Best 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.

OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)

Steps:

• In a large bowl mix the sugar, baking powder, salt and nutmeg.
• Add eggs, milk and melted butter. Beat well.
• Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
• Cover with plastic wrap and chill for *at* *least* one hour.
• Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
• Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
• Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
• Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
• Douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.

GRANDMA'S OLD-FASHIONED CAKE DONUTS

Steps:

• Beat eggs in the bowl of a stand mixer until whipped to a creamy color. Mix in sugar gradually until well blended. Mix in buttermilk and vanilla extract. Mix in butter.
• Sift flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl. Beat 1/2 of the mixture into the sugar mixture until well blended; beat in remaining 1/2. Let batter rest for 20 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Turn dough out onto a floured surface and knead as little as possible until it comes together. Roll dough out using a rolling pin until it is 3/8-inch thick; cut into donut shapes.
• Lower donuts carefully into the hot oil and cook until light brown, 2 to 3 minutes, turning once. Remove from oil and let cool on a wire rack.

DEEP FRIED CAKE DONUTS

Steps:

• 1. Heat oil in deep-fryer to 375 degrees F.
• 2. In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.
• 3. Carefully place doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 to 5 minutes or until golden. Drain on inverted cooling rack over paper towel-lined sheet tray to wick excess oil away.

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.

APPLE CIDER CAKE DONUTS

Steps:

• Preheat your oven 400 deg.
• Coat molds with cooking spray.
• In a bowl, blend together first 5 ingredients.
• In another bowl, combine remaining ingredients and add dry ingredients. Stir until just blended.
• Put 1/4 Cup dough into each of the four molds.
• Bake 12 minutes.
• Cool slightly and remove.
• Clean and spray molds again and use the other half of the dough.
• Bake 12 minutes.
• Cool slightly and enjoy with coffee.

LEMON CAKE DONUTS

Steps:

• Lemon Confectioners'-Sugar Glaze: Whisk together confectioners' sugar and salt. Whisk in juice until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
• Donuts: Dust a baking sheet with flour. Whisk together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and 1 tablespoon lemon zest on medium-high speed until light and fluffy, about 2 minutes. Beat in egg and yolk, then lemon juice. Scrape down bowl, then beat in dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Turn out dough onto baking sheet; use floured hands to flatten to a 3/4-inch-thick rectangle. Refrigerate at least 1 hour and up to overnight (if longer than 1 hour, cover with plastic wrap).
• Pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep-fry thermometer to pot and heat oil over medium to 350 degrees. Meanwhile, using a floured 2 1/2-inch round donut cutter, cut out donuts (or use a 2 1/2-inch round cookie cutter, then cut out holes with a 1- to 1 1/2-inch round cutter). Pat together scraps; cut out more donuts (these will not be quite as tender). Working in batches of 3 so as not to crowd pot, carefully drop donuts into hot oil and cook, flipping a few times, until deep golden brown all over, 4 1/2 to 5 1/2 minutes (2 1/2 to 3 1/2 minutes for holes), maintaining oil temperature between 340 degrees and 350 degrees at all times. Transfer donuts and holes to a wire rack set in a rimmed baking sheet; let cool 10 minutes.
• While still slightly warm, dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Zest lemons directly over donuts. Let stand until glaze sets and donuts are cool, about 1 hour. Donuts are best eaten the day they are made.

THE BEST CAKE DONUTS RECIPE - (4.4/5)

Steps:

• In the bowl of a stand mixer fitted with the dough hook, beat together the butter and sugar. Then, beat in the egg. In a separate bowl, combine the remaining dry ingredients. Alternate adding the milk and flour mixture until everything is well-combined. Knead for just a couple of minutes. Roll the dough out on a floured surface until about 1/4 inch thick. Use a donut cutter to cut donuts. Add to a pot of 375°F oil, just a few donuts at a time so as not to crowd the pan, and fry until golden, about 2 minutes each side. Drain on a paper towel lined plate before tossing in a mixture of cinnamon and sugar. Serve immediately.

