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Baked Old-Fashioned Donuts

  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: 1 dozen donuts


These old-fashioned donuts are soft and cakey with a hint of nutmeg on the inside and finished with a crunchy cinnamon-sugar coating.



  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 3/4 cup (188ml) buttermilk
  • 2 large eggs
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract

Cinnamon-sugar coating

  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon


  1. Preheat oven to 425°F. Spray two 6-cavity doughnut pans with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
  3. In a small bowl, whisk together the buttermilk, eggs, vegetable oil and vanilla extract.
  4. Add the wet ingredients to the dry mixture and gently stir together until just combined.
  5. Divide the batter into the prepared donut pans, filling almost full.
  6. Bake for 7-9 minutes or until the tops spring back when lightly pressed.
  7. In a small bowl, mix together the cinnamon-sugar.
  8. As soon as the donuts are cooled enough to handle (but still warm), remove from pan and dip in cinnamon-sugar. Set on a wire rack to cool.


These donuts are best the day of. You can store leftovers in an airtight container at room temperature for 1-2 days. Please note that the cinnamon-sugar melts a bit when stored overnight. Re-coat before serving again.

How to freeze:

Don’t coat in sugar mixture and let cool completely. Place in an airtight freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Defrost overnight in the fridge, warm up in the microwave for 15-30 seconds, then coat in cinnamon-sugar.

  • Category: dessert, breakfast
  • Method: bake
  • Cuisine: American

Keywords: old-fashioned donut recipe, baked cake donuts, cinnamon sugar donuts