Baked King Cake Donuts

Oh my gosh, you guys, have I got a treat for you! These Baked King Cake Donuts are my absolute favorite way to celebrate Mardi Gras without all the fuss of traditional king cake. I mean, don’t get me wrong, I love a good king cake, but between the yeast, the rising time, and trying to get that perfect braid? No, thank you! These donuts give you all that festive flavor in about 20 minutes flat.

I’ll never forget the first time I made these for my Mardi Gras party. My New Orleans-born neighbor took one bite and said, “Cher, this tastes just like home!” That’s when I knew I’d nailed it. The cinnamon-spiced batter bakes up so soft and tender, and that sweet vanilla glaze? Perfection. But the real magic happens when you sprinkle on those vibrant purple, green, and gold sugars – instant party on a plate!

What I love most is how easy these are. No deep frying, no fancy equipment – just mix, bake, and decorate. They’re perfect for classroom parties, office potlucks, or just treating yourself to a little taste of Carnival season. And don’t worry – I won’t tell if you “forget” to add the plastic baby. Some traditions are better left to the professionals!

Table of Contents

Why You’ll Love These Baked King Cake Donuts

Listen, I know you’re going to fall head over heels for these Baked King Cake Donuts – just like I did! Here’s why they’re about to become your new go-to for any celebration (or, you know, just because it’s Tuesday):

• Festive magic in every bite: That purple, green, and gold sugar? Instant Mardi Gras vibes. These donuts look as joyful as they taste – perfect for parades, parties, or brightening up a gloomy day.
• So soft you’ll swoon: Thanks to buttermilk and that touch of cinnamon, these bake up with the most tender crumb. No dry, cakey donuts here!
• Easy-peasy: No yeast, no rising, no deep-frying mess. Just mix, bake, and decorate – you’re done before your second cup of coffee.
• Crowd-pleaser alert: Kids go nuts for the colors, adults love the nostalgic king cake flavor. And hiding that plastic baby? Always good for laughs.

Trust me, once you try these Baked King Cake Donuts, you’ll be making them year-round. (Who says Mardi Gras can’t be a state of mind?)

Ingredients for Baked King Cake Donuts

Here’s what you’ll need to make these Carnival-worthy treats – I promise it’s all simple stuff you probably have on hand already! (Well, except maybe the colored sugars, but those are half the fun.)

• For the Donuts:
  • 1 cup all-purpose flour (spooned and leveled, please – no packing!)
  • 1 teaspoon baking powder (make sure it’s fresh!)
  • ¼ teaspoon salt (I use fine sea salt)
  • 1 teaspoon ground cinnamon (the good stuff – it makes a difference)
  • ¼ cup granulated sugar
  • 1 large egg, room temperature (this helps everything blend smoothly)
  • ½ cup buttermilk (shake the carton well before measuring)
• For the Glaze & Decorations:
  • 1 ½ cups powdered sugar (sift if it’s lumpy)
  • 2-3 tablespoons heavy cream or whole milk (start with 2 and add more as needed)
  • 1 teaspoon pure vanilla extract
  • Pinch of cinnamon (trust me – this little touch is magic)
  • Green, gold, and purple colored sugars (the brighter the better!)
  • Plastic babies (optional, but so fun if you’re doing the traditional king cake thing)

Pro tip: If you can’t find colored sugars, you can make your own by mixing granulated sugar with a few drops of gel food coloring in separate bowls – just rub it between your fingers until the color’s even!

Equipment You’ll Need

Okay, let’s talk tools – and don’t stress, you probably own most of these already! The star of the show is obviously a donut pan (I use a standard 6-cavity nonstick one). You’ll also need:

• Mixing bowls (one for dry ingredients, one for wet – no need to get fancy)
• Whisk and spatula (or just a fork if you’re feeling lazy – I won’t judge)
• Cooling rack (crucial for that perfect glaze drip!)
• Small bowls for colored sugars (I use cereal bowls – whatever’s clean!)

That’s it! No stand mixer required – just some elbow grease and excitement for delicious donuts. If your pan isn’t nonstick, grab some cooking spray too – trust me on this one.