VANILLA CAKE DONUTS

Steps:

• Vanilla Confectioners'-Sugar Glaze:Whisk together confectioners' sugar, vanilla, and salt. Whisk in milk until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
• Donuts:Dust a baking sheet with flour. Whisk together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and vanilla seeds on medium-high speed until light and fluffy, about 2 minutes. Beat in egg and yolk, then vanilla extract. Scrape down bowl, then beat in dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Turn out dough onto baking sheet; use floured hands to flatten to a 3/4-inch-thick rectangle. Refrigerate at least 1 hour and up to overnight (if longer than 1 hour, cover with plastic wrap).
• Pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep-fry thermometer to pot and heat oil over medium to 350 degrees. Meanwhile, using a floured 2 1/2-inch round donut cutter, cut out donuts (or use a 2 1/2-inch round cookie cutter, then cut out holes with a 1- to 1 1/2-inch round cutter). Pat together scraps; cut out more donuts (these will not be quite as tender). Working in batches of 3 so as not to crowd pot, carefully drop donuts into hot oil and cook, flipping a few times, until deep golden brown all over, 4 1/2 to 5 1/2 minutes (2 1/2 to 3 1/2 minutes for holes), maintaining oil temperature between 340 degrees and 350 degrees at all times. Transfer donuts and holes to a wire rack set in a rimmed baking sheet; let cool 10 minutes.
• While still slightly warm, dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Let stand until glaze sets and donuts are cool, about 1 hour. Donuts are best eaten the day they are made.

CHOCOLATE-PEPPERMINT CAKE DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cavities of a 20-cup donut pan with cooking spray.
• Whisk flour, sugar, cocoa powder, baking soda, and salt for donuts together in a medium bowl. Whisk milk, eggs, oil, and vanilla together in a small bowl. Pour milk mixture into the flour mixture and stir to combine.
• Put the batter into a piping bag and pipe into the prepared donut pan.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 8 to 10 minutes. Cool in the pan for 10 minutes, then transfer donuts to a wire rack to cool while you make the glaze.
• Whisk powdered sugar and cocoa powder together in a medium bowl. Whisk milk, melted butter, and peppermint extract together in a separate bowl. Pour milk mixture into the sugar mixture and whisk until smooth and shiny.
• Dip the top of each donut into the glaze and return to the wire rack. Sprinkle crushed peppermint candies over the wet glaze. Let sit until glaze hardens, 10 to 15 minutes.

QUICK GLAZE FOR APPLE SLICES, CAKE OR DONUTS

Steps:

• 1. Combine the powdered sugar, and 1-2 tablespoons of milk to begin with,then stir to blend, add more milk as needed to reach the desired drizzle consistency.
• 2. Spread over desired dessert, allow to set for a few minutes then slice or cut and serve.

DUNKIN DONUTS OLD-FASHIONED CAKE DOUGHNUT SWEET AND SAVORY STUFFING

Steps:

• Cook onion in butter or margarine over low heat until soft. Add doughnuts, cranberries, rosemary and sage, chicken broth, salt and pepper to taste. Mix gently but thoroughly. Roast Turkey Remove Pilgrim's Pride turkey from Coca-Cola brine. Thoroughly rinse turkey under a slow stream of cool water, rubbing gently to release salt and soda residue, both inside and out. Pat skin and both interior cavities dry. Remove neck and giblets. Begin lightly spooning doughnut stuffing into the neck cavity, then into the body cavity. After the bird has been stuffed, secure the legs to the tail. If the band of skin is not present, tie the legs securely to the tail with string. Twist the wing tips under the back of the turkey so they won't overcook. Roast turkey, breast side down, in a preheated 325 degree F oven for 2 hours. During this time, baste legs and back twice with Coca-Cola. ***A funny little fact about this recipe and others served with it!*** It is reported by sources close to the White House chef at the time, that tensions were created when the White House ordered that Scheib create a special inaugural menu to honor the brand names represented by more than a dozen top GOP and Bush campaign donors. Scheib was reportedly vocal about his unhappiness over having to create dishes that featured such ingredients as Coca-Cola, Dunkin' Doughnuts and Pilgrim's Pride Whole Butter Basted Turkeys.

