All the other baked donuts can move over now, because this one is the new favorite. “Baked Cake Doughnuts” were made with the recipe that came with the baked doughnut pan. I liked the other varieties, but I should have just made these first!
The recipe that came with the pan calls for buttermilk. Unfortunately, I didn’t have any and neither did the store near my house, so I went with the old lemon juice and milk substitute. It worked nicely, but I think the flavor of buttermilk would make these even better. For the topping, I made a few doughnuts with cinnamon sugar, and some with vanilla glaze and chocolate glaze.
Baked Cake Doughnuts Chocolate Glaze Recipe
This chocolate glaze is quite different than the one that goes with the Chocolate Pumpkin Doughnuts. That one uses cocoa powder and confectioners’ sugar and sets up very quickly, while this one uses melted chocolate chips and corn syrup for a looser, softer, shinier glaze. This one’s a tad prettier. I like both glazes for different reasons.
As of today, the baked cake doughnuts are my favorite. If you are interested in trying them but still don’t have a pan, here’s a link to one.
Baked Cake Doughnuts
- 2 cups cake flour 8 oz/230 grams
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon freshly ground nutmeg
- 1 teaspoon salt
- 3/4 cup buttermilk
- 2 large eggs lightly beaten with a fork
- 2 tablespoons unsalted butter melted and slightly cooled
- 1/4 cup semi-sweet chocolate chips or 1 ½ oz chopped chocolate
- 1 tablespoon butter cut into small chunks
- 1 tablespoon corn syrup
- 1 teaspoon of hot water or as needed
- Preheat oven to 425°F. Spray a doughnut pan with nonstick cooking spray.
- Sift the cake flour, sugar, baking powder, nutmeg and salt into a mixing bowl.
- Make a well in the center of the dry ingredients and add the milk, eggs and butter. Beat with a scraper or spoon until combined.
- Spoon batter into doughnut pan cavities. You’ll have enough for 12 cavities and will need to do this in two batches.
- Bake about 9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing.
- Repeat using remaining batter. While doughnuts are cooling, make the chocolate glaze.
- Glaze: In a 2 cup microwave-safe glass measuring cup (e.g. a Pyrex cup), mix the chocolate chips, butter and corn syrup. Microwave at 50% power stirring every 30 seconds until mixture is melted and smooth. Add hot water to thin. Spoon over doughnuts.
I think I’ve read all of your doughnut posts this morning. I can’t get doughnuts off the brain. These sound especially good!
Sonya, I need to make more yeast doughnuts, but it’s hard to find motivation when I can walk to Doughnut Vault, Stan’s, Do-Rite and Firecakes…and Dunkin. I kind of like letting other people do the frying. Making baked doughnuts is a more relaxing activity. Good for you for trying to many recipes.
D, the pan is pretty small. I don’t have much room either, but there’s really not a substitute for a doughnut pan so I gave in.
I’ve never had a baked cake donut before. These sound and look so tempting! I’m deciding if I really have room for another baking pan or not:)
I’m convinced! These certainly look like the best cake doughnuts – and that frosting, OMG!!!
I like making doughnuts too – I’ve made all of the ones from the King Arthur Flour Whole Grain Baking ones (Western, Molasses, Jelly), but had trouble with the dough coming out raw in the middle sometimes, so I must have had my oil too hot. Have also tried the Apple Cider Donut Holes (Tasty Kitchen), Buttermilk Doughnuts (Cook’s Illustrated), and Orange Drop Doughnuts (Cooks Country). Most weren’t repeats for us – I think we’re not as into regular doughnuts as we expected – though now I’m thinking that I should have done a delicious glaze instead of just cinnamon-sugar or plain! Anyway, my personal favorites that I LOVE are the KAF Molasses doughnuts (cinnamon, ginger, nutmeg) and the Cook’s Country Apple Fritters.