Baked Orange Cake Donuts

Soft and fluffy baked orange cake donuts topped with an orange glaze. They are easy to make and just bursting with citrus flavour!

These baked orange cake donuts are a citrus lover’s dream. Soft, fluffy, and made with real orange zest and extract, they’re topped with a glossy orange glaze that adds just the right amount of sweetness and zing. They’re easy to make at home, no frying required – just a simple batter, a donut pan, and your oven.

Whether you’re baking for a weekend treat, brunch with friends, or just because you’re craving something bright and refreshing, these donuts hit the spot. Plus, with no yeast or rising time involved, they come together quickly for an anytime indulgence.

Tips for the Best Baked Donuts

• Use cake flour for the softest, most tender crumb. All-purpose flour will work in a pinch but will yield a denser texture.
• Room temperature ingredients are key for proper mixing and even baking.
• Don’t overmix the batter after combining wet and dry ingredients. Overworking can lead to tough donuts.
• Glaze while warm to help seal in moisture and allow the glaze to set smoothly.
• Pipe the batter into the donut pan for the cleanest shape and even baking.

Ingredients & Substitutions

• Cake Flour: Gives a lighter texture. If needed, make your own substitute by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch.
• Baking Powder & Baking Soda: These leavening agents help the donuts rise and create a fluffy interior. Make sure they’re fresh – expired baking powder or soda won’t give you that lift. Avoid substituting one for the other as they behave differently in recipes.
• Salt: Balances the sweetness and enhances the orange flavour. Regular table salt or fine sea salt both work here.
• Granulated Sugar: Adds sweetness and structure to the donuts. You can use caster sugar if that’s what you have on hand, but avoid brown sugar as it will change both flavour and texture.
• Unsalted Butter: Adds richness and a tender crumb. If using salted butter, reduce added salt by 1/4 teaspoon.
• Shortening: Helps give a slightly lighter texture and a classic donut feel. You can substitute with more butter, but the donuts may be a touch denser.
• Large Eggs: Bind the ingredients together and add moisture. Make sure they’re at room temperature for best incorporation.
• Sour Cream: Adds moisture and richness. You can substitute with full-fat Greek yogurt.
• Orange Extract: Provides bold citrus flavour. Swap with fresh orange juice and a bit more zest if needed, though the flavour will be subtler.
• Milk (for glaze): Whole milk gives the best consistency, but any milk or even orange juice can work for a slightly tangier glaze.

Baked Orange Cake Donuts

Yields: 14 Donuts | Prep time: 10 minutes | Cook time: 17 minutes

Ingredients:

For the Donuts:

• 2 ¾ cups cake flour
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda
• ⅔ cup granulated sugar
• 2 tablespoons unsalted butter, room temperature
• 1 tablespoon vegetable shortening, room temperature
• 2 large eggs, room temperature
• ¾ cup sour cream, room temperature
• 2 teaspoons orange extract
• Zest of 1 orange

For the Orange Glaze:

• ½ cup milk
• 4 cups powdered sugar
• 2 teaspoons orange extract
• Orange zest, for garnish (optional)

Directions:

1. Preheat oven to 350°F (175°C). Lightly grease a donut pan and set aside.
2. Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, salt, and baking soda. Set aside.
3. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, butter, and shortening on medium-high speed until light and fluffy.
4. Add eggs: Mix in the eggs one at a time, beating until just combined.
5. Add sour cream and flavouring: Stir in the sour cream and orange extract until fully incorporated.
6. Combine wet and dry: Add the dry ingredients to the wet mixture and mix until just combined. Gently fold in the orange zest. Do not overmix.
7. Fill donut pan: Transfer the batter to a piping bag and pipe into the prepared donut pan, filling each cavity about ¾ full. You can also spoon in the batter, but piping makes it easier and neater.
8. Bake: Bake for 15–17 minutes, or until a toothpick inserted into the centre comes out clean.
9. Cool slightly: Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
10. Prepare the glaze: While the donuts bake, whisk together the glaze ingredients in a medium bowl until smooth.
11. Glaze while warm: Dip each warm donut into the glaze, allowing excess to drip off. Return to the wire rack and sprinkle with orange zest if desired. Let glaze set for 5–10 minutes before serving.