Desserts
This baked plain cake donut recipe delivers the perfect balance of pillowy softness and tender crumb you crave—no deep-frying required. 💛 The secret lies in a simple cake batter base that yields donuts with a delicate interior and just the right amount of golden-brown color, achieved through precise baking techniques. I've refined this method over years of testing, ensuring every batch turns out consistently light and fluffy without requiring yeast or complicated steps.
The beauty of this recipe is its simplicity: just five core ingredients transform into donuts that taste homemade yet require minimal effort. You'll work with a standard cake batter that's rolled, cut, and baked to perfection, resulting in donuts that stay soft for hours. The baking method creates that classic cake donut texture—tender inside with a slightly crisp exterior—without the mess or wait time of frying.
What you'll achieve is a batch of donuts that's perfect for breakfast, dessert, or snacking—each one pillowy soft with just enough structure to hold glazes or frostings. The recipe includes clear instructions for achieving the ideal donut shape and texture, plus tips for adjusting oven temperatures to prevent over-browning. Whether you're baking for a crowd or treating yourself, these donuts deliver restaurant-quality results with ease.
Once baked, you have endless options: dust with powdered sugar, dip in glaze, or serve plain to enjoy their natural sweetness. The recipe scales perfectly for parties or meal prep, and leftovers stay fresh for days when stored properly. Let's get started on creating your perfect batch of baked cake donuts.
Ingredients for baked plain cake donut
Five simple ingredients transform into pillowy donuts without frying—magical results every time.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | ½ cup | White or light brown |
| Unsalted Butter 🧈 | ½ cup | Room temperature, full-fat |
| Large Eggs 🥚 | 2 whole | Room temperature, beaten |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Baking Powder 🍞 | 1 ½ tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Powdered Sugar 🍚 | ¼ cup | For dusting, optional |
| Vegetable Oil 🫒 | 1 tbsp | For greasing pan |
| All-Purpose Flour 🌾 | ¼ cup | Extra for rolling |
The flour is non-negotiable here—King Arthur or Gold Medal makes all the difference for that tender crumb. Grab the butter from the dairy section (not the tub kind)—it needs to be full-fat for richness. Room temperature is key: take it out 30 minutes before mixing. The baking powder? Diamond Crystal if you're picky, but regular works too. I always double-check the expiration date on my vanilla extract—it loses potency fast, and you want that pure flavor here. For the milk, whole milk gives the best texture, but 2% works in a pinch.
No vanilla extract? Vanilla bean paste works too—just use half the amount. Short on butter? Coconut oil at room temperature gets you close, but the flavor won't be identical. The powdered sugar is optional but worth it—dusting with it right after baking gives that classic donut look. For rolling the dough, lightly flour your surface and keep it chilled between cuts. If your dough cracks while cutting, let it rest 10 minutes before trying again. The secret to perfect shapes is patience—don't rush the rolling.
Baked donuts stay fresh for 3 days in an airtight container at room temperature, but they're best eaten the first day. For longer storage, freeze them unfrosted for up to 3 months. I always bake a batch on Sunday and freeze half—perfect for quick breakfasts. To reheat, wrap in a damp towel and microwave for 15 seconds. The powdered sugar? Store it in a sealed container away from moisture. Pro tip: Make extra batter—it keeps for 2 days in the fridge and makes great mini donuts!
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m too tired to pull out the stand mixer—just a bowl and a fork do the trick. The butter and sugar get whipped together in seconds, and the eggs blend right in without a fuss.
- Creamy Soft Center: That first bite? Pure magic. The milk keeps it moist while the sugar caramelizes just enough to give it a subtle sweetness—no glaze, no frosting, just the donut itself. Honestly, it’s the kind of simple thing that makes me forget about fancy desserts.
- Freezer-Friendly Stash: Between us, I always bake a batch and freeze half. Pull them out for a quick breakfast or a midnight snack—no reheating needed. They thaw in minutes and taste just as good as the day they came out of the oven.
- Pantry Staple Magic: All you need is flour, sugar, butter, eggs, and milk—stuff you already have. No specialty ingredients, no last-minute grocery runs. It’s my go-to when I’m craving something sweet but don’t want to overcomplicate things. (Yes, even on a Tuesday night.)
Step-by-step instructions for baked plain cake donuts
Let's make these pillowy donuts with a tender crumb and perfect rise—no fryer needed!
👨🍳 Step 1: Mix the Dry and Wet Ingredients Separately
In a large bowl, whisk together the 2.5 cups all-purpose flour, 1.5 teaspoons baking powder, and 0.5 teaspoon salt. Sift this mixture twice for that light, airy texture we're after. In a separate bowl, beat the 0.5 cup room-temperature unsalted butter until smooth, then mix in the 0.5 cup granulated sugar and 2 whole large eggs until fully combined.
Here's the thing—room temperature butter is crucial. If it's too cold, the donuts will be dense. If it's too soft, they'll spread too much. Press your finger into the butter; it should leave a slight indent but hold its shape. Add the 0.5 cup milk and 1 teaspoon vanilla extract, mixing until smooth. Now you've got two bowls ready to come together.
🥘 Step 2: Combine and Knead the Dough
Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon until just combined. The dough will be sticky, but don't add extra flour—this is what gives donuts their tender texture. Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
I like to use the 0.25 cup extra all-purpose flour here for dusting, not mixing into the dough. The dough should be soft but not sticky enough to cling to your hands. If it's too sticky, chill it for 10 minutes before shaping. This step ensures we get that classic cake donut texture without being too dense.
