Move over, yeast donuts! While those airy confections have charm, there’s a certain rustic elegance and deeply satisfying texture to a cake donuts recipe that simply can’t be beaten.
If you’ve ever craved a donut with a rich, moist crumb, a delightfully craggy surface perfect for catching glaze, and a satisfyingly crisp exterior, then you’re in the right place.
This recipe for Homemade Cake Donuts is about to become your go-to for recreating that bakery-style magic right in your kitchen. Forget the long proofing times; these tangy sour cream-based beauties are surprisingly straightforward to make and deliver unparalleled flavor and texture.
Get ready to impress yourself, your family, and anyone lucky enough to snag one!
Table of Contents
What Are Cake Donuts? The Delightfully Dense Difference
So, what exactly sets cake donuts apart from their yeasted cousins? The distinction lies primarily in the leavening agent and the resulting texture.
- Cake Donuts: These rely on chemical leaveners like baking powder and baking soda for their rise, much like a cake (hence the name!). This results in a denser, more compact crumb that’s wonderfully moist and often a bit crumbly. They have a richer flavor profile, often enhanced by ingredients like sour cream or buttermilk.
- Yeast Donuts: These use yeast as their leavening agent. The yeast ferments, producing carbon dioxide gas that creates a light, airy, and often chewy texture. They require proofing time for the yeast to work its magic.
Why Sour Cream is the Secret Weapon for This Cake Donuts Recipe:
In this particular cake donuts recipe, full-fat sour cream isn’t just a background player; it’s the star that contributes to an incredibly moist and tender texture.
The acidity in sour cream works with the baking soda to create a soft crumb, while its fat content adds richness and flavor, preventing the donuts from tasting dry. It also lends a subtle tanginess that balances the sweetness of the donut and glaze beautifully.
This results in what many affectionately call old-fashioned donuts – those wonderfully imperfect, craggy treats.
Here’s a quick comparison:
- Texture:
- Cake Donuts: Moist, slightly dense, tender, often with a craggy, uneven surface perfect for glaze.
- Yeast Donuts: Light, airy, chewy, with a smoother surface.
- Prep Time:
- Cake Donuts: Quicker to prepare as they don’t require lengthy proofing times. The dough often benefits from a chilling period, but it’s generally faster from start to finish.
- Yeast Donuts: Require significant proofing time (often 1-2 hours or more) for the yeast to activate and the dough to rise.
- Frying vs. Baking:
- Cake Donuts: Traditionally fried donuts, which gives them their characteristic crisp exterior and moist interior. They can be baked, but the texture will be more cake-like and less like a classic donut.
- Yeast Donuts: Also typically fried, though baked versions exist.
The use of sour cream and chemical leaveners makes this cake donuts recipe a fantastic choice for those seeking moist donuts with that nostalgic old-fashioned donuts appeal, achieved through the simple magic of fried donuts.
Ingredients You’ll Need for the Ultimate Cake Donuts Recipe
Before you embark on your donut-making adventure, let’s gather the essentials. Using high-quality ingredients will make a noticeable difference in the final taste and texture of your cake donuts recipe.
For the Donut Dough:
- 1 large egg
- 2 egg yolks
- 35g (2.5 tbsp) unsalted butter, softened
- 210g (1 cup) granulated sugar
- 350g (1.5 cups) full-fat sour cream (Quick Note: In a pinch, full-fat Greek yogurt can be a substitute, though the flavor profile might be slightly different.)
- 540g (4.5 cups) all-purpose flour
- 15g (1 tbsp) baking powder
- 3g (½ tsp) baking soda
- 10g (1¾ tsp) salt
For the Glaze:
- 175g (¾ cup) whole milk
- 5g (¾ tsp) salt
- 800g (6½ cups) powdered sugar (confectioners’ sugar)
For Frying:
- 2 liters neutral oil (e.g., canola, vegetable, sunflower, or grapeseed oil)
How to Make the Perfect Cake Donuts (Step-by-Step)
Ready to transform those simple ingredients into donut perfection? Follow these steps closely for the best cake donuts recipe results.
4.1 Prepare the Dough
This dough comes together quickly, especially if you’re using a stand mixer. The key is to combine the ingredients thoroughly but avoid overmixing once the flour is added.
- Cream Wet Ingredients: In a stand mixer, beat the egg, yolks, softened butter, and granulated sugar on medium for 2 minutes until light.
