I’ve been making baked cake donuts for my family for years, and they’re always a hit. The recipe is easy to follow and requires minimal equipment, making it perfect for a weeknight treat or a special occasion.
My kids love helping me mix the batter and watching the donuts rise in the oven. The best part is that these donuts are much healthier than traditional fried doughnuts, with less sugar and no need for deep-frying.
I’ve even convinced my husband to give up his favorite fried doughnuts for these baked ones! We love them topped with a simple glaze or powdered sugar, but you can also get creative with toppings like chocolate chips, nuts, or dried fruit.
I’ve found that this recipe works well for family gatherings, potlucks, or even as a fun breakfast treat. The key to making these donuts is to use a high-quality cake flour and not overmix the batter.
This will ensure that your donuts are light and fluffy on the inside and crispy on the outside. I’ve experimented with different flavor combinations, but the classic vanilla is always a winner.
My kids also love helping me decorate the donuts with colorful sprinkles or chopped nuts. It’s become a fun family tradition to make these donuts together and enjoy them warm from the oven.
Baked Cake Donuts
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These baked cake donuts are tender, fluffy, and lightly sweet with a golden crust. They are a healthier alternative to fried donuts and can be topped with a simple glaze or cinnamon sugar.
2Grease a standard 12-cavity donut pan with nonstick spray or butter to ensure the donuts release easily after baking.
3In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt until evenly combined.
4In a separate bowl, whisk the sugar, melted butter, egg, vanilla, and buttermilk until smooth and well blended.
5Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until no streaks of flour remain.
6Do not overmix, as this can make the donuts dense; the batter will be thick and slightly lumpy.
7Transfer the batter to a piping bag or a zip-top bag with a corner snipped off.
8Pipe the batter evenly into the prepared donut pan cavities, filling each about two-thirds full to allow room for rising.
9Bake for 10 to 12 minutes, or until the donuts are golden brown and a toothpick inserted into the thickest part comes out clean.
10Let the donuts cool in the pan for 2 minutes, then transfer them to a wire rack to cool completely.
11For the glaze, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth.
12Dip the tops of the cooled donuts into the glaze, letting any excess drip off, then place them back on the rack for the glaze to set for about 10 minutes before serving.
For cinnamon sugar donuts, skip the glaze and brush the warm donuts with melted butter, then roll in a mixture of 1/2 cup sugar and 1 tablespoon cinnamon. Buttermilk can be replaced with regular milk mixed with 1 teaspoon lemon juice or vinegar, let sit for 5 minutes.
Watch Video Of How Baked Cake Donuts Works
These baked cake donuts are a staple in our household and always a hit at family gatherings or potlucks. One of the best things about this recipe is how versatile it is – you can top them with glaze, powdered sugar, or get creative with toppings like chocolate chips or nuts.
For storage ideas, consider freezing individual donuts and then thawing only what you need. Reheating leftovers is easy – just pop them in the microwave or toaster oven until warm and serve immediately.
If you’re planning ahead for an event or party, consider making these donuts ahead of time and storing them at room temperature for up to 24 hours.
❓ Frequently Asked Questions About Baked Cake Donuts
Q1: What type of flour should I use for this recipe?
A1: For this recipe, you’ll want to use a high-quality cake flour that’s finely milled and has a low protein content. This will help ensure that your donuts are tender and light. I recommend using King Arthur Cake Flour or Bob’s Red Mill Cake Flour.
Q2: Can I use gluten-free flour in this recipe?
A2: Yes, you can use gluten-free flour in place of traditional cake flour. However, keep in mind that gluten-free flours can behave differently in recipes, so you may need to adjust the ratio of flours or add xanthan gum to help with texture.
Q3: How do I get my donuts to rise properly?
A3: To ensure your donuts rise properly, make sure your yeast is fresh and that you’re using the right temperature water (around 100°F). Also, avoid overmixing the batter, as this can deflate the yeast and prevent rising.
Q4: Can I make these donuts ahead of time?
A4: Yes, you can make these donuts ahead of time and store them in an airtight container at room temperature for up to 24 hours or freeze them for up to 2 months. Just be sure to let them come to room temperature before serving.
Q5: What’s the best way to store leftover donuts?
A5: To store leftover donuts, place them in an airtight container at room temperature for up to 24 hours or freeze them for up to 2 months. If you plan on storing them for an extended period, consider freezing them individually and then thawing only what you need.
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