4 Way Mini Cake Donuts

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1 box vanilla cake mix

2 cups all purpose flour
2/3 cup buttermilk
2 eggs
1/4 cup butter, melted

Oil for Frying

Chocolate-hazelnut Glazed:
1 cup icing sugar
2 1/2 tbsp chocolate hazelnut spread
1 tbsp cocoa powder
4 tbsp milk

1 cup icing sugar
2 tbsp milk
1 tsp vanilla essence

Strawberry glazed :
1 1/2 cups icing sugar
1/4 cup mashed strawberries
2 tbsp milk

Plain Glazed:
1 cup icing sugar
2 tbsp butter, melted
3-4 tbsp warm water



  1. In a box mix together all donut ingredients until combine.  Place onto a floured surface and knead gently until a smooth dough forms.
  2. Sprinkle flour underneath and on top of dough.  Roll out to 1/2” thick.  Cut 2” rounds out of dough and smaller circles from centre with the back of a piping tip.
  3. Heat oil to 160C (325F). Place donuts in batches.  Don’t overcrowd the pan. Cook on each side until golden brown, about 1-2 minutes.
  4. Drain and set aside.

Chocolate- hazelnut Glaze:

  1. Mix all ingredients together until smooth. Dip donuts and set aside to set.


  1.  Mix icing sugar, milk and vanilla to form a smooth paste. Sprinkle with sprinkles and set aside to set.

Strawberry Glazed:

  1. Mix mashed strawberries, icing sugar and milk together in a measuring cup. When combined, pour through a sieve and discard any large pieces.  Dip donuts and set aside to set.

Plain Glazed:

  1. Mix icing sugar, butter, vanilla and warm water together until smooth.  Add additional 1-2tbsp water if needed. Coat donuts fully and set aside to set.