Mini DIY Doughnut Wall with Gourmet Doughnut Recipes

We have all seen the doughnut wall trend. To be honest, I was not a big fan when it came out.  The larger walls seem hard to keep clean enough to put sticky doughnuts on. Sticky doughnuts and dust, ewww! The smaller diy versions involve setting the display on a table top picture display which I can imagine falling over easily and all your doughnuts are on the floor. I do love the idea of creating a cute way to display doughnuts (especially pretty homemade doughnuts!) at an event with a dessert table.

That's why I came up with this fun design. The mini Diy Doughnut wall is made to be set on a table and is easier to clean because it's small. It also has longer "hooks" which hold more doughnuts, so you do not have to refill it as much and it looks fuller in general. It is made from wood so it's nice a stable. 

Mini doughnut wall tutorial

If you haven't already, check out my video explaining the process of making the gourmet doughnuts, constructing the stand and painting it. Then keep reading for the full recipes and the free PDF download with the stand design.

 A big thank you to Star whose vinegars are delicious, perfect for these recipes and come in these cute super cute bottles which you can make all sorts of crafts with when you've used up your vinegar.

Some supplies before you get started:

Wilton 6 doughnut pan:

Circle cookie cutter set: 


Freeze dried strawberries:

Strawberry Balsamic Glazed Chocolate Doughnuts 

Chocolate Cake


  • 3 cups sugar
  • 3 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons salt
  • 1.5 cups buttermilk
  • 3 large eggs
  • 3/4 cups vegetable oil
  • 1.5 teaspoons vanilla extract
  • 1.5 cups warm water
  • 1 packet instant espresso



  1. Set ovn to 325F
  2. Whisk dry ingredients (sugar, flour, cocoa powder, baking soda, baking powder and salt) together in medium bowl.
  3. Dissolve espresso powder into warm water.
  4. Whisk wet ingredients (buttermilk, eggs, vegetable oil, vanilla, warm water and espresso) together in a separate bowl.
  5. Mix wet ingredients into dry ingredients until well combined. I use a stand mixer with the paddle attachment, but you can also use a had mixer.
  6. Pour into doughnut pan filling a little less than full. I prefer to be over filled, rather than under. I just use a small circle cookie cutter to cut out the center if the cake rises over the hole while baking.
  7. Bake at 325F for 20 minutes or until a toothpick comes out clean.


Strawberry Balsamic Glaze


  • 1/2 cup Star Balsamic Vinegar
  • 2 cups strawberries (I use frozen strawberries because they are sweeter and thaw in the microwave)
  • 2 tablespoons brown sugar
  • 1/8 teaspoon lemon zest
  • 1/4 teaspoon salt

* Garnish: freeze dried raspberries (I get mine from Trader Joes)


  1. Add vinegar to a small sauce pan and simmer and reduce until its 1/4 its original volume.
  2. Add strawberries, brown sugar, lemon zest and salt to vinegar.
  3. Bring back to a boil, then turn down heat and simmer until thick about 5 minutes. Squish strawberries with a fork against the side of the pan.
  4. Dip doughnuts while mix is still warm.
  5. Add powder sugar 1 tablespoon at a time to thicken if needed.

Natural Pink Velvet doughnuts with a Beet and Red-wine Vinegar Glaze

 Natural Pink Velvet Cake Doughnut


  • 2 1/2 cups cake flour
  • 3 tablespoons cocoa powder
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup whole milk
  • 1 cup beet puree
  • 1/2 cup + 2 tablespoons orang juice
  • 3 Tablespoons Star Red-Wine Vinegar
  • 1 cup unsalted butter
  • 2 1/2 cups white sugar
  • 1 tablespoon Mexican Vanilla
  • 4 eggs


  1. Mix dry ingredients (flour, cocoa, salt & baking powder) together and mix
  2. Mix wet ingredients together (Milk, beet puree, orange juice & vinegar)
  3. Cream together the butter, sugar and vanilla then add in your eggs
  4. Alternately add your wet and dry ingredients to your creamed butter and sugar until everything is combined
  5. I use a piping bag filled with the cake batter to fill a well oiled wilton 6 doughnut pan
  6. Bake at 350F for 15 or until a toothpick comes out clean


Beet and Red-wine Vinegar Glaze


  • 1 1/4 cup powdered sugar
  • 1 tablespoon beet juice
  • 1 tablespoon orange juice
  • 1 tablespoon beet puree
  • 1 teaspoon Star Red-Wine Vinegar


  1. Mix ingredients together in a bowl
  2. Whisk until combined
  3. Dip doughnuts in the glaze, add powdered sugar to the glaze 1 tablespoon at a time if necessary


Lemon Basil Doughnut Sugar

This one is more of a "wing it" kind of recipe. I start with a concentrated amount of the flavored sugar and then add it to a larger amount of sugar so it mixes better. It just depends on how strong you want the flavors to be. I  prefer a lot of basil while you might want it to be more lemon heavy. Experiment and have fun!

* for the base I just used a basic vanilla cake recipe (lemon cake would be good too!)


  • Sugar (to taste)
  • Lemon zest about (to taste)
  • Basil leaves (to taste)


  1. Crush basil leaves in a mortar and pestle until juices are released
  2. Add lemon zest and a little sugar and mix until combined
  3. add your mixture to a larger bowl, add more sugar until you get the flavor profile your are looking for.



I hope you guys enjoy!