- 💡 Pro Tip (Mixer vs. Hand Method): No stand mixer? Melt the butter and mix by hand with a sturdy spoon. It takes more effort but works!
- Add Sour Cream: Mix in the sour cream on low until just smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add Dry to Wet: On low speed, add dry ingredients to wet, mixing only until just combined. The dough will be soft and sticky.
- Chill the Dough: Wrap the dough in plastic, form into a square, and refrigerate for at least 1 hour, or up to 48 hours. This is crucial for easier handling.
4.2 Roll and Cut the Donuts
Chilled dough is your best friend here. Work relatively quickly to keep it cool.
- Prepare Your Surface: Lightly flour your work surface, rolling pin, and donut cutter.
- Roll the Dough: Roll the chilled dough to about ½ inch thickness, aiming for a 10″ x 18″ rectangle.
- Pro Tip (Sticky Dough): Lightly flour the dough top and pin if sticking. If too soft, chill again for 15-20 minutes.
- Cut the Donuts: Use a 3-3.5 inch donut cutter. Press down firmly without twisting.
- Place on Tray and Chill: Transfer cut donuts and holes to a floured tray. Reroll scraps gently for more donuts (aim for 12 total).
- Chill Again (Recommended): Chill cut donuts for 15-20 minutes while you prep glaze and oil.
4.3 Make the Glaze
This simple glaze provides a beautiful, translucent, and crunchy coating.
- Combine Milk and Salt: In a medium bowl, whisk milk and salt until salt dissolves.
- Add Powdered Sugar: Gradually whisk in powdered sugar in two additions until smooth.
- Adjust Consistency: If too thick, add a teaspoon more milk. If too thin, add more powdered sugar.
Pro Tip (Glaze Variations):
- Vanilla: Add 1 tsp vanilla extract.
- Chocolate: Whisk in 2-3 tbsp sifted cocoa powder.
- Maple: Replace half the milk with maple syrup and add ½ tsp maple extract.
4.4 Fry the Donuts
Frying creates that signature crisp exterior. Pay close attention to oil temperature.
- Heat the Oil: In a large, heavy-bottomed pot, heat oil to 300°F (149°C). Use a cooking thermometer. For essential safety tips on deep frying, you can refer to resources like the USDA’s guidelines on safe deep fat frying.
- 💡 Pro Tip (Frying Tools & Safety): Have a spider or slotted spoon ready. Prepare a wire rack over paper towels for draining. Never leave hot oil unattended.
- Fry in Batches: Carefully lower 3-4 donuts into the oil. Don’t overcrowd.
- Cook Per Side: Fry for about 90 seconds per side, until deeply golden brown.
- Drain: Remove donuts, let excess oil drip off, and transfer to the wire rack.
- Maintain Oil Temperature: Check and adjust oil temperature between batches.
4.5 Glaze and Finish
The final touch! Glaze when donuts are slightly warm but not hot.
- Cool Slightly: Let donuts cool on the wire rack for 15-20 minutes.
- Pro Tip (Cool Before Glazing): Glazing hot donuts can make the glaze melt off or tear the donut.
- Dip the Donuts: Dip each donut craggy-side-down into the glaze, about halfway.
- Let Excess Drip: Allow excess glaze to drip back into the bowl.
- Set on Rack: Return donuts glaze-side-up to the wire rack (place parchment underneath to catch drips).
- Allow Glaze to Set: Let glaze set for 20-30 minutes until crisp.
Tips for Success with Your Cake Donuts Recipe
Achieve donut perfection with these extra pointers:
- Why Chilling Dough Matters: Don’t skip it! Chilling hydrates flour, develops flavor, makes the dough easy to handle, and helps donuts keep their shape during frying.
- Avoid Overmixing: Mix only until flour is just combined. Overmixing develops gluten, leading to tough donuts.
- Storing Donuts: Best enjoyed the day they’re made. Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheating (Optional): Microwave for 5-10 seconds to refresh slightly (glaze may melt).
- Leftover Glaze: Store in an airtight container in the fridge for up to a week. Use on other baked goods.
- Donut Holes: Fry them too! They cook faster (45-60 seconds per side).
Variations to Try on This Classic Cake Donuts Recipe
Once you’ve mastered the basics, get creative:
- Baked Cake Donuts: For a cakier texture, grease a donut pan, fill ⅔ full, and bake at 350°F (176°C) for 12-15 minutes.
- Mini Donuts/Donut Holes: Use a mini cutter or just fry the holes. Adjust frying time.
