These baked donuts are soft and fluffy cake donuts coated in chocolate frosting then topped with festive sprinkles. A fun and easy treat that’s perfect for any breakfast or brunch gathering!
Skip the trip to the donut shop and make these baked donuts at home instead! They’ve got all the same great flavors without the grease. Add colorful sprinkles to fit your occasion and you’ll have a treat that both kids and adults will enjoy.
This post is sponsored by Eggland’s Best. Thank you for supporting the brands that make Dinner at the Zoo possible!
My kids adore donuts, but I don’t buy them that often. It’s not always convenient to run out to the donut shop on a Sunday morning, and in my opinion, some donuts can be on the heavier side and weigh you down for the rest of the day. These baked donuts are the perfect solution – they’re light and fluffy, and can be whipped up at a moment’s notice with ingredients you probably already have in your pantry!
How do you make baked donuts?
The dough for this recipe is a simple mixture of flour, two types of sugar, butter, vanilla extract and Eggland’s Best eggs. I always prefer to use Eggland’s Best eggs in my baking and cooking because their nutritional profile is superior to all other eggs. Eggland’s Best eggs have six times more Vitamin D and 25% less saturated fat than most other eggs. They taste great too, and are the only egg good enough for my family during the holidays. You can read all about the nutritional benefits on the Eggland’s Best website.
You will need a non-stick donut pan for this recipe. You can find donut pans at most major retailers, and they typically come with 6 donut indentations to a pan. I use a piping bag or a freezer bag with the tip snipped off to pipe the donut batter into the pan. It’s the best way to keep the mess to a minimum and end up with perfectly shaped donuts.
Tips for baked donuts
- Be careful not to overfill your donut pan, the indentations should be no more than 3/4 of the way full. If you add too much batter, the donuts will expand over the edges of the pan and lose their shape.
- Let the donuts cool completely before you dip them in the frosting.
- I often make these donuts on Christmas morning which is why I’ve decorated them with holiday sprinkles, but you can also make these donuts for any other occasion with different sprinkles.
- The donut batter can be made the night before, and then stored covered in the refrigerator until you’re ready to use it.
How long do baked donuts last?
You can store your baked donuts in an airtight container for up to 2 days. Just be sure the frosting has fully dried before you stack them so that they don’t stick together.
Baked donut variations
I typically make vanilla donuts because I like for the frosting to add the majority of the flavor. That being said, there are many different ways to customize the flavor of your donuts.
- Funfetti: Add 1/3 cup rainbow sprinkles to the batter.
- Chocolate chip: Add 1/2 cup miniature chocolate chips to the batter.
- Spice: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to the batter.
Donut frosting
The frosting for these donuts is actually a simple chocolate ganache made with just two ingredients: chopped chocolate and heavy cream. I like to make two different varieties with semisweet chocolate and white chocolate. Milk chocolate is also a great option. You can also skip the frosting altogether and roll your donuts in cinnamon sugar instead.
Once you taste these baked donuts, you’ll never want to go back to the deep fried variety. Try them this year on Christmas morning and watch the rave reviews come in!
Baked donuts video
Baked Donuts
Ingredients
For the donuts
- 2 cups all purpose flour
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 Eggland's Best eggs
- 4 tablespoons unsalted butter melted
- 3/4 cup milk
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sprinkles
- cooking spray
For the frosting
- 1/4 cup + 3 tablespoons heavy cream divided use
- 1 cup semisweet chocolate chopped
- 1 cup white chocolate chopped
Instructions
- Preheat the oven to 350 degrees F. Coat a donut pan with cooking spray.
- Place the flour, granulated sugar, brown sugar, baking powder and salt in a large bowl. Stir to combine.
- Add the Eggland's Best eggs, butter, milk and vanilla extract to the bowl. Stir until smooth.
- Place the batter in a piping bag or freezer bag. Snip off the tip of the bag with scissors.
- Pipe the batter into the wells of the pan. Reserve the remaining batter for the second batch.
- Bake the donuts for 10 minutes. Let the donuts rest for 3 minutes, then remove them from the pan and place on a cooling rack.
- Wipe the pan with a paper towel and coat with cooking spray. Repeat the process with the remaining batter.
- Let all of the donuts cool completely.
- Place 1/4 cup of cream in one bowl and 3 tablespoons of cream in a second bowl. Microwave the 1/4 cup of cream for 30 seconds and 3 tablespoons of cream for 20 seconds.
