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+ servings
Variety of donuts on a cake pedestal, some of powdered sugar, others chocolate.

Easy Baked Cake Donuts Recipe (without yeast)

Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Course: All Recipes, Dessert
Cuisine: American
Keyword: baked donuts, breakfast, cake donuts, donuts, homemade donuts, snacks
Servings: 16
Calories: 146kcal



  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • teaspoon ground nutmeg
  • 2 large eggs at room temperature
  • cup dark brown sugar packed
  • ½ cup whole milk or 2% milk, room temperature
  • ½ cup full-fat sour cream or plain full-fat yogurt, room temperature
  • 4 tablespoons unsalted butter melted
  • 2 teaspoons vanilla extract


Make the donuts

  • Preheat the oven to 350°F (177ºF). Spray a donut pan with non-stick spray. Set aside.
  • In a medium bowl, whisk together the all-purpose and cake flours, baking powder, baking soda, salt, and nutmeg. Set aside.
  • In a separate medium bowl, whisk together the eggs, brown sugar, milk, and sour cream until smooth.
  • Add in the melted butter and vanilla, whisking until fully combined.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix. The batter will be thick.
  • Add the batter to a ziplock bag with ½ an inch of one corner cut off. Pipe the batter into the donut cavities, filling each about ⅔ of the way. Do not overfill.
  • Bake for 10-12 minutes or until the edges are just lightly browned.
  • Allow to cool for about two minutes and turn out onto a wire rack set on a large piece of parchment paper or over a baking sheet.
  • Allow donuts to cool down a couple of minutes until you can handle them. See notes for topping options


  • For powdered sugar donuts, roll both sides of donuts in ½ cup of powdered sugar. Sift the sugar before dipping to remove any lumps
  • For cinnamon sugar topping, melt ½ cup unsalted butter in one bowl and mix together ½ cup granulated sugar plus 1 teaspoon ground cinnamon in another bowl. Dip both sides of each donut in the melted butter then immediately dip in the cinnamon sugar
  • For glazed donuts, whisk together 1 ½ cups powdered sugar, ¼ cup milk, a pinch of kosher salt and 1 teaspoon vanilla extract. Dip both sides of each donut in the glaze and place on a wire rack set over a baking tray to catch any glaze that drips off
  • To make baked donuts without donut pan: Use a standard muffin tin and spray the wells with nonstick spray. Fill each well ⅔ of the way and bake at 350°F for 15 minutes. Top the same way as donuts, if desired
  • Store donuts at room temperature up to 4 days. Store in the fridge for up to one week. Warm in the microwave at 50% power for 30 seconds, or until desired temperature
  • Nutrition is calculated with baked donuts, no toppings added


Serving: 1serving | Calories: 146kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 250mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
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