Vanilla Sprinkle Cake Donuts
These Vanilla Sprinkle Cake Donuts are soft, moist, and baked to perfection! Made with buttermilk, sour cream, and a touch of vanilla, they have a tender cake-like texture and are topped with a sweet vanilla glaze and plenty of sprinkles. Easy to make and fun to decorate, they’re the perfect treat for any occasion!
Servings: 12 donuts
Ingredients
For the donuts:
- 5 tbsp salted butter melted
- ¾ cup granulated sugar
- 1 tbsp vanilla extract
- ½ cup buttermilk room temperature
- ⅓ cup full fat sour cream room temperature
- 1 whole egg & 1 egg yolk room temperature
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp kosher salt
- ¼ cup rainbow sprinkles
For the icing:
- 1 ½ cups powdered sugar
- 3 tbsp heavy cream or whole milk
- 1 tsp vanilla extract
- pinch of salt
- ½ cup rainbow sprinkles to decorate
Instructions
For the donuts:
- Preheat oven to 350°F (175°C) and grease a donut pan with nonstick spray. In a large bowl, whisk together melted butter, sugar, vanilla, buttermilk, sour cream, egg, and egg yolk until smooth.
- In a separate bowl, whisk together flour, baking powder and salt. Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix.
- Spoon or pipe the batter into the donut cavities, filling each about ¾ full. Bake for 9-10 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the icing:
- In a bowl, whisk together powdered sugar, heavy cream or milk, vanilla extract, and a pinch of salt until smooth. If the icing is too thick, add a little more milk.
For assembly:
- Once the donuts have completely cooled, dip the tops of the donuts into the icing, allowing excess to drip off. Immediately sprinkle rainbow sprinkles over the wet glaze before it sets. Let the icing set for 15 minutes before serving.