Baked Donut Recipe
This homemade baked donut recipe is easy to make and requires no yeast or other special ingredients. This recipe also includes both vanilla and chocolate icing options so you can make whichever you’re craving!
Oftentimes baked cake donuts are made with store-bought cake mix. While I don’t mind using baking shortcuts like that once in a while, homemade baked donuts are so much better!
Don’t think that because these are vanilla baked donuts that they taste at all bland or boring. They’re quite the opposite! Buttermilk delivers flavor and moisture to the batter, and a dash of nutmeg makes these donuts taste like they came straight from a bakery.
These donuts can be on your table in just an hour and are perfect for breakfast or dessert. I’ve even given instructions on how to make either chocolate or vanilla icing for them as well as several recipe variations!
Ingredients in This Recipe
Since we’re not frying the donuts, we can get away with making this baked donut recipe without yeast. Here are a few key items you’ll need:
- Ground nutmeg: Doesn’t make the donuts taste overly spiced, it just gives them a little more flavor and makes them taste like the ones you buy from a bakery.
- Buttermilk: Creates a tender crumb and keeps the baked cake donuts moist. You can make your own buttermilk substitute in about five minutes, if needed.
- Butter: This adds more flavor to the donuts. You’ll need to melt the butter and let it cool slightly before adding it to the batter.
- Vanilla extract: I recommend using pure vanilla extract to deliver the strongest vanilla flavor.
How to Make Baked Donuts
To make this easy baked donut recipe you’ll need two donut pans. You can find the full instructions in the recipe card below, but here’s a simple breakdown for how to make these donuts:
- Prep the donut pans: Spray two 6-count donut pans with non-stick spray, then set aside.
- Combine the dry ingredients: Add the flour, baking powder, baking soda, salt, nutmeg, and sugar to a mixing bowl and stir to combine.
- Add the wet ingredients to the dry: Make a well in the center of the dry ingredients and add the buttermilk, egg, melted butter, and vanilla. Don’t over mix the batter, this will lead to dense/gummy donuts. If you see a few lumps, that’s okay!
- Pipe the batter into the pans: I used a piping bag to do this, but you can use a zip-top bag with the corner snipped off as well. Only fill each cavity about 2/3 of the way full, it may not seem like much but they will rise as they bake.
- Bake the donuts: You’ll know they’re done when a toothpick inserted near the center comes out clean.
- Ice the donuts: I’ve given instructions on how to make both chocolate and vanilla icings for the donuts. You can use both, or just one!
Frequently Asked Questions
Can I Use a Muffin Pan?
If you don’t have a donut pan, you can use a muffin pan instead. I recommend dividing the batter between 12 muffins cups and baking them until a toothpick inserted into the center comes out clean. You will likely need to add about 5 to 10 minutes to the baking time.
Can This Recipe Be Made in Advance?
Yes, the donuts can be baked and iced up to 24 hours in advance. Store them in an airtight container at room temperature to keep them fresh.
Can the Donuts Be Frozen?
Yes, the donuts can be frozen without the icing for up to three months. When ready to eat, set on your counter to thaw before icing.
Recipe Variations
- Cinnamon sugar: Melt some butter and toss together 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon. Dip each donut into the melted butter, then in the cinnamon sugar mixture.
- Powdered sugar: Dip each donut into some melted butter then coat in powdered sugar.
- Coconut: Top the iced donuts with some coconut (toasted or not!), you can even fold 1/4 to 1/3 cup of sweetened shredded coconut into the batter.
- Add sprinkles or chopped nuts: I recommend sprinkling them on top right after you dip the donuts in icing.
- For more spice: Increase the ground nutmeg from 1/4 teaspoon to 1/2 teaspoon.
Baking Tips
- Each icing recipe is enough to cover six baked donuts. If you want to use just use one type of icing, then I recommend doubling that icing.
- If you don’t have a piping bag for piping the batter, use a zip-top bag or simply spoon the batter into the donut pans.
- Be sure to grease the donut pans well before adding the batter. You don’t want the donuts to stick to the pans!
More Baked Donut Recipes to Try!
- Baked Pumpkin Donuts
- Baked Apple Cider Donuts
- Baked Lemon Blueberry Donuts
- Baked Chocolate Donuts
- Baked Cinnamon Sugar Donut Holes
Recipe Video
Baked Donut Recipe
Ingredients
Baked Donuts
- 1 ¾ cups all-purpose flour spooned & leveled (220 grams)
- ⅔ cup granulated sugar (135 grams)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup buttermilk (180 ml)
- 1 large egg lightly beaten
- ¼ cup unsalted butter melted and slightly cooled (60 grams)
- 1 teaspoon pure vanilla extract
Vanilla Icing
- 1 cup powdered sugar (120 grams)
- 1.5 to 2 tablespoons whole milk (22 to 30 ml)
- ¼ teaspoon pure vanilla extract
Chocolate Icing
- 1 cup powdered sugar (120 grams)
- 3 tablespoons unsweetened cocoa powder sifted (16 grams)
- 2 to 3 tablespoons whole milk (30 to 45 ml)
- ¼ teaspoon pure vanilla extract
Instructions
- To make the baked donuts: Preheat the oven to 350°F (180°C). Spray two 6-count donut pans with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground nutmeg until well combined.
- Make a well in the center of the dry ingredients, then add the buttermilk, beaten egg, melted butter, and vanilla extract. Whisk until just combined, the batter will be thick.
- Scoop the batter into a large piping bag. Pipe the batter into the donut cavities, making sure to only fill each one about ⅔ of the way full. You should end up with 12 donuts. If you don’t have a piping bag, you can spoon the batter into each donut cavity.
- Bake for 9 to 12 minutes or until a toothpick inserted into the donuts comes out clean.
- Remove from the oven and cool in the pans for 5 minutes, then carefully remove the donuts from the pans and transfer to a wire rack to cool slightly.
- To make the vanilla icing: Add the powdered sugar, milk, and vanilla extract to a large mixing bowl and whisk until well combined and no lumps remain. If the icing is too thin, add more powdered sugar until it has reached your desired consistency. If the icing is too thick, add ½ teaspoon of milk at a time as needed.
- Dip the tops of half of the donuts into the icing and transfer back to the wire rack to cool and allow the icing to harden.
- To make the chocolate icing: Add the powdered sugar, sifted cocoa powder, milk, and vanilla extract to a large mixing bowl and whisk until well combined and no lumps remain. If the icing is too thin, add more powdered sugar until it has reached your desired consistency. If the icing is too thick, add ½ teaspoon of milk at a time as needed.
- Dip the tops of the remaining half of the donuts into the icing and transfer back to the wire rack to cool and allow the icing to harden.
Can these be baked without a donut pan?
Yes, you can bake them in a muffin pan and increase the baking time slightly! I have notes in the post and recipe card for how to use a muffin pan.
Hi there! How many donuts will this recipe make? Thank you!
It makes 12 donuts.