Baked Cake Doughnuts

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All the other baked donuts can move over now, because this one is the new favorite. “Baked Cake Doughnuts” were made with the recipe that came with the baked doughnut pan. I liked the other varieties, but I should have just made these first!

Buttermilk Substitution

The recipe that came with the pan calls for buttermilk. Unfortunately, I didn’t have any and neither did the store near my house, so I went with the old lemon juice and milk substitute. It worked nicely, but I think the flavor of buttermilk would make these even better. For the topping, I made a few doughnuts with cinnamon sugar, and some with vanilla glaze and chocolate glaze.

Baked Cake Doughnuts Chocolate Glaze Recipe

This chocolate glaze is quite different than the one that goes with the Chocolate Pumpkin Doughnuts. That one uses cocoa powder and confectioners’ sugar and sets up very quickly, while this one uses melted chocolate chips and corn syrup for a looser, softer, shinier glaze. This one’s a tad prettier. I like both glazes for different reasons.

As of today, the baked cake doughnuts are my favorite. If you are interested in trying them but still don’t have a pan, here’sa link to one.

  • Chocolate Pumpkin Doughnuts
  • Instant Yeast Doughnuts
  • Baked Double Chocolate Cake Doughnuts
  • Make Ahead Doughnuts with Glaze
  • Raised Potato Doughnuts

Recipe

Baked Cake Doughnuts

Baked Cake Doughnuts

Cookie Madness

Baked Cake Donuts have a hint of nutmeg and a dense, cakey, texture. The recipe halves quite easily if you want to make 6. To make 12 you can bake one batch at a time or use 2 pans.

5 from 1 vote
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes

Course Dessert
Cuisine American

Servings 12

Ingredients

 

  • 2 cups cake flour 8 oz/230 grams
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon freshly ground nutmeg
  • 1 teaspoon salt
  • ¾ cup buttermilk
  • 2 large eggs lightly beaten with a fork
  • 2 tablespoons unsalted butter melted and slightly cooled

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
  • 1 teaspoon of hot water or as needed

Instructions

 

  • Preheat oven to 425°F. Spray a doughnut pan with nonstick cooking spray.
  • Sift the cake flour, sugar, baking powder, nutmeg and salt into a mixing bowl.
  • Make a well in the center of the dry ingredients and add the milk, eggs and butter. Beat with a scraper or spoon until combined.
  • Spoon batter into doughnut pan cavities. You’ll have enough for 12 cavities and will need to do this in two batches.
  • Bake about 9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing.
  • Repeat using remaining batter. While doughnuts are cooling, make the chocolate glaze.
  • Glaze: In a 2 cup microwave-safe glass measuring cup (e.g. a Pyrex cup), mix the chocolate chips, butter and corn syrup. Microwave at 50% power stirring every 30 seconds until mixture is melted and smooth. Add hot water to thin. Spoon over doughnuts.

Notes

Notes: For vanilla glaze, start with 2 teaspoons of butter, ⅔ cup confectioners’ sugar, a dash of vanilla and milk as needed. Melt the butter in a 2 cup microwave safe measuring cup. Stir in the sugar until thick, then add vanilla and enough milk (start with a teaspoon) to make a smooth, pourable or spoonable icing.

Tried this recipe?Let us know how it was!

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