These baked vanilla donuts are one of my favorite quick treats to make when I’m craving something sweet but want to skip the hassle of frying. They’re soft and fluffy thanks to a simple vanilla cake mix, and the homemade vanilla glaze adds that perfect bakery-style finish. Made with just a handful of pantry staples, these vanilla glazed donuts come together in under 30 minutes– no mixer or deep fryer required!
Vanilla Glazed Donuts
These baked vanilla donuts are incredibly easy to make using just 7 simple ingredients. I use vanilla cake mix to keep things quick and consistent, and enhance it with milk and vanilla extract for a soft, tender crumb and rich vanilla flavor. The glaze is a classic mix of powdered sugar, butter, milk, and more vanilla, and it sets beautifully for that signature donut-shop shine.
Similar in flavor to my favorite old-fashioned glazed donuts, these vanilla glazed donuts are baked instead of fried. They’re perfect for weekend brunch, coffee breaks, or anytime I want a homemade treat without a lot of fuss.
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Cool Slightly Before Glazing
If you dip your donuts while they’re piping hot, the glaze will slide right off. For best results, let your baked vanilla donuts cool for 5–10 minutes before glazing. This helps the glaze set properly and gives you that smooth, glossy finish. Want an extra-thick coating? Let the first layer dry completely, then dip again for a second round of glaze.
Baked Vanilla Donuts Recipe
Equipment
- Kitchen Scale (optional)
- Donut Tin
Ingredients
For the Donuts
- 15.25 ounces vanilla cake mix (1 box)
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon ground nutmeg optional
For the Glaze
- 1 tablespoon unsalted butter melted (⅛ stick)
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk
- 1¼ cups powdered sugar
Instructions
- Preheat oven to 425°F. Grease a 6-count donut tin with nonstick spray. Set aside.
- In a large bowl, combine the cake mix, milk, vegetable oil, egg, vanilla, and nutmeg (if using). The batter should be quite thick, but add a little extra milk if it seems too thick to work with.15.25 ounces vanilla cake mix, ¾ cup milk, ⅓ cup vegetable oil, 1 large egg, 1 teaspoon pure vanilla extract, ⅛ teaspoon ground nutmeg
- Using a spoon or spatula, fill the donut wells about ¾ full. Bake for 10 minutes and let cool in the pan for another 5 minutes before removing to a cooling rack. Repeat with the remaining batter.
- While the donuts bake, make the glaze. In a medium mixing bowl, add the melted butter, milk, vanilla, and powdered sugar. Stir into a paste consistency.1¼ cups powdered sugar, 1 tablespoon unsalted butter, 1 tablespoon milk, ½ teaspoon pure vanilla extract
- While the donuts are still warm, dip each one face down into the bowl of glaze and tip back over and place on the cooling rack.
- If you want extra glaze let the first round of glaze cool and then dip again into the glaze mixture. You may have to double the batch and you can slightly heat the glaze to make it spread easier.
Notes
- Don’t fill up the donut tins all the way! Just ¾ of the way full is enough batter, that way they have room to rise as they bake.
- I’ve found that Ziplock baggies are the easiest way to store donuts. Just make sure the donuts are completely cooled to room temperature and the glaze has dried before storing.
- Making these donuts around Christmas? Use eggnog instead of milk in the glaze!
How to Make Baked Vanilla Donuts Step-by-Step
Mix the Batter: Preheat your oven to 425°F, grease a 6-count donut tin with nonstick spray, and set aside. In a large bowl, combine 15.25 ounces (1 box) of vanilla cake mix, ¾ cup of milk, ⅓ cup of vegetable oil, 1 large egg, 1 teaspoon of vanilla extract, and ⅛ teaspoon of ground nutmeg (if using). The batter should be quite thick, but add a little extra milk if it seems too thick to work with.
Bake the Donuts: Using a spoon or spatula, fill the donut wells about ¾ full. Bake for 10 minutes and let cool in the pan for another 5 minutes before removing to a cooling rack. Repeat with the remaining batter.
Make the Glaze: While the donuts bake, make the glaze. In a medium mixing bowl, add 1 tablespoon of melted unsalted butter, 1 tablespoon of milk, ½ teaspoon of vanilla extract, and 1¼ cups of powdered sugar. Stir into a paste consistency.
Dip the Donuts: While the donuts are still warm, dip each one face down into the bowl of glaze and tip back over and place on the cooling rack. If you want extra glaze, let the first round of glaze cool and then dip again into the glaze mixture. You may have to double the batch, and you can slightly heat the glaze to make it spread easier.
How to Store
In an airtight container at room temperature, these baked vanilla donuts will stay fresh for up to 2 days. If stored in the refrigerator, they will keep for up to 1 week.
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