This baked matcha donut with white chocolate glaze is simple, soft, and can be baked in small batches. It makes for a perfect mid-morning snack with a cup of tea or coffee.
Thank you, Karo® Syrup, for sponsoring this post. Celebrate sweet moments together with Karo®!
Why you’ll love this recipe
Unlike fried donuts, this baked green tea version is lighter and lower on the calorie charts.
Aside from its health benefits, culinary-grade matcha powder gives a rich color and deep flavor to this easy-to-make donut cake.
Since it’s homemade, you can control the amount of sugar or substitute it with honey, maple, or agave.
It’s simple and comes together in less than 30 minutes.
The white chocolate glaze adds a creamy sweet flavor to the cakes.
Love matcha? Try my soft-serve matcha ice cream for the utmost indulgence.[feast_advanced_jump_to]
You can get baked donuts at bakery stores or donut shops nowadays, but why not make your donuts at home? These incredibly delicious matcha doughnuts are quick and easy to make, and the best part? They are glazed with white chocolate and a tablespoon of corn syrup. A win if you ask me!
Why corn syrup, you ask? Corn syrup in baked goods adds moisture and volume, aids in the crystalization of sugar, and helps keep baked goods tasting fresh longer. It also enhances the flavor. Ever wonder why some chocolate-glazed doughnuts have a pretty smooth and glossy finish? You guessed right! Corn syrup!
Here are some of the main ingredients you’ll need for this recipe:
- Cake flour: I used cake flour because of its fine consistency. Adjust the ratios if you intend to use any flour besides cake flour (see substitutes below).
- Matcha powder: use culinary grade Japanese matcha powder. It has many benefits and adds a delightful aroma and flavor to these matcha sweets. You can find matcha powder for baking online at Amazon, Asian specialty stores, or herbal stores. Not to be confused with green tea.
- Butter: I browned my butter to add a nutty flavor to the donuts; this is optional. Feel free to use unsalted room temperature butter.
- Sour cream: adding sour cream will yield a more decadent and fluffy cake because of its extra fat content.
- Sugar: white granulated sugar is preferred. You can use a mix of both brown and white sugar. Brown sugar adds more depth than white sugar, so it’s up to you.
- Egg: use room temperature eggs, so all the ingredients bake evenly.
- Baking powder: for leavening, this will help plump the dough to mimic the traditional fried donuts.
- White chocolate: this pairs exceptionally well with matcha green tea
- Karo Syrup: preferably light as opposed to the dark one. Aside from sweetness, the corn syrup adds a shiny tint to the white chocolate glaze making it irresistible. A tablespoon is all you need! Our syrup of choice today is Karo® Light Corn Syrup because Karo makes recipes OH SO Delicious.
See the recipe card for detailed quantities.
Step-by-step instructions to make baked donuts from scratch
Spray the cavities of the donut pans with cooking spray.
Combine the cake flour, baking powder, sugar, cardamom, and salt in a large bowl.
Whisk together the melted butter, egg, sour cream, and vanilla in a small bowl.
Gently pour the wet ingredients into the flour mixture, and give it a few stirs until it’s fully incorporated.
Pipe the batter into each cavity about ⅔ to ¾ full.
Melt the chopped chocolate and butter in the microwave for 1 minute or until it’s completely melted. Stir in the Karo® Syrup until the chocolate is smooth and combined.
Dip one end of each donut into the corn syrup glaze and hold it slanted to release any drips.
Place a large piping bag into a tall glass. Fold down the top to make a cuff. Spoon the batter into the bag. Unfold the cuff. Secure the ends and snip the tips.
Bake, cool in the pan for about 4-5 minutes, then pop them out onto a cooling rack.
Place it on a cooling rack and repeat for the rest of the donuts.
Decorate and serve.
Here are some lists of ingredients you can substitute if you don’t have the listed items on hand or if you have any dietary concerns.
- Cake flour: use all-purpose flour and adjust the ratios. For example, 1 cup + 2 tablespoons of cake flour are equivalent to 1 cup of all-purpose flour.
- Another good substitute is an all-purpose gluten-free flour blend.
- Sour cream: buttermilk, crème fraîche, or Greek yogurt can be used in place of sour cream. Dairy-free milk, like almond milk, is another option.
- Sugar: refined sugar-free options like agave, honey, or maple syrup can be substituted for the cake ( use less of this as it can overpower the matcha flavor).
- White chocolate: of course, you can enjoy the matcha baked goods without a glaze, but if you are like me and you want your sweets, then try using dark chocolate, powdered sugar glaze, raspberry glaze, or coconut glaze.
Top tips to make this recipe work
- Sift: for a nice soft consistency, I like to sift all the dry ingredients to prevent lumps.
- Measurements: the wrong measurement can easily throw a recipe off, so stick to the exact measurements on the recipe card. When measuring the flour, hip, then level using a spatula or knife.
- Mixing: don’t overmix the batter when adding the dry ingredients; whisk it in circles, then use a rubber spatula to scrape the sides and fold in. I used a tiny dot (using the tip of a toothpick) of natural green food coloring to achieve a brighter green. You can equally do this with the matcha powder, but that would make it slightly bitter. Leave it as it is if you don’t care about the color.
