There's something magical about baking a donut cake recipe at home. The smell alone feels like a hug straight from the oven. This one has all the cozy notes of classic donuts - nutmeg, vanilla, and that golden baked crumb - but it's so much easier than frying. Plus, the glaze? Smooth, sweet, and perfect with sprinkles.
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If you love glazed donuts, you should also check out the strawberry shortcake crumble donuts - they're just as fun to make and decorate.
What is a donut cake?
Think of it as a big, shareable version of donuts baked in a pan. You get the same soft texture and sweet glaze, without standing over hot oil. It's baked in the oven, glazed on top, and disappears quickly (at least in my house).
Why you'll love this recipe
- Baked, not fried - less mess, no oil splatters
- Easy batter - comes together in one bowl with simple ingredients
- Customizable glaze - vanilla glaze works with sprinkles, chocolate drizzle, or nuts
- Great for gatherings - just slice and serve
Ingredients you'll need
For the donuts
- 1 ¼ cups full-fat buttermilk, room temp
- 1 large egg, room temp
- 2 teaspoons pure vanilla extract
- 4 tablespoons butter, melted
- 2 tablespoons vegetable or canola oil
- 2 cups all-purpose flour, spoon & leveled
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup granulated sugar
For the vanilla glaze
- 2 cups powdered sugar
- 1 tablespoon melted butter
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons milk
- Sprinkles, optional
Step-by-step instructions
Prepare the donuts
- Preheat oven to 350°F. Lightly spray 2 donut pans with cooking spray.
- In a medium bowl, whisk together buttermilk, egg, vanilla, melted butter, and oil. Set aside.
- In a large bowl, whisk flour, baking powder, salt, and nutmeg. Stir in the sugar.
- Add wet ingredients to dry and mix gently until combined. Don't overmix - the batter should be slightly thick but still pourable.
- Spoon or pipe the batter into the donut pans, filling each cavity about ¾ full. Tap the pans lightly on the counter to level the batter.
- Bake for 17-20 minutes, or until donuts spring back when touched or test clean with a toothpick.
- Let donuts cool for 5 minutes in the pan, then invert onto a wire rack. Bake remaining batter if needed.
Make the glaze
- In a bowl, whisk powdered sugar, melted butter, vanilla, and 2 tablespoons of milk. Add more milk, a little at a time, until the glaze is smooth and dippable. It should coat the donuts without running right off.
- Dip the top half of each donut into the glaze. Place them on a wire rack set over parchment. Add sprinkles right away before the glaze sets.
- Let the glaze firm up, then serve fresh.
Tips for success
- Don't overfill: stick to ¾ full in the pans or they'll overflow.
- Glaze consistency matters: too thin and it slides off, too thick and it won't dip nicely.
- Best eaten fresh: homemade donuts taste best the same day. Store leftovers in an airtight container at room temp for up to 2 days.
Storage and make-ahead
These donuts stay soft for about 2 days at room temperature in a sealed container. You can also freeze them (unglazed) for up to 2 months. Just thaw, glaze, and decorate when ready to serve.
Serving ideas
- With coffee or a tall glass of milk
- At birthday parties with rainbow sprinkles
- On brunch tables alongside fresh fruit
FAQ
It's basically baked donuts in cake form, made in pans and glazed instead of fried.
Yes! Bake the donuts, cool completely, and store in an airtight container. Glaze before serving.
Absolutely. Try adding cocoa powder for chocolate donuts, or cinnamon for a warm spice twist.
Insert a toothpick into one donut. If it comes out clean or with just a few crumbs, they're ready.
Recipes you may like
📖 Recipe
Donut Cake Recipe
Soft, sweet, and glazed with vanilla, this donut cake has all the cozy notes of a classic donut — nutmeg, vanilla, and that golden baked crumb — without the mess of frying. A magical, shareable bake perfect for any gathering.
Ingredients
- 1 ¼ cups full-fat buttermilk, room temp
- 1 large egg, room temp
- 2 teaspoons pure vanilla extract
- 4 tablespoons butter, melted
- 2 tablespoons vegetable or canola oil
- 2 cups all-purpose flour, spoon & leveled
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup granulated sugar
For the Vanilla Glaze:
- 2 cups powdered sugar
- 1 tablespoon melted butter
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons milk
- Sprinkles, optional
Instructions
- Preheat oven to 350°F. Lightly spray 2 donut pans with cooking spray.
- In a medium bowl, whisk together buttermilk, egg, vanilla, melted butter, and oil. Set aside.
- In a large bowl, whisk flour, baking powder, salt, and nutmeg. Stir in the sugar.
- Add wet ingredients to dry and mix gently until combined. Don’t overmix — the batter should be slightly thick but still pourable.
- Spoon or pipe the batter into the donut pans, filling each cavity about ¾ full. Tap the pans lightly on the counter to level the batter.
- Bake for 17–20 minutes, or until donuts spring back when touched or test clean with a toothpick.
- Let donuts cool for 5 minutes in the pan, then invert onto a wire rack. Bake remaining batter if needed.
- In a bowl, whisk powdered sugar, melted butter, vanilla, and 2 tablespoons of milk. Add more milk, a little at a time, until the glaze is smooth and dippable.
- Dip the top half of each donut into the glaze. Place them on a wire rack set over parchment. Add sprinkles right away before the glaze sets.
- Let the glaze firm up, then serve fresh.
Notes
Store at room temperature in an airtight container for up to 2 days. For longer storage, freeze unglazed donuts for up to 2 months. Thaw, glaze, and decorate before serving. Best enjoyed fresh the day they’re made.
Nutrition Information:
Serving Size:
1 donutAmount Per Serving: Calories: 250Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 190mgCarbohydrates: 38gFiber: 0gSugar: 20gProtein: 3g
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