How to Make Baked King Cake Donuts

Alright, let’s get to the fun part – making these gorgeous Baked King Cake Donuts! I promise it’s easier than trying to catch beads at a parade. Follow these steps, and you’ll have festive donuts ready before you can say “Laissez les bon temps rouler!”

Preparing the Donut Batter

First things first – preheat that oven to 325°F. While it’s warming up, grab your biggest mixing bowl and whisk together the egg, sugar, and buttermilk until it’s nice and smooth. Don’t worry about getting it super fluffy – we’re not making meringue here!

Now, sift your dry ingredients right into the same bowl. Yes, I said sift – I know it’s annoying, but it makes ALL the difference in getting that perfect tender crumb. Once everything’s in there, gently fold it together with a spatula until just combined. A few lumps? Totally fine. Overmixing? That’s when we get into trouble with tough donuts.

Baking the Donuts

While your oven’s reaching that perfect temperature, spray your donut pan REALLY well with nonstick spray. Learned this the hard way – nothing worse than beautiful donuts stuck in the pan!

Spoon the batter into the wells – I like using a piping bag for less mess, but a ziplock with the corner snipped off works great too. Fill them about ¾ full – they’ll puff up beautifully in the oven.

Bake for 12-13 minutes until they’re lightly golden and spring back when you gently poke them. Your kitchen will smell like Carnival season – absolute heaven!

Making the Glaze and Decorating

While your donuts cool (PATIENCE, my friend!), whip up that glaze. Mix powdered sugar, cream/milk, vanilla and cinnamon until smooth. Want my secret? Make it slightly thinner than you think – it’ll set up perfectly.

Dip each cooled donut top into the glaze, let the excess drip off, then IMMEDIATELY sprinkle with colored sugars. Work fast before the glaze sets! Alternate colors or go wild mixing them – no rules here.

Want to hide a plastic baby underneath? Now’s your chance! Just tuck it under before the glaze fully hardens. And voilà – you’ve just made bakery-worthy Baked King Cake Donuts!

Tips for Perfect Baked King Cake Donuts

Alright, let me share my hard-earned secrets for Baked King Cake Donuts that’ll have everyone begging for your recipe! These little tricks make all the difference between “good” and “OH MY GOODNESS WHERE DID YOU GET THESE?!”

Cool completely before glazing

I know it’s tempting to glaze those warm donuts right out of the oven – resist! Warm donuts make the glaze melt right off (learned that the messy way). Let them cool on the rack at least 15 minutes. The glaze will cling perfectly, giving you those gorgeous drips down the sides.

Use gel food coloring for vibrant sugars

Store-bought colored sugars can look dull. Make your own by mixing 1/4 cup granulated sugar with 2-3 drops of gel food coloring per color. Gel gives much brighter results than liquid – just rub between your fingers until evenly colored. Your donuts will look professionally decorated!

Don’t overfill the donut wells

Fill each cavity only 3/4 full – trust me! Overfilled batter bakes into weird mushroom shapes instead of perfect rings. If you have extra batter, bake a second batch. Your donut pan will thank you.

Tap the pan before baking

Here’s my weird little trick: After filling the wells, gently tap the pan on the counter 2-3 times. This releases air bubbles and gives you smoother tops for glazing. Works every time!

Glaze in batches

Only glaze 2-3 donuts at a time before adding sugars. The glaze sets quickly, and you want those sprinkles to stick! If it does harden, just give a quick second dip – no one will know.

Follow these tips, and your Baked King Cake Donuts will be the star of any Mardi Gras spread. Now go forth and bake with confidence, cher!

Variations and Substitutions

Listen, I’m all about making recipes work with what you’ve got! Here’s how to tweak these Baked King Cake Donuts when life (or your pantry) throws you a curveball:

• No buttermilk? Mix ½ cup milk with ½ tablespoon lemon juice or vinegar and let it sit for 5 minutes. Works like a charm!
• Gluten-free? Swap in your favorite 1:1 gluten-free flour blend. I’ve had great results with King Arthur’s measure-for-measure.
• Vegan version: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and almond milk with a splash of lemon juice.
• Extra festive: Add ¼ teaspoon each of nutmeg and allspice to the batter – tastes just like traditional king cake!

See? No stress if you’re missing an ingredient. The best part about cooking is making it your own – just like Mardi Gras itself!

