Desserts
This baked cake donut hole recipe delivers the perfect balance of tender crumb and golden edges—no deep-frying required. The secret lies in using a simple cake batter transformed into bite-sized donuts that bake to crispy perfection in just 15 minutes. I developed this method after years of testing, ensuring every batch comes out with that signature cake texture and irresistible aroma.
The process is surprisingly straightforward: mix a basic cake batter, pipe it into donut hole shapes using a ring mold, and bake until golden brown. The key to success is baking at 375°F—hot enough to create a crisp exterior while keeping the centers tender. This method also allows for endless customization, from classic vanilla glaze to creative toppings like sprinkles or chocolate drizzle.
What you'll end up with are perfectly round, golden donut holes with a delicate cake texture and just the right amount of crispness. The vanilla glaze adds a sweet, creamy finish that makes them irresistible. These treats are ideal for parties, breakfast gatherings, or satisfying a sweet craving any time of day.
Whether you're a beginner or an experienced baker, this recipe is designed to be foolproof. The step-by-step instructions will guide you through shaping, baking, and glazing for consistently perfect results every time. Let's get started!
Ingredients for baked cake donut hole
Golden edges and tender crumb come from these 13 simple yet precise ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Granulated Sugar 🍚 | ¾ cup | White or light brown |
| Baking Powder 🧂 | 2 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for mixing |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Milk 🥛 | ½ cup | Room temperature |
| Donut Hole Ring Mold 🍩 | 1 piece | 3-inch diameter preferred |
| Vanilla Glaze Powdered Sugar 🍚 | 2 cups | Sifted for smooth finish |
| Heavy Cream 🥛 | ¼ cup | Cold for glaze |
| Vanilla Extract 🍯 | ½ tsp | Same as batter |
| Sprinkles 🎉 | ¼ cup | Optional for decoration |
The flour makes all the difference here—King Arthur or Gold Medal brands are ideal for that perfect cake texture. Baking powder should be fresh (test by mixing with water—it should bubble). For the butter, Plugrá or Land O'Lakes work best when cold. The eggs need to be room temperature to blend smoothly, so take them out 30 minutes before baking. If you're short on vanilla extract, imitation vanilla works in a pinch, but real vanilla adds that professional touch. The ring mold can be tricky to find—check Amazon or Williams Sonoma if your local store doesn't carry it.
No vanilla extract? Almond extract at half the amount works, though the flavor will differ slightly. Powdered sugar for the glaze should be confectioners' sugar—the finer grind prevents clumping. If you're making a large batch, divide the batter into two batches for easier piping. The sprinkles are optional but add that fun, festive touch—Wilton or Betty Crocker brands are reliable. For a chocolate glaze, swap the powdered sugar for melted chocolate and add a splash of milk. And if you don’t have a ring mold, pipe the batter into small balls and flatten them slightly before baking.
Store the baked donut holes in an airtight container at room temperature for 2-3 days, or freeze them for up to 1 month. The glaze keeps well in the fridge for 5 days—just reheat the cream slightly before drizzling. For make-ahead prep, bake the donut holes a day ahead and store them uncovered at room temperature. The glaze can be made 2 hours ahead and reheated gently before serving. These keep their crisp edges best when stored properly—never stack them or they’ll turn soggy.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s just flour, sugar, butter, and a little baking powder—no fancy gadgets, no waiting for yeast. You’ll mix it in a bowl, drop spoonfuls onto a sheet pan, and bake. That’s it. Even my lazy Sunday mornings can’t resist this.
- Buttery Sweet Magic: The moment those golden edges form while the center stays soft? Chef’s kiss. The butter keeps them rich without being greasy, and that dusting of sugar? It’s like biting into a tiny, warm cake—no grease, no mess, just pure comfort.
- Breakfast or Snack: Honestly, I make these for everything. Crumble them into yogurt for a crunchy topping, toss them in overnight oats, or just eat them straight out of the oven. They’re my go-to when I need something quick but feel like a treat.
