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
-
Preheat your oven to 425 degrees and lightly spray a donut pan with non-stick cooking spray. Set aside.
-
To a large bowl, add all of the dry ingredients.
-
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!
-
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.
-
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.
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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Stacey says
Tasted delicious…BUT you did not specify how full to fill the donut pan wells. I filled them to the top, and they came out with a dome looking like cupcakes. 😢 I had to cut off the tops.
Susan Seeger says
I have made these twice as written and once without the cinnamon (only because one grandkid doesn’t like it). Consistency for piping was fine and I like the flavor. I’ve made the chocolate glaze and have also dipped in powder sugar. I’ve tried other baked recipes and I like this one the best I have thought of a short broiler time at the end of baking time to get more color on the top.
Wendy says
Did you measure out the flour? I want to know before I try these for fear of too loose batter. Thank you.
Amanda Davis says
I’m a little confused by this question. If you are asking me, then yes you need 2 cups of flour. I’m wondering though if you maybe saw a reader’s comment and meant to ask that person??
Laura Collins says
Very good. Didn’t have any chocolate chips, I just rolled them in cinnamon/sugar mix. Will definitely make these again!
Terry says
To much cinnamon, I thought. And batter was pretty thick. I think I’ll try again with a little more buttermilk and a little less cinnamon.
They did taste good just cinnamon over powered the taste.
Caren C. says
Tasted like muffins. Not that delicious. whatsoever. My mother did not like the taste. The frosting was decent, but just average. Donut pan is hard to get, but would’ve been useful.
John A. says
Ugghhhh. No donut pan so turned out like cupcakes. Too much cinnamon. Overall good. 🪪💳
Jesse says
Hi! I tried it as written and the batter/dough was sooo thick and dense. I added about another 1/2 cup of milk to get a better consistency and they turned out great. Not sure what I was doing wrong.
Shelly McGill says
Mine was soooooo thick I couldn’t even pipe it out and I used all room temp ingredients
Heather says
Awesome absolutely delicious
Dede says
What can I substitute for coconut oil?
Gail says
Can you make this in silicone donut pan? Do you habe to adjust baking time or temp? Thank you.
Amanda Formaro says
Yes. You shouldn’t have to adjust time.
Kristine Gumm says
How do you get them out of silicone doughnut pans nicely? My are crumbling. Also how much do you fill all mine puffed over the doughnut center.
Amanda Davis says
It sounds like something may have been measured incorrectly, they should not be crumbly. Be sure to use the scoop and sweep method of measuring flour or you can dry out your donuts.
Karen says
How can I make them chocolate? Is it as easy as adding 1/4 unsweetened cocoa and maybe an extra tbs or 2 of buttermilk?
Thanks!
Amanda Formaro says
I haven’t tried that, but if I were going to do it, I would add 1/4 unsweetened cocoa powder, and REDUCE the flour by the same amount.