Baked Vanilla Donuts That Are So Easy and Delicious to Make
Baked vanilla donuts are the perfect answer when you’re craving a sweet treat without the mess of frying or the fuss of complicated ingredients.
Learn how to make light, fluffy, and flavor-packed homemade donuts with bakery-style results right at home!
These aren’t just any donuts—these are the kind that’ll have everyone asking for seconds!
With a soft texture, a hint of warm vanilla, and an easy-to-make batter, this recipe will quickly become a go-to for weekend brunches, holiday breakfasts, or sweet weekday pick-me-ups.
How to Make Homemade Vanilla Donuts
Scroll down to the bottom of the post for the full printable recipe card with exact measurements, step-by-step instructions, and decorating tips!
- Start by mixing your dry ingredients—flour, baking powder, baking soda, and salt—in one bowl.
- In a separate bowl, beat together butter, oil, sugars, eggs, and vanilla, then gradually add the dry ingredients and buttermilk, alternating between the two until blended.
- Pipe the batter into a greased donut pan and bake at 425°F for 8–10 minutes. Let the donuts cool before glazing or coating.
- For decorating, dip cooled donuts in a simple vanilla glaze or shake them in a zip-top bag with powdered sugar for a sweet finish.
Make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5–10 minutes before using.
Overbaking is usually the cause. Check for doneness at 8 minutes and remove them as soon as they spring back lightly to the touch.
Yes! Freeze them unglazed in a single layer on a baking sheet, then transfer to a zip-top bag. Thaw and glaze when ready to enjoy.
It depends on what you’re looking for! Fried donuts are crispier on the outside and richer in flavor thanks to the oil, but they can be messier and more indulgent. Baked donuts are lighter, easier to make, and don’t require hot oil—making them perfect for quick, everyday treats.
Absolutely! Vanilla extract enhances the flavor of your donuts, giving them a warm, classic sweetness. It pairs beautifully with glazes, powdered sugar, or any mix-ins you might add.
The two main types are yeast-raised donuts, which are light and airy with a chewy texture, and cake donuts, which are denser and often baked instead of fried. This recipe falls into the cake donut category!
Yes, baked donuts have a more cake-like texture and are typically lighter than fried versions. While they don’t have that signature fried flavor, they’re still delicious and often more versatile when it comes to glazes and toppings.
Flavor Variations for Classic Vanilla Donuts
- Lemon glaze: Swap the water and vanilla in the glaze with fresh lemon juice and zest for a zippy citrus twist.
- Maple glaze: Replace the vanilla extract with pure maple syrup and add a pinch of cinnamon.
- Chocolate glaze: Use milk instead of water and add 2 tablespoons of unsweetened cocoa powder to your glaze.
- Sprinkle fun: Add colorful sprinkles, crushed freeze-dried fruit, or mini chocolate chips right after dipping to make them party-ready.
- Cinnamon-sugar: Skip the glaze and brush donuts with melted butter, then toss in cinnamon sugar for a cozy finish.
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If you’re loving these donuts, you’ll definitely want to check out these other fun and tasty ideas too!
- Get that golden, slightly crisp finish with less oil using these super simple air fryer donuts.
- Rich, moist, and packed with cocoa flavor, these chocolate donuts are perfect for satisfying any sweet tooth.
- From finger foods to sweet bites, these birthday party snacks are sure to be a hit with guests of all ages.
- Make delicious donuts the easy way using Bisquick— this Bisquick Donut Recipe has no yeast, no fuss, just quick and tasty results.
Baked Vanilla Donuts Recipe
Ingredients
For the Donuts:
- 2 ⅔ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 4 tablespoons unsalted butter
- ¼ cup vegetable oil
- ½ cup sugar
- ⅓ cup brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Vanilla Glaze:
- 2 cups sifted powdered sugar
- 2 tablespoons water
- ¼ teaspoon clear vanilla extract
- ⅛ teaspoon salt
For Cocoa Powdered Donuts:
- 1 cup powdered sugar
- 2 tablespoons AND 2 teaspoons cocoa
For Powdered Sugar Donuts:
- 1 cup powdered sugar
Instructions
- In a medium bowl, whisk together the dry ingredients – flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, oil, brown sugar, and sugar until well blended. Scrape down the sides. To the batter, add the eggs and vanilla and mix well.
- Add the flour mixture about ⅓ at a time, alternating with the buttermilk. Beat just until blended.
- In batches, transfer the donut batter to a piping bag (or large ziplock bag with the corner snipped off) fitted with a large round tip and pipe batter in circles into the wells of the donut pan, filling them about two-thirds full.
- Bake for a cooking time of 8 to 10 minutes or until a toothpick inserted returns clean and the donuts spring back when touched.
- Allow the warm doughnuts to cool in the pans for 5 minutes on a cooling rack before removing them from the pans.
- Allow the doughnuts to cool completely to room temperature prior to decorating.
- For the vanilla donut glaze, mix the ingredients together until completely blended in a large bowl (at this point add any food coloring as well).
- Invert the doughnuts and dip the tops of the donuts into the glaze. Remove the doughnuts from the glaze and place on a wire rack or baking sheet in a single layer. Add fun sprinkles immediately, if desired.
- For the cocoa powdered doughnuts, place the powdered sugar and cocoa into a gallon-sized zip top plastic bag. Seal the bag and shake to combine. Add the cooled donuts, about 4 at a time, sealing the bag, and turning until the doughnuts are coated.
- For the powdered doughnuts, place the powdered sugar into a gallon-sized zip top bag. Add the doughnuts about 4 at a time, sealing the bag, and turning until the doughnuts are coated.