Donuts are such a classic treat, but making traditional fried ones from scratch can be messy and time-consuming. These baked vanilla donuts are soft, fluffy, and ready in just 20 minutes. They’re lighter, fun to decorate, and great for any occasion.

Vanilla glazed baked donuts on a wire rack—light, fluffy, and perfect for a no-fry donut treat.

Is there anything better than a fresh, warm, glazed donut? I’ve tried both fried and baked versions, and these baked vanilla donuts are my go-to when I want a light, fuss-free treat.

They have a tender, cake-like crumb with a sweet vanilla glaze, and you don’t need any fancy equipment, just a simple donut pan. They’re perfect for a quick breakfast or paired with my banana bread muffins and pull-apart bread for a simple weekend brunch spread.

Recipe Highlights

  • Reader favorite: Over 100 five-star reviews.
  • Kid-friendly: Fun and easy to decorate together.
  • Customizable: Change the glaze or add your favorite toppings.
  • Healthier option: Baked cake donuts are lighter than fried versions.

Key Ingredients & Easy Swaps

For the donuts:

Ingredients for homemade baked vanilla donuts, including milk, sugar, flour, butter, vanilla, baking power, egg, salt.

For the vanilla glaze:

Simple vanilla glaze ingredients for baked cake donuts—powdered sugar, sprinkles, salt, vanilla extract, icing colors, milk.
  • Flour: All-purpose works best.
  • Sugar: Granulated for the batter, powdered for the glaze.
  • Baking powder: Make sure it’s fresh and not expired.
  • Butter: Melted, unsalted. Reduce added salt if using salted butter.
  • Milk: Any kind, including plant-based options.
  • Egg: Room temperature.
  • Vanilla extract: Or try cinnamon, nutmeg, chai spice, lemon, or almond extract.
  • Extras: Add food coloring or sprinkles. I used Wilton icing colors in pink and rose.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Baked Vanilla Donuts

Whisking the dry ingredients for easy baked donuts—flour, sugar, baking powder, and salt.
Step 1 – Whisk the dry ingredients in one bowl
Wet ingredients for baked vanilla donuts—egg, milk, melted butter, and vanilla extract.
Step 2 – and the wet ingredients in another bowl.
Stirring wet and dry ingredients together to make the batter for oven baked donuts.
Step 3 – Pour the wet ingredients into the dry and stir until just combined.
Batter piped into a donut pan for light and tender no-fry donuts.
Step 4 – Fill the donut cavities and bake for 8-10 minutes, or until a toothpick inserted into the center of the donuts comes out clean.
Freshly baked cake donuts cooling on a wire rack—ready to glaze.
Step 5 – Let the donuts cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Mixing powdered sugar, vanilla, and milk to make a smooth vanilla glaze for baked donuts.
Step 6 – While they cool, whisk together the glaze ingredients until smooth.
Dipping baked vanilla donuts into glaze for a sweet, shiny finish.
Step 7 – Dip the tops of the donuts into the glaze.
Glazed donuts topped with colorful sprinkles—an easy baked dessert for any occasion.
Step 8 – Place back on the rack and add sprinkles while the glaze is still wet. Let the glaze set before serving.

Recipe Variations

  • Glazes: Try chocolate, lemon, coconut, mocha, or pumpkin spice.
  • Add-ins: Stir in mini chocolate chips, berries, and rainbow sprinkles.
  • Toppings: Finish with toasted coconut, chopped nuts, or seasonal favorites like crushed candy canes.
  • Cinnamon sugar donuts: Skip the glaze and coat the warm donuts in cinnamon sugar.
  • Lemon strawberry donuts: Add lemon zest to the batter and glaze with puréed strawberries.
  • Make them dairy-free: Use plant-based milk and butter.
  • Make them gluten-free: Substitute with a 1:1 gluten-free flour blend.

Elena’s Tips

  • Grease your donut pan lightly with butter or non-stick spray so the donuts don’t stick.
  • Use a kitchen scale for the most accurate measurements. No scale? Fluff the flour and level it off with a knife.
  • Use room-temperature egg and milk for fluffier donuts.
  • Don’t overmix! Combine the wet and dry ingredients just until they come together. It’s okay if the batter has a few lumps.
  • Pipe the batter into the pan using a pastry bag or a Ziploc bag with the corner cut off.
  • Fill each cavity about three-quarters full. If the donut holes close up while baking, you can cut them out afterward with a small cutter or piping tip.
  • Tap the pan lightly on the counter to remove any air bubbles.
  • Sift the powdered sugar for a smooth glaze.
  • Let the donuts cool completely before glazing so the glaze stays in place.
  • Add sprinkles immediately after dipping, while the glaze is still wet.

