The Best Easy Baked Donut Recipe: Homemade & Yeast-Free with Vanilla & Chocolate Icing
Forget the deep fryer and store-bought mixes! This incredible homemade baked donut recipe is incredibly easy to make from scratch, requiring no yeast or complicated ingredients. In just over an hour, you can have a batch of warm, fluffy, cake-like donuts ready to be devoured. We’ve even included instructions for both classic vanilla and rich chocolate icing, ensuring there’s a perfect topping for every craving. Whether it’s for a special breakfast treat or a delightful dessert, these baked beauties are sure to become a family favorite.
Many recipes for baked cake donuts often rely on pre-packaged cake mixes for convenience. While those shortcuts can be handy in a pinch, there’s truly nothing quite like the taste and texture of a donut made entirely from scratch. This recipe proves that homemade doesn’t mean difficult, delivering an elevated flavor experience that store-bought mixes simply can’t match.
Don’t let the “vanilla” label fool you into thinking these baked cake donuts are anything less than exciting. On the contrary, they are bursting with delightful flavor! The secret lies in a few key ingredients that transform a simple cake donut into a bakery-quality masterpiece. Buttermilk is essential here, providing incredible moisture and a tender crumb that melts in your mouth. A hint of ground nutmeg adds a warm, subtle spice that is characteristic of classic donut shop flavors, elevating these simple treats to something truly special.
From start to finish, these delectable donuts can be on your table in under an hour and a half, making them perfect for busy mornings or an impromptu dessert. They are wonderfully versatile, and to help you customize them, I’ve included not only the two delicious icing options but also several creative recipe variations to inspire your next batch. Get ready to impress yourself and your loved ones with these incredibly satisfying homemade baked donuts!
Essential Ingredients for Your Perfect Baked Donuts
One of the best aspects of this baked donut recipe is that it skips the need for yeast, simplifying the process and making it accessible for even novice bakers. We’re relying on baking powder and baking soda for that beautiful rise and airy texture. Beyond the basic pantry staples like all-purpose flour, granulated sugar, salt, and eggs, here are a few key ingredients that truly make these homemade donuts shine:
- Ground Nutmeg: This might seem like a small detail, but a quarter teaspoon of ground nutmeg is a game-changer. It doesn’t make the donuts taste overtly “spiced” but rather imparts a warmth and a distinctive, comforting flavor that makes them taste just like the ones you’d buy from a professional bakery. It’s the subtle hint that elevates a good donut to a great one.
- Buttermilk: Critical for achieving that incredibly tender crumb and moist texture in these baked cake donuts. The acidity in buttermilk reacts with the baking soda, contributing to a lighter rise. If you don’t have buttermilk on hand, don’t worry! You can easily make your own buttermilk substitute in about five minutes using regular milk and lemon juice or vinegar.
- Unsalted Butter: Butter adds richness and depth of flavor that can’t be replicated. For this recipe, you’ll need to melt the butter and allow it to cool slightly before incorporating it into the batter. This ensures it blends seamlessly without cooking the egg or affecting the batter’s consistency.
- Pure Vanilla Extract: For the most vibrant and authentic vanilla flavor, I highly recommend using pure vanilla extract. It provides a sweet and aromatic foundation for the donuts themselves and is also a key component in our delicious vanilla icing.
- All-Purpose Flour: The foundation of our cake donut. Ensure it’s spooned and leveled for accurate measurements, as too much flour can lead to dry, dense donuts.
- Granulated Sugar: Sweetens the donuts and contributes to their tender texture.
- Baking Powder & Baking Soda: Our leavening agents that work together with the buttermilk to give the donuts their signature rise and airy consistency without the need for yeast.
