Baked Cake Donuts

Name: Baked Cake Donuts
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: 12 donuts
Cuisine: American
Ingredients: 1/4 cup unsalted butter, softened; 1/4 cup vegetable oil; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 cup buttermilk; 2 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1/2 tsp freshly grated nutmeg

12 ingredients · 7 steps · 40 minutes

By Melis · developed and cooked in our studio kitchen

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Baked cake donuts made with buttermilk, brown sugar, vanilla and freshly grated nutmeg, piped into a donut pan and baked at 350°F for 12 to 15 minutes. Total time: 40 minutes.

Baked cake donuts are made from a soft buttermilk batter piped into a donut pan and baked at 350°F (175°C) for 12 to 15 minutes, with no frying. Butter and a little vegetable oil keep the crumb tender, and brown sugar gives the outside a deep golden color.

Freshly grated nutmeg and 2 teaspoons of vanilla give them the classic old-fashioned donut shop flavor. They are good plain and still slightly warm, or you can finish them with cinnamon sugar or a simple glaze once they cool.

How long do you bake donuts at 350°F?

Bake these cake donuts at 350°F (175°C) for 12 to 15 minutes, until they are golden and spring back when lightly pressed. Cool them in the pan for 5 minutes, then turn them out onto a rack.

Can you make baked donuts without a donut pan?

A donut pan gives the classic ring shape, but a muffin tin works in a pinch. Fill each cup about halfway and start checking a few minutes later than the recipe time, since the thicker cakes take longer. You will get donut muffins without the hole.

Why are my baked donuts dense?

Overmixing is the usual cause. Fold the dry ingredients into the wet just until combined, and stop while the batter still looks a little lumpy. Cold butter that did not cream well with the sugars can also make them heavy.

Can you freeze baked donuts?

Yes, freeze them plain in an airtight bag for up to 2 months. Thaw them at room temperature, then add cinnamon sugar or glaze if you like.

How do you store baked donuts?

They are best the day they are made. Store them loosely covered at room temperature for up to 2 days.

Ingredient notes and swaps

Take the butter out of the fridge ahead of time so it is soft enough to beat with the sugars. No buttermilk? Stir 1 tablespoon of lemon juice into 1 cup (240 ml) of milk and let it sit for 5 minutes.

Fill each cavity about three-quarters full. If you have batter left after filling the pan, let the pan cool, grease it again and bake a second batch.

How to make Baked Cake Donuts

Step 1
Heat the oven to 350°F (175°C). Grease a 12-cavity donut pan.
Step 2
In a large bowl, beat the softened butter, vegetable oil, sugar and brown sugar with a hand mixer until creamy.
Step 3
Beat in the eggs one at a time. Add the buttermilk and vanilla and beat until smooth.
Step 4
In another bowl, whisk the flour, baking powder, baking soda, salt and freshly grated nutmeg.
Step 5
Add the dry ingredients to the wet ingredients and fold with a spatula just until combined.
Step 6
Spoon the batter into a piping bag, snip the tip and pipe the batter into the pan, filling each cavity about three-quarters full.
Step 7
Bake for 12 to 15 minutes, until the donuts are golden and spring back when lightly pressed. Cool in the pan for 5 minutes, then turn out onto a rack.

Tips and storage

Soft butter makes the first step work. It should give easily when you press it but not look greasy. Cold butter will not cream with the sugars, and melted butter gives a heavier donut.

Grease the pan well, including the center posts. That is where the donuts stick most often. A light coat of baking spray reaches the curves easily.

Start checking at 12 minutes. The donuts are ready when the tops spring back and the edges are golden brown. Underbaked donuts sink as they cool, and overbaking dries them out.

Whole nutmeg grated on a fine grater tastes stronger and fresher than ground nutmeg from a jar. If you only have ground nutmeg, use the same 1/2 teaspoon.

To finish them, brush the warm donuts with melted butter and roll them in cinnamon sugar, or dip the cooled tops in a simple powdered sugar glaze. Serve them with coffee or a glass of cold milk.

Store loosely covered at room temperature for up to 2 days. The donuts freeze well for up to 2 months.

Recipe