cake donuts

This old-fashioned baked donut recipe will remind you just how delicious breakfast can taste! These simple, baked donuts will give you familiar old-fashioneds without all the hassle of rolling, cutting, and frying the dough.

Baked Donuts

confectioners' sugar

milk

vanilla extract

(56 g) unsalted butter, melted and cooled

(60 g) vegetable oil

(200 g) granulated sugar

eggs

(260 g) all-purpose flour

(83 g) whole wheat flour

baking powder

baking soda

salt

nutmeg

(240 g) buttermilk

Preheat the oven to 425°F. Lightly spray three...

Preheat the oven to 425°F. Lightly spray three 6-cavity donut pans with nonstick cooking spray.

In a large bowl, whisk the butter, oil,...

In a large bowl, whisk the butter, oil, and sugar together until combined. Add the eggs and vanilla and whisk until well combined.

In a separate bowl, add the flours, baking...

In a separate bowl, add the flours, baking powder, baking soda, salt, and nutmeg. Stir with a whisk to combine.

Stir half the flour mixture into the wet...

Stir half the flour mixture into the wet ingredients, followed by the buttermilk, then the remaining flour. Stir just until combined after each addition. The batter will be thick.

Transfer the batter into a disposable piping bag...

Transfer the batter into a disposable piping bag or zip-top bag with a small corner cut off. Pipe the batter into the prepared donut pans, filling each cavity 2/3 to 3/4 full.

Bake for 7-9 minutes, or until donuts spring back...

Bake for 7-9 minutes, or until donuts spring back when pressed lightly with your fingertip. Set the donuts on a wire rack while you make the glaze.

In a medium bowl, combine the confectioners' sugar,...

In a medium bowl, combine the confectioners' sugar, milk, and vanilla. Stir until smooth, adding more milk if needed.

While they are still warm, dip the donuts...

While they are still warm, dip the donuts into the glaze and set them on a wire rack placed over parchment paper. Enjoy the donuts warm or allow them to cool. The glaze will set as they cool.

https://mediavine-res.cloudinary.com/video/upload/l2j09ycd3mfzwnkpchqh.mp4

These old-fashioned baked donuts will remind you just how delicious breakfast can taste! This simple, recipe will give you familiar old-fashioneds without all the hassle of rolling, cutting, and frying the dough.

Old-Fashioned Baked Donuts

These Cinnamon Baked Cake Donuts are an easy donut recipe you can make quickly at home. With a Caramel Brown Butter Icing, these cake donuts will disappear fast.

Cinnamon Baked Cake Donuts with Caramel Brown Butter Icing

flour

cinnamon

sugar

buttermilk, room temp

egg, room temp

brown sugar ((notes))

water

icing sugar

Prep: Preheat the oven to 180C / 350F / 160C fan forced. Spray a doughnut pan with oil spray. Have a piping bag at the ready (see notes)

Dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt and sugar until thoroughly combined.

Wet ingredients: Whisk together the buttermilk, egg, melted butter and vanilla until completely combined, then add to the dry ingredients and fold together with a spatula.

Rub the oil around in the doughnut tin so each hole is nicely coated. Spoon the batter into your piping bag and pipe into the tin holes, to about 3/4 full.

Bake for 10 minutes - a toothpick should come out clean. Allow them to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely. Then you can use the empty doughnut pan to pipe and bake the last one.

FOR THE DONUTS

Place the butter in a saucepan over low heat. Bring to a simmer and cook swirling the pan often until it turns a golden brown colour. Strain the butter into a bowl and discard any black sediment.

Wipe out the saucepan and add the brown sugar and water. Stir over low heat until the sugar is no longer grainy, then take it off the heat.

Add the browned butter back to the saucepan, along with the icing sugar and salt. Whisk to combine then add the milk and mix through.

Top the doughnuts: Place your doughnuts, on a rack over a lined baking tray (to catch any drips). Dip the tops into the icing, let a little drip off then turn them up the right way on the rack. Allow to set before serving.

FOR THE BROWN BUTTER ICING

Enjoy these delicious, light, and fluffy gluten-free vanilla cake donuts that are also vegan and dairy-free. Great for special occasions, birthdays, or a fun weekend treat.

Gluten-free Vanilla Cake Donuts (Vegan, Dairy-free)

gluten-free flour blend

tsp baking soda

tsp baking powder

tsp salt

tsp vanilla extract

apple cider vinegar

unsweetened dairy-free milk

vegetable oil

tbsp unsweetened dairy-free milk

Preheat the oven to 375 degrees F. In...

Preheat the oven to 375 degrees F. In a large bowl, add gluten-free flour blend, sugar, baking powder, baking soda, and salt. Whisk together.

Next, add the vanilla extract, apple cider vinegar,...

Next, add the vanilla extract, apple cider vinegar, dairy-free milk, and vegetable oil. Whisk together until smooth. 

