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I think we can all agree that donuts are great, right? While I’m very fond of deep-fried donuts, baked cake donuts have lots of great things going for them – the recipe is super quick and easy, you can make the batter in one bowl,  there’s no frying required, and since there’s no yeast involved, they are completely ready to eat within 1 hour (prep, cook, cool and decor time included). These vanilla baked cake donuts do not disappoint! They’re amazingly fluffy and spongy and you can choose to either dip them into a cinnamon sugar mixture or a simple chocolate glaze. Both options are included in the recipe!

To make baked cake donuts, you need a donut shaped mold. I recommend getting two, so you can bake two batches (6 donuts each) at the same time. I also have the 18 mini donut silicon mold, which I use for any leftover batter. Admittedly, I’m a silicone mold hoarder, who happens to have a cabinet specifically for molds. But, I mean, the small donuts are ridiculously cute and practical. I also love to decorate cakes with the mini donuts, but that’s a post for another day.

You can customize this vanilla baked cake donuts recipe if you like, by adding other spices (hello gingerbread donuts), dipping into chocolate ganache and sprinkling with candy or nuts, or making donut sandwiches (now, there’s an idea!). It’s completely up to you. I love these simply as they are, but perhaps I’m slightly biased. I’ll let you be the judge.

For more cake recipes, click here. 

As always, let me know if you make this, I’d love to see!

Happy indulging,

Kim x

Yield: 20 donuts

Fluffy Vanilla Baked Cake Donuts

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These vanilla baked cake donuts are super easy and amazingly fluffy. Dip them into a cinnamon sugar mixture or a simple chocolate glaze and indulge away.

Prep Time 20 minutes

Cook Time 10 minutes

Decor Time 20 minutes

Total Time 50 minutes

Ingredients

Cake Donuts Batter

• 1/4 cup granulated sugar
• 1/4 cup soft brown sugar
• 2 tbsp flavourless oil
• 1 medium egg, room temp
• 1/2 cup plain yogurt, room temp
• 2 tsp pure vanilla extract
• 1 1/4 cups self raising flour
• 1/4 tsp baking soda
• Pinch of salt

Cinnamon Sugar

• 3 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp melted butter

Chocolate Glaze

• 3 tbsp sifted icing sugar
• 1 tbsp sifted cocoa powder
• 2 tsp water
• Chocolate sprinkles (optional)

Instructions

1. In a large mixing bowl, whisk all wet ingredients together until smooth. Fold the dry ingredients into the wet ingredients with a spatula or spoon and stir until the batter is thoroughly combined.
2. Preheat oven to 180°c. Pour the batter into a large piping bag and snip off the end. Spray the molds with a non-stick spray and fill them around 2/3 of the way, leaving enough space for the batter to rise while retaining a donut shape.
3. Bake for 8-10 minutes until a skewer comes out clean and the donuts feel soft and spongy. Flip the mold over onto a cooling rack and let the donuts cool completely before the next step. In the meantime, repeat with the rest of the batter.
4. For cinnamon sugar donuts, brush the donuts with melted butter and roll in the cinnamon sugar mixture.
5. For the chocolate glaze, mix the ingredients together and adjust with more water/icing sugar until you reach the desired consistency. It should be thick enough to hold its shape without dripping down the sides. Dip into the chocolate glaze and top with chocolate sprinkles (optional).
6. Alternatively, you can also just dip into melted chocolate. Let dry completely and enjoy!

Notes

Store in a cool dry place for up to a week. However, they are best enjoyed fresh within 2 days.

Note: If you do not have self-raising flour, you can use 00' flour combined with 2 tsp baking powder.

To make chocolate flavoured donuts, simply add 1/4 cup of cocoa powder to the mixture.