🔥 Step 3: Shape and Proof the Donuts
Roll out the dough to about ½-inch thickness on a floured surface. Use a 2-inch round cutter to cut out donuts, then place them on a parchment-lined baking sheet. Brush the tops with a little milk for a soft finish. Cover the baking sheet with a clean kitchen towel and let them proof at room temperature for 30-45 minutes until puffy.
Don't skip the proofing—this is what gives baked donuts their signature pillowy quality. They should rise noticeably and look slightly domed. If they're not puffy enough after 45 minutes, give them another 15 minutes. Overproofing is worse than underproofing, so keep an eye on them.
🔥 Step 4: Bake to Golden Perfection
Preheat your oven to 350°F and bake the donuts for 12-15 minutes until the tops are golden brown and a toothpick inserted comes out clean. Rotate the baking sheet halfway through for even baking. Let them cool on a wire rack for 10 minutes before dusting with 0.25 cup powdered sugar if desired.
Here's where patience pays off—baking too long makes them dry, but pulling them out too soon leaves them dense. The edges should be set but still soft to the touch. The donuts will firm up as they cool, so don't be tempted to overbake. Serve warm for the best texture!
Pro Tips For Making Baked Plain Cake Donut
- CHILL THE DOUGH: After mixing, let the batter sit for 10–15 minutes at room temperature—this relaxes the gluten and prevents dense, tough donuts. I learned this the hard way when my first batch turned out like hockey pucks.
- MEASURE MILK PRECISELY: Use a liquid measuring cup for milk, not a dry one—even 1 extra tablespoon changes the texture. Whole milk works best; skim makes them dry, and heavy cream makes them greasy.
- BAKE AT 350°F ONLY: No higher, no lower—350°F is the sweet spot for even baking without burning. I once cranked it to 375°F for "faster results" and ended up with charred edges and raw centers.
- USE ROOM-TEMP BUTTER: Softened butter mixes smoother and creates lighter donuts than cold chunks. Take it out 30 minutes before mixing—no need to microwave and risk melting it into a greasy mess.
Make-ahead tips for baked plain cake donut
Batter Prep Ahead
Mix your cake batter up to 2 days in advance and store it in an airtight container in the fridge. When ready to bake, let it sit at room temperature for 30 minutes before rolling. I always double the recipe and make mini donuts with the extra—great for snacking! The batter keeps its moisture this way, preventing dryness. 💫
Proofing Shortcuts
Skip the 30-45 minute proofing at room temperature by using the oven's proofing function (if available) for 10 minutes at 80°F. Alternatively, place the baking sheet in a warm oven set to 200°F with the light on for 15 minutes. This speeds up the process without sacrificing texture. Just watch closely—they rise faster in warmth!
Baking in Batches
Bake donuts in two batches to avoid overcrowding, which can lead to uneven baking. Use the extra time to prep your glaze or powdered sugar. I like to bake the second batch while the first cools—this keeps my kitchen efficient. Space donuts 1 inch apart on the sheet for even browning. ⏰
Freezing for Later
Freeze unbaked donuts on a parchment-lined tray for 1 hour before transferring to a sealed bag. Bake straight from frozen at 350°F for 18-20 minutes, adding 2-3 minutes to the original time. They’ll be slightly denser but still delicious. Label bags with the date—these keep for 3 months without losing quality. 🧊
Reheating Leftovers
Warm donuts in a 350°F oven for 5-7 minutes wrapped in foil to restore their softness. For quick fixes, microwave for 15 seconds covered with a damp paper towel. Avoid the microwave for glazed donuts—they can get soggy. Store baked donuts in an airtight container at room temperature for 3 days. 🔥
Glaze Prep Ahead
Make your glaze 1 day in advance and store it in the fridge. Thin with 1-2 teaspoons milk if it thickens. I like to use a powdered sugar + milk base (3:1 ratio) for a classic finish. Dip cooled donuts right before serving—they’ll set beautifully. This saves time on busy mornings! ✨
Nutrition facts
Frequently asked questions
Why do these baked donuts turn out denser than fried ones?
Baked donuts lack the moisture from frying, so the recipe relies on precise measurements and proofing time. The ½-inch thickness and 350°F temperature create that classic cake texture—just slightly denser but still tender. For extra softness, brush with milk before baking or add 1 tablespoon yogurt to the batter.
Can I use this recipe for mini donuts?
Reduce the cutter to 1.5 inches and bake for 8-10 minutes at 350°F. Mini donuts cook faster, so watch closely. They're perfect for parties or snacking—just halve the baking time and double the batch size. The same batter works perfectly for either size!
What if my donuts spread too much while baking?
Overproofed dough or butter that's too soft causes spreading. Chill the dough for 10 minutes before rolling, and use a 2-inch cutter (not 3-inch). Also, ensure your butter is room temperature but not melted. If they still spread, reduce oven temp to 325°F and bake 18-20 minutes for thicker donuts.
How do I make these donuts egg-free?
Replace the 2 eggs with ½ cup unsweetened applesauce + 1 teaspoon baking powder for moisture and lift. Or use ¼ cup ground flaxseed + ⅓ cup water (let sit 5 minutes). The texture will be slightly denser but still delicious. Test with a toothpick to ensure doneness—it should come out clean.
Can I add mix-ins like chocolate chips or nuts?
Yes! Fold in ½ cup chocolate chips or chopped nuts after mixing wet ingredients. For even distribution, press them gently into the rolled dough before cutting. Just reduce the milk by 1 tablespoon** to maintain dough consistency. Avoid overmixing—stir until just combined.