Prepare a 6-cavity donut pan by spraying it...

Prepare a 6-cavity donut pan by spraying it with cooking spray. 

Spoon the donut mixture into the donut pan,...

Spoon the donut mixture into the donut pan, being careful not to overfill them. The mixture should only reach the top of the pan. If you have extra batter, you can fill up a few silicone baking cups for a couple mini cakes to bake alongside the donuts.

Place the donut pan in the oven and...

Place the donut pan in the oven and bake for 10 to 13 minutes. You'll know they're done when a toothpick comes out clean when inserted into the center. 

After the donuts have cooled about a minute,...

After the donuts have cooled about a minute, transfer them to cool completely on a wire rack. This may take about an hour.

To prepare your frosting, add powdered sugar, dairy-free...

To prepare your frosting, add powdered sugar, dairy-free milk, and vanilla to a bowl and whisk together. If the frosting is too thick, add one more tablespoon of dairy-free milk until it's the consistency you like.

After the donuts have cooled, dip them in...

After the donuts have cooled, dip them in the frosting and transfer to a wire rack. I like to put a towel or piece of parchment paper under the rack to make for easier cleanup later.

Enjoy your donuts plain or decorate them with...

Enjoy your donuts plain or decorate them with sprinkles, shredded or flaked coconut, or colored sugar.

https://mediavine-res.cloudinary.com/video/upload/gruu3z2cp0tzsbecgzxk.mp4

Enjoy these delicious, light, and fluffy gluten-free vanilla cake donuts that are also vegan and dairy-free. Great for special occasions, birthdays, or a fun weekend treat for people with food intolerances or food allergies.

This Crumbed Baked Cake Donuts Recipe is not only super easy but fantastically good! It requires no special ingredients, is made in minutes and bakes even faster. They are light as a feather and freeze perfectly.

Crumbed Baked Cake Donuts Recipe

unsalted butter,

granulated sugar (28 grams)

dark brown sugar (28 grams)

cake flour (90 grams)

all-purpose flour (140 grams)

sugar (50 grams)

dark brown sugar (50 grams)

vanilla

Combine the butter,, granulated and dark brown sugars in the bowl of a mixer.  Cream until very light.

Combine the salt and cake flour; add it all at once and mix on medium just until crumbs form.  Scrape the sides down and the bottom.  Mix briefly.

Do not over mix or it will form a paste.  Store the crumbs in the fridge while you make the donutbatter.

Crumb Topping

Preheat the oven to 350°F.  Spray 9 donut wells in the pans with a non-stick baking release or use regular size muffin tins.   Set aside,

Whisk together the flur, baking powder, baking soda, nutmeg and salt. Set aside.

Beat the butter granulated and brown sugars until very light.  Mix in the egg and vanilla.  It will probably curdle but that&#39;s fine.  See my post on How to Avoid Curdled Cake Batter for detailed information.

Alternate the flour and sugar starting with the flour. Add the flour 3 times and 2 times for the milk.   Add 1/3 of the flour mixture and mix it into the creamed mixture.  Follow by half the milk.  Then another 1/3 of  the flour and the rest of the milk.  Add the remaining flour, incorporating everything completely.  The batter will be very thick.

Remove the crumbs from the fridge and divide them between 9 donut or muffin wells using about 2 tablespoons per well.  Press them into the bottoms firmly.

Fit a piping bag with a 3/4&quot; plain pastry tip.  Pipe the batter over the crumbs coming to the top of the donut pan.  Divide equally if using the muffin tins.

Bake for 12 to 15 minutes until a tester comes out clean and the edges of the donuts are browning.

Cool completely in the pans.  Place the cooling rack over a piece of parchment or waxed paper.  To keep the crumbs in tact, carefully go around the edges of the wells with a small flexible metal spatula.  Lift each donut out of its well and place bottom side up on a cooling rack whic

To keep the crumbs in tact, carefully go around the edges of the wells with a small flexible metal spatula.  Lift each donut out of its well and place bottom side up on a cooling rack.  The crumbs are now on top.  Dust heavily with powdered sugar.

These will keep for several days if covered.  They will need to be redusted with powdered sugar.  Freeze without the powdered sugar, well wrapped for several months.  Thaw on a cooling rack and sprinkle with powdered sugar.

Donut Batter

A classic fried cake donut recipe that makes the most delicious old fashioned donuts ever! Light and crispy on the outside, tender, moist, and cakey on the inside.

Classic Cake Donut Recipe

unsalted butter (softened but not melted)

eggs (room temperature)

buttermilk (room temperature)

All-Purpose flour

lard

Tablespoons milk (or water)

chocolate chips

Tablespoons butter

Tablespoon corn syrup (or glucose/honey)

heavy cream

In the bowl of your stand mixer with the paddle or the whisk attachment, cream the softened butter and the sugar on medium high speed until the mixture is light in color and fluffy.