How to Make Ahead & Store

Make ahead: Bake and glaze the donuts up to a day in advance. Store in an airtight container at room temperature.

Leftovers: Keep in an airtight container at room temperature for up to 2 days. Store them in a single layer so the glaze doesn’t stick.

Freezing: Freeze unglazed donuts in a single layer on a lined baking sheet. Once frozen solid, transfer to a freezer bag and store for 2 to 3 months. Thaw in the fridge overnight and glaze before serving.

Recipe FAQs

How do you bake donuts without a donut pan?

Use a muffin pan! Bake them for 18–20 minutes or until a toothpick inserted in the center comes out clean.

These came out more like a sponge cake than a donut. Why?

That’s normal! Baked donuts are soft, fluffy, and delicious, but they’ll never taste exactly like traditional fried donuts.

What is the difference between cake donuts and regular fried donuts?

Fried donuts are made with yeast dough and deep-fried for that classic airy texture. Cake donuts are made with a batter similar to muffins and baked in a donut pan.

Homemade baked vanilla donuts—some glazed, some plain—cooling on a wire rack before serving.

More Breakfast Recipes

If you’ve made these baked vanilla donuts, leave a comment and rating below. I’d love to know how they turned out for you.

Vanilla glazed baked donuts on a wire rack—light, fluffy, and perfect for a no-fry donut treat.
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How To Make It: Baked Vanilla Donuts

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
(5 stars) 86 ratings
Donuts are a classic treat, but traditional fried versions can be messy and time-consuming. These baked vanilla donuts are my go-to when I want a lighter, fuss-free option. They’re tender, cake-like, and ready in just 20 minutes. Perfect for breakfast, weekend brunch, or a quick afternoon treat.

Ingredients

For the donuts

  • 1 cup (120 g) all-purpose flour
  • ⅓ cup + ½ tablespoon (70 g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons (28 g) unsalted butter melted
  • 1 egg at room temperature
  • ⅓ cup + 1½ tablespoon (100 ml) skim milk at room temperature
  • 1 teaspoon vanilla extract

For the vanilla glaze

  • ½ cup (80 g) powdered sugar sifted
  • ½ teaspoon vanilla extract
  • 1 small pinch of salt
  • 1 or 2 tablespoons milk
  • Optional: food coloring and sprinkles

Equipment

Instructions

  1. Preheat the oven to 350°F (175°C).
    Grease a donut pan with a nonstick cooking spray and set aside.

Make the donuts

  1. In a large bowl, mix together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk the egg, milk, butter, and vanilla extract.
  3. Pour the wet ingredients into the dry and stir until just combined. Don’t overmix, a few lumps are fine.
  4. Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
  5. Bake for 8 to 10 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the donuts cool in the pan for 1 to 2 minutes, then transfer to a wire rack to cool completely.

Make the glaze

  1. In a medium bowl, whisk together the powdered sugar, vanilla, and salt.
  2. Add 1 tablespoon of milk and mix until smooth. If the glaze feels too thick, add more milk a little at a time (about half a teaspoon) until it reaches the desired consistency.
    If you want a colored glaze, stir in a drop or two of food coloring.

Assemble

  1. Dip the top of each cooled donut into the glaze, then lift and give it a little twist so the extra glaze drips off.
  2. Place the donuts back on the wire rack and add sprinkles or toppings immediately.
  3. Let the glaze set for about 30 minutes before serving or stacking.

Notes

  • Milk: Whole, low-fat, non-fat, or plant-based milks all work well.
  • Piping tip: Use a piping bag or zip-top bag with the corner snipped off to neatly fill the donut pan.
  • Don’t overfill: Only fill each cavity ¾ full. If the holes close up during baking, carefully cut them open with a small round cutter or piping tip.
  • Make ahead: Donuts can be baked and glazed up to 24 hours in advance. Store in an airtight container at room temperature.
  • Storage: Best eaten fresh, but they stay soft for up to 2 days in a sealed container at room temp.
  • Freezing: Freeze unglazed donuts in a single layer for 2 to 3 months. Thaw in the fridge overnight, then glaze before serving.

Nutrition

Serving: 1 donut, Calories: 189 kcal, Carbohydrates: 35 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 3 g, Cholesterol: 24 mg, Sodium: 211 mg, Fiber: 1 g, Sugar: 18 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Breakfast, Dessert
Cuisine: American