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Baked Cake Doughnuts


This was a fun and simple recipe that is light and delicious! Will definitely keep this recipe!!

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Rate this recipe 4.6/5 (24 Votes)
Baked Cake Doughnuts 1 Picture


  • Cinnamon Sugar:
  • Ingredients
  • Non-stick vegetable pan spray
  • 2 cups cake flour, sifted
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons butter, melted
  • Chocolate Glaze:
  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons butter or margarine
  • 2 tablespoons corn syrup
  • 1-2 teaspoons hot water
  • Confectioners' Sugar
  • 2/3 cup confectioners' sugar


Servings 12
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1


Step 1

Preheat oven to 425°F. Spray Doughnut Pan with vegetable cooking spray.

Step 2

In large bowl, sift together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Fill each pan cavity approximately 2/3 full.

Step 3

Bake 7-9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing. Finish doughnuts with chocolate or vanilla glaze, or cinnamon sugar. Doughnuts are best served fresh.

Step 4

Cinnamon Sugar: In shallow bowl or plate, stir together the sugar and cinnamon. Dip the baked doughnut in melted butter and roll in the cinnamon sugar mixture to coat.

Step 4

Chocolate Glaze: In medium bowl, melt chocolate chips, butter, and corn syrup on 50% power for 1 minute, stirring frequently until completely melted. Stir in 1 teaspoon of hot water, stirring until the glaze is thick and smooth. Add another teaspoon if glaze is too thick. Use immediately to glaze doughnuts.

Step 4

Confectioners’ Sugar: Put 2/3 cup of confectioners’ sugar in a resealable plastic bag. Add a doughnut, close the bag, and shake to coat. Repeat with remaining donuts.

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