cake doughnuts

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

baking powder

cinnamon

nutmeg

salt

sugar

buttermilk, room temp

egg, room temp

vanilla extract

brown sugar ((notes))

water

milk

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

This homemade cake doughnut recipe is the only one you'll ever need!

Cake Doughnuts

Vegetable oil

Medal™ all-purpose flour

shortening

eggs

Rainbow Doughnut Icing

In deep fryer or 3-quart saucepan, heat 3 to 4 inches oil to 375°F.

In large bowl, beat 1 1/2 cups of the flour and the remaining ingredients except Rainbow Doughnut Icing with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour.

On generously floured surface, roll dough lightly to coat. Gently roll to 3/8-inch thickness. Cut dough with floured 2 1/2-inch doughnut cutter.

Fry doughnuts in oil, 2 to 3 at a time, turning as they rise to the surface. Fry 2 to 3 minutes or until golden brown on both sides. Remove from oil with slotted spoon; drain on paper towels. Cool slightly and frost with doughnut icing.

Baked donuts are an easy way to make a delicious and fun-filled breakfast for the whole family in under 30 minutes! Say no to trips to the doughnut shop because these classic cake doughnuts can be frosted or sprinkled with any of your favorite donut toppings. Plus, you won&#39;t feel as guilty because they are baked instead of fried!

Baked Donuts

brown sugar ((packed))

butter ((salted, at room temperature))

cooking oil

eggs ((beaten, at room temperature))

tsp baking powder

½ tsp vanilla extract

all-purpose flour

milk ((or buttermilk, at room temperature))

Prepare

Preheat your oven to 425°F (218°C) and lightly grease your donut pans or mini-donut pans.

Combine

In a medium-sized mixing bowl, add the room temperature softened butter, cooking oil, sugar, and light brown sugar. Cream together the wet ingredients, then add the beaten eggs, baking powder, vanilla extract, and salt. Mix until evenly distributed.

Add the all-purpose flour and milk into the wet ingredients, alternating and adding each in gradual amounts. You want the batter thoroughly combined, but do not over-mix once it comes together.

Transfer

Transfer the batter into your prepared donut pans, filling each donut cavity approximately ⅔ full.

Bake

Place the donut pans onto the center rack in your preheated oven and bake for 8-10 minutes until they have risen, and are golden on the bottom (you can see the lightly browned edges).

Cool

Remove the baked donuts from your oven and leave them in the pan for 5 minutes before flipping them out onto a wire cooling rack.

Toppings

Add your desired sugar, cinnamon sugar, icing, and any other toppings once cooled.

Thank you for sharing this recipe, this looks simple enough for even me.

This worked exactly as written, thanks! Using a piping bag was definitely easier than using a spoon.

This has been our tried and true homemade donut recipe. My son just tested positive for a gluten and egg sensitivity so we swapped the egg for egg replacer and flour for gf baking flour. Although they are a bit denser my son and all of us agree they are still delicious!

From the kids, 10/5 stars. They taste like a mix of  pancakes and waffles,their 2 favorite things. I topped with glazing. Will save the recipe!

These were a very solid 4+. Simple just as written. They looked exactly like your photo. Next time I'll get started a bit earlier and make a thin ganache and/or maple glaze. Today we had them with cinnamon sugar and powdered sugar.

Such a great tasting recipe! They were light and fluffy. So easy to make. I made a variety of flavors, like cinnamon sugar, powdered sugar &amp; chocolate icing. Thank you, for this easy and delicious donut recipe!

My family LOVED these, and they’re very picky. I added 1/4 tsp nutmeg to get a classic cake donut flavor.

10/10!! Taste, texture, fluffiness...Everything about this baked donut was absolutely amazing! I made four different flavors, cinnamon sugar, powdered sugar, vanilla glaze and chocolate glaze. All went perfect with the cake donut. Thanks for the recipe!

WOW. I've tried a few other recipes, but this one is the best.  My husband loved them, and he's a picky eater.

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