How to Bake Perfect Homemade Donuts Every Time
Making these easy baked donuts is a straightforward process that yields incredibly delicious results. You’ll need two 6-count donut pans to bake a full dozen. While the complete, detailed instructions are provided in the comprehensive recipe card below, here’s a simple, step-by-step breakdown to guide you through the process:
- Prepare Your Donut Pans: The first crucial step is to adequately prepare your donut pans. Thoroughly spray two 6-count donut pans with non-stick cooking spray, ensuring every crevice is coated. This will prevent your beautiful donuts from sticking and make removal a breeze. Once greased, set them aside.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together all the dry components: the all-purpose flour (properly spooned and leveled), granulated sugar, baking powder, baking soda, salt, and that essential touch of ground nutmeg. Whisking them thoroughly ensures all the leavening agents and flavorings are evenly distributed throughout the batter.
- Incorporate the Wet Ingredients: Create a small well in the center of your dry ingredients. Pour in the buttermilk, the lightly beaten egg, the slightly cooled melted butter, and the pure vanilla extract. Using a whisk or a spatula, gently mix the ingredients until they are just combined. It’s important not to overmix the batter; overmixing can develop the gluten in the flour too much, leading to dense, chewy, or even gummy donuts instead of the light, tender texture we’re aiming for. A few small lumps are perfectly fine and often indicate a perfectly mixed batter.
- Fill the Donut Pans: The easiest and neatest way to fill the donut cavities is by using a piping bag. If you don’t have one, a large zip-top bag with one corner snipped off works just as well. Alternatively, you can carefully spoon the batter into each cavity, though it might be a bit messier. Important: only fill each cavity about two-thirds of the way full. While it might not seem like much batter, these donuts will rise beautifully as they bake, creating the perfect shape.
- Bake Until Golden: Transfer the filled donut pans to your preheated oven. Bake them for approximately 9 to 12 minutes. You’ll know they’re perfectly done when they are lightly golden around the edges and a toothpick inserted near the center of a donut comes out clean, with no wet batter clinging to it.
- Cool and Ice Your Donuts: Once baked, allow the donuts to cool in their pans for a few minutes before gently transferring them to a wire rack to cool completely. This cooling period is crucial before icing. I’ve included detailed instructions for making both a luscious vanilla icing and a rich chocolate icing. You can choose to use just one type of icing or prepare both for a delicious variety! Dip the tops of the cooled donuts into your desired icing, allowing any excess to drip off before returning them to the wire rack for the icing to set.
Frequently Asked Questions About Baked Donuts
Can I Use a Muffin Pan if I Don’t Have a Donut Pan?
Absolutely! If you don’t own a donut pan, you can still enjoy these delicious baked treats by using a standard muffin pan instead. I recommend dividing the donut batter evenly between 12 muffin cups. You’ll bake them at the same temperature, but the baking time will likely need to be adjusted. Keep an eye on them, and bake until a toothpick inserted into the center of a “muffin donut” comes out clean. This will typically require an additional 5 to 10 minutes of baking time compared to traditional donuts.
Can This Baked Donut Recipe Be Made in Advance?
Yes, these baked donuts are wonderful for preparing ahead of time! You can bake and ice the donuts up to 24 hours in advance without compromising their freshness and delicious taste. To keep them at their best, store the finished donuts in an airtight container at room temperature. This will help them retain their moisture and prevent the icing from drying out too quickly.
Can the Baked Donuts Be Frozen?
Freezing these homemade donuts is a great option for enjoying them later! For best results, I recommend freezing the donuts *without* the icing. Once baked and completely cooled, arrange them in a single layer on a baking sheet and flash freeze them for about an hour until firm. Then, transfer them to a freezer-safe airtight container or bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to three months. When you’re ready to enjoy them, simply set them out on your counter to thaw to room temperature before preparing and applying your desired icing.
