This doughnut cake maker recipe produces light, tender mini doughnuts with a crisp exterior and a soft, cake-like crumb, all made in minutes. The batter comes together in one bowl and bakes evenly in a mini doughnut maker, so you get perfectly shaped treats without the mess of deep frying. Whether you coat them in cinnamon sugar or a simple glaze, these small-batch doughnuts are a fun, quick treat for breakfast or dessert.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground nutmeg (optional, but classic)
- 1/2 cup (120 ml) whole milk, at room temperature
- 1 large egg, at room temperature
- 2 tbsp (28 g) unsalted butter, melted and cooled slightly
- 1 tsp vanilla extract
Instructions
- Preheat your doughnut cake maker according to the manufacturer’s instructions. Lightly grease the cooking plates with a little melted butter or nonstick spray.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg (if using).
- In a small bowl or liquid measuring cup, whisk the milk, egg, melted butter, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir with a spatula or whisk until just combined. Do not overmix; a few small lumps are fine.
- Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into each doughnut well, filling each about 3/4 full. Do not overfill, as the doughnuts will rise.
- Close the lid and cook for 4–6 minutes, or until the doughnuts are golden brown and a toothpick inserted into the center comes out clean. The exact time will depend on your machine; check at 4 minutes and adjust.
- Carefully remove the doughnuts using a wooden or silicone spatula (avoid metal, which can scratch the nonstick surface). Place them on a wire rack to cool for 2–3 minutes.
- Serve warm, or dip in glaze or cinnamon sugar while still slightly warm. See serving suggestions below.
Tips
- Don’t overmix: Overmixing develops gluten, making the doughnuts tough. Stir until the flour is just moistened; lumps are okay.
- Room-temperature ingredients: Cold milk or egg can seize the melted butter and make the batter lumpy. Let them sit on the counter for 15–20 minutes before mixing.
- Fill the wells properly: Use a piping bag for neat, even filling. If you don’t have one, use a small spoon, but be careful not to drip batter onto the heating plate.
- Check your machine: Cooking times vary by brand. The first batch may take longer; after that, the machine is fully heated and will cook faster.
Serving Suggestions
These doughnuts are delicious on their own, but a coating makes them extra special. Toss warm doughnuts in a bag with 1/2 cup (100 g) granulated sugar mixed with 1 tsp ground cinnamon. Or make a quick glaze by whisking 1 cup (120 g) powdered sugar with 2–3 tbsp (30–45 ml) milk and 1/2 tsp vanilla; dip the tops and let set for 5 minutes. For a richer treat, drizzle with melted chocolate or top with sprinkles while the glaze is still wet.
Variations
- Chocolate doughnuts: Replace 2 tbsp (15 g) of the flour with 2 tbsp (15 g) unsweetened cocoa powder. Add 1/4 cup (60 ml) extra milk if the batter seems too thick.
- Lemon poppy seed: Add 1 tbsp poppy seeds and 1 tsp lemon zest to the dry ingredients. Swap the vanilla for 1/2 tsp lemon extract.
- Spiced apple: Reduce milk to 1/3 cup (80 ml) and add 1/2 cup (120 ml) unsweetened applesauce. Add 1/2 tsp cinnamon and a pinch of cloves.
- Vegan: Use 1 tbsp ground flaxseed mixed with 3 tbsp water in place of the egg, and use a plant-based milk (like oat or almond) and melted coconut oil or vegan butter instead of dairy.
Storage and Reheating
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. They are best eaten fresh, but you can reheat them in a toaster oven or air fryer at 350°F (175°C) for 2–3 minutes to crisp them up. Do not microwave, as they will become rubbery. For longer storage, freeze unglazed doughnuts in a zip-top bag for up to 1 month; thaw at room temperature and reheat as above.
Frequently Asked Questions
Can I use a regular cake mix instead of making batter from scratch?
Yes. Use a standard 15.25-oz (432 g) box of yellow or white cake mix. Prepare the batter as directed on the box, but reduce the oil to 1/3 cup (80 ml) and add one extra egg. Fill the wells 3/4 full and cook as directed.
My doughnuts are raw in the middle. What went wrong?
This usually happens when the wells are overfilled or the batter is too thick. Fill each well only 3/4 full, and if the batter seems very thick, add a tablespoon of milk to thin it slightly. Also, check that your machine is fully preheated before adding batter.
Can I make the batter ahead of time?
You can mix the dry ingredients and wet ingredients separately up to a day ahead, then combine them just before cooking. Once mixed, the batter should be used within an hour, as the baking powder will lose its lift.
How do I clean the doughnut maker?
Unplug the machine and let it cool completely. Wipe the plates with a damp cloth or paper towel to remove crumbs. Do not immerse in water or use abrasive scrubbers, as they can damage the nonstick coating.
Can I use this batter in a regular doughnut pan in the oven?
Yes. Preheat the oven to 350°F (175°C), grease a standard doughnut pan, and fill each mold 3/4 full. Bake for 8–10 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
Why are my doughnuts sticking to the plates?
Make sure to grease the plates well before the first batch, even if the maker claims to be nonstick. Use a pastry brush to apply a thin layer of melted butter or a neutral oil. Also, wait until the doughnuts are fully cooked before trying to remove them—they release more easily when done.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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