Baked Raspberry Cake Donuts Recipe

These fruit-flavored donuts will make even the most non-morning person jump out of bed with a smile. Red raspberries are mixed into buttermilk-based cake donuts for a sweet-tart flavor, then topped with a raspberry puree and confectioners' sugar glaze. Who’s excited to get up and at em’?
Makes: 12 Doughnuts
Skill Level: None

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Step 1

Preheat oven to 425°F. Prepare doughnut pan with vegetable pan spray.

Step 2

In large bowl, whisk together flour, sugar, baking powder, salt and nutmeg. Add buttermilk, eggs and butter. Beat until just combined. Fold in 1/2 cup of raspberries. Fill each doughnut cup approximately 2/3 full.

Step 3

Bake 7-9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 5 minutes before removing to cooling grid to cool completely.

Step 4

For glaze, puree remaining raspberries in blender or food processor. Strain puree; 1/4 cup juice should remain. Discard solids.

Step 5

In small bowl whisk together raspberry juice and confectioners’ sugar until smooth. Cover tops of doughnuts with glaze.

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cake flour, sifted

2 cups cake flour, sifted

granulated sugar

3/4 cup granulated sugar

baking powder

2 teaspoons baking powder


1 teaspoon salt

ground nutmeg

1/4 teaspoon ground nutmeg


3/4 cup buttermilk


2 Eggs (lightly beaten)

butter, melted

2 tablespoons butter, melted

fresh raspberries

1 container fresh raspberries (6 oz., divided)

confectioners' sugar

2 cups confectioners' sugar

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