Desserts & Baking
Cake Donuts Recipe
Perfectly tender cake donuts with a simple glaze, baked or fried. Moist, fluffy, and ready in under an hour with pantry staples.
Why This Cake Donuts Recipe Is Special
There is something magical about a fresh, homemade cake donut still warm from the fryer. That thin, crackly glaze shatters with the first bite to reveal a tender, lightly spiced interior miles beyond anything from a chain donut shop. I tested around 30 different recipes before landing on this one, and I am thrilled to share it.
These cake donuts are incredibly tender thanks to the buttermilk, which provides moisture and acidity. That acidity reacts with the baking soda to create tiny gas bubbles, giving you a light interior. The nutmeg and cinnamon combination gives them an old-fashioned bakery flavor — nutmeg is warm without being spicy and adds complexity that most people cannot identify but everyone loves. Making these at home fills your kitchen with that unmistakable donut shop aroma.
Mastering Donut Frying
The key to perfect fried donuts is temperature control. You want oil at 375°F (190°C), staying as close to that as possible throughout. At the right temperature, the donut’s exterior seals almost immediately, preventing oil absorption. The moisture inside turns to steam, cooking the interior while the outside crisps. Too cool and the donut soaks up oil like a sponge. Too hot and the outside burns before the inside cooks.
I use a deep-fry thermometer clipped to the pot and check between every batch. Adding cold dough drops the temperature by 15 to 25 degrees, so let the oil recover between batches. A heavy Dutch oven holds heat much better than a thin stockpot. Fill with at least 3 inches of oil and fry only 2 to 3 donuts at a time.
The Perfect Cake Donut Dough
Softened butter gets creamed with sugar to incorporate tiny air pockets that help the leaveners do their job. Melted butter would make the dough spread more and produce a denser result. Buttermilk is non-negotiable — it tenderizes the gluten and reacts with the baking soda for extra lift. If you do not have buttermilk, add 2 teaspoons of white vinegar to 2/3 cup of milk and let it sit 5 minutes.
The chilling step is essential. Warm dough is sticky and difficult to roll and cut cleanly. Chilled dough holds its shape, releases from the cutter cleanly, and maintains a neat round in the hot oil.
Tips for Perfect Cake Donuts
Do not overwork the dough. Stir just until combined. Overworked dough produces tough, chewy donuts instead of tender, crumbly ones.
Roll to exactly 1/2-inch thickness. Thinner donuts cook through too quickly and come out flat. Thicker ones take too long and can be doughy inside.
Keep the oil temperature steady. Invest in a clip-on thermometer. Adjust your burner between batches.
Glaze while still warm. Slightly warm donuts create a thin melted layer where glaze meets donut, setting into that beautiful crackly shell you see on bakery donuts.
Fry donut holes separately. They only need about 45 seconds per side. I fry all the full-size donuts first, then do holes in one batch at the end.
Variations to Try
Chocolate Glazed. Replace the vanilla glaze with: 2 cups powdered sugar, 1/3 cup cocoa powder, 1/4 cup milk, and 1 teaspoon vanilla. For extra decadence, add 2 ounces melted chocolate.
Cinnamon Sugar. Skip the glaze and toss warm donuts in 1/2 cup sugar mixed with 2 tablespoons cinnamon. Like a churro in donut form.
Maple Glazed. Replace vanilla extract with 2 tablespoons pure maple syrup and reduce milk to 3 tablespoons. Top with crispy bacon for sweet-salty magic.
Apple Cider Donuts. Replace buttermilk with apple cider reduced by half. Roll warm donuts in cinnamon sugar for that apple orchard taste.
How to Store and Troubleshooting
Cake donuts are at peak freshness within 4 hours of frying. Store cooled donuts in a single layer in an airtight container for up to 2 days. Crisp them in a 350°F oven for 3 to 4 minutes. Freeze unglazed donuts for up to 1 month, wrapped individually, and glaze fresh after thawing.
Donuts are greasy. Oil temperature was too low. Ensure 375°F before adding donuts and drain on a wire rack, not paper towels.
Donuts are raw inside. Oil was too hot. Lower to 365-375°F and fry for the full time.
Donuts cracked or split. Dough was overworked or oil was too hot. Mix only until combined.
For more comforting baked treats, try my blueberry banana bread or my easy peanut butter cookie bars. If you love the cinnamon sugar variation, you will be obsessed with my churro cheesecake recipe.
Ingredients
Cake Donut Dough
For Frying
Vanilla Glaze
Instructions
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside. These leaveners work together — the baking powder provides the primary rise while the baking soda reacts with the buttermilk for extra lift and tenderness.
Cream the Butter and Sugar
In a separate bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the buttermilk and vanilla extract on low speed until combined.
Form the Dough
Add the dry ingredients to the wet ingredients and stir with a wooden spoon or spatula until a soft, slightly sticky dough forms. Do not overmix. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling step firms up the butter, making the dough easier to handle and producing a more tender donut.
Cut the Donuts
On a well-floured surface, roll the dough to 1/2-inch thickness. Use a 3-inch donut cutter (or two round cutters — a large one and a small one) to cut out donuts. Gather the scraps, re-roll once, and cut more. You should get about 12 donuts and 12 donut holes. Place the cut donuts on a floured baking sheet.
Fry the Donuts
Heat oil in a heavy-bottomed pot or Dutch oven to 375°F (190°C). Use a thermometer for accuracy. Fry the donuts 2 to 3 at a time, being careful not to crowd the pot. Cook for about 1 minute and 30 seconds per side, until deep golden brown. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet. Fry the donut holes for about 45 seconds per side.
Glaze the Donuts
Whisk together the powdered sugar, milk, vanilla extract, and salt until smooth. The glaze should be thick but pourable. While the donuts are still slightly warm, dip the top of each donut into the glaze, twist, and place glaze-side up on the wire rack. Let the glaze set for 10 minutes before serving.
Nutrition Information
Per serving (serves 12). Values are approximate.
| Calories | 275 calories |
| Total Fat | 10g |
| Saturated Fat | 3g |
| Carbohydrates | 42g |
| Sugar | 22g |
| Protein | 4g |
| Sodium | 195mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I bake these instead of frying?
Yes! Pipe the batter into a greased donut pan and bake at 350°F (175°C) for 10 to 12 minutes. The texture will be lighter and more cake-like, and you will not get the crispy outer crust that frying produces, but they are still delicious.
Why are my cake donuts tough?
Overmixing the dough develops gluten, which makes donuts tough. Mix just until the flour disappears. Also, rerolling scraps more than once toughens the dough. Finally, make sure your oil is at the correct temperature — too low and the donut absorbs excess oil.
What kind of oil is best for frying donuts?
Vegetable oil, canola oil, or peanut oil all work well. They have high smoke points and neutral flavors. Avoid olive oil or coconut oil, which can impart unwanted flavors. Peanut oil gives the crispiest results but check for allergies.
Can I make the dough the night before?
Absolutely. Refrigerating the dough overnight makes it even easier to handle. Just let it sit at room temperature for 10 minutes before rolling so it is workable.
Hi, I'm Lisa!
I create simple, tested recipes from around the world that anyone can make at home.
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