BUTTERSCOTCH APPLE CAKE DONUTS

Steps:

• Combine the cake mix, applesauce, apple cider, eggs, and apple pie spice in a mixing bowl. Beat until completely combined. Press the shredded apple to remove as much excess juice as you can. Stir the apples and butterscotch chips into the cake batter.
• Use a flour and oil baking spray to coat the large donut pan. Spoon the batter into each cavity, filling it 1/2 to 3/4 full. Bake at 350 degrees for 10-12 minutes. Let cool in the pan 3-4 minutes before removing from the donut pan. Use a knife to loosen the edges of the donuts from the pan before lifting out gently. The butterscotch chips may stick to the pan, so use the knife to get under the donut as well when lifting. Cool completely on a wire rack.
• Place the frosting into a microwave safe bowl. Stir in the apple pie spice. Microwave for 30 seconds or until the frosting is pourable. Dip the top of the cooled donuts in the frosting. Let set. Place the butterscotch chips and shortening in a microwave safe bowl and heat for 30 seconds to 1 minute. Stir until creamy. Heat for 15 seconds at a time if needed. Spoon into a baggie and cut on tip off. Drizzle over the tops of the donuts. Store in a very loosely sealed container for 1-2 days. Makes 18 donuts.

GLAZED CAKE DONUTS

Steps:

• Basic Milk Glaze: Add a couple inches of water to a medium pot and bring to a simmer over medium heat. Into a large heatproof bowl, add confectioners' sugar, salt, and milk. Snugly fit the bowl on top of the pot to make a double boiler, making sure the bottom of the bowl isn't touching the water; whisk until glaze is combined and smooth, 3-5 minutes. Set aside. (Note: Basic Milk Glaze can be made in advance, cooled, and stored in an airtight container in the refrigerator up to 1 week. Reheat over double boiler when ready to use.)
• Make donut batter: In the bowl of a stand mixer fitted with a paddle attachment, add egg yolks and sugar. Mix on medium speed just to combine, then increase speed to medium-high and beat until mixture is pale and fluffy and ribbons start to form, about 3 minutes. Reduce to medium speed, then slowly stream in the melted butter and buttermilk; mix until combined, about 5 seconds.
• Turn the mixer off. Add dry ingredients: flour, baking soda, baking powder, salt, and baharat. Mix on low speed just to combine, about 30 seconds. Increase speed to medium and continue mixing until batter is smooth and starts to pull away from the sides of the bowl, 20 to 30 seconds.
• Prepare a work surface by taping a 12" x 16" sheet of parchment paper to your counter to keep it from slipping. Generously dust the parchment with flour. (Keep extra flour nearby to use as needed. You'll dust off excess flour before frying, so don't skimp.) Scrape down the paddle attachment and turn all the batter out onto the floured surface. The batter will be very sticky and loose. Dust the top of the batter with more flour, including the edges; flour your hands thoroughly. Place a second piece of parchment paper on top of the flour-dusted batter. Roll the batter between the parchment paper into a ½-inch thick rectangle, about 10" x 14". Using only the weight of the rolling pin itself, very gently ease it along the parchment paper-first from top to bottom, then from side to side-to evenly flatten the batter without rolling it too thin. Once you've achieved the right thickness, slide the dough (still sandwiched between parchment) onto an overturned baking sheet. Freeze for 30 minutes and up to overnight.
• Preheat the frying oil: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 2-3 inches of oil. Clip a deep fry thermometer onto the side of the pot and heat oil to 350 degrees F. After at least 30 minutes, remove dough from freezer. Generously dust your work surface with flour. Peel the top layer of parchment off the dough. (It's ok if some of it sticks-just be gentle and persistent!) Flip the baking sheet with dough onto the floured surface, so the bottom piece of parchment is now on top. Remove this layer of parchment and use a pastry brush to brush excess flour off dough.
• Cut donuts: Working quickly, use two sizes of ring cutters to make the donut shapes. Flouring the cutters well and often to prevent sticking, stamp out as many 2.75-inch circles as possible; then use the 1-inch cutter for the holes. The dough scraps can be gathered together, re-rolled and cut for more donuts.
• Fry the donuts: Carefully lift the dough rings with a spatula and slide them into the oil, about 4 at a time, depending on the size of your pot. After about 1 minute, the edges will begin to brown; flip the donuts and fry for another minute, then flip again and fry until golden brown and delightfully puffy, another 30 seconds. (Total frying time for each donut will be about 2½ minutes.) Transfer donuts to a rack set over a paper towel-lined baking sheet to drain. Repeat with remaining donuts and donut holes. (Donut holes take 60 to 90 seconds and tend to flip themselves.)
• Glaze the donuts: Warm up the milk glaze in a double boiler and stir until smooth. Hold the bottom of the donut with your fingertips and submerge the top in warm glaze, a little more than halfway up the sides. Remove the donut from the glaze and, with a twist of the wrist, turn it right-side up, allowing the excess glaze to cascade down the sides. Place on a wire rack to cool completely, 10-15 minutes, before serving. After the donuts are cool, store in an airtight container for up to 24 hours.

