20 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
healthy baking
comfort foods
chocolate recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
apple recipes
pumpkin recipes
cranberry recipes
ice cream recipes
strawberry recipes
lemon recipes
candy recipes
blueberry recipes
valentine's baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
easter baking
halloween baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 
 

Baked Cake Doughnuts Recipe & Video

Printer Friendly Page

My Mom liked to bake, but she didn't make doughnuts. The only doughnuts I remember eating as a child were store bought. My favorite were those small cake doughnuts coated with cinnamon sugar. I always loved the grittiness of the cinnamon sugar together with the soft and tender texture of the doughnut. Of course, being a baker, I wanted to try making them at home. In the past I always made cake doughnuts that were deep fried. But for this recipe I wanted to make them a little healthier. So I decided to bake the doughnuts, rather than putting them into a deep fryer. I was happy with the results. A tender and sweet tasting cake doughnut with a nice dose of cinnamon flavored sugar. 

Cake Doughnuts get their rise, not from yeast, but from baking powder. The batter is similar to a sponge cake batter, and once made, it does need to be refrigerated for about an hour until it's firm enough to roll. While you can buy an actual doughnut cutter to cut out the doughnuts, I just use two round shaped cookie cutters (one large and one small for the inner hole).

Now, as soon as the doughnuts are baked, they are brushed with melted butter and dipped in cinnamon sugar. While these doughnuts are best the day they are made, they can be covered and stored at room temperature for about two days.

Related Recipes You May Like

Cake Doughnuts

Homemade Doughnuts

French Toast

Cinnamon Rolls (Buns)

Cinnamon Roll Scones

Blueberry Pancakes

Baked Cake Doughnuts: In a separate bowl, whisk or sift together the flour, baking powder, salt, and freshly ground nutmeg.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs and sugar until thick and a pale yellow (about five minutes). Beat in the vanilla extract. With the mixer on low speed, alternately add the flour mixture (in three additions), with the milk and melted butter (in two additions), beginning and ending with the flour. (The batter will be quite soft.) Place the batter into a bowl, cover with plastic wrap, and refrigerate for about one hour (or until the batter is firm enough to roll).

Then preheat your oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.

Once the batter has chilled sufficiently, place on a floured surface. With a lightly floured rolling pin, roll the dough to a thickness of about 1/4 inch (.5 cm). Cut the dough into 3 inch (7 cm) rounds, using a lightly floured cookie cutter (you will need a smaller cookie cutter to cut out the center "hole"). Place the doughnuts on the prepared baking sheet. Gather up the scraps, re-roll, and cut out remaining doughnuts.

Bake in the preheated oven about 14 - 16 minutes, or until the doughnuts are set and the bottoms are a light golden brown. Do not over bake. Remove from oven and place on a wire rack.

Cinnamon Sugar Topping: Melt the butter in a small saucepan. In a separate bowl, combine the sugar and ground cinnamon.

As soon as the doughnuts come out of the oven, using a pastry brush, brush each doughnut with the melted butter and then dip in the Cinnamon Sugar, making sure the entire doughnut is covered in the sugar. Place on a wire rack to finish cooling. Best freshly made, but the doughnuts can be covered and stored at room temperature for about two to three days.

Makes about 12 - 3 inch (7 cm) doughnuts.

View comments on this recipe on YouTube

Baked Cake Doughnuts:

2 large eggs, at room temperature

2/3 cup (135 grams) granulated white sugar

1 1/2 teaspoons (6 grams) pure vanilla extract

2 2/3 cups (345 grams) all-purpose flour

3 teaspoons (12 grams) baking powder

1/2 teaspoon (2 grams) kosher salt

3/4 teaspoon freshly grated nutmeg

4 tablespoons (55 grams) unsalted butter, melted and cooled to lukewarm

1/2 cup (120 ml/grams) whole (full fat) milk, at room temperature

Cinnamon Sugar Topping:

4 tablespoons (55 grams) butter

1 cup (200 grams) granulated white sugar

2 teaspoons (2 grams) ground cinnamon, or to taste

 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2017

Watch them all here on YouTube

1. Hash Brown Breakfast Cups

2. Vanilla Cake

3. Crêpes

4. Pound Cake

5. Pancakes

6. Simple Vanilla Cake

7. Simple Chocolate Cake

8. French Baguette

9. Black Forest Cake

10. Chocolate Cake with Swiss Buttercream

11. Chocolate Chiffon Cake

12. Red Velvet Cake

13. Raspberry Macarons 14. Rice Krispies Treats 15. Apple Pie
16. Cream Cheese Pound Cake 17. Cream Puffs  18. American Sponge Cake 19. New York Cheesecake 20. Brownies
21. Orange Chiffon Cake 22. Chocolate Peanut Butter Cake 23. Carrot Cake 24. Coconut Cake 25. Pie Crust

 

26. Sprinkle Cake 27. Cinnamon Rolls   28. Red Velvet Cupcakes 29. Devil's Food Cake 30. Spritz Cookies
31. Cocoa Brownies 32. Biscuits 33. Homemade Doughnuts 34.Chocolate Eclairs 35. Cake Pops
36. Light Fruit Cake 37. Lemon Meringue Pie 38. Crispy Oatmeal Cookies 39. Caramels 40.Banana Chocolate Cupcakes
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2018 iFood Media LLC