Introduction
Birthdays always call for something a little extra — a little confetti, a little sparkle, and a dessert that says “celebrate.” I started making these birthday cake doughnuts when my son wanted cake for breakfast on his birthday, and they’ve since become our go-to party treat: familiar cake flavor, but dippable, shareable, and endlessly customizable. They’re the playful cousin of a layer cake — small, quick, and somehow even more festive when you dip them in glaze and toss on a pile of sprinkles.
Celebrate with a variety of desserts, such as the delightful pumpkin cheesecake truffles for a seasonal twist!
These are baked, not fried, so they’re lighter to make and sit less heavy on the stomach — perfect for a morning party or a late-night celebration. The crumb is tender and just sweet enough, and the vanilla-y glaze with rainbow sprinkles keeps things bright and nostalgic. In my kitchen, the smell of butter and vanilla filling the house has become synonymous with birthdays — that first inhalation as the tray comes out of the oven is the best part.
Ingredients: What You Need for This Recipe
- All-purpose flour – the base that gives structure; use a spoon-and-level method for accurate results.
- Granulated sugar – adds sweetness and helps create a tender crumb.
- Baking powder – the leavener that makes these light and cake-like.
- Sea salt – balances sweetness and brightens flavors.
- Half and half (or heavy cream) – brings richness and a soft mouthfeel; milk can be substituted if preferred.
- Large egg – provides structure and moisture; room temperature eggs mix more evenly.
- Melted unsalted butter – adds richness and a subtle toasted flavor.
- Vanilla extract – the primary flavor note that makes these taste like birthday cake.
- Rainbow sprinkles – folded into the batter for little pops of color and for decorating the glaze.
- Powdered sugar – the base for the glaze; it dissolves to a smooth finish.
- Food coloring – optional, for that classic pastel glaze; gel colors give you control without watering the glaze down.
Incorporating flavors like those found in maple glazed donuts can elevate your birthday cake donuts to the next level.
Substitutions & Dietary Notes
- Gluten-free flour blend – swap in a 1:1 gluten-free blend that’s intended for baking; texture may be slightly crumblier but still delicious.
- Vegan egg replacements – try a flax or chia “egg” (1 tablespoon ground flaxseed + 3 tablespoons water) but expect a slightly denser doughnut.
- Dairy swaps – use almond, oat, or oat milk instead of half-and-half; for richness, mix a tablespoon of full-fat coconut milk into your non-dairy milk.
- Sugar alternatives – you can use a granular erythritol blend in place of white sugar, but powdered sugar for the glaze can be replaced with a sifted powdered sweetener designed for glazing.
Step-by-Step Instructions: How to Make Birthday Cake Doughnuts
- Preheat and prep. Preheat your oven to 350°F (175°C). Lightly spray a standard 6-cavity doughnut pan with nonstick spray and set aside. I always keep my pan upside-down on a cooling rack as I work so it’s easy to pop straight into the oven.
- Mix the dry ingredients. In a large bowl whisk together 1 cup all-purpose flour, 7 tablespoons granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon sea salt. Whisking at this stage aerates the flour a bit and evenly distributes the baking powder so the doughnuts rise uniformly.
- Combine the wet ingredients. In another bowl, whisk together 1/3 cup half-and-half (or heavy cream), 1 large egg (at room temperature), 1 tablespoon melted unsalted butter, and 1 teaspoon vanilla extract. Room temperature eggs emulsify more easily; if yours are cold, give them a quick 10–15 second spin in warm water.
- Bring wet and dry together. Add the liquids to the dry mixture and stir until there are no longer any dry streaks of flour. This batter will be fairly thick — think thicker muffin batter, not pourable cake batter. Overmixing will activate gluten and make the doughnuts tough, so stir only until combined.
- Fold in sprinkles. Gently fold in 1 tablespoon rainbow sprinkles until evenly distributed. I use the jimmies-style sprinkles; nonpareils tend to bleed color more in the batter. Fold them in carefully — too much stirring releases color and can tint the batter.
- Fill the pan. Using a piping bag or a spoon, fill the prepared doughnut pan about two-thirds full of batter. A piping bag with a wide tip makes this clean and quick; if you’re spooning, dip a knife between fills to keep edges tidy. You should get 6 standard doughnuts from this batter.
- Bake. Bake for 18 to 20 minutes, until a toothpick inserted into the doughnuts comes out clean. You’ll know they’re done when the tops spring back lightly to the touch and the centers no longer jiggle. In my oven 18 minutes is usually perfect; if your oven runs cool, add a minute or two.
- Cool briefly before unmolding. Allow the doughnuts to cool in the pan for about 3 minutes before inverting the pan to unmold them. If you let them cool too long in the pan, they can stick; too short and they might collapse. Three minutes hits the sweet spot for a hot-out-of-oven doughnut that holds its shape.
- Make the glaze. In a medium bowl, stir together 3/4 cup powdered sugar, 1 tablespoon half-and-half (or heavy cream), and 1/2 teaspoon vanilla extract until smooth. Add a few drops of pink food gel coloring until you reach the desired shade. The glaze should be thick enough to coat but thin enough to dip — add more cream a drop at a time if it’s too stiff.
- Glaze and decorate. Dip the doughnuts into the glaze and immediately top with additional sprinkles. The glaze firms up in about 10–15 minutes; if you stack them too soon they’ll stick together, so give them time to set if you’re prepping for a party.
- Serve. Enjoy immediately or once the glaze has set. These are best the day they’re made but will keep for a couple of days if stored properly.
