Baked Donuts

cinnamon and sugar cake donut recipe
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It appears that I have a problem.

A donut problem.

I’m not sure how it happened. I’ve never been a donut person. I honestly only buy bakery donuts a few times a year. Sure, I get the prepacked mini donuts for quick breakfasts, but even those come in moderation.

baked cake donut recipe

Yet, when you do a quick search for the word “donut” on my blog you are met with 3 pages of donut recipes.

Obviously, my plan is to get that number up to 4 pages. Or eleven pages. Whatever. I’ll just keep posting donut recipes and you just keep pretending that I’m not in need of an intervention.

baked cake donuts

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Baked Donuts

Ingredients:

These fluffy, baked donuts are delicious all on their own, but when you dunk them in melted butter and roll them through cinnamon and sugar they are just plain amazing.

Ingredients

For the donuts:
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons butter, melted
For the topping:
1/2 cup (1 stick) butter, melted
1/4 cup white sugar
1/4 cup brown sugar
1 tablespoon cinnamon

Directions:

Preheat oven to 325 degrees. Lightly spray a donut pan with cooking spray.
In a large bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In a small bowl, beat together the buttermilk, eggs, vanilla, and melted butter until well combined.
Stir the wet ingredients into the dry ingredients and mix until well combined.
Fill your donut pan 3/4 full and bake for 8 to 10 minutes or until the donuts spring back when touched. Allow to cool slightly before removing from the pan.
To make the topping, mix together the sugars and cinnamon in a small bowl.
Dunk each donut into the melted butter to completely coat and then swirl around in the cinnamon sugar to coat.

adapted from allrecipes.com

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58 Responses to “Baked Donuts”

  1. Cookbook Queen February 9, 2012 @ 9:29 am (#
    1
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    Yes, I will have some of these. :)

    [Reply]

  2. Jeralyn February 9, 2012 @ 9:59 am (#
    2
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    These look so delish! I can justify doughnuts there baked right ;)

    [Reply]

    Karly Reply:

    @Jeralyn,

    Absolutely! Just ignore the part about dunking them in melted butter. ;)

    [Reply]

    Natalie Reply:

    @Karly, NO! Don’t ignore the butter! (Yes, that’s me saying that.) I think the butter/cinnamon-sugar mixture is what makes them amazing. I’ve had these before (from 101 Cookbooks). LOVED them.

    [Reply]

    Karly Reply:

    @Natalie,

    Oh, Lord, no. I didn’t mean you should ignore the butter by not dipping them. I just meant you should pretend that these are still healthy even though they are dipped in butter.

    It’s like you don’t know me at all, Natalie. I would never recommend someone skip a butter bath.

    Natalie Reply:

    @Karly, Whew. Of course you wouldn’t. WHAT was I thinking? ;)

  3. Sarah February 9, 2012 @ 11:47 am (#
    3
    )

    What about the Pumpkin Donuts? That’s what brought me to your blog! (I didn’t see them at the link.)

    This post makes me think of my mom and her chocolate cake recipes: years ago, I decided to help her organize her clippings, and we discovered that she had an unusually high volume of chocolate cake recipes for someone who did not usually choose to order, buy, eat, or make such (apart from her never-fail chocolate sheet cake). She still laughs about that mountain of chocolate cake recipes.

    [Reply]

    Karly Reply:

    @Sarah,

    They’re on there! You just have to click the older posts button under the first list of donut recipes. It’s three pages worth, so you have to keep clicking. :)

    Your mom hanging on to a bunch of recipes she’ll never use sounds like something I would do! Although, I love me some chocolate cake, so I’d be certain to use those recipes!

    [Reply]

  4. Wendy February 9, 2012 @ 1:51 pm (#
    4
    )

    Great…… now I need a donut pan!
    These look delish!

    [Reply]

  5. Jenn (Cookies Cupcakes Cardio) February 9, 2012 @ 3:41 pm (#
    5
    )

    These look delicious! I have never tried a homemade donut, but I’m sure all of your recipes are bound to help! First up are these cinnamon sugar ones!

