Best Baked Cake Donuts Recipes

BAKED CAKE DONUTS

Steps:

• Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
• Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
• Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.

BAKED CHOCOLATE CAKE DONUTS

Steps:

• Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a small bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it's too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)
• Donuts: Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, cocoa, baking powder, baking soda, and salt. Beat butter with both granulated and brown sugars on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in two batches, alternating with milk, beating to combine after each addition. Stir in chocolate chips.
• Transfer batter to a piping bag fitted with a large, plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup in pans. Bake until tops spring back when lightly touched, 10 to 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
• Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side. Place, glaze-side up, on racks. Top with sprinkles or shavings and let stand until completely set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

BAKED CAKE DONUTS (DOUGHNUTS)

Steps:

• Preheat oven to 425 degrees and grease a 12 hole donut pan. In a large mixing bowl stir together flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, eggs, and butter, stir until just combined.
• Divide batter between prepared donut pan. Bake until toothpick comes out clean, 7 to 9 minutes. Let donuts cool in pans for 5 minutes then take them out of pan and let cool on a cooling rack.

MY BAKED BLUEBERRY CAKE DONUTS

Steps:

• Preheat oven to 350°F Combine the first five ingredients in a large bowl. Blend in butter until it resembles coarse crumbs.
• Place blueberries in a microwave safe bowl and heat for 30-40 seconds until soft and juicy. Whisk in the milk and egg. Add this to the flour mixture and mix just until combined.
• Spoon into a greased donut pan/maker.
• Bake for 10-12 minutes in oven or until ready indicator is lit. Flip donuts in pan after 10 minutes if you like to brown both sides.
• Cool donuts on a wire rack for 10 minutes.
• Makes about a dozen donuts.

BAKED SPICED CAKE DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan with baking spray.
• Sift flour, sugar, baking powder, cinnamon, pumpkin pie spice, and kosher salt together in a bowl.
• Whisk applesauce, apple cider, melted butter, egg, and vanilla extract together in a small bowl. Stir into flour mixture gradually until ingredients are combined.
• Spoon batter into the prepared pan, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a donut comes out clean, about 17 minutes. Remove from the oven and let cool for 5 minutes before removing donuts from the pan.
• Combine sugar and cinnamon for topping in a shallow dish. Brush donuts with melted butter on both sides and dip into sugar-cinnamon combination.

2-INGREDIENT BAKED CAKE DONUTS

Steps:

• Preheat oven to 425°F. Spray one (or two) 6 cavity donut pans with non-stick cooking spray and set aside.
• In a large mixing bowl, stir together the cake mix (just the dry mix, no other ingredients listed on the box) with one of the mix-in options until well combined. Transfer the batter to a gallon-size resealable baggie and seal shut. Cut a small piece off one corner off the bottom of the baggie and fill each donut ring almost completely full with batter. (Should make 12 donuts)
• Bake for 7-8 minutes or until donuts are set and spring back up when touched. Let donuts cool in pan for 5 minutes before removing to a wire rack set over a baking sheet to collect glaze drippings. Repeat process with remaining batter if you don't have two donut pans.
• Heat frosting in a microwave safe bowl for 10-15 seconds until of drizzling consistency. Dip one donut at a time into the frosting glaze and place upright back on the wire rack. If sprinkling with sprinkles, do so immediately after glazing each donut. Repeat with remaining donuts. Allow glaze to set for 5-10 minutes. Enjoy!