I have developed a passion for Easy Cake Donuts that blend everyday ingredients such as flour, baking powder, whole milk, and eggs in a baked creation. I enjoy tweaking the simple recipe and adding creative glazes. This baked donut recipe is an inspiring blank canvas for inventive treats without frying.

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I love cooking up creative twists on classic treats, and this recipe for baked cake donuts from scratch is one of my favorites right now. There’s something really cool about using a standard donut pan to make these tasty rounds without traditional frying.

The base is super simple with ingredients like 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 cup whole milk combined with lightly beaten eggs and melted butter. The mixed batter becomes a little canvas for endless flavor possibilities whether you like adding a simple glaze made with powdered sugar or an extra kick with vanilla extract.

I’ve always thought this kind of baked donut recipe is a treat for beginners and seasoned bakers alike; it’s a perfect way to learn how to make homemade donuts without fussing over heavy frying techniques. Give it a go and enjoy experimenting with different toppings that suit your taste.

Why I Like this Recipe

I really love this recipe because it’s super simple to make even on busy mornings and I dont have to hunt for fancy ingredients. I also dig that these donuts are baked instead of fried so they come out a bit lighter and less greasy, which makes me feel better about indulging. Plus, the recipe feels like a blank canvas that lets me experiment with different glazes and toppings whenever im in the mood to get creative. Lastly, since it uses stuff I already have around the kitchen, it saves me time and money and lets me whip up a treat without a ton of hassle.

Ingredients

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All-purpose flour provides carbohydrates for energy and structure in the baked treats.
Baking powder acts as a leavening agent helping the donuts rise with a tender texture.
Granulated sugar adds a strong sweet flavor while contributing mostly empty carbohydrates to the mix.
Whole milk offers protein and calcium; its fat adds creaminess that enriches the baked donuts.
Eggs deliver protein and moisture, crucial for creating a light and cohesive donut batter.
Unsalted butter imparts rich flavor and smooth texture though it adds saturated fats.
Vanilla extract enhances overall flavor profile, lending a warm, sweet aroma to the recipe.
Optional glaze, made of powdered sugar, milk, and vanilla, adds extra sugary delight.

Ingredient Quantities

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup granulated sugar

1/2 cup whole milk

2 large eggs, lightly beaten

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

For the glaze (optional): 1 cup powdered sugar

For the glaze (optional): 2 to 3 tablespoons milk

For the glaze (optional): 1/2 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and lightly grease a standard donut pan with cooking spray or a little butter.

2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup granulated sugar until well blended.

3. In another bowl, mix 1/2 cup whole milk, 2 lightly beaten large eggs, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, dont overmix or your donuts may turn out dense.

5. Spoon the batter into the donut pan cavities filling them about 3/4 full, making sure each one gets the right amount.

6. Bake in the preheated oven for about 12 to 15 minutes or until the donuts are set and a toothpick inserted comes out clean.

7. Remove the pan from the oven and let the donuts cool for about 5 minutes before taking them out onto a rack.

8. For the glaze (which is optional), in a small bowl stir together 1 cup powdered sugar, 2 to 3 tablespoons milk, and 1/2 teaspoon vanilla extract until the mixture is smooth.

9. Dip the top of each donut into the glaze or drizzle it over, then let the glaze set for a few minutes.

10. Serve warm or at room temperature and enjoy these easy baked cake donuts that are perfect for a quick treat!

Equipment Needed

1. Preheated oven – you need one that can go to 350°F
2. A standard donut pan along with some cooking spray or butter for greasing
3. One large mixing bowl for combining dry ingredients
4. A second mixing bowl for the wet ingredients
5. A whisk to beat the dry mix until its well combined
6. A spoon or spatula for gently stirring the batter
7. Measuring cups and spoons for getting the right amounts
8. A toothpick to check if the donuts are done
9. A cooling rack so the donuts can cool off properly
10. A small bowl to mix up your glaze ingredients

FAQ

Q: Can I use self-rising flour instead of all-purpose?

A: Not really. Self-rising has baking powder and salt already, so you might need to adjust the amounts, which can make your donuts turn out different than expected.

Q: What kind of pan should I use for these baked donuts?

A: You can use a donut pan if you have one. If not, try using a muffin tin. Just keep an eye on the baking time coz it might vary a bit.

Q: How long do I need to bake these donuts?

A: They usually need about 10-12 minutes in a preheated oven at 375°F, but check them with a toothpick to be sure they are done. Every oven is a bit different.

Q: Can I make these donuts a day ahead and store them?

A: Sure, you can store them in an airtight container at room temp for up to 2 days. If you gotta keep them longer, pop 'em in the freezer.

Q: Can I add flavors like cinnamon or nutmeg to the batter?

A: Absolutely, feel free to experiment! A pinch of cinnamon or nutmeg can give the donuts a cool twist 🙂

How To Make Baked Cake Donuts From Scratch Recipe Substitutions and Variations

Instead of all-purpose flour you can try using spelt flour or even a gluten free flour blend but you might need to adjust your liquids a bit.
If you dont have whole milk, you can use 2% milk, almond milk, or oat milk. Just keep in mind our donut texture might change slightly.
You can swap granulated sugar with organic cane sugar or even brown sugar. The flavor might be a bit moister with brown sugar though.
No unsalted butter? Use melted margarine or coconut oil instead. They should work fine for our baked donuts.
If you dont have vanilla extract on hand, a splash of almond extract or even a bit of maple syrup can add a nice twist to the flavor.

Pro Tips

1. Make sure all your wet ingredients are at room temp before mixing them in with the dry stuff so they combine better, this helps avoid any clumpy bits and ensures your donuts turn out light and fluffy.
2. Don’t overmix the batter – just stir until everything is combined. Over stirring can make your donuts turn out dense and heavy which nobody wants.
3. When filling up your donut pan, fill each cavity about ¾ full so that the donuts have room to rise without overflowing, it really makes a difference in how they look.
4. For the glaze, try adjusting the milk a bit if you want a thicker or thinner consistency and even experiment adding a little bit of cinnamon or cocoa for an extra twist.