    [Reply]

  6. Megan @Country Cleaver February 9, 2012 @ 7:47 pm (#
    6
    )

    I’m totlaly in heart with baked doughnuts!! I must make more!!

    [Reply]

  7. Joanne February 9, 2012 @ 9:34 pm (#
    7
    )

    These are BAKED therefore they are healthy. No intervention needed!

    [Reply]

  8. elma February 9, 2012 @ 10:29 pm (#
    8
    )

    This looks delish but can i bake this without a donut pan?

    [Reply]

    Karly Reply:

    @elma,

    I’m not sure how that would work. You could probably drop blobs of dough on a sheet pan like you would for cookies. They won’t be pretty, but they’ll taste like donuts. Or maybe just bake them in muffin tins?? That’d probbaly be prettier and easier, but you’ll have to watch your baking time!

    [Reply]

  9. Averie @ Love Veggies and Yoga February 10, 2012 @ 12:17 am (#
    9
    )

    Oh these look crazy good!

    I pinned your hero brownies yesterday and OMG they have been going re-pinning gangbusters :)

    [Reply]

    Karly Reply:

    @Averie @ Love Veggies and Yoga,

    Thanks for the pin! I noticed a big increase in traffic on that post! :)

    [Reply]

  10. Andi February 11, 2012 @ 9:44 am (#
    10
    )

    So…what if I don’t have a donut pan?
    (I know it’s vaguely sacreligious to exist without one, but sadly other things have gotten in the way – like the twelve thousand million other things I have in my kitchen cupboards)

    [Reply]

    Karly Reply:

    @Andi,

    I just bought my donut pan a couple of weeks ago, so I’ll not shout at you. But you probably should go ahead and get one soon. ;)

    Maybe try baking these in a muffin tin? Just watch the baking time. If you’re too scared to attempt that, these muffins taste super similar and take a butter bath, too (so you know they’re amazing)! http://bunsinmyoven.com/2009/08/26/sugar-donut-muffins-quicker-than-going-out-and-buying-donuts/

    [Reply]

  11. grace February 11, 2012 @ 4:20 pm (#
    11
    )

    did you think of me when applying this topping? :)
    it’s perfect, karly–bravo!

    [Reply]

  12. laurie February 11, 2012 @ 8:05 pm (#
    12
    )

    i must be dumber than a box of rocks , but i can’t find the 3 pages of baked donuts… i went to your home site, i clicked onto baked donuts, but never found the list of donuts, so also couldn’t find the older posts button.. help… i have a donut pan and and a babycakes donut maker that is just waiting to be used….laurie

    [Reply]

    Karly Reply:

    @laurie,

    Oh, hush. You’re not dumb. :) You can just click here: http://bunsinmyoven.com/?s=donuts That will show 3 or 4 donut recipes and underneath all of them is a button that says older posts. Click that and it shows the next page of results.

    Hope that helps! Wouldn’t want those donut pans going to waste!

    [Reply]

  13. Shauna February 11, 2012 @ 9:44 pm (#
    13
    )

    Yes! You are the donut woman. I noticed that when I first started following that you love to make them. And there is no complaining here because I will love to make them too. I love your blog, the recipes are great but you are also hilarious. So could there be a better combo-yummy food and comedy? You’ve got it all here-love it.

    Guess what? I tagged you on my blog. I know this is a food blog-but it would be fun to get to know you better. I hope you will participate when you have some time. Take care,

    Shauna

    [Reply]

    Karly Reply:

    @Shauna,

    Thanks for such a sweet comment, Shauna! :)

    [Reply]

  14. Amber February 15, 2012 @ 11:26 pm (#
    14
    )

    Sorry if I missed it, but I was curious as to how many donuts this recipe makes? And what should the batter consistency be like before filling the donut pan with it? Thanks so much! Can’t wait to try these and your pumpkin ones someday!

    [Reply]

    Karly Reply:

    @Amber,

    You’ll end up with about 12 donuts. The dough will be pretty thick!