Creative Recipe Variations for Your Baked Donuts
While these vanilla baked donuts are fantastic on their own with a simple icing, they also serve as an excellent canvas for creativity! Here are several delicious ways to customize your donuts and add an extra layer of flavor and texture:
- Classic Cinnamon Sugar: For a timeless treat, melt about 1/4 to 1/2 cup of unsalted butter. In a separate shallow dish, combine 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon. Dip each warm donut into the melted butter, allowing the excess to drip off, then immediately toss it in the cinnamon sugar mixture until fully coated. The warmth of the donut helps the sugar adhere beautifully.
- Simple Powdered Sugar: Another classic and effortlessly elegant option. After dipping the donuts in a small amount of melted butter (as with the cinnamon sugar variation), simply coat them generously in powdered sugar. This creates a delicate, melt-in-your-mouth finish.
- Tropical Coconut Delight: Enhance your iced donuts by sprinkling them generously with shredded coconut. You can use untoasted coconut for a softer texture or lightly toast it in a dry pan for a few minutes until golden brown to bring out its nutty flavor. For an even deeper coconut infusion, try folding 1/4 to 1/3 cup of sweetened shredded coconut directly into the donut batter before baking.
- Fun with Sprinkles or Chopped Nuts: Add a festive touch or a delightful crunch! After you dip your donuts in either the vanilla or chocolate icing, immediately sprinkle them with your favorite colorful sprinkles, finely chopped nuts (like pecans, walnuts, or almonds), or even mini chocolate chips. Applying them while the icing is still wet ensures they stick well.
- Enhanced Spice Flavor: If you’re a fan of a richer, warmer spice profile, easily increase the ground nutmeg from 1/4 teaspoon to 1/2 teaspoon in the donut batter. This will give your donuts a more pronounced, cozy flavor that is especially comforting.
- Citrus Zest: For a bright and fresh flavor, add 1-2 teaspoons of finely grated lemon or orange zest to the dry ingredients. This pairs wonderfully with the vanilla base and can even be added to the vanilla icing.
- Mini Chocolate Chips: Fold 1/2 cup of mini chocolate chips into the donut batter before baking for a chocolate chip cake donut.
Expert Baking Tips for Success
Achieving bakery-perfect baked donuts at home is simple with a few key techniques:
- Icing Proportions: Each icing recipe provided (both vanilla and chocolate) is specifically designed to cover six baked donuts generously. If you decide to only use one type of icing for your entire batch of 12 donuts, I highly recommend doubling that specific icing recipe to ensure you have enough for all of them.
- Filling Donut Pans: While a piping bag (or a zip-top bag with the corner snipped off) offers the cleanest and most efficient way to fill the donut cavities, don’t fret if you don’t have one. A simple spoon can also do the trick! Just be careful to fill each cavity evenly and not overfill.
- Grease, Grease, Grease!: This cannot be stressed enough. Be absolutely sure to grease your donut pans thoroughly with non-stick cooking spray before adding any batter. Pay attention to the center post as well. A well-greased pan is the secret to easy removal and perfectly shaped, intact donuts. No one wants a donut stuck to the pan!
- Don’t Overmix the Batter: As mentioned in the instructions, mixing the wet and dry ingredients just until combined is crucial. Overmixing can lead to a tough, dense, or gummy texture in your finished donuts. A few small lumps are perfectly normal and preferred over a perfectly smooth, overmixed batter.
- Cooling is Key for Icing: Ensure your donuts are completely cooled on a wire rack before you attempt to ice them. If the donuts are still warm, the icing will melt and slide right off, resulting in a mess rather than a beautifully coated donut.
- Measuring Flour Correctly: For the most accurate results in baking, always spoon your flour into the measuring cup and then level it off with the back of a knife. Scooping directly from the bag can pack the flour down, leading to too much flour and a dry donut.
More Delicious Baked Donut Recipes to Try!
Loved this recipe? Donut worry, there are plenty more baked donut delights to explore!
- Baked Pumpkin Donuts with Maple Cinnamon Glaze
- Baked Apple Cider Donut Holes
- Baked Lemon Blueberry Donuts
- Baked Chocolate Donuts
- Baked Cinnamon Sugar Donut Holes
Recipe Video: Watch How to Make Them!