Nutritional Information: Healthy Options for Indulgence
Per serving (one doughnut): approximately 248 calories, 5 g fat, 48 g carbohydrates, 4 g protein. This is an estimate based on the original baked recipe and the glaze; your exact numbers will vary with ingredient swaps and the amount of glaze applied.
Looking to lighten things up? Here are practical swaps and what to expect:
- Replace half the butter with unsweetened applesauce – reduces fat and keeps moisture. Expect a slightly more tender but less buttery bite.
- Use Greek yogurt instead of part of the cream – adds protein and tang, and can deliver a moister crumb. Swap slowly; too much yogurt can make the batter dense.
- Use a lower-sugar glaze – replace some powdered sugar with a sifted powdered sweetener designed for baking. The glaze may be less glossy but still pleasant.
- Smaller portions – consider making mini doughnuts with the same batter to reduce per-serving calories while keeping the fun.
Creative Variations: Customizable Toppings and Glazes
Don’t feel married to the basic glaze — these doughnuts are a blank canvas.
- Chocolate glaze – stir a tablespoon of cocoa powder into the powdered sugar glaze for a rich variation.
- Cream cheese frosting – thin cream cheese frosting with a little milk to a dipping consistency for a tangy alternative.
- Fruit-topped – top with a quick macerated berry compote or sliced strawberries for a fresher, summery bite.
- Seasonal twists – swap sprinkles for toasted coconut and lime zest in summer, or warm spices and crumbled gingerbread in winter.
For another delicious option, try our chocolate baked cake donuts topped with your favorite frosting!
Dietary Variations
- Vegan glaze – use a non-dairy milk and a powdered sugar substitute; gel food colors are often vegan-friendly.
- Nut-free options – avoid almond milk if you need to be nut-free; use oat or soy milk instead and double-check sprinkles for cross-contact warnings.
Video Tutorial: Watch and Learn Baking Techniques
If you learn best by watching, look for a short video that walks through three key moments: mixing the batter to the right consistency, piping the batter into the pan without overfilling, and dipping the doughnuts cleanly into the glaze. Seeing those motions makes it easier to reproduce at home — the piping rhythm and the dip depth are things that photos don’t always show clearly. Play the video at normal speed once, then again at 1.25x while you bake along in the kitchen.
Tips for Perfect Doughnuts: Troubleshooting and Serving Suggestions
Small adjustments make a big difference. Here are the things I pay attention to every time I bake these:
- Measure flour correctly – scoop the flour into your measuring cup and level it off with a knife rather than scooping directly from the bag; too much flour makes dry, heavy doughnuts.
- Don’t overmix – stop when dry streaks disappear. Overmixing tightens gluten and creates a dense texture.
- Watch your bake time – ovens vary. Start checking at 17 minutes. A toothpick should come out clean but the center should still be slightly springy.
- Glaze consistency matters – if your glaze is too runny you’ll lose color and sprinkles will sink; if it’s too thick the glaze will crack. Adjust with tiny splashes of cream.
- Nonstick spray and timing – spray the pan well, and unmold after about 3 minutes to avoid sticking or tearing.
For tips on achieving fluffy consistency, check out our guide on perfect sugar donuts.
Serving Suggestions
- Serve warm with coffee or a chilled glass of milk — the contrast is irresistible.
- Plate them on a tiered stand for parties so they double as decor.
- If serving to kids, have small bowls of different sprinkles and let them decorate their own.
Conclusion: Bring Joy with Birthday Cake Doughnuts
These baked birthday cake doughnuts are one of those recipes I keep returning to — they’re quick, festive, and forgiving enough to make for last-minute celebrations. You get the nostalgic flavor of birthday cake without the fuss of layers and frosting. Expect tender, slightly cakey doughnuts with a glossy, sweet glaze and the satisfying crunch of sprinkles. Try them for your next birthday morning or party platter, and don’t be afraid to personalize the glaze color and toppings to match the celebration.
Make a batch, take photos, and share your twist on this classic — I love seeing how folks use different sprinkles, glazes, and flavor swaps to make it their own.
FAQ
Can I make these doughnuts gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to choose a blend that works for baking to maintain the texture.
How can I store leftover doughnuts?
Store any leftover doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them and reheat when ready to enjoy.
What other toppings can I use for these doughnuts?
Get creative! You can use chocolate glaze, fruit toppings like strawberries, or even a cream cheese frosting. Try to match your toppings with the occasion for a festive touch.
Can I use a different type of milk instead of half and half?
Yes, you can use any type of milk you prefer! Whole milk, almond milk, or oat milk will work well in this recipe.
How do I prevent my doughnuts from being dry?
To keep your doughnuts moist, be careful not to overmix the batter and avoid baking them for too long. Check for doneness with a toothpick; it should come out clean, but be cautious not to overbake.
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees F. Lightly spray a standard 6-cavity doughnut pan with nonstick spray and set aside.
- In a large bowl whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk together the half and half, egg, butter and vanilla.
- Add the liquids to the dry mixture and stir to combine until there are no longer any dry streaks of flour. Fold in the sprinkles until evenly distributed.
- Using a piping bag (or spoon), fill the prepared doughnut pan about two-thirds full of batter. Bake for 18 to 20 minutes until toothpick inserted into the doughnuts comes out clean. Allow to cool in pan for 3 minutes before inverting the pan and unmolding the doughnuts.
- In a medium bowl, stir together the powdered sugar, half and half, and vanilla until smooth. Add a few drops of food coloring until desired color is achieved.
- Dip the doughnuts into the glaze and immediately top with sprinkles. Doughnuts can be enjoyed immediately or once the glaze is set.