Cake Donuts by Grateful Pray, Thankful Heart!

Each trip to the craft store found me looking at an interesting pan designed for making perfectly shaped baked doughnuts.  Not wanting to purchase a pan that I  might not use very often, I usually slid it back onto the shelf.
Finally, I could resist no longer, so with my 40% off coupon we headed home to try a couple of recipes.
This recipe makes 12 doughnuts. The pan has 6 cavities so after baking the first batch, I cooled, washed and resprayed before baking the second batch.
Baked Cake Doughnuts  
recipe found on Wilton Doughnut Pan package 
makes 12 regular-sized doughnuts                                                                  
2 cups cake flour, sifted
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 Tbsp butter, melted
1.  Preheat oven to 425°F.  Spray the 6-cavity donut pan with nonstick cooking spray.
2.  Sift together cake flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl.  Whisk in buttermilk, eggs, and butter and beat until just combined.  Fill each donut cup until about 2/3 full.
3.  Bake 7-9 minutes, or until the top of the donuts spring back when touched.  Cool in pan for about 4-5 minutes before removing from pan.  Complete donuts with either a dusting of powdered sugar, glaze, or cinnamon-sugar topping.  Best served fresh on the same day.

Cinnamon Sugar
2 Tbs. sugar
1 Tbs. ground cinnamon
2 Tbs. butter, melted

In a shallow bowl or plate, stir together the sugar and cinnamon.  Dip the baked doughnut in melted butter (I used a pastry brush to apply the butter so I could get a lighter coverage) and roll in the mixture to coat.

Chocolate Glaze (John’s Favorite)
1/4 cup semisweet chocolate chips
1 Tbs. melted butter
1 Tbs. corn syrup
1 tsp, hot water

In medium bowl, microwave chocolate chips, butter and corn syrup on 50% power for 1 minute, stirring frequently until completely melted.  Stir in1 tsp. hot water, until the glaze is thick and smooth.  Add another tsp. hot water if the glaze is too thick.  Use immediately to glaze doughnuts.

Confectioners’ Sugar Doughnuts
Put 2/3 cup of confectioners’ Sugar in a resealable plastic bag.  Add a doughnut, close the bag, and shake to coat.  Repeat with remaining doughnuts.

My personal favorite way to eat doughnuts…
Slice plain, cinnamon or confectioners sugar doughnut in half.  Lightly butter and toast until golden brown.  Top with cinnamon sugar. I especially love the slightly crispy edges!

You may also be interested in my Baked Cider Doughnuts.
NOTES:  Baked doughnuts are not like traditional doughnuts that you would get from your favorite bakery.  These are not like the light, cruller kind made with yeast.  I prefer a cake-like doughnut and these are similar to that type.  We really liked the Wilton recipe and though I don’t know the calories, I think they must be a little less unhealthy than fried doughnuts. 


  1. 1

    WOW! This recipe looks like it will definitely work; and I’m anxious to give it a try! YUMMY…

  2. 2

    Looks so delicious!

    Jewelry tutorials.

  3. 3

    I usually don’t buy specialty pans either but this one looks really cool.

  4. 4

    Oh wow, those look so good! I have not been able to convince myself to purchase a doughnut pan either. I guess now I have some second-guessing to do. :-)

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