Tessa’s Recipe Rundown
Taste: Distinct touch of nutmeg that just makes a doughnut taste like a doughnut, plus that rich and ultra chocolaty glaze on top.
Texture: The doughnut itself is slightly crisp on the outside and soft and delicate on the inside. To die for!
Ease: Much easier than yeast-based doughnuts – but you will make a mess. So completely and utterly worth the effort to enjoy a bite of heaven.
Pros: Absolutely delightful, everyone will love these, especially with the joyful sprinkles on top.
Cons: Messy and rich.
Would I make this again? Oh yeah, no question.
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These Classic Cake Doughnuts are SO delicious, I bet you can’t eat just one!
You just can’t beat that fried golden brown crust with that tender, soft, and delicate interior. And then to top it all off with a super rich, chocolaty, and fudgy glaze just takes it to a whole other level.
The best part is that Classic Cake Doughnuts don’t take nearly as long as yeast-raised doughnuts but are just as good.
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The flavor and customization options with this cake doughnut recipe are limitless. Top with any type of glaze, sprinkles, chocolate chips, powdered sugar, cinnamon sugar – just have fun!
Check out all my Cake Donut recipe tips below, so you can wow your friends and family.
Sprinkle of Science
How to Make Classic Cake Doughnuts
What is the Difference Between a Cake Donut and a Regular Donut?
- Cake doughnuts get their rise from baking powder instead of yeast, so they have some more heft to them and are slightly crunchy, but still soft and satisfying.
- They also still have that hint of nutmeg flavor which is characteristic of just about any doughnut – but feel free to omit the nutmeg if you don’t like it.
- Yeast-raised doughnuts are ultra-light and fluffy thanks to the yeast; however, they take longer to make and can be more temperamental if your kitchen is super hot or really cold.
- Note: baking powder and baking soda are NOT interchangeable. Learn more about the differences between baking soda and baking powder here.
Tools Needed for Cake Doughnuts:
- Stand mixer with paddle attachment
- Mixing bowls
- Plastic wrap
- Rolling pin
- Doughnut cutter – Don’t have a doughnut cutter? Simply use a large + an extra small plain round cookie cutter to recreate the doughnut shape. If you don’t have a small enough cutter for doughnut holes, the large end of a piping tip often works well.
- Pastry brush
- Baking sheet pans
- Large, heavy pan such as a Dutch oven
- Deep fry thermometer with clip
- Heat safe skimmer
- Paper towels
- Medium saucepan
- Whisk
Do You Have to Use a Deep Fryer for Donuts?
No! You don’t need a special appliance to deep fry. Simply use a heavy-bottomed pot on your stovetop. See just below for my pan recommendations.
What Kind of Pan is Best for Deep Frying?
I prefer to use either a large stainless steel saucepan or a Dutch oven. If a pan is too deep, it makes it difficult to maneuver the doughnuts in and out. If the pan is too shallow, you risk oil bubbling up, splashing, and burning. You want at least 2 inches from the top of the oil to the top of the pan. I recommend avoiding nonstick pans.
Do I Need a Thermometer to Deep Fry?
Yes, for best results and the safest approach, use a deep fry thermometer like this one that clips onto the side of your pot, so you can constantly measure the temperature of the oil.
Can you Bake Cake Doughnuts Instead of Frying?
No, this recipe was designed specifically to be fried for best results. An air fryer will also not work as intended for this recipe. I do have a few doughnut recipes specifically designed to bake – check out all my Doughnut Recipes here.
What’s the Best Oil for Frying?
- The best oil for frying doughnuts is actually refined coconut oil.
- Refined means it won’t have any coconut scent or taste. It will emit fewer offensive ‘fry oil’ aromas in your house and because it’s solid at room temperature, it gives fried food a lighter, crisper, and less greasy texture and the doughnuts will stay fresher for longer (compared to doughnuts fried in a liquid oil).
- You could also use vegetable shortening, which is also solid at room temperature. Purchase a large container in bulk at Costco or online if you can make good use of it often.
- Besides refined coconut oil or vegetable shortening, the next best and easiest options are vegetable, canola, or peanut oil because they have high smoke points.
- Never fry with an oil that has a low smoke point, such as olive oil.
- Whichever you choose, be sure to give it a quick sniff before using. If it smells off at all, it will impart a rancid taste to your doughnuts. Use a fresh bottle for best results.
Deep Frying Safety Precautions:
- Always monitor the temperature of the fry oil and avoid allowing it to get hotter than 375°F. If your oil begins to omit an offensive smell beyond the normal oil aroma, it’s likely your oil is about to heat up to its smoke point. Not only is this a safety precaution signaling you to turn the heat down, but when oil is heated too high it begins to break down and impart an undesirable flavor onto your doughnuts. Oil that has been overheated must be cooled down, poured into a sealable container, and discarded.