- Pour the semisweet chocolate into the bowl with 1/4 cup cream and white chocolate into the other bowl. Cover each bowl with plastic wrap.
- Let the bowls sit for 3 minutes, then uncover and stir until smooth. You may need to microwave the bowls for another 15-20 seconds if chocolate isn't completely melted.
- Dip each donut into either the semisweet chocolate or white chocolate. Top with sprinkles.
- Let the donuts sit for about 15 minutes until the frosting has started to firm up, then serve.
Avery Harris says
Can I add cocoa powder to make then chocolate donuts? If so how much?
Sara says
I haven’t tested the recipe that way so I can’t say for sure but my guess would be 1-2 tablespoons! Mini chocolate chips would also work for a chocolate flavor.
Lisa says
Made these for the grandkids. Used 1/2 whole wheat flour and they were still light. I put 1/4 cup sprinkles in the batter and skipped the glaze to cut down on the sugar. Still a hit with our kiddos!
Jaki Wolley says
My husband wants to try to flavor with grape soda? Is that crazy or is there a way we can do that without them being too runny?
Sara says
I think you’d be a lot better off adding a little grape extract!
Mia says
Hi Sara,
Can half and half be used for the frosting instead of heavy cream?
Thank you
Sara says
That should be fine!
Lin says
Very light and moist. Really delicious baked doughnut.
I only made the doughnuts, no glaze or extras and my husband and I love this recipe. It is a keeper!
amy says
I just made these donuts and the nieces loved them! The 3 year old didn’t even add frosting. She ate the whole thing! She never does that.
I will most definitely make these again.
KP says
I received my 2 donut pans and cannot wait to make these! Just trying to decide what topping to use.
Kat Polk says
These donuts are so light and moist. Delicious!
Mindy Simons says
Can I freeze these and for how long?
Sara says
You can freeze for 2 months!
Susan says
How much nutmeg should i use?
Sara says
1/8 teaspoon!
DJ says
We don’t eat granulated sugar or brown sugar. We use honey, organic stevia or maple syrup and would like a donut recipe like this.I think you have to fill in for missing amount of dry ingredients some how. Do you know how?
Ellen S says
I made these for the first time today, but just used the recipe for the donuts. It was light, airy and delicious. I added a maple glaze and bacon bits to counter the sweetness, and the whole family called it a home run. Thank you!
Reagan says
I didn’t put the frosting on them but they were still delish and so fluffy you might want to add a little cinnamon or extra nutmeg also when you put them in the pan you don’t have to use a piping bag you can just use a 8th cup to pour it in.If you want to put cinnamon sugar you have to put it on literally right after they some out of the pan or it wont stick.So if you are thinking about making these do it right now don’t wait.
Theresa Nordquist says
If you brush them with melted butter, then dip them in cinnamon sugar it sticks!
Tanvi says
Thanks for sharing this recipe. Tried it out and it came out better than expected. I made white chocolate frosting and then split it in half and added 2 food colors for a vibrant batch. Didn’t have any donuts left to make a chocolate frosting batch though. Thank you!
Barb Rudoff says
Loved this recipe, so easy. I didn’t have chocolate so 6 I dusted in powdered sugar and 6 I dipped the top in melted butter and dipped in sugar and cinnamon. Next time I make then I will make sure I have chocolate at home.
Tanya says
Can I put half the batter in the fridge and use it after 4-5 days to make a second batch?
Will that work?
Sara says
I wouldn’t hold the batter for more than 3 days since it contains raw eggs!
Nina says
Looking for a recipe for my daughters unicorn & mermaid party. These sound great . So, just to be clear her party will be on a Saturday. Can I bake and frost these Thursday & put them in the fridge & they will still be good? Also I want to make about 20 any tips ?
Sara says
You can do that but they’ll definitely have a drier texture after being in the fridge for two days. You can adjust the number of servings in the recipe card and the ingredient amounts will automatically recalculate!
Trish says
Can I freeze these donuts or can I cut recipe in half. There is just me and my husband
Sara says
You can cut the recipe in half, just adjust the number of servings to 6 in the recipe card and it will automatically re-calculate the measurements!
Amanda Hirschi says
I only made the donuts, but they are super easy, super yummy and taste great with a maple glaze. Thanks!