These pretty Baked Champagne Donuts are perfect for any occasion and are so incredibly easy to make. They are both gorgeous and delicious, and the soft and fluffy champagne cake donuts come out perfectly every single time!
This post was made in collaboration with Stork Bake for World Baking Day.

Champagne Cake Donuts with Champagne Glaze
Donuts and champagne all rolled into one? Yes, please! These easy baked donuts turn any occasion into an unforgettable one. The baked donuts are light and fluffy and the creamy champagne glaze is perfectly soft and sweet. They are also extremely versatile and can be decorated as needed/preferred. You can play around with the color of the glaze or top them with all kinds of different things, like nuts or flowers. Try adding a little cocoa to your glaze for a chocolate flavour or keep it classic with some vanilla extract.
These champagne doughnuts are perfect when you need a delicious sweet treat but don't have much time to make something special, like during the busy holiday period. They are so quick and easy to make and turn out perfectly each time. This fool-proof donut recipe is simplicity at its best!
Another delicious donut recipe to try is my Zesty Grapefruit Baked Donuts!
Why You'll Love This Donut Recipe
- Quick & easy - If you are looking for a simple and fool-proof dessert recipe, this is the one for you!
- The best texture - These donuts are deliciously soft and fluffy in texture.
- Baked donuts are healthier than fried ones - Not only are baked donuts easier to make than fried donuts, but they are also healthier while still feeling like an indulgent sweet treat.
- Simple and sophisticated - The champagne adds a special touch to these donuts that are oh-so pretty.

What You Will Need To Make Champagne Baked Donuts
- All-puropse flour. For a gluten free option, you can replace the flour with a 1:1 gluten-free flour blend.
- Baking powder. Keeps the donuts light and fluffy.
- Vanilla extract. Enhances the donuts flavor.
- Granulated sugar. For a touch of sweetness.
- Butter. Adds richness and keeps the donuts moist in texture.
- Egg. Keeps the donut batter light and fluffy.
- Buttermilk. Helps to keep the donuts extra moist and soft.
- Champagne. Any champagne or sparkling wine you prefer. To keep them free of alcohol, use non-alcoholic champagne or sparkling wine.
INGREDIENTS FOR THE CHAMPAGNE GLAZE
- Powdered sugar
- Butter
- Whole milk
- Vanilla extract
- Champagne / sparkling wine
- Pink food coloring (optional)

How To Make Baked Champagne Cake Donuts
These baked donuts are easy to make - you can whip them together in under 15 minutes! While the donuts cool, prepare the champagne glaze and in no time you will have beautiful, glazed donuts to enjoy!
- Prepare oven and pan. Preheat the oven to 180ºC/375F and grease a donut pan.
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, sugar & salt. Set aside.
- Combine wet ingredients. In a separate bowl, whisk together the melted butter, vanilla extract, egg, and until well combined.
- Add the champagne. Gently, stir the champagne into the wet mixture until just combined.
- Combine wet and dry. Add the wet mixture to the dry mixture and mix until just combined. Be careful to not over mix the batter.
- Fill donut pan. Use a piping bag fitted with a large round piping tip to pipe the batter into the prepared donut pan, filling them ¾ full.
- Bake. Place the donut pan in the oven and bake for 10 minutes or until golden brown.
- Cool and glaze. Allow the donuts to cool before glazing and decorating.
To glaze the baked donuts, dip the top of each cooled donut into the champagne glaze and then transfer to a wire rack to set up for 10 minutes.

Recipe Tips & FAQ's
The kind of flour used will depend on the type of donut and its recipe. All-purpose flour is best for cake baked donuts which don't need gluten development and would be a bit tough if made with bread flour.
Baked donuts are best stored in an airtight container or bag. The donuts will last up to five days stored in the refrigerator, or up to 3 months if stored in the freezer. Allow the donut to reach room temperature on a counter before enjoying it!
Yes you can use champagne in baking! Champagne can be used in all sorts of baked goods, like cake, cupcakes, jelly, ice cream, and donuts. Champagne has a delicate flavor so it is best to combine it with subtle flavors when baking with it.

More Donut Recipes To Try:
I hope you love this Baked Champagne Donuts recipe as much as I do! Follow me on Instagram for even more delicious recipes :)

Baked Champagne Donuts
These pretty Baked Champagne Donuts are perfect for any occasion and are so incredibly easy to make. They are both gorgeous and delicious, and they come out perfectly every single time!
Ingredients
For the donuts:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- ⅓ cup sugar
- ¼ cup melted butter / Stork Margarine
- 1 large egg
- ¼ cup buttermilk
- ¼ cup champagne/sparkling wine
For the champagne glaze:
- 1 ½ cups powdered sugar, sifted
- 1 tablespoon melted butter / Stork Margarine
- 2 tablespoon whole milk
- 1 teaspoon vanilla extract
- 2 tablespoon champagne/sparkling wine (add more or less, depending on desired consistency)
- 1 - 2 drops food coloring (optional)(I used light pink)
Instructions
- Prepare oven and pan. Preheat the oven to 180ºC/375F and grease a donut pan.
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, sugar & salt. Set aside.
- Combine wet ingredients. In a separate bowl, whisk together the melted butter, vanilla extract, egg, and until well combined.
- Add the champagne. Gently, stir the champagne into the wet mixture until just combined.
- Combine wet and dry. Add the wet mixture to the dry mixture and mix until just combined. Be careful to not over mix the batter.
- Fill donut pan. Use a piping bag fitted with a large round piping tip to pipe the batter into the prepared donut pan, filling them ¾ full.
- Bake. Place the donut pan in the oven and bake for 10 minutes or until golden brown.
- Cool and glaze. Allow the donuts to cool before glazing and decorating.
For the glaze:
- Combine the melted butter, vanilla extrat, milk, and champagne
- Stir in the powdered sugar a little at a time and mix well. Add more powdered sugar if needed.
Decorate:
- Once donuts have cooled, dip the top of each donut into the glaze and transfer to a wire rack.
- Top with desired toppings. I used crushed pistachio’s and dried roses. You can also use nuts, sprinkles, seeds, etc.
Notes
How do I store baked donuts?
Baked donuts are best stored in an airtight container or bag. The donuts will last up to five days stored in the refrigerator, or up to 3 months if stored in the freezer. Allow the donut to reach room temperature on a counter before enjoying it!
Photography by Hein van Tonder for Stork Recipes
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