Cake donuts are not a fried version of yeast donuts, they are closer to a muffin shaped in a ring. There is no yeast, no proofing, and no oil bath. The batter uses baking powder for lift and bakes in a ring mold, which means the same overmixing warning that applies to muffins applies here, work the batter too much and the crumb turns tight and tough instead of tender.
Baking instead of frying also changes the texture on purpose: a baked donut has a slightly firmer, more cake-like crumb than a fried one, and it takes a glaze or coating far better since there is no oil on the surface fighting it.
Baked Cake Donuts
Serves 4, eight donuts. Prep 15 minutes, cook 12 minutes.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2/3 cup whole milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup powdered sugar and 2 tablespoons milk, for glaze
Method
- Preheat the oven to 375 degrees Fahrenheit and grease a donut pan well.
- Whisk the flour, sugar, baking powder, salt, and nutmeg together.
- In a separate bowl, whisk the milk, eggs, melted butter, and vanilla.
- Pour the wet ingredients into the dry and fold just until combined, stop as soon as the streaks disappear.
- Spoon the batter into a piping bag or zip-top bag with the corner cut off, and pipe evenly into the donut cavities, filling about two-thirds full.
- Bake 10 to 12 minutes, until the donuts spring back when lightly pressed.
- Cool in the pan 5 minutes, then turn out onto a rack to cool fully before glazing.
- Whisk the powdered sugar and milk together and dip the top of each cooled donut, letting the excess drip off.
Nutrition (per serving, estimated)
Estimated for one of four servings, two glazed donuts each, not lab verified.
| Calories | Protein | Carbohydrate | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 430 | 6 g | 76 g | 11 g | 1 g | 350 mg |
Tips and Variations
- Cinnamon sugar instead of glaze: brush warm donuts with melted butter and roll in cinnamon sugar for a faster finish.
- Chocolate glaze: stir a tablespoon of cocoa powder into the glaze for a chocolate version.
- Do not skip the pan grease: the ring shape has more surface contact than a muffin cup, grease every groove or they will tear coming out.
- Glaze while slightly warm: a donut that's fully cool sets a firmer glaze, but one that's slightly warm absorbs a bit of the glaze into the crumb.
Frequently Asked Questions
Can I make these without a donut pan?
A donut pan gives the classic ring shape reliably, without one you could bake the batter as mini muffins instead, adjusting the bake time down slightly.
Why are my donuts tough?
Overmixing after the flour goes in. Fold just until the streaks disappear, the same rule as any muffin-method batter.
Why did my glaze slide right off?
The donuts were likely still too warm, or the glaze too thin. Cool the donuts most of the way and thicken the glaze with a bit more powdered sugar if needed.
Can I freeze baked donuts?
Yes, freeze them unglazed, thaw at room temperature, and glaze right before serving.
Tools for the Job
The ring shape depends entirely on the mold, there's no substitute for a proper donut pan here.
- Silicone Donut Pan, 8 Cavity Mold for a clean ring shape and easy release
- Baking Dessert and Pastry Essentials
More Baking and Dessert Recipes
These publish together as a set. The full hub lists all twenty in one place at Baking and Dessert Recipes.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
Cook Bolder, Serve Wiser, Eat Better.