Sour Cream Baked Donuts

These easy sour cream baked donuts are soft, tender, and made with just 3 ingredients, including a box of cake mix. No yeast, no frying, and no patience required. Add the simple vanilla glaze for a sweet bakery-style finish. 🍩

Course Breakfast Quick Bread

Cuisine American - Vintage

Prep Time 5

Cook Time 8

Total Time 13

Servings

Calories 376kcal

Author Marye Audet-White

Ingredients

15.25 ounce yellow cake mix
1 ½ cups sour cream do not use low fat or fat free
⅛ teaspoon nutmeg

Glaze

½ cup butter melted
3 cups powdered sugar
½ teaspoon vanilla
2 tablespoons milk or more as needed to thin glaze

Instructions

Preheat the oven to 375℉. Spray a donut pan with no-stick spray and set aside.
Mix the cake mix, nutmeg, and sour cream until all of the sour cream is mixed in and it creates a thick dough (see video). The dough will be thick like a quick bread dough.
Spoon the dough into the prepared donut pans, filling them about ⅔ - ¾ of the way up.
Bake for about 8 minutes or until an instant read thermometer shows 195℉.
Remove from oven and let sit for 5 minutes before turning out of the pan and spooning the glaze over the top.

Glaze

Mix the melted butter, vanilla, and powdered sugar until smooth.
Add milk, if needed, until the mixture flows from a spoon.
Spoon over the warm donuts.

Notes

Storage:

Keep the donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If they’re glazed, place parchment or wax paper between layers.

For longer storage, freeze unglazed donuts for up to 3 months. Thaw at room temperature and glaze before serving for the best texture.

Tips:

These do not pipe out of a decorating bag or a ziploc with the corner cut off. Just spoon the batter evenly into the pan. You can use a wet finger to gently smooth the tops if you want - but I kind of liked them craggy.

Nutrition