- Flavor Options:
- Cinnamon Sugar: Instead of glaze, toss warm donuts in cinnamon sugar.
- Lemon Zest: Add zest of 1 lemon to the dough.
- Chocolate Chip: Gently fold in ½ cup mini chocolate chips.
- Gluten-Free Flour Option: You can experiment with a good-quality 1:1 gluten-free all-purpose flour blend (that includes xanthan gum). Results vary by brand; for more information on gluten-free baking, resources like King Arthur Baking’s guide to gluten-free baking can be very helpful.
Frequently Asked Questions (FAQs) about Homemade Cake Donuts
Here are answers to some common questions:
Can I bake these cake donuts instead of frying them?
Yes, you can bake them at 350°F (176°C) for 12-15 minutes in a greased donut pan. They’ll be more cake-like and less crisp than fried.
How long do homemade cake donuts stay fresh?
They’re best the day they’re made. Store in an airtight container at room temperature for up to 2 days.
What oil is best for frying donuts?
A neutral-flavored oil with a high smoke point, like canola, vegetable, sunflower, or grapeseed oil.
Can I freeze cake donuts?
Yes. Freeze unglazed donuts for best results, for up to 2-3 months. Wrap individually, then place in a freezer bag. Thaw at room temperature and glaze if desired.
Why are my cake donuts dense or dry?
Common reasons include overmixing the dough, using too much flour, not enough fat (use full-fat sour cream!), or over-frying/over-baking.
Homemade Cake Donuts Recipe Card
Homemade Cake Donuts (Extremely Moist)
Equipment
- Stand mixer (or sturdy spoon and bowl)
- Rolling Pin
- Donut cutters or glass
- Large pot (Dutch oven recommended)
- Cooking thermometer
- Wire rack
- Spider or slotted spoon
Ingredients
For the Donut Dough:
- 1 large egg
- 2 egg yolks
- 35 g 2.5 tbsp unsalted butter, softened
- 210 g 1 cup granulated sugar
- 350 g 1.5 cups full-fat sour cream
- 540 g 4.5 cups all-purpose flour
- 15 g 1 tbsp baking powder
- 3 g ½ tsp baking soda
- 10 g 1¾ tsp salt
For the Glaze:
- 175 g ¾ cup whole milk
- 5 g ¾ tsp salt
- 800 g 6½ cups powdered sugar
- For Frying:
- 2 liters neutral oil e.g., canola or vegetable, for frying
Instructions
- In a stand mixer, beat egg, yolks, butter, and sugar on medium for 2 minutes. Add sour cream and mix until smooth. Add flour, baking powder, baking soda, and salt. Mix on low until just combined. Wrap the dough in plastic, form into a square, and refrigerate for 1–48 hours.
- Flour your surface and roll the dough into a rectangle about 10″ x 18″ and ½” thick. Cut into donuts using a floured cutter. Place on a floured tray and chill. Reroll scraps to make 12 donuts total.
- Whisk milk and salt together. Slowly add powdered sugar in two additions. Whisk until smooth. Adjust consistency with more milk if needed.
- Heat oil to 300°F (149°C). Fry 4 donuts at a time for 90 seconds per side. Drain on a wire rack and allow to cool for 20 minutes.
- Dip each donut craggy-side-down into glaze. Let excess drip off. Return to rack and allow glaze to set for 20–30 minutes until crisp.
Video
Notes
- No mixer? Melt butter and mix dough by hand—takes more elbow grease.
- Don’t overmix after adding flour to keep donuts tender.
- For baking: Try 350°F (176°C) for 15 minutes—results are cakier but still tasty.
- Glaze thickness is customizable. Add milk for a thinner glaze or more sugar for a thicker coat.
- Glaze donuts once fully cooled to avoid tearing or uneven coating.
Nutrition
Final Thoughts: Your Donut Shop Dreams Realized!
There you have it – everything you need to create incredibly delicious, moist cake donuts that will make you forget all about store-bought versions. This cake donuts recipe is more than just a set of instructions; it’s an invitation to slow down, get your hands a little floury, and enjoy the simple pleasure of creating something truly special from scratch.
I wholeheartedly encourage you to try this cake donuts recipe! When you do, please come back and share your experience in the comments below. Did you try any variations? What did your family and friends think? We’d love to hear from you, and your star ratings help other bakers too!
Looking for more delightful baking projects or breakfast treats? There are many wonderful recipes out there to explore!
Happy Donut Making!
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