Vanilla Donuts with Nutella Glaze
These soft baked vanilla donuts are topped with a fudgy Nutella glaze for an easy treat. No frying required, just simple cake donuts baked in a donut pan.
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If you like a classic vanilla donut but don’t want to mess with hot oil, these baked donuts are the answer.
They’re tender, cake-style donuts made in a donut pan, then dipped in a rich Nutella glaze that sets just enough to stay nice and fudgy.
The batter comes together in one bowl, and the Nutella glaze is simple enough to whisk together while the donuts cool.
These are perfect for weekend breakfasts, brunch, or an easy dessert. For more baked donut recipes, add these pumpkin donuts to your fall baking list.
How to make vanilla donuts with Nutella glaze
Heat the oven to 350°F and lightly grease your donut pan(s). In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, salt, and baking soda, then cut in the cold butter until the mixture looks like coarse crumbs.
In a separate bowl, whisk the eggs until frothy, then add the sour cream and vanilla and whisk until smooth.
Stir the wet ingredients into the dry just until combined. The batter will be thick. Transfer it to a piping bag or zip-top bag, and pipe into the donut pan, filling each well about two-thirds full.
Bake for 10 to 15 minutes, or until the donuts spring back lightly when touched and a toothpick comes out clean. Cool in the pan for a few minutes, then move to a wire rack to cool completely before glazing.
To make the Nutella glaze, sift the powdered sugar and cocoa powder into a small bowl. In another bowl, gently warm the Nutella in the microwave for 10 to 15 seconds, then whisk it into the sugar mixture. Add milk a little at a time until the glaze is smooth and thick but still pourable.
Dip the tops of the cooled vanilla donuts into the Nutella glaze, let the excess drip off, then place them on a wire rack to set.
Tip for the best vanilla donuts
Watch the bake time: Check the donuts early around the 10-minute mark. They’re done when they spring back lightly in the center and a toothpick comes out clean. Overbaking is the fastest way to make baked donuts dry.
Storage
Store glazed donuts in an airtight container in the fridge for up to 3 days.
For longer storage, freeze the donuts without glaze in a single layer, then transfer to a freezer bag and freeze for up to 2 months. Thaw at room temperature and dip in fresh Nutella glaze before serving.
Can I make these vanilla donuts without cake flour?
Yes. You can use all all-purpose flour if needed, though the texture will be slightly denser.
Do I have to use Nutella glaze?
Nope. These vanilla donuts are great on their own and can be finished with a simple vanilla glaze or even dipped in melted butter and cinnamon sugar. The Nutella glaze is a nice option if you want a chocolate hazelnut finish.
More Recipes to Try
Ingredients
Donuts
- 2 cups all-purpose flour
- ½ cup cake flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons unsalted butter, very cold and cubed
- 2 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
Nutella Glaze
- ¾ cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 4 tablespoons Nutella
- 2 to 3 tablespoons milk, adjust to achieve desired consistency
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Instructions
For the Donuts:
- Preheat the oven to 350°F. Lightly grease the donut pan(s).
- In a large bowl, whisk together the all-purpose flour, cake flour, granulated sugar, baking powder, salt, and baking soda.2 cups all-purpose flour½ cup cake flour¾ cup granulated sugar2 teaspoons baking powder½ teaspoon salt½ teaspoon baking soda
- Add the butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.4 tablespoons unsalted butter
- In a separate bowl, whisk the eggs until frothy. Whisk in the sour cream and vanilla extract until smooth.2 large eggs1 cup sour cream1 tablespoon vanilla extract
- Pour the wet ingredients into the dry ingredients and stir just until combined. Transfer the batter to a piping bag or large zip-top bag and pipe it into the donut pan, filling each well about two-thirds full.
- Bake for 10 to 15 minutes, or until the donuts spring back when lightly touched and a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the Nutella Glaze:
- Sift the powdered sugar and cocoa powder into a small bowl.¾ cup powdered sugar2 tablespoons unsweetened cocoa powder
- In a separate bowl, warm the Nutella in the microwave for 10 to 15 seconds.4 tablespoons Nutella
- Add the Nutella to the sugar mixture. Whisk in the milk a little at a time until the glaze is smooth and thick but still pourable.2 to 3 tablespoons milk
- Dip the tops of the cooled donuts into the glaze, let the excess drip off, then place them on a wire rack until the glaze is set.
How to Store Leftovers
- Store leftovers in the fridge for up to 3 days.
Notes
- The calorie count listed is an approximation based on the listed ingredients. The prep time includes the time needed for the donuts to cool before adding the glaze.
- This recipe makes about 12 donuts.
This vanilla cake donuts fudgy nutella glaze looks absolutely fantastic. Beautiful photos too. Thanks for sharing!
I finally got to make this vanilla cake donuts fudgy nutella glaze this past weekend and it was such a hit!! Thx for sharing Kimberly! Can i post it on my blog?
Hi Jill! We’re so glad you liked the donuts! 🙂 Thanks for asking if you can post the recipe on your site. Unfortunately, we don’t allow our recipes/photos to be reposted. However, some people have recreated our recipes in their own words, taken original photos, and provided a link back to the original recipe. 🙂 Hope all that makes sense. Thanks again and have a great day!
OMG, these look delicious!! I just Yummed it.