Mini Doughnut Hole Cake with Maple Glaze – Soft, Sweet & Easy to Make

If you love doughnut holes but want something a little more fun (and easier to serve), this Mini Doughnut Hole Cake with Maple Glaze is about to become your new favorite cozy dessert. I first made this cake on a rainy Sunday when I didn’t feel like frying anything, and the entire kitchen smelled like a bakery. The result was a light, fluffy cake that tastes just like warm doughnut holes—sweet, nostalgic, and melt-in-your-mouth soft. This easy homemade doughnut hole cake recipe is perfect for brunch, holidays, or a simple family treat that brings everyone to the table. And the maple glaze? Pure heaven.

Ingredients

For the Mini Doughnut Hole Cake

2 cups all-purpose flour
1 cup granulated sugar
2 large eggs, room temperature
1 cup milk
1/2 cup unsalted butter, melted
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

For the Maple Glaze

1 cup powdered sugar
2 tablespoons pure maple syrup
1–2 tablespoons milk (as needed for consistency)
1/2 teaspoon vanilla extract

Step-by-Step Instructions

Make the Cake

Preheat oven to 175°C (350°F) and grease a mini Bundt or round cake pan.
In a bowl, whisk together flour, baking powder, cinnamon, and salt.
In another bowl, mix the eggs, sugar, melted butter, vanilla, and milk until smooth.
Add the dry mixture to the wet mixture and whisk gently until combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly.
Bake for 28–32 minutes, or until the top is golden and a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Make the Maple Glaze

In a bowl, whisk powdered sugar, maple syrup, vanilla, and 1 tablespoon milk.
Add more milk only if needed to reach a pourable consistency.

Glaze the Cake

Place the cooled cake on a plate.
Drizzle the maple glaze generously over the top, allowing it to drip down the sides.
Let set for about 10 minutes before slicing.

Tips & Variations

Swap the spices: Add nutmeg or cardamom for a warm bakery-style flavor.
Add a cinnamon-sugar topping: Brush the cake with a little melted butter and sprinkle cinnamon sugar on top before glazing.
Make it chocolate: Add 2 tablespoons cocoa powder to the batter for a chocolate doughnut version.

Storing & Reheating

Room temperature: Keep the cake covered for up to 2 days.
Refrigerator: Store in an airtight container for 4–5 days.
Freezer: Slice and wrap each piece tightly; freeze for up to 2 months.

Reheating

Warm slices in the microwave for 10–12 seconds for a soft, freshly baked texture.
If frozen, thaw at room temperature before reheating.

FAQs

1. Can I make this doughnut hole cake ahead of time?
Yes! Bake it 1 day ahead and glaze it right before serving.

2. Can I use gluten-free flour?
A good 1:1 gluten-free blend works well, though the texture may be slightly denser.

3. Can I replace the butter?
You can use an equal amount of neutral oil for a lighter crumb.

4. Can I turn this into muffins?
Absolutely! Bake in a muffin tin for 14–16 minutes.

5. What pan works best?
Mini Bundt, small round pans, or even a loaf pan. Just adjust baking time slightly.

Nutritional Information (per serving, approx.)

Calories: 285
Protein: 4 g
Carbohydrates: 40 g
Fat: 12 g

This Mini Doughnut Hole Cake with Maple Glaze is the kind of recipe that feels comforting, nostalgic, and irresistibly simple. Whether you’re serving it for brunch or enjoying a sweet afternoon treat, it always brings happy faces to the table. If you try this easy homemade doughnut hole cake recipe, let me know how it turned out in the comments! And don’t forget to share it with friends or explore more of my cozy dessert recipes on the blog.