I love baked cake donuts and I’ve been wanting to share this recipe with you for some time. Sometimes you just feel like a donut, right? Homemade donuts are so easy to make. In case you missed my post, How to Make Vintage Glazed Doughnuts
My glazed doughnuts are so yummy, but I love cake donuts as well. These baked cake donuts are moist in the center and have just the right texture on the outside. They are easy to mix, bake, and frost.
Baked Cake Donuts
What You May Need In The Kitchen:
- Donut Pan or this one, Donut Pan (12 donuts)
- Mixing Bowl
- Silicone Pastry Bag
- Cooling Rack
- Parchment Paper
Baked Cake Donuts Recipe
- All-Purpose Flour: the basic flour to make donuts
- White Granulated Sugar: is to make the donuts a bit sweeter
- Powdered Sugar: is used for the glaze because it’s a smooth sugar
- Baking Soda: creates the perfect rise in donuts
- Salt: adds flavor
- Sour Cream: is used for more flavor in the donuts
- Egg: they bind the dough and make the donuts fluffy
- Canola Oil: makes for a moister donut
Step One: Gather Ingredients
Gather all of the ingredients so you’re ready to make the recipe. Preheat your oven to (350°F) = (176°C). Lightly brush the donut pans with canola oil.
Step Two: Mix Donut Ingredients
Donuts: combine the flour, granulated sugar, baking soda, and salt in a medium-sized mixing bowl. Add the sour cream, oil, and egg, and then mix thoroughly.
Step Three: Batter – Well Mixed
It’s a medium-thick batter.
Step Four: Put Batter in Bag
Fill the pastry bag with the batter.
Step Five: Put Batter in Donut Pan
Use the pastry bag to “spread” the donut batter around each well in your donut pan. Fill them about 3/4 full.
Step Six: Smooth Out Batter
Filling the donut cups with the donut batter using a pastry bag is a snap, no tip is needed. These are so fun, my friends, you need to make these!
Step Seven: Bake
Bake for 10-13 minutes, or until the donut springs back when lightly touched. Let the donuts cool in the pan for about 5 minutes. Please remember, the side of the donut you see below is the bottom. You will flip the donuts over so the round side is on top when you frost them.
Step Eight: Put Donuts on Rack
Place the cooked donuts on a cooling rack.
Step Nine: Make Glaze
Glaze: Combine the powdered sugar, milk, and vanilla in a medium-sized bowl. Whisk until smooth. Place the donuts on the cooling rack on top of a cookie sheet to spread the glaze on the donuts. Use a small spreader to spread the glaze on the donuts. You can also dip the donuts on the round side down and “twirl” the donuts until covered. Top off the donuts with sprinkles, chopped nuts, or shredded coconut while the glaze is wet.
- 1 cup bread flour or all-purpose white flour
- 1/2 cup white granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 2 eggs
- 1/4 cup canola oil
- 2 cups powdered sugar
- 3-4 tablespoons milk, add enough milk to make it thin enough to "twirl" the donuts in the glaze
- 1/2 teaspoon vanilla
- Sprinkles, Chopped Nuts, or Shredded Coconut (optional toppings). Sprinkle on the donuts while the glaze is still wet.
Preheat your oven to (350°F) = (176°C). Lightly brush the donut pans with canola oil.
1. Combine the flour, granulated sugar, baking soda, and salt in a medium-sized mixing bowl.
2. Add the sour cream, oil, the eggs, and mix thoroughly.
3. Use a pastry bag to "spread" the donut batter around each well in your donut pan. Fill them about 3/4 full.
4. Bake for 10-13 minutes or until the donut springs back when lightly touched.
5. Let the donuts cool in the pan for about 5 minutes. Place the cooked donuts on a cooling rack.
1. Combine the powdered sugar, milk, and vanilla in a medium-sized bowl. Whisk until smooth.
2. Place the donuts on the cooling rack on top of a cookie sheet to spread the glaze on the donuts. Use a small spreader to spread the glaze on the donuts. You can also dip the donuts on the round side down and "twirl" the donuts until covered.
3. Sprinkle with sprinkles, chopped nuts, or shredded coconut on the donuts while the glaze is wet.
How do I store these after I bake them?
I store them in an airtight container. If frosted with cream cheese frosting, I place them in the refrigerator for up to 3 days.
Can I freeze the baked donuts?
Yes, you can. Place the donuts individually in plastic wrap and place them in an airtight container for 2-3 months in the freezer.
Why are my baked donuts dry?
They may be a bit overbaked. Use a toothpick to test the donuts and if there is a little batter on the toothpick, stop baking them.
How can I keep my baked donuts moist?
Keep them stored in an airtight container.
What flour is best for making donuts?
All-purpose flour is best for making donuts. I only stock bread flour so I use it anyway. We eat them so fast it doesn’t matter to my family.
Why do donuts have holes?
The reason we make donuts without the center is so the donuts will cook more evenly and not burn before they are totally cooked through. We want the donuts to cook or bake evenly inside and outside.
What’s the difference between doughnuts and donuts?
The term doughnut is the original preferred spelling. But the Americanized term donut is just a shortened version of the word. Donut isn’t incorrect, just less common.
What can I serve with these baked cake donuts?
- Chocolate Milk
- Fresh Fruit
Please let me know if you make my baked cake donuts. I love to hear your thoughts. What do you put on top of yours? Do you make plain donuts? Chocolate donuts? It’s all about teaching our kids and grandkids how to cook from scratch. May God Bless this world, Linda