Mini Cake Doughnuts Recipe

Name: Mini Cake Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (60 grams) white spelt or all-purpose flour; 1/4 cup (30 grams) rye flour or whole-wheat flour; 1/4 cup (30 grams) barley flour or all-purpose flour; 1 teaspoon baking powder; 1/3 cup (66 grams) cane sugar; Pinch freshly ground nutmeg; 1/2 teaspoon salt; 2 tablespoons unsalted butter, melted; 1/3 cup milk; 1 teaspoon vanilla extract; 1 egg; Semisweet chocolate, tempered or melted, or powdered sugar, for coating

Servings: persons

1/2 cup (60 grams) white spelt or all-purpose flour
1/4 cup (30 grams) rye flour or whole-wheat flour
1/4 cup (30 grams) barley flour or all-purpose flour
1 teaspoon baking powder
1/3 cup (66 grams) cane sugar
Pinch freshly ground nutmeg
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/3 cup milk
1 teaspoon vanilla extract
1 egg
Semisweet chocolate, tempered or melted, or powdered sugar, for coating

1
Preheat the oven to 400u00b0F and lightly grease a mini doughnut pan.
2
Sift the white spelt, rye, barley, and baking powder together. Whisk in the sugar, nutmeg, and salt. Set aside.
3
In a separate bowl, whisk together the melted butter, milk, vanilla, and egg. Add the egg mixture to the flour mixture and stir until just combined. Do not overmix or your doughnuts may be rubbery.
4
Fill each doughnut cup 1/2 to 3/4 of the way full with the batter. You can do this with a spoon, but I prefer using a piping bag to fill each cup evenly and cleanly. It's important not to overfill or as the doughnuts rise, you'll lose the hole. Bake until the doughnuts spring back when touched, 6 to 10 minutes depending on the size of your doughnut pan. Let cool completely on a wire rack; then dip in melted chocolate or dust with powdered sugar.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup (60 grams) white spelt or all-purpose flour, 1/4 cup (30 grams) rye flour or whole-wheat flour, 1/4 cup (30 grams) barley flour or all-purpose flour, 1 teaspoon baking powder, and more.

Yes, Mini Cake Doughnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Cake Doughnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions