Breakfast Cereal Cake Donuts

| Michelle Lopez
Serving size:20
Breakfast Cereal Cake Donuts

You will need a donut pan for this recipe; you can also use a mini donut pan, but bear in mind that the recipe will probably leave you with around five or six dozen mini donuts. No, really.

Be sure to eat these donuts immediately after decorating with cereal — cereal goes soggy and stale fast, especially when it touches something liquidy like the glaze. These donuts won't keep well for more than 3 hours. If you must make in advance, make the cake donuts first and store them unglazed in an airtight container for up to 3 days. Glaze and top with cereal immediately before serving — the glaze should come together in less than 10 minutes. You can even have an interactive sort of breakfast where people can glaze and top their own donuts too!

(Cake and glaze recipe adapted from Sprinkle Bakes)

Vanilla Bean Cake Donuts:

  • 2 cup all purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp ground vanilla bean powder or seeds from one vanilla bean
  • 1/2 tsp kosher salt
  • 3/4 cup buttermilk
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 2 tbsp unsalted butter, melted and cooled
  1. Preheat the oven to 425 (F). Prepare your donut pan by spraying each donut cavity liberally with cooking spray; set aside.
  2. In a medium bowl, combine 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder and 1 teaspoon ground vanilla bean powder and whisk until thoroughly combined.
  3. In a large bowl, whisk together 3/4 cup buttermilk, 1 teaspoon pure vanilla extract, 2 large eggs and 2 tablespoons melted unsalted butter until thoroughly combined.
  4. Sprinkle the dry ingredients (from the 2nd step) over the surface of the wet ingredients (from the 3rd step) and use a rubber spatula to fold the dry ingredients into the wet ingredients until fully incorporated. Transfer the batter to a pastry piping bag and fill each donut cavity until it is approximately 1/2 full.
  5. Bake in the preheated oven for 8 to 10 minutes, or until the top of the donuts spring back when gently poked with your finger. Use a butter knife or a mini offset spatula to flip the donuts on their pan so that the exposed part is now touching the pan. Allow to cool in the pan on a wire rack for 4 to 5 minutes, before transferring to the pan to cool completely. Glaze the donuts when they reach room temperature.

    Vanilla Glaze and Cereal Topping

    • 1 cup confectioners' sugar
    • 1 tbsp milk
    • 1 tsp pure vanilla extract
    • 1 cup breakfast cereal of your choice
    1. In a medium bowl, combine 1 cup confectioner's sugar with 1 tablespoon milk and 1 teaspoon pure vanilla extract. Use a rubber spatula to stir the milk into the sugar, until the sugar is completely dissolved — depending on how dry your confectioner's sugar is, you'll probably need more milk. If the sugar clumps together instead of dissolving, gradually add teaspoons of milk until the sugar is dissolved completely. Be careful to add the milk slowly — you don't want to end up with a glaze that's too liquidy that won't stay on the donuts. You're aiming for a paste-like texture.
    2. Once the glaze has a paste-like texture, dip the top of one donut in the glaze and sprinkle immediately with cereal. Repeat until all the donuts have been glazed.

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