While mixing on low, add in one egg, let it mix in and then add in the second egg and mix on medium speed until everything is smooth and combined

Add in the buttermilk and the vanilla and mix until combined

While mixing on low, add in the flour, salt, baking powder, baking soda, and nutmeg and mix until the dough is combined. Do not over-mix. The dough will be sticky.

Lightly flour your work surface and transfer the sticky dough to the floured surface.

Press the dough down lightly until its about 1&quot; thick.

Fold the dough over onto itself 3-4 times until the dough is smooth.

Flatten the dough down to about 1/2&quot; or use a rolling pin. Let the dough rest for 5-10 minutes while your oil is heating up.

Turn on your FryDaddy or begin heating your oil to 360ºF-375ºF (182ºC -190ºC). Set up a draining station for the donuts by placing a cooling rack over a sheet pan to catch the oil.

Use a donut cutter or ring cutter to cut out the donuts. You can press together the scraps and roll them out again to get as many donuts as you can. Just keep in mind the more you work the dough, the tougher the donuts will get.

Add the donut to the hot oil using your slotted spoon to lower it gently. Fry the donut for 2 minutes then flip it over and fry it for 1 more minute.

Fry your donut holes for about 1 minute, stirring and pushing them down with your spoon until golden brown on the outsides. 

Transfer the dough to a cooling rack over a sheet pan to let the oil drain away from the donut

Once your donuts are cooked you can roll them in powdered sugar, cinnamon sugar, glaze them with donut glaze or chocolate glaze!

Store donuts in a paper bag at room temperature for up to two days. They are best eaten fresh! Do not refrigerate.

For The Donuts

Sift the powdered sugar into a bowl and add the milk (or water). Whisk together to combine, add more powdered sugar to make it thicker or more milk to make it thinner.

Classic Donut Glaze Recipe

In a medium sized bowl, add the heavy cream, butter and corn syrup to the chocolate chips. Microwave for 30 seconds and stir together until the chocolate is melted. Microwave for another 15 seconds if needed.

Chocolate Donut Glaze

These donuts are amazing.  Excellent instructions and taste is 10/10.

These are fantastic! Better than any bakery even! I have made these twice and it has been requested by my husband that I make them once a month! I was wondering if you had any experience making these a chocolate cake donut? Can I just swap some flour for cocoa powder? Thanks!

Hi! I live this recipe! I often freeze extras and thaw but have found that new flour I’m using that has more protein creates tougher thawed donut. Any tips? Should I add some cornstarch??

First time deep frying anything.  The donuts were awesome, tender and delicious!  The batter was a little too sticky to work with so I just added
 A little more flour till the batter started to pull away from the bowl.  It worked perfectly!

I work for a university and I made these for the students as a treat because it's exam time. They absolutely loved them! I multiplied the recipe to do 500 portions and it worked out no problem.

I did a small vegan and gluten free batch by switching the eggs to pureed silken tofu, the milk to oat milk (with some lemon juice), the butter to vegan butter and store bought gluten free flour. It still worked out, although I had to refrigerate it for an hour first. So really good proportions. Thank you!

Loved this recipe! They got even better as they softened up overnight. Thank you Liz Marek :D

These were great, but your recipe when printed doesn’t tell you when to add the milk.

https://www.youtube.com/watch?v=It45l4Pnl-o

A classic fried cake donut recipe that makes the most delicious old fashioned donuts ever! Light and crispy on the outside, tender, moist, and cakey on the inside.

More info on my blog ► https://sugargeekshow.com/recipe/cake-donut-recipe/ 

Infrared heat thermometer ► https://www.thermoworks.com/?tw=sugargeekshow 

FryDaddy link ► https://www.amazon.com/dp/B00005KB37/?ref=exp_sugargeekshow_dp_vv_d

Room temperature ingredient hacks ► https://sugargeekshow.com/news/room-temperature-ingredients/

Buttermilk substitutes ► https://sugargeekshow.com/recipe/buttermilk-substitute/

How to use a kitchen scale ► https://sugargeekshow.com/news/digital-kitchen-scale/

Cake Donut Recipe ►
4 ounces (112 g) unsalted butter softened but not melted
5 ounces (140 g) granulated sugar
2 large eggs room temperature
6 ounces (168 g) buttermilk room temperature
15 ounces (420 g) All-Purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
32 ounces (896 g) oil for frying (4 cups) Peanut oil, vegetable oil, vegetable shortening (Crisco), or lard.

Classic Donut Glaze Recipe ►
5 ounces (140 g) powdered sugar
2 Tablespoons milk or water

Chocolate Donut Glaze ►
4 ounces (112 g) chocolate chips
2 Tablespoons butter
1 Tablespoon corn syrup or glucose/honey
2 Tablespoons heavy cream

Cinnamon Sugar ►
1 cup granulated sugar
2 Tablespoons cinnamon

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