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.

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The most viewed cake doughnuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine