Baked Cake Donuts have become a beloved alternative to their fried counterparts, offering a delicious and slightly healthier option for donut enthusiasts. These delightful treats blend the convenience of baking with the classic flavors of traditional donuts, making them a favorite in kitchens worldwide.
Baked cake donuts offer a delightful and healthier alternative to traditional fried donuts. With their ease of making, versatility in flavors, and adaptability to various dietary needs, they are sure to be a hit with everyone.
Whether you’re a seasoned baker or a novice, these treats are perfect for any occasion and are guaranteed to satisfy your sweet tooth!
Why You’ll Love This Recipe
- Baking donuts instead of frying reduces the fat content, making them a guilt-free indulgence.
- Unlike traditional donuts, baked cake donuts don’t require a deep fryer or expertise in dough handling. They can be easily made with a simple donut pan and basic baking ingredients.
- Baked cake donuts are incredibly versatile. They can be flavored, topped, or filled in countless ways, catering to a wide range of tastes and dietary preferences.
- Flour-Essential for structure in baked goods, providing varying textures and flavors.
- Sugar-Sweetens and influences texture, color, and moisture in baking.
- Eggs-Bind ingredients, add moisture, and aid in leavening for structure and richness.
- Milk-Adds moisture and richness, enhancing flavor and texture in baking.
- Vanilla-Provides a subtle, aromatic flavor boost to desserts.
- Butter-Offers flavor, richness, and tender texture in baking.
Popular Substitutions and Variations
- Flavor Variations:
- Chocolate: Rich and decadent, often topped with chocolate glaze.
- Vanilla: Classic and versatile, perfect for various toppings.
- Lemon or Orange: Citrus-infused for a refreshing twist.
- Red Velvet: A visually striking and sweet cocoa flavor.
- Cinnamon Sugar: Coated with cinnamon and sugar for a simple yet delicious finish.
- Toppings and Glazes:
- Chocolate Glaze: A popular choice for a rich topping.
- Vanilla Icing: Can be colored and flavored for fun variations.
- Cream Cheese Frosting: Especially popular on red velvet or carrot cake donuts.
- Maple Glaze: Pairs well with bacon or pecans for a savory-sweet combo.
- Sprinkles or Nuts: Adds texture and visual appeal.
How To Make Baked Donuts
- Prep Oven and Pan: Heat to 375°F (190°C) and grease a donut pan.
- Mix Dry and Wet: Combine flour, sugar, baking powder, salt in one bowl. Whisk eggs, milk, vanilla, melted butter in another.
- Blend Together: Gently fold wet mix into dry mix until combined.
- Fill and Bake: Pour batter into ziplock bag, snip corner, pipe into donut pan (⅔ full). Bake 7 minutes or until toothpick comes out clean.
- Frost and Enjoy: Let donuts cool, dip in frosting, set on wire rack. Add sprinkles if fancy strikes. Indulge and smile!
Frequently Asked Questions
Absolutely! You can use a muffin tin and create a hole in the center of each muffin using a small piece of foil or parchment paper.
Baked cake donuts are best enjoyed within 2 days of baking. Store them in an airtight container to retain freshness.
Yes, they freeze well. Wrap them individually in plastic wrap and store in a freezer bag for up to 3 months.
- You can customize the frosting by using different food colorings or adding toppings like sprinkles, nuts, or coconut flakes.
- Ensure not to overmix the doughnut batter to get a light and fluffy texture.
- The doughnuts are best consumed fresh on the same day but can be stored in an airtight container for up to 2 days.
- For a dairy-free version, replace the milk with almond or soy milk and use dairy-free butter. Adjust the frosting by using a dairy-free alternative to heavy cream.
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Baked Cake Donuts
- 2 cups flour
- ½ cup + 3 tablespoons of sugar
- 2 ¼ teaspoon baking powder
- 1 ¼ teaspoon salt
- 2 eggs
- ¾ cup milk
- 1 Tablespoon vanilla
- 2 tablespoon melted butter
- 1 cup powdered sugar
- 3-6 Tablespoon heavy cream
- 1 teaspoon vanilla
- 1 drop gel food coloring optional
- Set your oven to 375°F (190°C). Ensure the rack is in the middle position.
- Lightly grease a doughnut pan with baking spray or unsalted butter.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In a separate medium bowl, beat the eggs, milk, vanilla extract, and melted butter with a fork or a whisk until the mixture is smooth and well combined.
- Gently fold the wet ingredients into the dry ingredients using a spatula or a wooden spoon, mixing just until combined.
- Pour the batter into a gallon-sized ziplock bag and snip off one corner (about 1-inch wide) to create a makeshift piping bag. Alternatively, use a piping bag with a wide nozzle. Carefully pipe the batter into the prepared doughnut pan, filling each cavity about two-thirds full.
- Place the doughnut pan in the preheated oven and bake for approximately 7 minutes or until a toothpick inserted into a doughnut comes out clean.
- Once baked, remove the pan from the oven. Let the doughnuts cool in the pan for a minute or two, then transfer them to a wire rack to cool completely.
- Prepare the Frosting: In a medium-sized bowl, whisk together the powdered sugar, heavy cream, vanilla extract, and food coloring (if using) until smooth. The frosting should be of a ribbon-like consistency. Adjust the amount of heavy cream as necessary.
- Once the doughnuts have cooled, dip the top half of each doughnut into the frosting. Allow any excess frosting to drip off, then place the doughnuts back on the wire rack for the frosting to set. You can add sprinkles while the frosting is still wet. Enjoy!
Ensure not to overmix the doughnut batter to get a light and fluffy texture.
The doughnuts are best consumed fresh on the same day but can be stored in an airtight container for up to 2 days.
For a dairy-free version, replace the milk with almond or soy milk and use dairy-free butter. Adjust the frosting by using a dairy-free alternative to heavy cream.