Baked Cake Donuts dipped in chocolate and covered in sprinkles; it’s a beautiful thing. Homemade donuts are probably easier to make than you think and you can save a trip to the donut shop! Think Sunday breakfast during the holidays, what fun would that be!? And for fall, you don’t want to miss our delicious Pumpkin Spice Donuts as well!
BAKED CAKE DONUTS
As much as I’m ready to get out the pumpkins and apples, hoodies and boots, summer isn’t quite over. Schools just went back this week and kids are going to need breakfast. Make these really simple baked donuts quickly during the week or as a weekend treat to win points with your kids or just make yourself happy!
Related Recipe – Buttercream Frosting
For this baked donut recipe you will need:
- 2 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup buttermilk (buttermilk hack below if you don’t have any on hand!)
- 2 eggs, beaten
- 2.5 Tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 teaspoon coconut oil
- Sprinkles!
Kitchen Tools You May Find Useful:
- Donut pan
- Large bowl
- Zipper plastic bag or piping bag
Kitchen Tips
- If you don’t have buttermilk, which I often don’t, you can easily make some with this hack – to a measuring cup, add 1 tablespoon lemon juice or vinegar then finish filling to 1 cup with milk. Let stand for 5-10 minutes to let milk curdle. Voila – buttermilk.
- Grocery stores also carry powdered buttermilk that you reconstitute by adding water!
How to Make Baked Cake Donuts
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Preheat your oven to 425 degrees and lightly spray a donut pan with non-stick cooking spray. Set aside.
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To a large bowl, add all of the dry ingredients.
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Combine the buttermilk, beaten eggs, melted butter, and vanilla. Stir in the wet ingredients until just combined. Do not over-mix the batter or your donuts will be dense and tough!
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Pour the batter into a large zip top bag and snip the tip to easily pour into the donut pan. It will fill 12 donut wells evenly. You can also use a piping bag if you have one.
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Bake for 7-9 minutes or until golden brown.
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While they are cooling, to a microwave safe bowl, add the chocolate chips and coconut oil and microwave for 30 seconds, stir, then microwave another 30 seconds (as needed) and stir until smooth.
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Dip each cooled donut into the melted chocolate and immediately top with sprinkles.
Voila! Bake shop chocolate donuts! Other topping ideas include maple glaze, powdered sugar, and cinnamon sugar! You can also use regular granulated sugar for that delicious sugar coated donut taste!
Enjoy your homemade baked cake donuts. Once you make them the first time, you’ll be making them over and over again!
MORE BREAKFAST IDEAS YOU MIGHT LIKE:
- If I want something indulgent for breakfast, Strawberries & Cream Stuffed French Toast is a top choice. Delicious!
- You really have to try this Mocha Smoothie Bowl, a great way to get up in the morning!
- If you’re like me and ready to run out the door in the morning, make sure you make yourself a Loaded Coffee Smoothie first.
- If you have kids, you’ll thank me for these Homemade Freezer French Toast Sticks. Perfect for popping in the microwave on busy school mornings.
More Donut Recipes
- Air Fryer Donuts
- Pumpkin Spice Donuts
- Homemade Doughnuts
- Lemon Baked Donuts
- Peanut Butter & Jelly Donuts
- Donut Hole Cake Pops
- Bronuts
Baked Cake Donuts
Make these really simple baked donuts quickly during the week or as a weekend treat to win points with your kids or just make yourself happy!
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItServings: 12 donuts
49 minutes
Calories: 240
Ingredients
- 2 cups flour
- â…” cup sugar
- 2 teaspoons baking powder
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup buttermilk
- 2 large eggs beaten
- 2 ½ Tablespoons butter melted
- 1 teaspoon vanilla
- 1 cup chocolate chips
- 1 teaspoon coconut oil
Things You'll Need
Before You Begin
- If you don't have buttermilk, which I often don't, you can easily make some with this hack - to a measuring cup, add 1 tablespoon lemon juice or vinegar then finish filling to 1 cup with milk. Let stand for 5-10 minutes to let milk curdle. Voila - buttermilk.