    [Reply]

  15. Casey February 20, 2012 @ 7:21 pm (#
    15
    )

    yum, these sound SO good right now. I love cinnamon sugar donuts. At the farmer’s market by my house in the summer, there are these nuns that sell KILLER cinnamon sugar donuts and these just totally brought me back to them and I have the worst craving ever for them!

    [Reply]

  16. Libby February 25, 2012 @ 3:26 pm (#
    16
    )

    I just adapted these for a fried version! They turned out super dense, but so good.

    [Reply]

  17. walter blevins March 10, 2012 @ 10:49 am (#
    17
    )

    I’d really like to try making these but it seems to me that there’s a couple of steps missing between step 4–stir the wet ingredients… and step 5 fill your donut pan… Could you elaborate? Thanks.

    [Reply]

    Karly Reply:

    @walter blevins, Nope! There aren’t any steps missing. After the batter is mixed you add to the pan and bake! :)

    [Reply]

  18. Robyn Boren March 15, 2012 @ 8:00 pm (#
    18
    )

    You make me want to try making donuts, Karly. I’m a fairly experienced cook but I’ve never attempted donuts. I have a really good recipe a friend gave me a long time ago but I never tried it. Now, I’ll have to try yours first to give me courage! They look AMAZING! Thanks, Karly.:)

    [Reply]

  19. wanti May 8, 2012 @ 9:47 pm (#
    19
    )

    Hi. Can i replace the buttermilk with a substitute? or replaced with homemade buttermilk (shaking a jar of heavy cream to get the buttermilk). Is it the same?

    [Reply]

    Karly Reply:

    @wanti,

    I’ve never tried shaking heavy cream to get buttermilk, but if that’s worked for you in the past it would probably work here. When I’m out of buttermilk I just add the amount of milk called for in the recipe (in this case, 3/4 cup) plus 1 tablespoon of vinegar to my mixing cup and let it sit for 5 minutes to thicken up a bit. It works just as well as buttermilk.

    [Reply]

  20. Katie July 8, 2012 @ 9:16 pm (#
    20
    )

    From being an expert in making pancakes, I recently took on the challenge of making donuts. But I thought it would be better if I pan bake my donuts instead of deep frying them so that they are light and easy on the system. I was initially a little reluctant. I feared that they may not taste as good as the fried ones but I was pleasantly surprised :) The taste was just the same and the donuts were fluffy and light in texture. All I did was pre-heated the oven, and oiled the pan with olive oil. Then I filled the pan with the batter and it took only about 7 minutes for them to cook well. Next time, I will try dipping them into the melted butter and then swirl around in the cinnamon sugar to coat like you’ve suggested above.

    [Reply]

  21. Cinnamon Jess July 10, 2012 @ 12:26 pm (#
    21
    )

    Woo Hoo…just bought a brand new, never used donut pan at a garage sale for a dollar…guess what I’m making right now :)

    [Reply]

  22. angela August 13, 2012 @ 3:20 pm (#
    22
    )

    making these right now. tastes delis and my house smells amazing. mini donut pan slightly annoying, I’m thinking a piping bag would make things easier.

    [Reply]

  23. Gaz September 9, 2012 @ 6:08 pm (#
    23
    )

    Buttermilk replacement – I find it almost impossible to get in the UK – they look at me like I just asked for the sweat from a male strippers nipples but…….. I hear you can make it by using the amount of milk called for and adding 1 teaspoon lemon juice for each cup of milk. let it sit a few minutes to thicken up and away you go.

    donut (doughnut in UK LOL) pan – you can use anything that is roundish, or will make a ball or half ball and will go in an oven. egg poacher, old (metal) ladles. I just got some silicone individual savarin ring moulds so going to try those for the doughnuts, you get four in a pack – but I need to get eggs as don’t have any in the house.

    [Reply]

  24. olivia September 12, 2012 @ 1:59 pm (#
    24
    )

    Do you need a doughnut pan or can you roll them out?

    just wondering bc i don’t have one :(

    [Reply]

    Karly Reply:

    @olivia,

    They won’t roll out, but you could use a mini muffin pan. Different shape and you’ll want to watch the baking time, but same taste!