- Pantry Staples Only: Here’s what sold me—this uses stuff I already have. No specialty ingredients, no last-minute grocery runs. I’ve made these with leftover cake batter too, and they still turn out perfect. Budget-friendly? Absolutely. Waste-free? Even better.
Step-by-step instructions for baked cake donut holes
Here's the method for perfectly golden, tender donut holes with a smooth vanilla glaze.
Mix Dry and Wet Ingredients Separately
In a medium bowl, whisk together the 2 cups all-purpose flour, 0.75 cup granulated sugar, 2 teaspoons baking powder, and 0.5 teaspoon salt. Sift the flour mixture twice through a fine-mesh sieve to ensure a light, airy texture. This prevents dense donut holes and creates that classic tender crumb.
In a separate large bowl, combine the 0.5 cup cold cubed unsalted butter, 2 whole large eggs, 1 teaspoon vanilla extract, and 0.5 cup room-temperature milk. Whisk vigorously for 2-3 minutes until the mixture becomes pale and slightly thickened. The butter should be incorporated completely, leaving no visible lumps. This step creates the perfect emulsion for tender donut holes.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula just until combined. Avoid overmixing—stop as soon as the batter comes together. Overmixing develops gluten, which makes the donut holes tough instead of tender. The batter should be smooth and slightly thick, similar to pancake batter.
Cover the bowl with plastic wrap and refrigerate for 30 minutes. This chilling step is crucial—it allows the gluten to relax and prevents the donut holes from spreading too much in the oven. The cold batter also helps create that perfect cake-like texture we're after.
Bake the Donut Holes to Golden Perfection
Preheat your oven to 350°F and position a rack in the center position. Grease the donut hole ring mold lightly with butter or nonstick spray. Using a piping bag or zip-top bag with a corner snipped off, pipe the chilled batter into the mold, filling each cavity about ¾ full. This gives the donut holes room to expand.
Bake for 12-15 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean. Don't overbake—they'll continue cooking slightly as they cool. Remove from the oven and let cool in the mold for 5 minutes before transferring to a wire rack to cool completely. This prevents them from becoming soggy.
Prepare the Vanilla Glaze
In a medium bowl, whisk together the 2 cups sifted vanilla glaze powdered sugar, 0.25 cup cold heavy cream, and 0.5 teaspoon vanilla extract until smooth. The glaze should be thick but pourable. If it's too thick, add 1 teaspoon milk at a time until you reach a consistency that coats the back of a spoon. This glaze is what transforms simple donut holes into showstopping treats.
Dip the cooled donut holes into the glaze, allowing any excess to drip off. Place them on a wire rack set over parchment paper to set. For extra flair, immediately roll the glazed donut holes in the 0.25 cup sprinkles while the glaze is still wet. This ensures the sprinkles adhere perfectly and creates that classic donut hole look.
Pro Tips For Making Baked Cake Donut Hole
- Weigh Your Butter: I learned this the hard way—using volume measurements for butter in this recipe leads to dry, crumbly donut holes. Grab a kitchen scale and measure ½ cup unsalted butter as 113 grams (packed, not scooped). The difference in moisture and fat content is night and day—your donut holes will stay tender, not cakey.
- Preheat Like It’s 1987: Your oven’s "preheated" light is a joke. Crank that oven to 375°F and let it scream for 15 minutes before baking. These donut holes need a hot oven to rise properly—skimp on this, and you’ll end up with dense, flat pancake-like blobs instead of pillowy bites. (Yes, even if you’re impatient like me.)
- Skip the Overmixing: The moment your dough turns from shaggy to smooth is not the moment to stop mixing. Overworking the batter develops gluten, and your donut holes will turn out tough instead of light. Stir just until the dry ingredients disappear—about 10 strokes with a wooden spoon—and call it done. Your future self will thank you.