Serving and Storing Baked King Cake Donuts

Oh honey, let me tell you how to keep these Baked King Cake Donuts tasting like they just came out of the oven! First thing’s first – serve them fresh if you can. That first bite when the glaze is still slightly soft and the sugars are sparkling? Absolute magic.

If you’ve got leftovers (though I can’t imagine how!), here’s the drill:

• Room temp is your friend: Store them in an airtight container at room temperature for up to 2 days. I like layering them with parchment paper so the sugars don’t rub off.
• Want them longer? These freeze beautifully! Pop them in a single layer on a baking sheet to freeze solid first (about 1 hour), then transfer to freezer bags. They’ll keep for a month – just thaw at room temp when the craving hits.
• Quick refresh: If your donuts have been sitting out, a quick 5-10 second zap in the microwave brings back that fresh-baked softness. Just don’t overdo it – that glaze will melt right off!

Pro tip: The sugars might lose their crunch after a day, so if you’re serving them later, you can always add a fresh sprinkle right before serving. Not that anyone in my house has ever complained about day-old donuts – they disappear too fast to notice!

Nutritional Information

Okay, let’s be real – we’re not eating Baked King Cake Donuts because they’re health food! But in case you’re curious (or tracking), here’s the scoop on what’s in each glorious donut:

• Calories: 267
• Total Fat: 5g (3g saturated)
• Cholesterol: 40mg
• Sodium: 150mg
• Total Carbs: 50g
• Fiber: 1g
• Sugars: 25g
• Protein: 4g

Now, full disclosure: These numbers are estimates based on standard ingredients. Your actual nutrition facts might vary depending on:

• Exactly how much glaze you use (who measures perfectly every time?)
• Whether you go heavy-handed with those colorful sugars (no judgment!)
• Any substitutions you made (almond milk instead of buttermilk, etc.)

But hey – it’s Mardi Gras! As my grandma used to say, “Some days are for counting beads, not calories.” Enjoy every festive bite!

Baked King Cake Donuts FAQs

Can I freeze these Baked King Cake Donuts?

Absolutely! These freeze like a dream. Just let them cool completely, then pop them in a single layer on a baking sheet to freeze solid (about 1 hour). After that, transfer to freezer bags – they’ll keep for about a month. When the craving hits, thaw at room temperature for an hour. The glaze might get a little cloudy, but the flavor stays perfect!

Help! My donuts are sticking to the pan. What am I doing wrong?

Oh honey, I’ve been there! Here’s my foolproof method: 1) Use a good quality nonstick spray (the kind with flour works best), 2) Spray EVERY nook of those donut wells, and 3) Let the baked donuts cool in the pan for exactly 5 minutes before turning them out. Any less and they’ll fall apart; any more and they’ll stick. Still having trouble? A light dusting of flour after spraying helps too!

Can I make these Baked King Cake Donuts ahead of time?

You sure can! Here’s how I do it for parties: Bake the donuts up to 2 days in advance (store in an airtight container at room temp), then glaze and decorate the day of. The sugars stay crunchier that way. Need to go even earlier? Freeze the unglazed donuts for up to a month – they’ll taste fresh-baked once thawed and decorated.

What’s the trick to getting that perfect glaze consistency?

It’s all about the drizzle test! Mix your glaze until it’s slightly thinner than you think it should be – when you lift the whisk, it should drizzle back into the bowl in a thin ribbon that disappears after a few seconds. Too thick? Add cream ½ teaspoon at a time. Too thin? More powdered sugar 1 tablespoon at a time. And remember – it thickens as it sets, so resist the urge to over-adjust!

Where can I find those tiny plastic babies for the traditional king cake touch?

Most craft stores carry them in the cake decorating aisle (look for “king cake babies” or “plastic cake charms”). No luck there? Check party supply stores around Mardi Gras season, or you can always order them online. Pro tip: If you’re serving kids, tuck the baby underneath after decorating so no one accidentally bites into it!

Did you make these Baked King Cake Donuts? I’d love to see your creations! Snap a pic and tag me on Instagram and Pinterest– nothing makes me happier than seeing your colorful, delicious donuts bringing joy to your Mardi Gras celebrations!

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