Mastering Baked Cake Doughnuts: The Ultimate Guide to Perfect Homemade Treats

Say goodbye to all other baked donut recipes, because these “Baked Cake Doughnuts” are about to become your new absolute favorite. Crafted from a meticulously developed recipe that often accompanies a good quality baked doughnut pan, these cake doughnuts offer a delightful departure from their fried counterparts. While I’ve experimented with various other baked varieties in the past, a single bite of these confirmed they should have been my first choice all along. Their dense, yet tender crumb, coupled with a hint of nutmeg, creates an irresistible experience that’s surprisingly simple to achieve at home.

The beauty of baked cake doughnuts lies in their versatility and ease. Unlike traditional fried doughnuts, which can be messy and intimidating, baking them in a specialty pan yields a consistent shape and texture with significantly less fuss. Plus, they’re generally a lighter option, making them perfect for breakfast, brunch, or a sweet afternoon snack without the guilt. This recipe, in particular, delivers a wonderfully cakey texture that melts in your mouth, proving that sometimes, the simplest methods produce the most satisfying results.

Buttermilk Magic: The Secret to Tender Doughnuts (and a Handy Substitute)

The original recipe for these incredible baked cake doughnuts specifically calls for buttermilk, an ingredient renowned for its ability to create a tender, moist, and flavorful crumb in baked goods. Buttermilk’s acidity reacts with baking powder and baking soda, producing carbon dioxide that helps the dough rise and contributes to that desirable light, airy texture. Furthermore, its natural tang adds a subtle depth of flavor that truly elevates the doughnut experience.

However, what happens when you’re ready to bake and realize your pantry is buttermilk-free? This was precisely my situation. Given that the local grocery store was also out, I turned to a classic culinary hack: the lemon juice and milk substitute. This trick involves combining regular milk (preferably whole or 2%) with a small amount of lemon juice (or white vinegar) and letting it sit for a few minutes until it slightly curdles. The acid in the lemon juice mimics the acidity of buttermilk, reacting with the leavening agents in the recipe to achieve a similar effect.

I can confidently say that this buttermilk substitution worked nicely for these baked cake doughnuts, yielding a delicious and tender result. The doughnuts still had a wonderful texture and absorbed the glazes beautifully. Nevertheless, I believe the authentic flavor profile of genuine buttermilk would lend an even richer and more complex taste. If you have access to fresh buttermilk, I highly recommend using it. If not, don’t hesitate to use the lemon juice and milk method – it’s a reliable workaround that won’t disappoint. For the toppings, I experimented with a few variations: some doughnuts were coated in classic cinnamon sugar, while others received a luscious vanilla glaze or a rich chocolate glaze.

The Irresistible Chocolate Glaze for Baked Cake Doughnuts

This particular chocolate glaze recipe is a standout, offering a distinctly different character compared to other chocolate glazes you might encounter, such as the one used for Chocolate Pumpkin Doughnuts. That alternative glaze typically relies on cocoa powder and confectioners’ sugar, resulting in a quicker-setting, more opaque finish. This recipe, however, takes a luxurious turn by incorporating melted chocolate chips and corn syrup. The combination of these ingredients produces a glaze that is noticeably looser, incredibly soft, and boasts a beautiful, reflective shine.

The melted chocolate chips contribute a deeper, more pronounced chocolate flavor, while the corn syrup is the secret to its glossy, almost mirror-like finish and prevents it from setting too rigidly. This results in a glaze that gracefully drapes over the doughnuts, creating a visually appealing, slightly prettier coating that adds a touch of gourmet elegance. While both types of chocolate glazes have their merits and are delicious in their own right, this melted chocolate and corn syrup version truly shines when you desire a softer texture and a high-gloss aesthetic. It makes these baked cake doughnuts feel truly special.

Currently, these baked cake doughnuts hold the top spot as my all-time favorite baked doughnut. Their cakey texture, combined with the versatility of various toppings, makes them a consistently satisfying treat. If you’re eager to try these delectable delights but don’t yet own a doughnut pan, fret not! They are widely available and a fantastic investment for any home baker. Here’s a link to a reliable doughnut pan to help you get started on your baking journey. Once you have the right equipment, you’ll be just minutes away from enjoying warm, homemade doughnuts.

Essential Tips for Perfect Baked Cake Doughnuts

• Donut Pan Preparation: Always generously grease your doughnut pan cavities, even if it’s nonstick. A light dusting of flour after greasing can provide extra insurance against sticking, especially for more delicate cake batter.
• Don’t Overfill: Overfilling the cavities will cause the doughnuts to lose their signature shape and overflow. Aim to fill them about two-thirds full for perfect rings. A piping bag (or a zip-top bag with the corner snipped) makes filling much easier and less messy than a spoon.
• Cooling is Key: While it’s tempting to remove them immediately, allowing the doughnuts to cool in the pan for 4-5 minutes helps them firm up and prevents them from breaking when you unmold them. After this initial cooling, transfer them to a wire rack to cool completely before glazing.
• Buttermilk Alternative: If you don’t have buttermilk, create a homemade version by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with milk (any kind, but whole or 2% is best) up to the ¾ cup line. Let it sit for 5-10 minutes until it slightly curdles.
• Flavor Variations: Beyond the suggested glazes, consider dipping warm doughnuts in melted butter and then tossing them in a mix of sugar and cinnamon, or powdered sugar. A simple drizzle of plain icing (confectioners’ sugar and milk) with a touch of vanilla extract is also delightful.
• Storage: Baked doughnuts are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2-3 days. Glazed doughnuts should be stored similarly, though they might become a bit stickier over time.