Easy Baked Donut Recipe
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Ingredients
Baked Donuts
- 1 ¾ cups all-purpose flour spooned & leveled (220 grams)
- ⅔ cup granulated sugar (135 grams)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup buttermilk (180 ml)
- 1 large egg lightly beaten
- ¼ cup unsalted butter melted and slightly cooled (60 grams)
- 1 teaspoon pure vanilla extract
Vanilla Icing
- 1 cup powdered sugar (120 grams)
- 1.5 to 2 tablespoons whole milk (22 to 30 ml)
- ¼ teaspoon pure vanilla extract
Chocolate Icing
- 1 cup powdered sugar (120 grams)
- 3 tablespoons unsweetened cocoa powder sifted (16 grams)
- 2 to 3 tablespoons whole milk (30 to 45 ml)
- ¼ teaspoon pure vanilla extract
Instructions
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To make the baked donuts: Preheat your oven to 350°F (180°C). Prepare two 6-count donut pans by thoroughly spraying them with nonstick cooking spray, then set them aside.
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In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground nutmeg. Whisk these dry ingredients together until they are perfectly blended.
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Create a well in the center of the dry ingredients. Add the buttermilk, the lightly beaten large egg, the melted and slightly cooled unsalted butter, and the pure vanilla extract. Whisk gently until the ingredients are just combined; the batter will be thick. Avoid overmixing to keep your donuts tender.
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Carefully scoop the donut batter into a large piping bag (or a zip-top bag with a corner snipped off). Pipe the batter into each donut cavity, filling them approximately two-thirds of the way full. This recipe should yield 12 delicious donuts. If you don’t have a piping bag, you can simply spoon the batter into each cavity.
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Bake the donuts for 9 to 12 minutes, or until they are lightly golden and a toothpick inserted into the center of a donut comes out clean, indicating they are fully cooked.
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Remove the pans from the oven and allow the donuts to cool in the pans for about 5 minutes. After this initial cooling, carefully transfer the donuts to a wire rack to cool completely before icing.
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To make the vanilla icing: In a medium mixing bowl, whisk together the powdered sugar, whole milk (starting with 1.5 tablespoons), and pure vanilla extract until the mixture is smooth and lump-free. If the icing is too thin, gradually add more powdered sugar until it reaches your desired consistency. If it’s too thick, add ½ teaspoon of milk at a time until it’s perfect for dipping.
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Dip the tops of half of your completely cooled donuts into the vanilla icing. Allow any excess icing to drip off, then transfer them back to the wire rack to allow the icing to set and harden.
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To make the chocolate icing: In another medium mixing bowl, whisk together the powdered sugar, sifted unsweetened cocoa powder, whole milk (starting with 2 tablespoons), and pure vanilla extract until thoroughly combined and smooth. Adjust consistency as needed: add more powdered sugar for a thicker icing or ½ teaspoon of milk at a time for a thinner one.
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Dip the tops of the remaining cooled donuts into the chocolate icing. Let any extra drip off before placing them back on the wire rack to allow the chocolate icing to harden and set. Enjoy your freshly baked, perfectly iced donuts!
Notes
Freezing Instructions: If you’re looking to save some for later, the donuts can be frozen without the icing for up to 3 months. To freeze, let them cool completely, then place them in a single layer on a baking sheet and flash freeze until solid. Transfer to an airtight freezer bag or container, separating layers with parchment paper. Thaw them to room temperature before preparing and applying your chosen icing.
Don’t Have a Donut Pan? No problem! You can easily adapt this recipe to a muffin pan. Divide the batter evenly between 12 standard muffin cups. Bake at the same temperature, 350°F (180°C), until a toothpick inserted into the center of a muffin comes out clean. You will likely need to extend the baking time by about 5 to 10 minutes.