Do-Not Take My Homemade Frosted Cake Donuts!

Do-Not Take My Homemade Frosted Cake Donuts!


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Save yourself a trip to the bakery with these scrumptious treats. They’re perfect for breakfast, dessert, or a snack in between!

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Chicago, IL

Time needed

1 hour preparation + 10 min cooking

Serving Size / Yield

12 servings


  • Donuts
  • 2 ½ Cups of Flour
  • ⅓ Cup of Sugar
  • 1 Tablespoon of Baking Powder
  • ½ Teaspoon of Cinnamon
  • ½ Teaspoon of Salt
  • ½ Teaspoon of Nutmeg
  • 1 Cup of Milk
  • 1 Egg
  • 5 Tablespoons of Melted Unsalted Butter
  • 2 Teaspoons of Vanilla Extract
  • Frosting
  • 2 Tablespoons of Heavy Cream
  • 1 Cup of Powdered Sugar
  • ¼ Teaspoon of Salt
  • ¼ Teaspoon of Vanilla Extract
  • ½ Cup of Rainbow Sprinkles
  • 1 Tablespoon of Melted Butter

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Mix together the dry ingredients -- the flour, sugar, baking powder, salt, cinnamon, and nutmeg -- in a large bowl. In a smaller bowl, combine the wet ingredients -- the milk, egg, butter, and vanilla extract -- and pour into the dry mix. Stir everything together until just combined, being careful not to overmix. The dough will be sticky but you should be able to handle it with your hands.

Cover the dough with plastic wrap and refrigerate it for at least 1 hour while you preheat your oven to 350 degrees Fahrenheit. After it has refrigerated, roll the dough out on a floured surface until it’s a little more than ½ an inch thick. Using a donut cutter, biscuit cutter, cookie cutter, or something else that’s circular, cut out circles in the dough. Use a smaller circle, like a bottle cap, for the middle.

Place your donuts in a greased baking pan and bake for 8-10 minutes and then give them time to cool. While the donuts cool, combine the frosting ingredients in a bowl -- the heavy cream, powdered sugar, vanilla extract, butter, and sprinkles. Spread this over the top of the cooled donuts and enjoy!

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