SeasonalRich, egg-heavy Polish-style filled donut made for Fat Tuesday, stuffed with prune, custard or raspberry and dusted in sugar.
• Eggnog cream donutVegetarian · SeasonalHoliday yeast donut filled with nutmeg-scented eggnog cream and dusted with powdered sugar and a pinch of grated spice.
• Strawberry shortcake donutVegetarian · SeasonalSummer donut filled with whipped cream, topped with pink strawberry glaze and fresh berry pieces when local fruit is available.
• Pumpkin spice cake donutVegetarian · SeasonalAutumn cake donut made with pumpkin and warm spices, glazed or rolled in cinnamon sugar, with a gently spiced finish.

Breakfast & savory

Hot, savory options many donut shops serve alongside the sweets.

• Breakfast burritoSavoryFlour tortilla rolled around scrambled eggs, potatoes, cheese and a choice of bacon or sausage, usually with salsa on the side.
• Donut holesVegetarianBite-size rounds of glazed, chocolate or powdered donut sold by the dozen; easy to share and handy for dunking.
• Sausage kolacheSavorySoft, slightly sweet roll baked around a smoked sausage link, a Texas donut-shop staple; some versions add cheese or jalapeño.
• Ham & cheese croissantSavoryFlaky croissant split and filled with sliced ham and Swiss or American cheese, warmed until the cheese softens.
• Bacon, egg & cheese croissantSavoryBreakfast sandwich of folded egg, crisp bacon and melted cheese tucked into a buttery croissant, served warm.

Frostings & finishes

The outer coat that sets the look and sweetness level of the finished cake.

• Rolled fondantPliable sugar paste rolled over the cake for a seamless matte surface, used for sculpted shapes and detailed themed designs.
• Stabilized whipped creamVegetarianAiry, lightly sweetened cream held firm with a stabilizer; well suited to fruit cakes and kept refrigerated until serving.
• Ganache dripVegetarian · Gluten-freeGlossy chocolate poured over a chilled cake so it runs down the sides in controlled drips, a popular modern finish.
• Semi-naked finishVegetarianThin scrape of buttercream that lets the cake layers peek through, giving a rustic look often dressed with fresh flowers or fruit.
• American buttercreamVegetarian · Gluten-freeWhipped butter and powdered sugar frosting, sweet and fluffy, easy to tint and pipe into borders, rosettes and lettering.
• Swiss meringue buttercreamVegetarian · Gluten-freeSatiny frosting made by whipping cooked egg whites and sugar with butter; less sugary and smooth enough for razor-sharp edges.
• Cream cheese frostingVegetarian · Gluten-freeTangy, soft frosting of cream cheese and butter, the traditional partner for red velvet, carrot and hummingbird cakes.

Drinks

• CappuccinoVegetarianEqual-ish parts espresso, steamed milk, and airy foam cap, giving a drier, stronger-tasting drink than a latte with a velvety top layer.
• Caffè latteVegetarianEspresso with plenty of steamed milk and a thin microfoam layer; mellow and creamy, often finished with latte art and offered with oat or almond milk.
• Flat whiteVegetarianA smaller, stronger cousin of the latte: a double ristretto under silky, barely-foamed milk for a dense texture and pronounced coffee flavor.
• MochaVegetarianEspresso, chocolate sauce, and steamed milk, sometimes crowned with whipped cream; a dessert-leaning drink balancing cocoa richness with coffee bite.
• Cold brewVeganCoarse grounds steeped in cold water for twelve hours or more, yielding a smooth, low-acid concentrate served over ice with chocolatey undertones.
• AmericanoVeganEspresso stretched with hot water into a full-size cup; lighter in body than drip yet keeps the toasty edge of the shot.