These donuts capture all the flavor and festivity of a King Cake in a smaller, easier-to-make form. Since they’re baked, not fried, they’re lighter and quicker to prepare. They’re also individually portioned, making them perfect for parties or sharing with family and friends. With their cinnamon-laced batter, rich icing, and colorful toppings, they’re just as fun to decorate as they are to eat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Ground cinnamon
Nutmeg (optional)
Granulated sugar
Brown sugar
Egg
Milk
Sour cream or Greek yogurt
Vanilla extract
Unsalted butter, melted
For the glaze:
Powdered sugar
Milk or heavy cream
Vanilla extract
For topping:
Purple, green, and yellow (or gold) sanding sugar
Directions
Preheat your oven to 350°F (175°C). Lightly grease a donut pan or spray with non-stick cooking spray.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
In another bowl, combine granulated sugar, brown sugar, egg, milk, sour cream, vanilla, and melted butter.
Add the wet ingredients to the dry ingredients and stir until just combined.
Spoon or pipe the batter into the donut pan, filling each cavity about 2/3 full.
Bake for 10–12 minutes or until the donuts are lightly golden and spring back when touched.
Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, milk or cream, and vanilla to make the glaze. Adjust the consistency as needed.
Dip the cooled donuts into the glaze, letting the excess drip off.
While the glaze is still wet, sprinkle with purple, green, and gold sanding sugar in alternating sections.
Let the glaze set before serving or storing.
Servings and timing
This recipe makes approximately 10–12 donuts. Prep time: 15 minutes Cook time: 10–12 minutes Cooling and decorating time: 15 minutes Total time: 40 minutes
Variations
Filled Version: Add a cinnamon cream cheese filling by piping it into the center after baking.
Yeast-Style Flavor: Add a touch of almond or lemon extract for a flavor reminiscent of traditional King Cake.
Chocolate Glaze: Swap the vanilla glaze for a chocolate version for a fun twist.
Mini Donuts: Use a mini donut pan for bite-sized treats perfect for parties.
Vegan Option: Use plant-based milk, egg substitute, and vegan butter to adapt the recipe.
Storage/Reheating
Store baked King Cake donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm in the microwave for 10–15 seconds, but note the glaze may melt slightly. Donuts can also be frozen (unglazed) for up to 1 month; thaw and glaze before serving.
FAQs
Can I use a mini donut pan for this recipe?
Yes, just reduce the baking time to 7–8 minutes for mini donuts.
What makes these donuts “King Cake” style?
The cinnamon-spiced batter, icing glaze, and colorful sugar toppings mimic the traditional flavors and decorations of a classic King Cake.
Can I fry the batter instead of baking?
No, this batter is specifically designed for baking. It’s too thick for frying.
Do I need to add nutmeg?
It’s optional, but it adds depth to the flavor and complements the cinnamon well.
Can I color the glaze instead of using sanding sugar?
Yes, you can divide the glaze and color it purple, green, and gold, then drizzle for a different decorative look.
What’s the best way to fill the donut pan?
Use a piping bag or zip-top bag with the corner snipped off for the easiest, cleanest filling.
Can I make the batter ahead of time?
It’s best to bake the donuts immediately after mixing to ensure proper rising, but you can mix dry and wet ingredients separately ahead of time.
What’s the difference between King Cake and these donuts?
King Cake is typically a yeast-based, braided pastry with fillings, while these donuts are quick, cake-style baked treats inspired by the same flavors.
Are these donuts suitable for kids?
Absolutely! They’re sweet, festive, and fun to decorate—perfect for little hands and Mardi Gras parties.
Can I add a filling inside the donuts?
Yes, once baked and cooled, you can inject a filling like cinnamon cream cheese or jam using a piping bag and narrow tip.
Conclusion
Baked King Cake Donuts are a delicious and festive way to enjoy all the fun of Mardi Gras in a bite-sized treat. With warm cinnamon flavor, a sweet vanilla glaze, and those iconic purple, green, and gold sprinkles, they’re as beautiful as they are tasty. Whether you’re hosting a party or just want a fun dessert to brighten your day, these donuts are sure to impress and delight
Baked King Cake Donuts are a festive and flavorful twist on the traditional Mardi Gras dessert. These cake-style donuts are baked with warm spices, glazed with a sweet vanilla icing, and topped with colorful purple, green, and gold sanding sugar, making them perfect for celebrations or sweet snacking any time of year.
Ingredients
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/8 tsp nutmeg (optional)
1/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1/3 cup milk
1/4 cup sour cream or Greek yogurt
1 tsp vanilla extract
3 tbsp unsalted butter, melted
For the glaze:
1 cup powdered sugar
2–3 tbsp milk or heavy cream
1/2 tsp vanilla extract
For topping:
Purple, green, and gold sanding sugar
Instructions
Preheat oven to 350°F (175°C). Lightly grease a donut pan or spray with non-stick cooking spray.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
In another bowl, mix granulated sugar, brown sugar, egg, milk, sour cream (or Greek yogurt), vanilla, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
Spoon or pipe the batter into the donut pan, filling each cavity about 2/3 full.
Bake for 10–12 minutes or until lightly golden and springy to the touch.
Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, milk or cream, and vanilla to make the glaze. Adjust consistency if needed.
Dip each cooled donut into the glaze and let excess drip off.
While the glaze is still wet, sprinkle each donut with purple, green, and gold sanding sugar in alternating sections.
Let glaze set before serving or storing.
Notes
Use a piping bag or zip-top bag to easily fill the donut pan.Add a filling like cinnamon cream cheese after baking for a surprise center.Store unglazed donuts in the freezer for up to a month and glaze before serving.For a colorful twist, tint the glaze instead of using sanding sugar.Use full-fat sour cream or Greek yogurt for a tender crumb.
