Old Fashioned Cake Donuts
Old Fashioned Cake Donuts are a nostalgic homemade treat with a crispy golden exterior and a soft, cakey center. Lightly spiced with nutmeg and kissed with vanilla, these fried donuts are perfect for breakfast or dessert. No yeast required, just simple ingredients and vintage bakery charm in every bite.
Ingredients
- The Essentials
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 2 large eggs
- ½ cup buttermilk or sour cream
- ¼ cup butter softened
- Oil for frying
- Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Optional Coating
- ½ cup granulated sugar + 1 teaspoon cinnamon for rolling
Instructions
- Mix the Dough
- In a bowl, whisk flour, baking powder, salt, and nutmeg.
- In another bowl, cream butter and sugar until smooth. Add eggs and buttermilk, mixing until combined.
- Gradually add dry ingredients until a thick, soft dough forms. Chill for 20–30 minutes if sticky.
- Roll and Cut
- On a lightly floured surface, roll the dough ½-inch thick.
- Cut out donuts and holes using a donut cutter or two round cutters.
- Fry the Donuts
- Heat oil to 350°F (175°C). Fry each donut 1–2 minutes per side until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Glaze or Coat
- While warm, dip in glaze or roll in cinnamon sugar.
- Let glazed donuts set for 10–15 minutes before serving.
Notes
- Chill the dough well to help with shaping and achieve the signature crackled top.
- Use a cookie cutter and bottle cap if you don’t have a donut cutter.
- Donuts can be dipped in chocolate glaze, rolled in cinnamon sugar, or enjoyed plain.
- For flavor variation, add a pinch of cinnamon or lemon zest to the batter.
- Chocolate variation: add 2–3 tablespoons of cocoa powder to the dry mix.