Easy Old-Fashioned Oven Baked Sour Cream Donuts

These baked sour cream donuts are golden brown on the outside, soft and fluffy on the inside, and full of that old-fashioned cake donut flavor you love.

Top with cinnamon sugar or maple glaze for a donut recipe that feels like it came straight from a donut shop, without the deep frying mess.

Why You’ll Love These Baked Donuts

• No hot oil. You don’t need to mess with deep frying or figuring out what to do with leftover oil.
  
• Impress your family and friends. These bake up with a lightly crisp outside and a tender, buttery crumb inside.
  
• Perfect for beginners. No fancy tools needed, just a donut pan and a bowl.

Similar Recipes on the Blog

If you love donuts, try these next:

• Pumpkin Mini Muffins – Moist and rich with a taste of fall
  
• Amish Fried Pies – Fresh fruit pies with the best crust you've ever tried
  
• Maple Glaze – The perfect topping for these sour cream donuts
  

What Makes These Donuts So Good

This recipe uses full-fat sour cream to create a moist texture and rich flavor.

Plus, a touch of ground nutmeg brings a buttery, nostalgic flavor that makes them taste just right.

They bake up beautifully in these silicone donut molds.

Ingredient Tips and Substitutions

Here's what you'll need (full measurements in the recipe card below):

• All-purpose flour – You can also use cake flour for an even softer bite.
  
• Full-fat sour cream – Adds richness and keeps them moist.
  
• Brown sugar – Deepens the flavor and helps the donuts brown.
  
• Large eggs – Use room temperature eggs for best results.
  
• Unsalted butter – Melted butter gives that classic cake donut flavor.
  
• Vanilla extract – Adds warmth and sweetness.
  
• Ground nutmeg – Don’t skip it. This gives that bakery-style flavor.
  
• Baking powder and kosher salt – Essential for lift and balance.
  

Tools You’ll Need

To make these donuts, you'll want:

• Non-stick silicone donut pan or metal donut pan
  
• Large mixing bowl and small bowl
  
• Piping bag or Ziploc bag to fill the donut cavities easily
  
• Wire rack for cooling
  
• Measuring cups and spoons

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Step-by-Step: Baked Sour Cream Donuts

This is a super easy way to make baked donuts. Here's the overview:

See the recipe card at the bottom for exact times, temperatures, and measurements.

Best Pan for Baking Cake Donuts

To make this baked sour cream donut recipe, you’ll need a donut pan, preferably one made of silicone. Since these are cake donuts (not yeast-raised), they’re made from a pipable batter that bakes directly in the pan, no shaping or frying required.

Silicone molds are naturally non-stick and make it easy to remove the donuts without breaking them. But since they’re flexible, always place them on a sheet pan before filling and baking. This keeps everything stable and prevents spills.

No donut pan? Try these:

• Muffin pan – Bake as donut “bites.” Same great taste.
  
• Mini bundt pan – Slightly different shape. Reduce bake time a bit.

For best results, invest in a donut pan. You’ll use it again and again for homemade donuts.

How to Fill a Silicone Donut Pan

Silicone pans are flexible, so here’s how to fill them with ease:

• Set your silicone donut pan on a sheet pan.
  This gives it structure for moving in and out of the oven.
• Use a piping bag or large Ziploc bag.
  Spoon your batter into the bag and snip off the tip (about ½ inch wide).
• Pipe into each donut cavity.
  Move in a slow circle for even filling.
• Fill each cavity about ¾ full.
  Right to the top of the inner ring. This gives the batter room to rise.
  

Storage and Make-Ahead Tips

• Store in an airtight container at room temperature for up to 3 days.
  
• Freeze by wrapping each donut in plastic wrap and storing in a freezer-safe bag.
  
• Reheat in the microwave or toaster oven for a warm, fresh-from-the-bakery treat.

How to Finish These Donuts

Once your donuts have cooled slightly, it’s time to add the finishing touch. You’ve got a few easy options:

• Cinnamon Sugar: Brush each donut with melted butter, then toss in a cinnamon-sugar mixture for a classic old-fashioned coating.
  
• Vanilla Glaze: Whisk together 1 cup powdered sugar, 2–3 teaspoons milk, and ½ teaspoon vanilla extract until smooth. Dip the tops of the donuts and let them set on a wire rack.
  
• Want something seasonal? Try my Maple Glaze for a cozy, fall-inspired flavor.