cake donuts recipe
The Best cake donuts recipe
Classic Cake Donuts
A light, fluffy cake donut recipe that’s perfect for breakfast or dessert. These tender bites are easy to make and pair well with a simple glaze or fresh fruit.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup whole milk
- 1 large egg
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup melted butter
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F. Lightly grease a donut pan or line baking sheets with parchment paper. -
2
In a large bowl, whisk together flour, baking powder, and salt. Stir in milk, egg, sugar, vanilla, and melted butter until smooth. -
3
Pour batter into the prepared pan, filling each mold about three-quarters full. Bake for 15–18 minutes, or until golden brown. -
4
Remove from oven and let cool on a wire rack for 5 minutes. While still warm, roll each donut in powdered sugar mixed with milk and vanilla until fully coated.
🔧Equipment
- Mixing bowls
- Whisk
- Oven-safe donut pan or round baking sheets
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cake Donuts Works
❓ Frequently Asked Questions About Cake Donuts
How do I make sure my cake donuts stay soft after baking?
Use a mix of cake batter and a light dusting of powdered sugar after cooling. Store them in an airtight container at room temperature for up to three days, or refrigerate for up to a week if you prefer them slightly firmer.
Can I substitute any of the ingredients in this recipe?
Yes, you can replace the flour with a 1:1 gluten-free blend if needed, but the texture may differ slightly. For a richer flavor, swap half the sugar for brown sugar. Always adjust liquid measurements slightly to account for the different weight of the substitute.
What if I don’t have a deep fryer or donut pan?
You can bake them directly on a parchment-lined baking sheet at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden. For a pan-free alternative, use a well-greased mini muffin tin and bake at 350°F (175°C) for 12–15 minutes.
How can I tell if my donuts are done?
They’re ready when the tops are golden brown and a toothpick inserted comes out clean (or with just a few moist crumbs). Overbaking will make them dry, so check them 1–2 minutes before the suggested time.
Why did my cake donuts turn out dense instead of light and fluffy?
Common causes include overmixing the batter, not resting it after mixing, or baking at too low a temperature. For a lighter texture, fold the batter gently and let it rest for 10 minutes before baking. If using a donut pan, ensure it’s preheated properly.