- Grocery stores also carry powdered buttermilk that you reconstitute by adding water!
- The biggest mistake people make with this recipe is over-mixing the batter. Stir it only until everything is combined. Then stop! Otherwise your donut will be dense and tough.
Instructions
- Preheat your oven to 425 degrees F and lightly spray a donut pan with non-stick spray. Set aside.
- To a large bowl, all all of the dry ingredients.
- Add in the buttermilk, beaten eggs, melted butter, and vanilla. Stir until just combined. Do not over-mix the batter or your donuts will be dense and tough!
- Pour the batter into a large zip top bag and snip the tip to easily pour into the donut pan. It will fill 12 donut wells evenly.
- Bake for 7-9 minutes or until golden brown.
- While they are cooling, to a microwave safe bowl, add the chocolate chips and coconut oil and microwave for 30 seconds, stir, then microwave another 30 seconds (as needed) and stir until smooth.
- Dip each cooled donut into the melted chocolate and immediately top with sprinkles.
- Enjoy!
Nutrition
Serving: 1frosted donut | Calories: 240cal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 155mg | Potassium: 121mg | Fiber: 1g | Sugar: 21g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 1.4mg
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
This post originally appeared here on Sep 12, 2016.
Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Leslie H says
Hello-
I have silicone donut molds, so I am wondering what I would need to do differently since you have standard pans listed. Would temp and time vary?
Joyce Huff says
Could you add cocoa powder to make them into chocolate cake doughnuts? And if so, about how much would you add. Thanks.
Amanda Formaro says
Yes, replace 1/3 cup of flour with an equal amount of cocoa.
Rezty Felty says
Not bad, but not great either. Still looking for that perfect recipe.
Debbie K says
Made these today and my family gave them a resounding thumbs up. Make sure you do not over mix the batter…..so quick and easy to whip up for unexpected guests or kids that pop over and what a treat.
Liz says
These didn’t take anything like cake donuts- they were way too dense and I thought the nutmeg and cinnamon was weird for an original type donut. It gave it a spice flavor so it should be called spiced cake donuts. Unfortunately they also didn’t bake in 7-9 minutes, it was more like 13-16 for ours. It was an easy recipe but wasn’t pleased with the final result. They tasted ok when warm even though they were so thick but they didn’t save well and were not edible the next day.
Amanda Formaro says
Sounds like you overmixed the batter, that would be why they came out dense for you. It’s important to only stir until the flour disappears.
Kerry Hyatt says
I JUST made these, my oven is still hot and I only have a couple left. Thumbs up from the teens and picky hubs. YUM! Thank you for this tasty and easy recipe, as well as including instructions to make buttermilk. Also, sprinkling cinnamon sugar on top of the chocolate takes it next level! ;) Will most certainly be making them again and have already shared the recipe too.
Olivia says
Hi, I love donuts sooo much, that I even wanted to Add To Like!
Morgan A says
Hi! I made these for the first time today and my bottoms got a little over done and are a little crispy. They taste great! And I don’t mind the crispness, but for when I want a nice softer donut do you have any tips? I greased my pan with coconut oil and I baked them at 425 for 8 min. and took them out to cool right away.
Carina says
I want to use this recipe but make it as a giant donut.. it is a 9’in round donut shape pan..i doubled the recipe and the outer edges are really brown but still doughy in the middle.. is there any way to fix that ?
Amanda Formaro says
I have not tried this, but I would think the temperature needs to be lower and the bake time longer.
Kate says
These look great! Do you think I can use cake flour instead of all purpose?
Amanda Formaro says
I think that would work!
Diana says
Made these for my husband but since he doesn’t like frosting I left it off. He ate one when had just barely cooled and said it was better than anything you could buy in the store. I only had molds for 6 doughnuts so I cut the recipe in half.