    [Reply]

    Bethany G. Reply:

    @Karly, So, would the mini muffin pan make the equivalent of a donut hole? (Newcomer here, and really enjoying my visit!) :)

    [Reply]

  25. Jenn@slim-shoppin September 14, 2012 @ 12:07 pm (#
    25
    )

    These look great! I’m going to make them tomorrow. My son loves to cook and got a donut pan and I’ve used it all of once in a whole year! That’s going to change.

    Thanks for the recipe

    [Reply]

  26. gary September 30, 2012 @ 2:51 pm (#
    26
    )

    Hi

    Google landed me on your page and wanted to try this. But, I’m going to ask some stupid questions. :)

    I thought donuts needed some yeast to make them pop. Is it better to use that? Also, I am like everyone else, I don’t have a donut pan. Is this mixture fairly watery? Or is it more dough like? Ie, Can I just form it into a dough shape and bake it?

    Thanks!!!

    [Reply]

    Karly Reply:

    @gary,

    There are two different types of donuts – yeast or cake. These are cake, so no yeast needed. :)

    As for the batter, yes, you need a donut pan or you can bake them as muffins. The batter is like a thick cake batter.

    You can get donut pans just about anywhere for around $10 or you can just bake muffins instead. :)

    [Reply]

    gary Reply:

    @Karly,

    Thank you very much! I will try it out! I can see why everyone is confused but I guess “batter” clarifies things now! ;)

    [Reply]

  27. Hannah November 2, 2012 @ 4:05 pm (#
    27
    )

    Mmmm this looks so good. I just bought a doughnut pan today. How many donuts does this make? My doughnut pan can make 6 doughnuts at a time.

    [Reply]

    Karly Reply:

    @Hannah,

    This recipe will make 12 donuts in a regular sized donut pan. :)

    [Reply]

  28. Terra January 23, 2013 @ 2:21 pm (#
    28
    )

    Wow. These look fab. I live in the UK and have just come across your blog. I am going to try and make some of your recipes, I only hope I can find the correct measurements over here! Will need to do some conversions me thinks!
    I really love cinnamon donuts so here’s hoping I can find a donut pan!
    Cheers for writing such a great blog!

    [Reply]

  29. Sara February 17, 2013 @ 8:23 am (#
    29
    )

    These were delicious! I’ve only tried a couple recipes with my donut pan so far and this is our favorite yet!!! I did use 1/2 whole wheat white flour and 1/2 all-purpose flour and only dipped the tops in the butter/cinnamon/sugar to make them a little “healthier”. I got 11 donuts but I overfilled some of my wells a bit.

    [Reply]

  30. Emma Gay March 13, 2013 @ 6:41 pm (#
    30
    )

    I just finished making these donuts half an hour ago and they are THE best things EVER. I used whole wheat flower instead of white (it was all we had in the kitchen!), and it still worked fabulously. I also used a baby donut pan instead of regular sized – it was annoying to make multiple batches, but the donut-to-butter-and-sugar ratio was spot on ;)

    [Reply]

  31. Brianna December 28, 2013 @ 3:55 pm (#
    31
    )

    Making these as we speak, and finding the dough mixture very odd. Is it supposed to be a liquidy mixture, or dough like? I used exact ingredients as listed above, and thinking about it now, 3/4 buttermilk for 2 cups of flour is very little for these cakey recipes. Are you sure this is right?

    [Reply]

    Karly Reply:

    @Brianna,

    Hi Brianna!

    The recipe is correct. The dough should be pretty wet, more like a thick batter.

    Hope they turned out good for you! :)

    [Reply]

  32. June January 30, 2014 @ 7:39 pm (#
    32
    )

    I am making the pan baked donuts, but was wondering if there should be some baking soda in the recipe, since you are using buttermilk? Most all recipes that I have using buttermilk, includes some soda in the dry ingredients. Just asking.

    [Reply]

    Karly Reply:

    Hi @June,

    That’s a great question! You could swap the baking powder with baking soda, since the buttermilk is an acid and will activate the soda. I would use 3/4 of a teaspoon and adjust on your next batch if it’s too little/too much. Otherwise, just stick with the baking powder and it will work just fine!

    [Reply]

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