STRAWBERRY CAKE MIX DONUTS RECIPE - (4.2/5)

Steps:

• Preheat your mini donut maker or your oven to 350°F, and spray donut maker or pan with cooking spray. Add all donut ingredients to a large mixing bowl and beat with hand mixer until you attain a uniform mixture, about 60 seconds. Pour donut batter into a Ziploc bag, then snip off the end and use it to pipe donut batter into pan/donut maker. Bake in donut maker or your oven for 3-4 minutes, or until a toothpick inserted into a donut comes out clean. Let cool on wire rack while you make the glaze. GLAZE: Whisk together sugar and cream until thick glaze forms. Add a little more heavy cream if mixture is too thick, or a little more powdered sugar if too thin. Dip half of donut into frosting, then cover with sprinkles and let sit until dry.

GLUTEN-FREE CAKE DONUTS

Steps:

• Heat oil in pan to 375 degrees (oil should fill the bottom of the pan so doughnuts float).
• In a large bowl mix together dry ingredients.
• Mix in butter, milk and egg until smooth.
• Turn dough out onto a lightly floured surface. Roll dough to 1/4 inch thickness and cut with a doughnut cutter.
• Carefully put doughnuts in hot oil, being careful not to overcrowd pan. Fry for about 3 minutes until golden brown, turning only once.
• Place doughnuts on paper towels to cool.
• Dust donuts with powdered sugar or frost with icing and decorate...enjoy!

CAKE MIX DONUTS

Steps:

• Preheat oven to 350°F.
• Grease a donut pan (I love these Wilton pans) with butter and flour or with baker's floured cooking spray. Mix together all wet ingredients (eggs, butter, and buttermilk) with a whisk or in a stand mixer with a paddle until fully combined. Add in cake mix, and mix on low speed until incorporated, and then increase speed to medium and beat for 3 minutes.
• I've found a piping bag the easiest way to transfer the batter to the pans - this set of reusable silicone piping bags are my favorites, and have lasted for years! Fill each donut ring just over half full - they won't have empty centers if the rings are over-filled.
• Bake at 350 degrees F for 12-16 minutes, until each donut is no longer sticky in the center.
• Combine all ingredients in a small mixing bowl, and whisk until well blended. Glaze donuts either by dipping upside down in the bowl, or by transferring glaze to a piping bag and drizzling over your donuts.
• (This glaze can dry fairly quickly in warm/dry weather, so cover it if you're not going to glaze your donuts right away!) Decorate to your liking - and enjoy!