Explore More Doughnut Delights

If you’ve fallen in love with these baked cake doughnuts, you might enjoy exploring other fantastic doughnut recipes from our collection. Whether you prefer baked, fried, or yeast-raised, there’s a doughnut for every craving:

• Chocolate Pumpkin Doughnuts: A seasonal favorite combining rich chocolate with the warmth of pumpkin spice.
• Instant Yeast Doughnuts: For those who appreciate the classic, airy texture of a fried yeast doughnut without the long proofing times.
• Baked Double Chocolate Cake Doughnuts: An indulgence for chocolate lovers, packed with cocoa flavor.
• Make Ahead Doughnuts with Glaze: Perfect for busy mornings, these can be prepared in advance.
• Raised Potato Doughnuts: A unique twist that uses potato for an incredibly moist and tender crumb.

Baked Cake Doughnuts Recipe

Baked Cake Doughnuts

Cookie Madness

These delightful Baked Cake Doughnuts boast a subtle hint of nutmeg and a wonderfully dense, cake-like texture. This recipe is easily halved if you wish to make just 6 doughnuts. To make a full batch of 12, you can bake them in two separate batches or utilize two doughnut pans simultaneously for efficiency.

5 from 1 vote

Print Recipe
Pin Recipe

Prep Time 10 minutes mins

Cook Time 9 minutes mins

Total Time 19 minutes mins

Course Dessert, Breakfast

Cuisine American

Servings 12

Ingredients

 

• 2 cups cake flour 8 oz/230 grams, crucial for a tender crumb
• ¾ cup granulated sugar
• 2 teaspoons baking powder for leavening and lift
• ¼ teaspoon freshly ground nutmeg enhances classic doughnut flavor
• 1 teaspoon salt balances sweetness
• ¾ cup buttermilk or use homemade substitute (see notes)
• 2 large eggs lightly beaten with a fork, for binding and moisture
• 2 tablespoons unsalted butter melted and slightly cooled, adds richness

Chocolate Glaze

• ¼ cup semi-sweet chocolate chips or 1 ½ oz chopped chocolate
• 1 tablespoon butter cut into small chunks
• 1 tablespoon corn syrup for shine and smooth texture
• 1 teaspoon of hot water or as needed to achieve desired consistency

Instructions

 

• Preheat your oven to 425°F (220°C). Prepare your doughnut pan by thoroughly spraying each cavity with a nonstick cooking spray, ensuring full coverage to prevent sticking.
• In a large mixing bowl, meticulously sift together the cake flour, granulated sugar, baking powder, freshly ground nutmeg, and salt. Sifting helps to aerate the dry ingredients and prevents lumps, ensuring a smooth batter.
• Form a shallow well in the center of your dry ingredients. Pour in the buttermilk, lightly beaten eggs, and cooled melted butter into this well. Using a rubber scraper or a wooden spoon, gently mix the ingredients until they are just combined. Be careful not to overmix; a few small lumps are perfectly fine and often preferred for tender baked goods.
• Carefully spoon the batter into the prepared doughnut pan cavities. Fill each cavity about two-thirds full to allow for proper rising without overflowing. This recipe yields enough batter for 12 doughnuts, so you will likely need to bake them in two separate batches, depending on the size of your doughnut pan. For best results, a piping bag (or a sturdy zip-top bag with the corner snipped) can make filling the cavities much neater and more efficient.
• Bake for approximately 9 minutes, or until the tops of the doughnuts spring back gently when lightly touched. The edges should appear lightly golden. Remove the pan from the oven and allow the doughnuts to cool in the pan for 4-5 minutes before carefully removing them to a wire rack. This cooling period helps them firm up and prevents them from breaking apart.
• Repeat the baking process with the remaining batter until all doughnuts are baked. While the doughnuts are cooling completely on the wire rack, proceed to prepare your chosen glaze.
• For the Chocolate Glaze: In a 2-cup microwave-safe glass measuring cup (such as a Pyrex cup), combine the semi-sweet chocolate chips (or chopped chocolate), butter cut into small chunks, and corn syrup. Microwave at 50% power, stirring diligently every 30 seconds, until the mixture is fully melted and beautifully smooth. If the glaze is too thick, add hot water, one teaspoon at a time, until you achieve a smooth, pourable consistency. Dip the cooled doughnuts into the glaze or spoon it generously over them. Let any excess drip off before setting them aside to let the glaze set slightly.

Notes

Homemade Buttermilk Substitute: If you don’t have buttermilk on hand, you can easily make your own. Add 1 tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Then, fill the cup with regular milk (whole or 2% works best) up to the ¾ cup line. Stir gently and let it sit for 5-10 minutes. The milk will slightly curdle, creating an acidic mixture similar to buttermilk.Vanilla Glaze Option: For a classic vanilla glaze, start by melting 2 teaspoons of unsalted butter in a small microwave-safe bowl or measuring cup. Stir in ⅔ cup of confectioners’ sugar until a thick paste forms. Add a dash of pure vanilla extract (about ¼ to ½ teaspoon). Gradually add milk, starting with one teaspoon, stirring constantly until you achieve a smooth, pourable, or spoonable icing consistency. Adjust milk quantity as needed for your desired thickness.Cinnamon Sugar Topping: For a simple yet delicious cinnamon sugar coating, melt 2 tablespoons of unsalted butter. In a separate shallow dish, combine ½ cup granulated sugar with 1 teaspoon of ground cinnamon. Dip each warm doughnut (after cooling slightly, but still warm) into the melted butter, then immediately toss it in the cinnamon sugar mixture to coat evenly.

Tried this recipe?Let us know how it was!

Whether you’re making them for a special occasion or simply to satisfy a sweet craving, these baked cake doughnuts are sure to impress. Their simplicity, combined with endless topping possibilities, makes them a joy to prepare and even more enjoyable to eat. Dive into the world of homemade baked treats and discover why these delightful doughnuts are a true culinary gem!