Desserts
Skip the deep fryer—these baked cake donut holes taste just as good with half the mess. 🔥 The secret is a simple yeast dough that puffs up perfectly in the oven, then gets tossed in a warm cinnamon-sugar coating that stays crispy. I perfected this recipe after burning through three batches of fried donuts (don't ask), and now it's my go-to for quick, foolproof treats that disappear faster than store-bought versions.
What makes these special is the no-fry method—no greasy cleanup, no waiting for oil to heat, just a 30-minute bake that gives you golden, fluffy donut holes with that classic cake texture. The dough is basic (flour, sugar, yeast, eggs) but the cinnamon-sugar crust is what turns them into a crowd-pleaser. I like to bake them in a single layer first so they crisp up nicely, then roll them in the spice mix while still warm.
By the time you're done, you'll have a batch of warm, spiced donut holes that taste like a bakery treat but take less effort than frying. They're perfect for breakfast pastries, dessert toppings, or even a quick snack when you need something sweet. The best part? Leftovers stay fresh in an airtight container for days—though I can't promise they'll last that long.
Pair them with coffee, ice cream, or just eat them straight from the oven. Here's how to make them—no deep fryer required.
Ingredients for baked cake donut hole
Basic pantry staples that transform into bakery-style donut holes with zero frying.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Granulated Sugar 🍚 | ½ cup | White or light brown |
| Active Dry Yeast 🍞 | 2 ¼ tsp | 1 packet (7g) preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Unsalted Butter 🧈 | ¼ cup | Melted, full-fat version |
| Warm Whole Milk 🥛 | ½ cup | 110°F for activation |
| Vanilla Extract 🍶 | 1 tsp | Pure extract preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Granulated Sugar 🍚 | ¼ cup | For cinnamon-sugar mix |
| Ground Cinnamon 🌶️ | 2 tbsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 1 tbsp | For greasing pan |
| Powdered Sugar 🍚 | ¼ cup | Optional for extra sweetness |
The yeast is the magic here—Bob's Red Mill or King Arthur are my go-tos for reliable activation. If your yeast isn't fresh, test it first by mixing with warm water and sugar (should foam in 5-10 minutes). The butter matters too—full-fat is non-negotiable for that rich cake texture. For the milk, warm it to about 110°F (too hot kills yeast). I always grab extra vanilla extract since it adds that bakery depth. Store your flour in the freezer if you're not using it weekly—keeps it fresher longer.
No vanilla extract? Almond extract at half the amount works in a pinch. Swap powdered sugar for regular sugar in the cinnamon mix (just crush it finely). Running low on butter? Coconut oil works but has a different flavor. For the dough, if it feels too sticky, add 1 tbsp more flour—just don't overdo it or they'll be dense. The cinnamon-sugar mix can be made ahead and stored in a jar for up to 2 weeks (though I never have leftovers).
These stay fresh for 3 days in an airtight container at room temp or 1 week in the fridge. Freeze extras for up to 3 months—just reheat in a 350°F oven for 5-7 minutes to restore crispiness. I like to reheat them straight from frozen for that fresh-out-of-the-oven crunch. The powdered sugar topping? Only if you're feeling fancy—skip it if you prefer classic cinnamon-sugar.
Why You'll Love This Recipe
- No Yeast Hassle: I mix the dough in 10 minutes flat—just flour, sugar, eggs, and butter—then let it rise while I make coffee. No waiting hours or dealing with sticky yeast dough.
- Buttery Sweet Magic: That rich butter and sugar combo gives them a tender crumb and golden crust, like a cross between a cake and a donut. Honestly, they disappear faster than my willpower on a Sunday morning.
- Breakfast or Dessert: Serve them plain with coffee for a quick breakfast, or dip in cinnamon sugar for a dessert that feels fancy. My kids grab them for school lunches—yes, even on a Tuesday.
- Makes a Crowd: A single batch yields 24 perfect bites, and they freeze beautifully. I’ve used them for potlucks, game day snacks, and even as a last-minute gift—no one ever guesses they’re baked.
Step-by-step instructions for warm spice-packed bites
Here's how to transform simple ingredients into golden, cake-like donut holes with a perfect crumb.
