Martha Stewart Baked Cake Donuts

Martha Stewart baked cake donuts are a soft, tender dessert made with butter, brown sugar, nutmeg and whole milk that comes together in 65 minutes. Save this easy baked donut dessert for summer brunch, birthday mornings or lazy weekend treats, because it's oven-baked instead of fried and so much less messy.

Pipe the batter into the donut pans, then bang the pans on the counter several times to release the air. Skip that and you get uneven donuts with air pockets and ragged rings.

Martha bakes these in a hot 425°F oven instead of frying, so there's no oil to manage and cleanup is easy. She also shares three finishes for the same batter: powdered sugar, a sprinkle glaze or a coconut glaze with toasted flakes.

Martha Stewart Baked Cake Donuts

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

25

minutes

Cooking time

14

minutes

Calories

230

kcal

A buttery cake batter bakes into soft donuts with a light crumb and a springy top. Once they cool, a dusting of sugar or a quick glaze finishes them off.

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
  

• 2 1/2 cups unbleached all-purpose flour
  

• 1 1/2 teaspoons baking powder
  

• 1/4 teaspoon baking soda
  

• 1/8 teaspoon freshly grated nutmeg
  

• 3/4 teaspoon kosher salt
  

• 1/2 cup granulated sugar
  

• 1/4 cup light brown sugar
  

• 2 eggs, room temperature
  

• 1 teaspoon pure vanilla extract
  

• 1 cup whole milk, room temperature
  

Directions

• Prep pans and dry mix: Preheat the oven to 425°F and lightly brush two standard donut pans with butter. Then whisk the flour, baking powder, baking soda, nutmeg and salt in a medium bowl and set it aside.
• Beat butter and sugars: Beat the butter, granulated sugar and light brown sugar in a stand mixer with the paddle attachment, or with a hand mixer, on high speed. Keep going for about 3 minutes until the mixture turns light and fluffy.
• Add eggs and vanilla: Reduce the mixer speed to medium and add the eggs and vanilla extract. Beat until combined, scraping down the sides of the bowl as needed.
• Alternate flour and milk: Reduce the speed to low and add the flour mixture in two batches, alternating with the milk. Beat just until combined, so the donuts stay tender.
• Pipe the batter: Transfer the batter to a piping bag or a resealable plastic bag and snip a 1/2-inch hole in one corner. Divide it evenly between the prepared pans, then bang the pans several times on the counter to release air bubbles.
• Bake and cool: Bake for 12 to 14 minutes, until the tops spring back when lightly pressed. Let them cool for 10 minutes, then move them to a wire rack to cool completely.
• Decorate the donuts: For powdered sugar, toss the warm donuts in 1 cup confectioners' sugar, cool them on a rack, then toss them again. For a glaze, mix 1 cup confectioners' sugar with 2 tablespoons whole milk and dip the cooled tops. Add sprinkles, or mix the sugar with 1/4 cup milk, dip fully and top with toasted shredded coconut.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Riccle piping bags and tips set, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I need a donut pan to make these?

Yes, the batter is thick and needs the ring shape of a donut pan to bake into proper donuts. A muffin pan would give you muffins instead, so a standard 6-cavity donut pan is worth buying. The recipe uses two pans to bake all 12 at once.

Can I make baked donuts without a piping bag?

Yes, a resealable plastic bag works just as well. Fill it with the batter and snip a 1/2-inch hole in one corner, then pipe the batter into the pans. It fills the rings evenly and keeps air pockets out.

How do I know when the donuts are done?

Press the top of a donut lightly with a finger. If it springs back, it's done, which takes 12 to 14 minutes at 425°F. Pull them a little early rather than late, since baked donuts dry out fast.

What's the best way to finish these donuts?

The recipe gives three finishes: a powdered sugar toss, a simple milk glaze with sprinkles, or a thicker glaze topped with toasted shredded coconut. Let the donuts cool completely before glazing, or the glaze will melt and slide off. Powdered sugar is the one finish you do while they're still warm.

Can I use cold milk, butter and eggs?

Use room temperature butter, eggs and milk, as the recipe calls for. They blend into a smooth, fluffy batter, while cold ones can make it look curdled and lumpy. Set them out about 30 minutes before you start.