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These baked doughnuts require only cake mix and three other ingredients to make! They're light and fluffy and you can dip in any flavour glaze you like!
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Cake Mix Doughnuts

These baked doughnuts require only cake mix and three other ingredients to make! They're light and fluffy and you can dip in any flavour glaze you like!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 18
Author Annie N

Ingredients

  • For the doughnuts:
  • 1 box of cake mix; homemade* or store bought
  • 1 large egg
  • 1/3 cup (75ml) vegetable/sunflower oil
  • 3/4 cup (180ml) milk
  • 1 tsp vanilla/lemon/orange/mint extract - whatever you fancy!
  • For the white glaze:
  • 1 tbsp unsalted butter, melted
  • 1 1/2 cups (180g) icing/powdered sugar, sifted
  • 1 1/2 tbsp milk
  • Sprinkles for decoration
  • For the chocolate glaze:
  • 1 tbsp unsalted butter, melted
  • 1 1/2 cups (180g) icing powdered sugar, sifted
  • 2 tbsp milk
  • 1 tbsp cocoa powder

Instructions

  • Preheat the oven to 180C/350F and spray your doughnut pans with cooking spray - I have 2 Wilton 6 hole doughnut pans, so had to bake 12 doughnuts, then bake another 6 when they were baked.
  • Place the cake mix, egg, oil and milk into a large bowl and add in any extracts you are using.
  • Mix with a spatula/wooden spoon until the mixture comes together and there are no lumps of flour. The mixture will be thick and sticky.
  • Place the mixture into a large piping bag and snip the end off so the hole is around 1/2 inch across. Gently squeeze the dough into each doughnuts hole, don't fill the pans level, you want to fill them about 3/4 of the way up.
  • Place in the oven for 10-12 minutes (mine took 11) until risen and an inserted skewer into the centre comes out clean.
  • Place kitchen paper underneath your wire rack, leave the doughnuts to cool for 5 minutes in the pan and then tip onto your wire rack to cool completely so the rounded side that was in the pan is now your top.
  • To make the white glaze: whisk the melted butter, icing sugar and 1tbsp of milk together until smooth in a small, flat bowl. Add extra milk as required until you have a glaze which will ribbon as you pull the spoon out. You want it to stick to the top of the doughnut and not drip off completely. A little drip is fine. Take each doughnut and dip gently into the glaze, pull out and flip, then return to your wire rack. Repeat until all of your doughnuts are glazed.
  • To make the chocolate glaze: whisk melted butter, icing sugar, cocoa powder and 1tbsp of milk until smooth, add milk 1tbsp at a time until you have a thick glaze which ribbons as you pull the spoon up out of the bowl.
  • Tip your chosen sprinkles into a flat bowl and then dip the top of your glazed doughnuts into the bowl of sprinkles. 
  • Leave to set for 15 minutes before digging in. Cake Mix Doughnuts will keep in an airtight container, in the fridge for 3 days.

Notes

*You can find my recipe for homemade cake mix here
This recipe makes 18 doughnuts and each glaze (white and chocolate) glazes 9 doughnuts. If you want to glaze all the doughnuts in the same glaze, double the recipe, but still add the milk 1tbsp at a time until you get the required consistency.