Funfetti Birthday Cake Donuts

Funfetti Birthday Cake Donuts

Ever eat cake for breakfast? It’s ok–this is a judgement-free zone and I have, too (many times)! August is my birth month and, if there’s any time you should be allowed cake for breakfast, it’s on your birthday, right? Last year, I made this brown butter vanilla cake with salted caramel frosting and this year I wanted to do something a little different–something that I could eat for breakfast without getting a side-eye. Before you point it out, I know that cake donuts are basically cupcakes. 🙂 These funfetti birthday cake donuts even have frosting and sprinkles. They are the kind of dessert you can impress guests with or take to an office event to wow your coworkers. Want to be the envy of the school bake sale? Make these.

Make these easy and amazing funfetti birthday cake donuts for any day of the year! They're baked with sprinkles, double-dipped in glaze then topped with MORE sprinkles. by Dash of Jaz

On my birthday this year, I spent time with family, got a little pampering in, had dinner with friends at my favorite Houston restaurant, and made these donuts. They were so SO good, y’all. I confirmed their goodness with another batch, shared them on my Instagram, and got lots of questions and requests for the recipe so here it is. As you can see, these funfetti birthday cake donuts simply scream “fun” on a platter. They aren’t difficult to create, either. To make them, I played with the donut recipe that is the base for my pumpkin donuts, strawberry cake donuts, and vanilla chai donuts then referred to the glaze from Sally’s Baking Addiction. This time around, I upgraded from my trusty little donut tin to this 20-count one in order to make all the donuts in one go. You can find these Wilton pans on Amazon or at Bed Bath & Beyond (hello, coupons!) and I highly recommend them. They are probably carried other places as well.

Make these easy and amazing funfetti birthday cake donuts for any day of the year! They're baked with sprinkles, double-dipped in glaze then topped with MORE sprinkles. by Dash of Jaz

I also got to break in my new cooling rack with this bake. As a cautionary note: I tried the 6-count donut pans from World Market a couple of batches ago and they yielded some pretty sad-looking donuts so I don’t recommend those. I love so many other things at World Market, though!

I’ve got a more legit breakfasty donut recipe in the works so stay tuned. Thanks for reading!

Signature Dash of Jazz

4.86 from 7 votes
Make these easy and amazing funfetti birthday cake donuts for any day of the year! They're baked with sprinkles, double-dipped in glaze then topped with MORE sprinkles. by Dash of Jaz
Funfetti Birthday Cake Donuts
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Easy funfetti birthday cake donuts you'll want to eat for breakfast even when it's not your birthday. These are a party in your mouth.
Course: Dessert
Cuisine: American
Keyword: baked birthday donuts, baked donuts, creative birthday cake idea, donut birthday cake, funfetti cake recipe, how to make funfettie cake
Servings: 20 donuts
Ingredients
Donuts
  • 3 cups flour
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 cup sugar
  • 3/4 cup butter melted
  • 3/4 cup milk I used unsweetened almond
  • 1/2 cup funfetti sprinkles
  • 1/2 teaspoon sea salt
Glaze
  • 1/4 cup milk I used unsweetened almond
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Mix baking flour, baking powder, sprinkles, and sea salt in a large bowl.
  2. In another bowl, mix remaining donut ingredients then add to bowl of dry. Mix well then pipe into donut pan.
  3. Bake about 20 minutes. Tops will not brown.
  4. Meanwhile, mix up glaze in a smaller bowl. Dip one side of each warm donut in glaze then set aside. Once cool, dip the same sides in the glaze again and finish with more sprinkles.

 

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Make these easy and amazing funfetti birthday cake donuts for any day of the year! They're baked with sprinkles, double-dipped in glaze then topped with MORE sprinkles. by Dash of Jazz


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