Vanilla Baked Donuts (Secret Recipe Club)

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Vanilla Baked Donuts for Spring


Don’t you LOVE all the Springtime colors there? We’ve been having some beautiful Spring weather lately. It makes me feel kind of bad when I know there are others still covered in snow. But they’ll have their day when we are roasting in the 105 degree weather this summer, right?

For this month’s Secret Recipe Club, I was assigned The Weekend Gourmet. Wendy is a Texan with a passion for sharing about good food, wine, restaurants, and brands she loves. I was tempted by several of her recipes, including Apple Dutch Babies with Currants and Almonds and Margarita Chicken Tacos. But in the end I decided these donuts would make a fun Saturday morning breakfast.

I’ve made baked donuts from time to time since Alli-N-Son introduced them to me and I bought the Wilton donut pan.

Sidenote #1: They have a heart donut pan now! It’s soooo cute! And $5!

Sidenote #2: Allison posted about those donuts on March 10. Amazon tells me I bought my pan on March 20. I am easily influenced. Behold the power of bloggers.

Baked Donuts

So although I’ve made baked donuts a lot, I’ve never posted about them here, and I thought it was about time I did! Wendy provided this tasty recipe that made wonderful, cinnamony donuts of perfect consistency. Baked donuts aren’t as dense as the ones you get at Dunkin, but they are still delicious and a great treat – especially with icing and sprinkles. My kids thought they had gone to Breakfast Heaven.

Iced Vanilla Baked Donuts

Yield: 12 donuts

Iced Vanilla Baked Donuts

Recipe sourced from The Weekend Gourmet. Wendy's original recipe made six donuts but a ton of icing, so I've doubled the donut recipe for you here. You're going to want to make at least twelve, anyway.


  • 2 1/2 c. cake flour (I used this tutorial from Joy the Baker to make mine from regular AP flour)
  • 1 c. sugar
  • 2 1/2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 3 T butter
  • 1 c. milk
  • 1 tsp. lemon juice
  • 2 T vanilla
  • 2 eggs
  • Icing
  • 1/4 c. milk
  • 1 tsp. vanilla
  • 3 c. powdered sugar
  • 1/4 tsp. salt
  • Sprinkles, sugars, or other decorations


Preheat oven to 425F.

In a mixing bowl, whisk together cake flour, sugar, baking powder, salt, and cinnamon.

Melt butter in a large measuring cup. Add milk and lemon juice to butter and stir. (You can use buttermilk instead of milk & lemon juice if you have it.)

Add milk mixture, vanilla, and eggs to dry ingredients and stir until just combined.

Spoon donut batter into a greased donut pan, filling each cavity 2/3 full.

Bake in preheated oven about 6 minutes, until donuts spring back when you touch them. Let cool 3 minutes or so.

While donuts cool, mix 1/4 cup milk and 1 teaspoon vanilla together in a bowl. Whisk in powdered sugar until the mixture is thick but still pourable (about 3 cups). Whisk in 1/4 teaspoon salt so it won't be so sweet your teeth hurt.

Dip the tops of the donuts into the icing, then place on parchment paper. Sprinkle with desired decorations (sprinkles, sugars, chopped-up jellybeans, whatever!).

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