Baked Cake Donuts Recipe

Prep Time:

25 mins

Total Time:

1 hr 5 mins

Servings:

12

Our baked cake donuts are as delicious as they are gorgeous. They’re also pretty easy to make—baking is a lot easier and less messy than frying donuts. You will need donut pans to bake them in, but once you try this recipe, you’ll be using them on the regular. We pipe the batter into the pans to distribute it evenly and prevent any air pockets from forming. If you don’t have a piping bag and tips, use a freezer bag with a corner snipped off. Once they’re baked, you can eat these cake donuts as is, or there are endless ways to finish them. We've included our three favorites: tossing them in powdered sugar, making a simple glaze and topping with sprinkles, or a glow-up with coconut flakes.

Directions

Preheat oven and prep donut pans; mix dry ingredients:

Preheat oven to 425°F. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
Beat butter and sugars:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes.
Add eggs:

Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed.
Add dry ingredients in two batches, alternating with milk:

Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
Place batter in piping bag and divide mixture between pans:

Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
Bake and cool:

Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.

3 Delicious Ways to Decorate Cake Donuts

Powdered Sugar

In a bowl, gently toss warm donuts in 1 cup confectioners' sugar until evenly dusted. Transfer to a wire rack to cool completely; reserve bowl with sugar. Toss cooled donuts in sugar again until thoroughly coated.

Glaze

Let donuts cool completely. Mix 1 cup confectioners' sugar with 2 tablespoons whole milk; tint with gel food coloring, if desired. Dip top of each donut in glaze (donut should be halfway submerged), turning as needed to evenly coat. Transfer to a wire rack. Top with sprinkles; let dry completely.

Coconut Flakes

Let donuts cool completely. Mix 1 cup confectioners' sugar with 1/4 cup whole milk. Dip donuts completely in glaze to coat, then use a fork or chopstick to transfer to a wire rack. Sprinkle with toasted shredded coconut; let dry completely.