Homemade Baked Donut Recipe – an irresistible oven baked donut with a very similar flavor to fried cake donut but without all the extra mess and deep frying hassle! They are perfectly tender and sweet and always temptingly delicious!
Easy Baked Donut Recipe
Donuts are such a classic, favorite treat but making the traditional fried donuts from scratch can be a bit time consuming. That’s where these baked donuts come in!
They perfectly satisfy those donut cravings and they are easily customizable (by adding mix-ins or flavorings or in trying different types of glaze).
Kids and adults alike love them for a fun weekend breakfast and they could easily become a birthday morning tradition.
You get a soft and tender cake-like crumb, a sweet and simple vanilla glaze and the sprinkles are the perfect finishing touch.
What’s not to love about these inviting and nostalgic donuts? They’re such a fun baking project!
Baked Donut Recipe Ingredients
- All-purpose flour: I prefer unbleached all-purpose flour though bleached will work as well.
- Baking powder and baking soda: The combination assists in the the perfect rise.
- Salt: Don’t forget it or the donuts will taste flat.
- Nutmeg: You can adjust this amount to taste. 1/4 tsp is right about what I like but for milder flavor you can reduce to 1/8 tsp or even omit. It just offers a little extra something.
- Unsalted butter: In a pinch salted butter can be used, just reduce added salt to 1/8 tsp.
- Vegetable oil: This type of fat makes for a moister donut.
- Granulated sugar and powdered sugar: Two types of sweeteners are needed here, one for the batter and one for the glaze. Powdered sugar is a must for a smooth glaze, granulated sugar is too gritty.
- Buttermilk and milk: Buttermilk is used in the donut batter for more flavor while milk is used in the glaze. Any fat percentage of milk will work here since rich butter is also included in the glaze.
- Eggs: These help bind ingredients and fluffy up the donuts. If you need a substitute I’d suggest reading up on this link here.
- Vanilla extract: A key ingredient for perfect background flavor.
Scroll down for full recipe with ingredient amounts and print option.
How to Make Baked Donuts
- Heat oven, prepare donut pans: Preheat oven to 425 degrees. Spray 12 cavities of donut pans (I have these) with non-stick cooking spray, set aside.
- Whisk dry ingredients: In a medium mixing bowl whisk together flour, baking powder, baking soda, salt and nutmeg, set aside.
- Separately whisk wet ingredients and sweetener: In a separate large mixing bowl whisk together 4 Tbsp butter, the vegetable oil and sugar. Mix in eggs and vanilla extract.
- Combine mixtures in alterations: Whisk in 1/3 of the flour mixture, blending just to combined, mix in 1/2 the buttermilk just to combined, followed by 1/3 of the flour mixture, 1/2 the buttermilk, then last 1/3 of the flour mixture. Batter should be slightly lumpy, don’t over-mix.
- Pipe into prepare pans: Pour mixture into a piping bag (fitted with a large round tip if preferred). Pipe into donut cavities filling about 1/4-inch to the top.
- Bake: Bake in preheated oven until toothpick inserted into center comes out clean, about 7 – 8 minutes.
- Cool: Let cool in pan for a few minutes then invert onto wire racks to cool.
How to Make Cake Donut Glaze
- Mix all glaze ingredients in a bowl: In a small mixing bowl whisk together powdered sugar, butter, milk and vanilla.
- Thin as needed: Thin with more milk as needed to reach a nicely spreadable consistency. Alternately if it seems too thin add a little more powdered sugar.
- Spread glaze over prepared donuts: Spoon and spread mixture over donuts, decorate with sprinkles right away if using.
- Let set: Let glaze set at room temperature or enjoy them a little stick if you can’t wait!
- Add fresh blueberries.
- Mix in chopped nuts.
- Try other extracts such as almond extract for a birthday cake-like flavor.
- Whisk in other spices along with the nutmeg (cinnamon, ginger, cloves, allspices).
- Use half brown sugar in place of granulated sugar for additional flavor.
- Bake as mini donuts, or even mini muffins if you are without a donut pan.
- Finish with a different glaze (chocolate, strawberry, lemon, etc.).
- Decorate with sprinkles or other finishes such as shredded coconut.
- Brush finished donuts with a little melted butter and then dip in cinnamon sugar for a churro style flavor.
Shelf Life and How to Store
- As with just about any donut these also are best the day the are made.
- If you do happen to have leftovers you can keep at room temperature for a few days or refrigerate for 1 week.
- Store in a single layer to keep glaze from sticking and so glaze doesn’t get smashed.
- Properly measure ingredients as directed (note that I don’t use spoon and level method for flour), for most consistent results use a kitchen scale.
- Be careful not to over-mix batter when blending flour and buttermilk additions.
- For fluffier donuts use room temperature ingredients.
- If you don’t own a piping bag you can use a resealable gallon size bag, just cut one corner for piping.
More Tasty Baked Donut Recipes to Try
- Baked Lemon Poppy Seed Donuts
- Baked Nutella Donuts
- Baked Strawberry Donuts
- Mini Cinnamon Sugar Baked Donuts
- Pumpkin Baked Donuts
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Baked Donut Recipe
- 1 2/3 cups (236g) all-purpose flour (preferably unbleached, scoop and level to measure)
- 2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 4 Tbsp (56g) unsalted butter, melted
- 2 Tbsp (30ml) vegetable oil
- 3/4 cup (150g) granulated sugar
- 2 large eggs, brought to room temperature
- 1 1/2 tsp vanilla extract
- 3/4 cup (175ml) buttermilk, brought to room temperature
- Preheat oven to 425 degrees. Spray 12 cavities of donut pans with non-stick cooking spray, set aside.
- In a medium mixing bowl whisk together flour, baking powder, baking soda, salt and nutmeg, set aside.
- In a seperate large mixing bowl whisk together 4 Tbsp butter, the vegetable oil and sugar. Mix in eggs and vanilla extract.
- Whisk in 1/3 of the flour mixture, blending just to combined, mix in 1/2 the buttermilk just to combined, followed by 1/3 of the flour mixture, 1/2 the buttermilk, then last 1/3 of the flour mixture. Batter should be slightly lumpy, don't over-mix.
- Pour mixture into a piping bag (fitted with a large round tip if preferred). Pipe into donut cavities filling about 1/4-inch to the top.
- Bake in preheated oven until toothpick inserted into center comes out clean, about 7 - 8 minutes.
- Let cool in pan for a few minutes then invert onto wire racks to cool.
- For the glaze, in a small mixing bowl whisk together powdered sugar, butter, milk and vanilla. Thin with more milk as needed to reach a nicely spreadable consistency.
- Spoon and spread mixture over donuts, decorate with sprinkles right away if using. Let glaze set at room temperature.
- Donuts are best served the day the are prepared.
- To bring eggs to room temperature quickly you can rest in warm water for 5 - 10 minutes.
- To bring buttermilk to room temperature you can heat in microwave briefly until the cold chill is just taken off, don't heat too warm or it will curdle.
- If you don't own a piping bag you can use a gallon size resealable bag, just one corner.