👨🍳 Step 1: Activate the Yeast for Light, Airy Texture
In a small bowl, combine the 0.5 cup warm whole milk (about 110°F) with the 0.5 cup granulated sugar and 2.25 tsp active dry yeast. Let it sit for 5-10 minutes until frothy. You'll see tiny bubbles forming—this means the yeast is alive and ready to work its magic. If it doesn't bubble, your yeast might be dead, and you'll need to start over.
While you wait, sift the 3 cups all-purpose flour into a large mixing bowl. Sifting prevents lumps and ensures a lighter texture. Add the 0.5 tsp salt to the flour and whisk to combine. This dry mix is your base—keep it ready for when the yeast gets active.
🍳 Step 2: Mix the Dough Until Smooth and Elastic
Pour the yeast mixture into the bowl with the flour and stir with a wooden spoon until combined. The dough will look shaggy at first—that's normal. Add the 2 whole large eggs and 1 tsp vanilla extract, mixing until just incorporated.
Now add the 0.25 cup melted unsalted butter (cooled slightly but still liquid). Knead the dough by hand for 5-7 minutes until it becomes smooth and elastic. You'll know it's ready when it springs back slightly when poked. If it feels too sticky, add 1 tablespoon flour at a time until it comes together nicely. This kneading develops gluten for that perfect cake-like crumb.
🥘 Step 3: Shape and Proof the Dough
Lightly grease a large bowl with 1 tablespoon vegetable oil and place the dough inside. Cover with a damp kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. You'll see it puff up and look airy—this is the yeast doing its job. For faster rising, place the bowl in a slightly warmed oven with the light on.
Once doubled, punch down the dough to release air bubbles. Divide it into 4 equal portions (about 1 cup each) and roll each portion into a log about 12 inches long. Cut each log into 1-inch pieces—these will be your donut holes. Place them on a parchment-lined baking sheet, spacing them 1 inch apart so they don't stick together.
🔥 Step 4: Bake Until Golden and Cake-Like
Preheat your oven to 375°F. Bake the donut holes for 12-15 minutes until they're golden brown on top and edges. They should pull away slightly from the baking sheet when gently nudged. The centers might look slightly underdone, but they'll finish cooking as they cool.
While they bake, mix together 0.25 cup granulated sugar and 2 tbsp ground cinnamon in a small bowl. As soon as the donut holes come out of the oven, roll each one in the cinnamon-sugar mixture while still warm. This gives them that classic donut hole flavor and texture. For extra sweetness, dust with 0.25 cup powdered sugar right after rolling.
⏰ Step 5: Serve Warm for Maximum Enjoyment
Let the donut holes cool on the baking sheet for 5 minutes before transferring them to a wire rack. They'll firm up slightly as they cool, but the inside will remain soft and cake-like. Serve them warm with a cup of coffee or milk for that perfect donut hole experience.
Here's the thing—these donut holes are best enjoyed fresh from the oven. The warm cinnamon-sugar coating melts slightly, creating a sticky, flavorful exterior that contrasts beautifully with the tender interior. If you can't eat them all at once, store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Just warm them in the oven for 5 minutes at 350°F to restore that fresh-baked goodness.
Pro Tips For Making Baked Cake Donut Hole
- Use Room-Temp Butter: I learned this the hard way—cold butter makes your donut holes dense and greasy. Let that butter sit out for 30 minutes before mixing, or even better, microwave it in 5-second bursts until just soft. The dough will be smoother, and the texture lighter when baked.
- Proof the Yeast Twice: Skipping the second proof is where things go wrong. After mixing the dough, let it rise until doubled (about 1 hour). Punch it down, then let it rise again for another 30-45 minutes—this guarantees the yeast is fully active and your donut holes won’t taste flat. (Yes, even if you’re impatient like me.)
- Cut Dough Chillies: This isn’t the prettiest method, but it’s the tastiest. After shaping the donut holes, refrigerate the dough for 30 minutes before baking. The cold slows the yeast just enough to prevent them from spreading too much, so you get those perfect, uniform rounds instead of sad, lopsided blobs.
- Sugar the Pan: Dust your baking sheet with flour first, then sprinkle a thin layer of granulated sugar over the dough before baking. It caramelizes into a light, crisp coating that makes all the difference—no glaze needed. (Your future self will thank you.)