- NEVER add water to hot oil. It will explode and catch fire. If your oil has gotten too hot and catches fire, adding water to ‘put out the fire’ will make it worse.
- If the oil begins to smoke or even catch fire, place a cookie sheet on top. You can also (carefully) use baking soda to put out grease fires.
- Make sure your kitchen is equipped with a functioning fire extinguisher.
- In addition to brushing off any excess flour from the dough before frying, take your skimmer in between frying batches and remove any bits of dough left in the oil. This will prevent those food particles from burning and imparting an acrid flavor to the rest of your doughnuts.
- Always use a skimmer or similar tool to place and remove doughnuts from the hot oil.
- Wear an apron to protect yourself and your clothes from any oil splashes.
How to Maintain an Even Temperature While Frying Cake Doughnuts
- The most challenging part of deep frying is maintaining a consistent temperature. In fact, it’s just about impossible. The key to deep frying is to constantly monitor the temperature and adjust your burners accordingly. Not just reactively, but proactively too. Especially if you have an electric stove. This takes practice.
- Notice if your oil begins to creep above or below 350°F and immediately adjust the burner’s heat setting, knowing it will take several minutes for the temperature to begin to rise or drop, depending on your stove and pan.
- Don’t overcrowd the pan! This will not only drop the temperature quickly but the doughnuts won’t get an even crispy exterior. This is because deep fry oil’s recovery time is slow, meaning it will take a while for the temperature to recover back to its original 350°F once too much food is added to the pan.
- If your doughnuts are pale and greasy, your oil is too cold. If they’re hard and overly browned, even undercooked in the middle, the oil is too hot.
What to do With Oil After Frying?
Let the oil cool completely. Pour the used oil into a sealable container and dispose of it in the trash.
How to Make Cake Doughnuts Ahead of Time
After the dough has been made, you can refrigerate the covered dough for up to 48 hours. Let come to room temperature before proceeding with the recipe as written.
How to Store Cake Doughnuts
Doughnuts are definitely best served the day they’re fried. They will lose their crisp texture and stale the longer they’re stored. If you do need to store leftover glazed doughnuts, you can do so in an airtight container for up to 2 days.
Doughnut Glaze Recipes
My chocolate glaze is included in the recipe below, but here are a couple of other doughnut glaze flavor variations. You can also simply coat your cake doughnuts in powdered sugar!
Vanilla Glaze
3 1/2 cups (438 grams) powdered sugar, sifted
1 1/2 teaspoons corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup hot water
Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let sit for 20 minutes, or until glaze is set, before serving.
Maple Glaze
4 cups (500 grams) powdered sugar, sifted
1/4 cup pure maple syrup
1 1/2 teaspoon light corn syrup
1/4 teaspoon pure vanilla extract
2 teaspoon pure maple extract
1/4 cup hot water
Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let sit for 20 minutes, or until glaze is set, before serving.
More Doughnut Recipes You’ll Love:
- Krispy Kreme Copycat Glazed Doughnuts (yeast-raised)
- Old-Fashioned Sour Cream Doughnuts
- Baked Strawberry Lemon Doughnuts
- Homemade Beignets
Classic Cake Doughnuts
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Ingredients
For the doughnuts:
- 3 cups (381 grams) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon freshly grated nutmeg
- 3 tablespoons (43 grams) unsalted butter, melted and cooled to lukewarm
- 1/2 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 3/4 cup (150 grams) granulated white sugar
- 1 1/2 teaspoons pure vanilla extract
- Vegetable, canola, refined coconut oil, vegetable shortening, or peanut oil, for frying
For the chocolate glaze:
- 1 stick (113 grams) unsalted butter
- 1/4 cup whole milk
- 1 tablespoon light corn syrup*
- 2 teaspoons vanilla extract
- 4 ounces semisweet chocolate, chopped
- 2 cups (250 grams) powdered sugar, sifted
- Rainbow sprinkles, if desired
Instructions
For the doughnuts:
- In a large bowl, mix together the flour, baking powder, salt, and nutmeg. Set aside. Combine butter and buttermilk in a small bowl or measuring cup, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar until thick and pale, about 5 minutes. Beat in the vanilla extract. On low speed, alternately add the flour mixture with the melted butter/buttermilk mixture, starting and ending with the flour. The dough will be soft. Cover tightly with plastic wrap and let sit at room temperature for 30 minutes, or until the dough is firm enough to handle.
- MAKE AHEAD: At this point, you can also refrigerate the covered dough for up to 48 hours. Let come to room temperature before proceeding with recipe as written.
- Turn the dough out onto a floured work surface. Roll the dough out into just over 1/4-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Brush off any excess flour and place the doughnuts on a lightly floured parchment-lined baking sheet. Cover and let the doughnuts sit at room temperature while you heat the oil.
