Cake Batter Doughnuts

Who doesn’t love a good doughnut? I know I’m a fan. Cake Batter Doughnuts? Yes, please. I’m totally there. And they are super simple to make. Baked, not fried, so they are fine for your waist line!

I felt like making some doughnuts in my doughnut pan and I had a box of funfetti cake mix open from when I made the awesome Cake Batter Pudding. And I knew that I couldn’t possibly have been the first person to come up with this idea, so I did a little bit of Googling! Stephanie Cooks had a pretty good recipe that look super simple. So I figured I’d give it a try.

[Adapted from Stephanie Cooks ~ I made a few changes]


  • 1 cup all purpose flour
  • 2/3 cup yellow cake mix
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 2 eggs, beaten
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons rainbow sprinkles
  • non-stick cooking spray


First things first. Preheat your oven to 325 degrees. Spray your doughnut pan with nonstick cooking spray.  Combine the flour, cake mix, sugar, baking powder, and salt in a large bowl. Mix well.  In a measuring cup, beat the milk, egg, and vanilla together.  Add the milk and egg mixture to the flour mixture. Stir until well combined making sure not to overwork it. Stir in the sprinkles.

If you have a wonderful Pancake Pen like I do, pour the batter in that. If you don’t have one, go to Williams-Sonoma and get one! Or you can just pour the batter in a large Ziploc bag and cut the tip off. That also works.

Fill the doughnut pan about 2/3 of the way full.  It should look something like this:

Bake for 10 minutes. Allow to cool in pan for a minute or two.

Then transfer the doughnuts to wire rack so that they can cool completely.

Now in the original recipe they used some frosting in a can to put on top of the doughnuts. I would’ve done this, but I don’t really keep frosting in a can in the house. I usually prefer to make my own buttercream. But for these doughnuts I wanted to go with just a glaze-like topping.

For the the vanilla glaze I just used 1/2 cup powdered sugar + 1 teaspoon vanilla + 2 tablespoons milk.

For the chocolate glaze I used 1/2 cup powdered sugar + 1 tablespoon of cocoa + dash of vanilla + 2 tablespoons milk.

Doesn’t that look amazing?

And you can eat them plain if you want. But make sure you eat them before they fall over!



Cake Batter Pudding

So I was sitting on my sofa one afternoon trying to think of something to make for dessert for that evening. I wanted to make something easy; I didn’t want to spend all afternoon in the kitchen. I thought about making cupcakes, but I like to set my butter out hours in advance and I hadn’t done that. So my mind immediately went to thinking about cake batter flavored things. So then I thought about Cake Batter Pudding. I hadn’t seen anyone post anything about that before, but I knew it had to be done by someone. So I googled it and came across a post from Mrs. Happy Homemaker. We must’ve been on the same wavelength since she posted this at the beginning of March.

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Cake Batter Cookie Sandwich

I’m baaaaaaack! I was out of touch last week because I was summoned for Jury Duty and I was picked to serve on the jury for a trial. So I was out of the office all week. This was the first time I was ever summoned for Jury Duty. I was picked for a criminal case and I have to say that I found it to be very interesting. I’m interested in that stuff  though – I could watch the Investigation Discovery Channel all day long! So pardon me for my absence – it was not intentional!

As we all know, I love cake. I also love cake batter. I love cookies. Put the two together and you have Cake Batter Cookies! I was catching up on my Google Reader and came across Lovin’ From the Oven’s blog post for Cake Batter Cookies. I knew from the second I laid eyes on them that I had to try them. So I did! I wanted to try them out before making homemade gifts for the holidays. So I did a test run. And I loved how they turned out. I decided to take it up a notch and make Cake Batter Cookie Sandwiches!

  • 3/4 cup flour
  • 1 1/4 cup funfetti cake mix
  • 1/4 tsp. baking soda
  • 3/4 cup softened butter
  • 1 egg
  • 1 egg yolk
  • 2 tsp. vanilla
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • sprinkles (optional)
  • buttercream icing

Note: The recipe on Lovin’ From the Oven’s post called for chocolate chips, but I didn’t want to put those in.

Cream together the butter and sugars. Mix in the egg yolk, egg, and vanilla until creamy.

Add in the flour, cake mix, and baking soda. Stir in sprinkles.

Refrigerate for at least an hour.

Preheat oven to 350 degrees.

Scoop heaping tablespoons of dough onto cookie sheets. I used a medium sized cookie scoop.

Bake for 12-15 minutes, until the edges are golden.

Let the cookies cool on a baking rack.

Place a cookie upside down and pipe some buttercream icing on the cookie. Place another cookie (bottom side down) on top to make a sandwich.

These cookies are also delicious plain if you don’t want to make the sandwiches!