Flavor customization for this baked cake donut hole
Classic Cinnamon Twist
Start with the signature cinnamon-sugar coating—0.25 cup sugar and 2 tbsp ground cinnamon—but don't stop there. For extra warmth, add ½ tsp nutmeg or ¼ tsp cardamom to the mix. I like using Penzeys Spices for their fresh-ground cinnamon—it makes a noticeable difference. For a brown sugar variation, swap half the granulated sugar for light brown sugar to deepen the caramelized flavor when baking. 🌶️
Chocolate-Dipped Luxury
Take these donut holes to dessert-level status by dipping half in melted chocolate (I use Ghirardelli 60% dark or Hershey's Special Dark). Let the chocolate set slightly before rolling in extra cinnamon sugar or crushed peanut butter cups for texture. For a white chocolate twist, add ½ tsp vanilla extract to the melted white chocolate and dust with toasted coconut flakes after dipping.
Citrus Zest Brightness
Add 1 tsp lemon or orange zest to the dough for a bright, citrusy flavor that cuts through the richness. Pair it with a lemon glaze—mix ½ cup powdered sugar with 1 tbsp lemon juice and brush over cooled donut holes. For a tropical vibe, add ½ tsp grated ginger to the dough and roll in a mix of ½ cup sugar and 1 tbsp lime zest. 🍊
Spiced Coffee Infusion
For a coffee lover's version, dissolve 1 tbsp instant espresso powder in the warm milk before activating the yeast. The dough will absorb the deep, roasted notes. Roll the baked donut holes in a mix of ½ cup sugar, 1 tbsp cinnamon, and ½ tsp cocoa powder for a mocha-inspired twist. Serve with a shot of cold brew for the ultimate pairing.
Nutty Crunch Add-Ins
Fold ½ cup chopped walnuts or pecans into the dough before shaping for a nutty crunch in every bite. For a peanut butter variation, mix 2 tbsp creamy peanut butter into the dough and roll in a mix of ½ cup sugar and 2 tbsp crushed peanuts. If you prefer almonds, toast them first for extra flavor and roll the baked donut holes in almond flour for a gluten-free-friendly option.
Seasonal Flavor Swaps
In fall, swap cinnamon for pumpkin pie spice (1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, ¼ tsp nutmeg) and roll in a mix of ½ cup sugar and 1 tbsp pumpkin puree. For winter, add ½ tsp orange extract to the dough and roll in a mix of ½ cup sugar, 1 tsp cinnamon, and ½ tsp sea salt for a salted caramel effect. In spring, use vanilla bean paste and roll in a mix of ½ cup sugar and 1 tbsp lemon zest.
Nutrition facts
Frequently asked questions
Can I make these donut holes without yeast?
You can try a quick version using baking powder instead, but the texture will be denser and less cake-like. Replace the yeast with 1.5 tsp baking powder and 0.5 tsp baking soda, and skip the proofing step. Bake at 375°F for 10-12 minutes—they'll be more like cake bites than classic donut holes. For best results, stick with yeast for that signature airy texture.
Why did my donut holes turn out dense?
Dense donut holes usually happen from overmixing the dough or skipping the proofing step. Knead just until smooth (5-7 minutes) and let the dough rise fully—it should double in size. Also, check your yeast: if it didn't bubble when mixed with warm milk, it's dead. For extra fluffiness, add 1 tbsp cornstarch to the dough to lighten the texture.
How do I store these to keep them crispy?
Store in an airtight container at room temperature for 2 days or freeze for up to 1 month. To restore crispiness, reheat frozen donut holes at 350°F for 5-7 minutes until golden. For extra crunch, sprinkle with powdered sugar right after reheating. Avoid refrigerating—they'll lose their crisp texture faster.
Can I use this dough for other baked goods?
The same dough works for cinnamon rolls or twists. Roll out the dough, brush with melted butter, sprinkle with cinnamon sugar, and cut into strips. Bake at 375°F for 12-15 minutes until golden. For donut rings, use a donut cutter to shape them before baking—just reduce the oven temp to 350°F to prevent over-browning.
What's the best way to serve these besides plain?
Try dipping half in melted chocolate or brushing with vanilla glaze (powdered sugar + milk). For a breakfast twist, serve with peanut butter or maple syrup. They also make great ice cream toppers or coffee cake fillings. For a savory option, sprinkle with flaky sea salt and serve with chai tea for a spiced contrast.