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Bubblegum sprinkle cake doughnuts with glossy pink glaze and pastel sprinkles on a kawaii pastel background
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🍬 Bubblegum Sprinkle Cake Doughnuts

These Bubblegum Sprinkle Cake Doughnuts are soft, fluffy vanilla cake doughnuts topped with a glossy pink bubblegum glaze and finished with colorful pastel sprinkles. Sweet, playful, and full of nostalgic candy flavor, they’re a fun bakery-style treat perfect for birthdays, parties, or whenever you want a cheerful, whimsical dessert. 🍩🍬
Course Baking, Dessert, Doughnuts
Cuisine American, Candy-Inspired, Modern American
Keyword baked doughnuts, birthday doughnuts, bubblegum glazed doughnuts, bubblegum sprinkle doughnuts, cake doughnuts, candy doughnuts, funfetti doughnuts, homemade doughnuts, kawaii desserts, pastel desserts, pink doughnuts, sprinkle doughnuts, sugar cloud baking
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 10 doughnuts
Calories 280kcal
Cost $5.50 per batch

Equipment

  • doughnut pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • measuring cups
  • Measuring spoons
  • piping bag or zip-top bag
  • wire cooling rack

Ingredients

Cake Doughnuts

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg optional but classic
  • ½ cup whole milk
  • 2 large eggs
  • ¼ cup unsalted butter melted and cooled
  • 2 teaspoons vanilla extract

Bubblegum Glaze

  • 1½ cups powdered sugar
  • 2 –3 tablespoons milk or heavy cream
  • ¼ teaspoon bubblegum extract start small
  • Pink food coloring gel preferred

Topping

  • Pastel sprinkles or nonpareils

Instructions

Make the Doughnuts

  • Preheat oven to 350°F (175°C) and grease a doughnut pan.
  • In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
  • In a separate bowl, whisk milk, eggs, melted butter, and vanilla.
  • Add wet ingredients to dry and mix just until combined—do not overmix.
  • Spoon or pipe batter into the doughnut pan, filling each cavity about ¾ full.
  • Bake for 10–12 minutes, until lightly golden and springy.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Bubblegum Glaze

  • Whisk powdered sugar, milk, bubblegum extract, and food coloring until smooth and glossy.
  • Adjust consistency with more milk (thinner) or powdered sugar (thicker).

Glaze & Decorate

  • Dip the tops of cooled doughnuts into the glaze.
  • Immediately add sprinkles before the glaze sets.
  • Let glaze firm up for about 10–15 minutes before serving.

Notes

  • Use bubblegum extract sparingly—it’s very concentrated. Start with a small amount and adjust to taste.
  • Do not overmix the batter; mixing just until combined keeps the cake doughnuts soft and tender.
  • A piping bag or zip-top bag makes filling the doughnut pan neater and more even.
  • Dip doughnuts into the glaze while they are fully cooled so the glaze sets smoothly.
  • Add sprinkles immediately after glazing so they stick before the glaze firms up.
  • These doughnuts are best enjoyed the same day, but can be stored in an airtight container at room temperature for up to 24 hours.