- Use a Cookie Scoop: Measuring donut holes by eyeballing tablespoon-sized mounds is a recipe for disaster. Grab a 1-tablespoon cookie scoop (or a melon baller) for even-sized, perfectly shaped donut holes. They’ll bake uniformly, and you’ll avoid the "why is this one raw inside?" problem. (Pro move: Chill the dough 10 minutes first for cleaner scoops.)
Make-ahead tips for leftovers
Batter Prep Ahead
Mix the cake batter up to 24 hours ahead and store it in an airtight container in the fridge. The flavors meld beautifully overnight, and the cold batter is easier to pipe for perfectly shaped donut holes. I like to label it with the date and let it sit at room temperature for 30 minutes before piping—this helps the batter flow smoothly through the ring mold. 💡
Bake and Freeze
Bake the donut holes as directed, then let them cool completely. Place them in a single layer on a baking sheet, freeze for 1 hour, then transfer to an airtight container or freezer bag. They’ll keep for up to 3 months—just thaw at room temperature for 1-2 hours before glazing. Pro tip: Freeze them unglazed for best texture.
Glaze Make-Ahead
The vanilla glaze can be made 2 hours ahead and stored in the fridge. Before using, whisk it again to smooth out any separated cream. For a quicker option, mix the powdered sugar and vanilla extract first, then add the cold heavy cream right before glazing. This keeps the glaze from becoming grainy. ✨
Reheating Glazed Donuts
If you’ve glazed the donut holes ahead, reheat them at 350°F for 3-5 minutes to restore crispness. Place them on a baking sheet and warm until golden again. For a microwave shortcut, heat for 10-15 seconds on high—just watch closely to avoid sogginess.
Party Prep Shortcut
For large gatherings, bake two batches of donut holes and freeze half. On the day of the event, bake the frozen ones straight from the freezer (add 2-3 extra minutes to the baking time). Keep the glazing station separate—this way, guests can customize their own donut holes with sprinkles or drizzles. 🎉
Storage Hacks
Store baked (unglazed) donut holes in an airtight container with parchment paper between layers to prevent sticking. For glazed donut holes, keep them at room temperature for up to 2 days—the glaze hardens slightly but softens when reheated. If storing glazed donuts longer, refrigerate for up to 5 days and reheat gently to revive the texture.
Nutrition facts
Frequently asked questions
Can I make these baked cake donut holes without a donut hole ring mold?
If you don't have a ring mold, use a 1-inch round cookie cutter or pipe the batter into small balls (1-inch diameter) on a parchment-lined baking sheet. Flatten them slightly with your fingers before baking. They'll spread slightly but still turn out delicious.
Why did my donut holes turn out dense instead of tender?
Dense donut holes usually happen from overmixing the batter or skipping the 30-minute chilling step. Whisk just until combined and avoid developing gluten. Also, make sure your butter is cold and the oven isn't too hot—350°F is ideal. The chilling step relaxes the gluten for that perfect cake texture.
Can I use this batter for regular donuts too?
Yes! The same batter works perfectly for regular donuts. Pipe the chilled batter into a greased donut pan and bake at 375°F for 8-10 minutes until golden. For extra crispiness, brush the baked donuts with melted butter while still warm. The texture will be slightly different but equally delicious.
How do I prevent the glaze from dripping off?
Let the donut holes cool completely before glazing—warm ones will absorb too much liquid. For extra hold, chill the glazed donut holes in the fridge for 15 minutes after applying the glaze. You can also mix 1 teaspoon cornstarch into the glaze to thicken it slightly.
What are some creative flavor variations?
Try adding 1 teaspoon cinnamon or ½ teaspoon lemon zest to the batter for flavor twists. For glaze variations, swap vanilla for chocolate glaze (melted chocolate + cream) or citrus glaze (powdered sugar + orange juice + zest). You can also roll them in crushed nuts or coconut flakes after glazing.