Cake Donut Recipe

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Cake Donut Recipe (Crispy & Tender!)

Craving a classic bakery treat? Try this easy old-fashioned cake donut recipe! Learn how to make perfectly crispy, tender, and sweet donuts right at home.
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Prep Time 20 minutes
Cook Time 19 minutes
Chill Time 1 hour
Total Time 1 hour 39 minutes
Servings: 12 Donuts
Course: Breakfast, Dessert, snacks
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • For the Donut Dough
  • 2 ¼ Cups All-Purpose Flour Plus extra for dusting
  • ½ Cup Granulated Sugar
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • ½ Teaspoon Ground Nutmeg
  • 2 Tablespoons Unsalted Butter Melted
  • ½ Cup Sour Cream
  • 1 Large Egg Room temperature
  • 1 Teaspoon Pure Vanilla Extract
  • 4 –6 Cups Vegetable Oil or Canola Oil For frying
  • For the Classic Vanilla Glaze
  • 2 Cups Powdered Sugar Sifted
  • ¼ Cup Milk or heavy cream
  • 1 Teaspoon Pure Vanilla Extract

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Wooden spoon or rubber spatula
  • Whisk
  • Plastic wrap
  • Rolling Pin
  • Donut cutter (or round biscuit cutters)
  • Deep-fry thermometer
  • Heavy-bottomed pot or Dutch oven
  • Wire cooling rack
  • Slotted spoon or spider strainer
  • Shallow bowl (for glaze)
  • Paper towels

Method
 

  1. In a large bowl, add the flour, sugar, baking powder, salt, and nutmeg. Whisk everything together thoroughly so the baking powder and spices are evenly distributed.
  2. In another bowl, whisk together the sour cream, melted butter, egg, and vanilla extract until smooth and well combined.
  3. Pour the wet mixture into the dry ingredients and gently mix until a sticky dough forms. Do not overmix, or the donuts will turn tough.
  4. Wrap the dough and refrigerate for at least 1 hour. This makes it easier to handle.
  5. Roll the chilled dough on a floured surface to about ½-inch thickness. Cut into donuts and donut holes. Re-roll scraps gently.
  6. Heat oil to 325°F (165°C). Fry 2–3 donuts at a time for about 2 minutes per side until golden brown. Remove and drain on paper towels.
  7. Mix powdered sugar, milk, and vanilla to make glaze. Dip slightly warm donuts, let excess drip off, and allow glaze to set.

Notes

Notes (Expert Tips)

  • Watch the Oil Temperature: Keep oil steadily at 325°F.
  • Do Not Overmix the Dough: Mix only until flour disappears.
  • Use a Heavy-Bottomed Pot for even heat distribution.

Optional Toppings

  • Cinnamon Sugar
  • Chocolate Glaze
  • Maple Bacon Glaze
  • Sprinkles, nuts, or crushed cereal

 Serving Suggestions

Serve warm with coffee, tea, or a glass of cold milk.

 Storage

  • Room Temperature: Up to 2 days in paper bag
  • Freezing: Unglazed donuts up to 2 months

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