I love the vintage look of this photo. It kinda feels appropriate since I took it forever ago. I was experimenting with baked donuts on the same day that I was craving cake, so I made these birthday cake baked donuts and they are mouth watering. I love that they are dense yet light, they qualify as breakfast, so you can literally eat cake for breakfast, and they are not overly sweet. I have not had much luck in the homemade donut department previously. I had attempted to make some strawberry jelly donuts, they fried nicely, I tried filling them with the strawberry filling, and it literally looked like someone slaughtered the innocent donuts. They tasted good, but looked horrific. These baked goodies were such a great success. I really wasn’t sure what to expect, and the final product was dance party worthy.
For the Donuts
- 1/2 stick unsalted butter softened
- 1/3 cup vegetable shortening
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 cup buttermilk
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 1/3 cup all-purpose flour
- 1 1/3 cup cake flour
- 1/4 cup sprinkles
For the vanilla glaze
For the chocolage glaze
- Preheat your oven to 425 degrees. Grease a donut pan and set aside.
- Beat butter, oil, and sugar in the bowl of your electric mixer. Add in the eggs and mix until combined.
- In a separate bowl, mix together the dry ingredients. Set aside.
- Combine the buttermilk and vanilla in a liquid measuring cup. Whisk to combine.
- Alternate adding the wet and dry ingredients to the egg mixture. Mix just until combined. Fold in the sprinkles.
- Fill your donut pan just shy of the rim. Bake about 5-7 minutes or until the donuts are cooked through.
- To make the vanilla glaze, combine the c ream cheese, powdered sugar, vanilla and milk. Mix together until the glaze is thin enough to smoothly coat the tops but will still set.
- For the chocolate glaze, melt the chocolate on your stove top. Add in a little cream to smooth out the mixture. You can also add a little oil to the chocolate to help it thin and will still allow it to set.
This is an original recipe.