Amanda Formaro says
That’s awesome! Thank you :) I’m actually making these for Mothers Day :)
chippee says
my oven only goes to 245 degrees Celsius, did you mean farenheight. If you didn’t how long should I cook these to make sure they have a good end result and don’t end up raw
Amanda Formaro says
All of my recipes are in Farenheit :)
Joyce says
Could you add cocoa powder to make these chocolate doughnuts; and if so, how much cocoa do you think you would add?
Thanks
Amanda Formaro says
Disclaimer that I haven’t tried this, but if I were to try it, I would replace about 1/3 cup of the flour with unsweetened cocoa powder.
flora ryu says
The pictures is so cool! Can I use this picture as a drawing material and upload it to YouTube?
Amanda Formaro says
I’m so sorry, but I can’t do that. The photos do not belong to me, they are from a contributor.
Amethyst says
This one has made it into my recipe box. Great flavor and the texture is awesome! So many cake donuts I make are too soft and loose. Thanks!
Amanda Formaro says
Awesome, so glad you loved them, thank you!
Laurie Furry says
Just finished making these, and they are cooling. They seem VERY DENSE, and they sort of fell a bit during baking. I am wondering if the substitute buttermilk hack was the problem. I followed the recipe to the letter otherwise.
Hoping the addition of the frosting will help but not feeling very confident.
Amanda Formaro says
What was the end result?
Ronald says
Cake looks yummy and delicous. Wonderful cake with buttermilk, vanilla, and coconut oil. Hope I can make it easily with your helpful instruction. Thanks for sharing!
Iris says
Hi Amanda. I would like to know if I can substitute the coconut oil with veg oil or with butter. Can’t wait to make this recipe. Thx.
Amanda Formaro says
Vegetable oil or canola oil is an acceptable substitute, enjoy!
Laura says
Hi I don’t have a donut pan is there a way to make without ?
Lolade says
I am giving this a try to today, I am so excited. How long does last for, can you make it a day before it is needed and store in the fridge or freezer? do you warm it when you bring it out before glazing?
Amanda Formaro says
Hi Lolade! I wasn’t sure if you were asking about making the batter ahead or baking the donuts ahead so I’ll answer both ways. You should be able to make the batter a day ahead and store it in the fridge. You will want to give it a good stir before using it. You should be able to bake the donuts a day ahead and store in the fridge. I would bring them to room temperature before adding the glaze. Enjoy!
another sue says
What I would like to have is a “magic” hack to avoid buying more specialty pans. Plus all the donut pans I have seen are for 6 donuts, which doesn’t seem all that efficient, so then I think how many I would have to own for it to be a good idea, and somehow good and idea no longer seem to fit into the same sentence. Options?
Amanda Formaro says
There are some donut pans with 9 spots, like this one http://amzn.to/2di2w0t As for alternative options, I suppose you could try a muffin pan, but then they wouldn’t be donuts. They would be cupcakes. So if you want to cake donuts, a donut pan is really the only way to go because it’s a cake-like batter. HOWEVER, if you want to make deep fried donuts, I have a recipe here -> https://amandascookin.com/homemade-doughnuts/ – that’s a yeast dough that you actually knead and then cut with a donut cutter (or you can use two different sized biscuit cutters. Hope that helps!
Melissa | Persnickety Plates says
My pan makes 6 but you just make 2 batches. Simple =)
Zadora says
My kids and I were disappointed after trying this recipe. We followed the ingredients and instructions exactly. We did not over mix and stopped as soon as the flour was incorporated. These do not taste like or have the texture of cake donuts, at all. More similar to a dense, dry banana bread, without the banana flavor. Far too much cinnamon and nutmeg. My son was looking forward to making these, but now feels duped by the reviews and guilty he wasted so many ingredients, as these will go uneaten.
Amanda Formaro says
Sounds like you over mixed the batter.