- Piping: fill a piping bag (¾ full) with the batter, make a little opening at the tip, then fill the donut pan cavity. If you overfill the molds and the holes close up, use the larger opening of a piping tip to make a hole in the center once baked.
- Glaze: melt the chocolate first before adding the corn syrup. Karo® Syrup delivers a smooth, amazing texture with a balanced sweetness that lets the true flavor of other ingredients shine through.
- Donut baking pans
- Mixing bowls
- Piping bag
- Cooling rack
I doubt you’ll have any leftovers. But if you are saving some for your morning coffee, store it in a single layer in an airtight container or ziplock bag for up to 4 days in the refrigerator.
They can be left at room temperature for up to two days when appropriately wrapped.
If you aren’t making the Karo syrup donut glaze, you can stack them up. They are also Freezer friendly. For a fresher taste, freeze for up to 4 weeks.
Although these donuts might not be as fluffy as the fried version we are accustomed to, it still checks all the marks for flavor. So, go on and give it a try!
I hope you’ll try this baked matcha donut with white chocolate glaze recipe. Share a bite with us on our social media. If you make this recipe using the hashtag worldlytreat(#worldlytreat), we’d love to join the soirée. Also, don’t forget to pin it for later. Chat soon?
PEACE & LOVE
Baked Matcha Donut with White Chocolate Glaze
- Donut baking pans
- Piping bags or ziplock bags
- Cooling wrack
For the Donuts
- 2 cups cake flour
- ¾ cup granulated sugar
- 1¾ teaspoons baking powder
- 2 teaspoons culinary grade matcha powder
- ¾ teaspoon kosher salt (or ½ a teaspoon of table salt)
- 1 teaspoon ground cardamom
- 1 large egg
- 2 tablespoons butter, melted
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
For the Glaze
- 150 grams white Chocolate, finely chopped
- 2 tablespoons unsalted Butter, at room temperature
- 2 tablespoons whole milk
- 1 tablespoon Karo® Syrup
For the Donuts
- Preheat the oven to 350°F.
- Generously spray the cavities of two standard non-stick donut pans with cooking spray. Set aside
- Combine the cake flour, baking powder, sugar, cardamom, and salt in a large bowl.
- Whisk together the melted butter, egg, sour cream, and vanilla in a small bowl.
- Gently pour the wet ingredients into the flour mixture, and give it a few stirs until it’s fully incorporated.
- Place a large piping bag (about 16 inches) into a tall glass (top side down. Fold down the top to make a cuff. Spoon the batter into the bag using a measuring cup or spoon. Fill the bag halfway up. Unfold the cuff and gently push the batter down towards the tip. Use a tie to secure the ends, or twist it between your fingers to get a grip. Snip the tips to make an opening of about an inch.
- Pipe the batter into each cavity about ⅔ to ¾ full.
- Bake for 10-11 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for about 4-5 minutes, then pop them onto a cooling rack.
For the Chocolate Glaze
- In a medium bowl, melt the chopped chocolate and butter in the microwave for 30 seconds. Whisk in milk and corn syrup until the chocolate is smooth and creamy. Dip one end of each donut into the chocolate glaze and hold it slanted to release drips. Place it on a cooling rack and repeat for the rest of the donuts.
- Garnish with dedicated coconuts, nuts, or dust of matcha powder.
- To make the glaze whiter, add about ¾cup to -1 cup of powdered sugar + an extra tablespoon of milk.
- Use a tiny dot (using the tip of a toothpick) of natural green food coloring to achieve a brighter green. You can equally do this with the matcha powder, but that would make it slightly bitter. Leave it as it is if you don’t care about the color.
- If you don’t have a piping bag to add the batter, use a small cookie scoop to fill the cavities.
- Baked donuts are usually dark on one end and lighter on the other. Dipping that end in the glaze is an excellent way to hide the lighter end.
- Don’t over-mix the batter. Over-mixing will yield a dense cake.
- Place a cookie sheet or old newspaper underneath the cooling rack before glazing the donuts for easy cleaning should the glaze drip.
- Tie the ends of the piping bag to avoid spills.
- Melt the chocolate at 50% power in the microwave to avoid it from burning. Melt at 30 seconds intervals to be safe.
- Cool the melted butter slightly before adding it to the wet ingredients bowl. A hot butter will cook the egg.
Yes! Matcha baked goods are utterly delicious and healthy, depending on the ingredients used. Culinary-grade matcha powder can be used for baking.
A combination of flour, sugar, egg, leavening (yeast, baking powder, or soda), Fats (milk, buttermilk, sour cream), and fats (butter or oil).
Corn syrup is made from the starch of fresh corn picked and processed at its peak for taste and flavor.
No. But for best results, it’s recommended to use before the expiration date on the bottle.
Corn syrup, like Karo, is a versatile ingredient that perfects anything from delicious marshmallows, fudges, caramels, pies, and scotcheroos to sticky cinnamon rolls, sauces, and glazes.