- Heat at least 1 1/2 inches of oil in a large and heavy pan to 350°F. Place three to four doughnuts in the oil at a time and fry until golden brown, about 1 minute or less per side (30 seconds for the doughnut holes). Do not overcook the doughnuts. Drain on a paper towel-lined plate.
For the chocolate glaze:
- In a medium saucepan over medium heat, combine the butter, milk, corn syrup, and vanilla and heat until the butter melts. Decrease the heat to low and add the chocolate, whisking until melted. Turn off the heat and add the powdered sugar, whisking until smooth.
- Immediately dip the doughnuts into the glaze. If the glaze begins to set, return the saucepan to low heat and stir until liquid again. Garnish with sprinkles, if using. Let the glaze set on the doughnuts for 30 minutes before serving.
- Doughnuts are best made the day they’re fried. However, you can store the glazed doughnuts in an airtight container for up to 2 days.
Recipe Notes
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This recipe was originally published in 2015 and has been updated with new photos and recipe improvements. Photos by Ashley McLaughlin.
Hello!
I wanted to know if there is any substitute for eggs.
Can I prep the cake donut recipe in advance, roll out, cut them, and refrigerate overnight, remove from fridge an hour before frying? Then I can bring to the office fresh!! Have you tried adding blueberries? Fresh, frozen or dried?
The donuts were perfect in texture. I think I may add a little more nutmeg and even some cloves next time. The glaze was delicious, but I had issues with it separating. Any suggestions for next time to avoid this? I have tried several of your recipes and they are always delicious! Thank you!
Hi Suzy! Yum, your doughnuts look delicious! To help with glaze separating issues, be sure to use the corn syrup in the recipe as it stabilizes the glaze and keeps it smooth. Second, make sure that your powdered sugar has no clumps and that the glaze is mixed thoroughly until smooth (lumps of powdered sugar can lead to separation later). Thirdly, dip the doughnuts while they’re warm (not hot) into the glaze, as excessive heat can cause glaze to separate. If at any point the glaze becomes too cool, place it back on the stove and gently reheat until it’s liquidy again (overheating can cause separation). Lastly, depending on how long it takes you to glaze doughnuts, I’d recommend stirring the glaze occasionally to maintain its consistency. Hope that helps!
Thank you! I did use the corn syrup. I may have been guilty of overheating it. I will make sure to sift powdered sugar next time.
Do you think high elevation would affect the measurements? This recipe didn’t work well for me at all. It never became a dough that was handleable. I am not a novice baker, and I followed the instructions exactly.
Hi Demi! No one on our team bakes at a higher altitude, so I can’t say what adjustments are needed, if any. If you find that you normally need to make adjustments for a recipe to turn out, then I would stick to whatever you normally do. You can also check out King Arthur Baking’s article here for more help.
Wonderful recipe! Delicious and tender. I let them sit uncovered overnight and they still had their crispy outer crust until the next morning for breakfast. The only cake donut recipe I’ll ever need from now on.
these were great and it was so fun to see them puff up! I used Crisco and next time I will get that started before rolling and cutting the doughnuts because it took a long time to come to temp. i will also use the full amount of nutmeg called for. The chocolate glaze is incredible!
These didn’t stay crisp even within the same day and tasted quite stale. Quite possible I did something wrong but followed the instructions to a T.
Hi Lindsay! It’s possible that your oil was a little too cool, and/or your pan was a little too crowded while frying. Tessa mentions this the tip box, above the recipe. Also, was your oil fresh? Oil that’s been sitting around for a bit can give off a slightly unpleasant flavor, which could be why you found your doughnuts had a slightly stale flavor. I hope you try these doughnuts again sometime – they really are delicious! Happy baking 🙂
Thank you for your wonderful recipes, can’t wait to try them.
So good! I’m surprised how easily this recipe came together. Your directions are excellent. I was a little intimidated by deep frying, but it all turned out great. Highly recommend having a good thermometer. I noticed my oil getting too hot and was able to adjust it in time. Thanks for pushing me out of my comfort zone!
So glad you enjoyed making these, Cindy!
Can this dough be made in advance before frying? Thanks
I haven’t tried that with this recipe, sorry! You’ve got to be careful refrigerating doughnuts made with baking powder/soda. Yeast doughnuts are a little less of a risky doughnut to refrigerate in advance, can I recommend my Yeast Raised Chocolate Glazed Doughnuts instead? I have details in the comments section there how to make them in advance. 🙂
I omitted the corn syrup from the glaze so maybe that’s why, but the glaze was much too thin to use “immediately” after whisking in pwd sugar. Letting it cool and thicken for about 10-15min yielded much better results. Happy with the recipe otherwise, thanks!