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Classic Cake Donut Recipe: Old-Fashioned, Tender, and Golden

Classic Cake Donut Recipe

These old-fashioned fried cake donuts are tender inside, golden outside, and gently flavored with nutmeg. Finish them with cinnamon sugar or a simple vanilla glaze for a classic homemade treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Donut Dough
  • 3 cups (360 g) All-purpose flour, plus extra for rolling
  • 1 cup (200 g) Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Fine salt
  • 1/2 teaspoon Ground nutmeg
  • 2 eggs Large eggs, lightly beaten
  • 4 tablespoons (57 g) Unsalted butter, melted and slightly cooled
  • 3/4 cup (180 ml) Buttermilk
  • 1 teaspoon Vanilla extract
For Frying
  • As needed for frying Vegetable, canola, or peanut oil
Optional Cinnamon-Sugar Coating
  • 1 cup (200 g) Granulated sugar
  • 1 teaspoon Ground cinnamon
Optional Simple Glaze
  • 2 cups (240 g) Confectioners’ sugar
  • 3-4 tablespoons Milk
  • 1/2 teaspoon Vanilla extract
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Whisk the flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl.
  2. In a separate bowl, whisk the eggs, melted cooled butter, buttermilk, and vanilla until combined.
  3. Add the wet mixture to the dry mixture and stir just until a soft, slightly sticky dough forms. Cover and refrigerate for about 30 minutes.
  4. Turn the chilled dough onto a generously floured surface and pat or roll it to about 1/2 inch thick. Cut with a floured 3-inch donut cutter, rerolling scraps only once if possible.
  5. Heat 2 to 3 inches of oil in a heavy pot to 350°F (175°C). Fry 2 to 3 donuts at a time, turning once, for about 60 to 90 seconds per side.
  6. Transfer the fried donuts to a wire rack over a tray or to paper towels. Bring the oil back to 350°F before frying another batch.
  7. For cinnamon sugar, combine the sugar and cinnamon and toss the warm donuts in the mixture. For glaze, whisk confectioners’ sugar, milk, vanilla, and salt, then dip slightly cooled donuts.

Notes

The dough should remain soft and tender, so add flour sparingly while rolling. Use a thermometer to keep the oil near 350°F; oil below 350°F can make donuts greasy, while oil above 365°F can brown the outside before the center cooks. Fry one test donut first, and serve the donuts the day they are made.