Tessa’s Recipe Rundown
Taste: Distinct touch of nutmeg that just makes a doughnut 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: You can totally do this, and it’s easier than yeast-based doughnuts, but you will make a mess. So completely and utterly worth the effort to enjoy a bite of heaven.
Appearance: Pure decadence in the shape of a tube. Can’t beat that.
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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Look out everyone because I have been on a doughnut rampage recently. And the most dangerous part is that indulging in and making doughnuts only makes me want more in return! It’s a vicious cycle, but luckily you seem to enjoy when I post doughnut recipes, so at least I have that as my excuse.
These classic cake doughnuts are absolutely positively delightful, and as a warning, they’re highly addictive. 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.
Make these cake doughnuts for your family and they won’t believe you made them right in your kitchen. They’ll think you went to the bakery to pick these up – they’re that good.
The best part is that cake doughnuts don’t take nearly as long as yeast-raised doughnuts but are just as good. By the way, these doughnuts are deep fried without apology and it’s glorious.
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 doughnut recipe tips below.
P.S. We actually baked these Cake Doughnuts together with HTH Baking School students in a live Zoom class! Take a peek below at how much fun we had as well as some of the doughnuts baked by members during class.
How to Make 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. Where yeast-raised doughnuts are ultra light and fluffy, cake doughnuts 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 absolutely characteristic of just about any doughnut, but feel free to omit the nutmeg if you don’t like it.
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 1 large and 1 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, or even the cap of a bottle from your pantry.
- Pastry brush
- Sheet pans
- Large, heavy pan such as a Dutch oven
- Deep fry thermometer with clip
- Heat safe skimmer
- Paper towels
- Medium saucepan
- Whisk
Can you make cake doughnut dough ahead of time?
Yes! 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.
Do you have to use a deep fryer for donuts?
No! You don’t need a special appliance to deep fry. Although convenient, you can simply use a heavy bottomed pot and your stovetop.
What kind of pan is best for deep frying?
I prefer to use either a large but somewhat shallow 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 and splashing and burning. You want at least 2 inches from the top of the oil to the top of the pan. Avoid nonstick pans.
Do I need a thermometer to deep fry?
Yes, for best results and the safest approach, use a deep fry thermometer. This is 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 them?
No, this recipe was designed specifically to be fried for best results. An air fryer will also not work as intended for this recipe.
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 in the trash.
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 other doughnut glaze flavor variations. You can also simply coat your cake doughnuts in powdered sugar! Click here for even more doughnut glaze recipes sent straight to your email inbox.
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:
- Old-Fashioned Sour Cream Doughnuts
- Baked Strawberry Lemon Doughnuts
- Homemade Beignets
Classic Cake Doughnuts
By: Tessa Arias
4.50 from 22 votes
Yield: 8 to 10 doughnuts
Prep Time: 15 minutes mins
inactive time: 1 hour hr
Cook Time: 10 minutes mins
Total Time: 1 hour hr 25 minutes mins
Review Print
How to make homemade Classic Cake Doughnuts! This easy cake doughnut recipe features a fried golden brown exterior and ultra tender, moist, cakey and delicate interior. A perfect vehicle for a rich and fudgy chocolate glaze and sprinkles on top!
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. 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 and buttermilk, 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 doughnut shapes 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 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.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
*The corn syrup in the glaze keeps it nice and shiny and thick, but feel free to omit it if you prefer not to use it.
Adapted from Joy of Baking
This recipe was originally published in 2015 and recently updated with new photos and recipe improvements in 2022. Photos by Ashley McLaughlin.
