Classic Cake Doughnuts

Nothing beats the comforting bite of a Classic Cake Doughnuts—lightly crisp on the outside, soft and tender inside, with just the right touch of sweetness. These golden rings of goodness bring the joy of homemade baking to every occasion, whether dusted with powdered sugar, dipped in glaze, or enjoyed plain with a steaming cup of coffee.

What makes a Classic Cake Doughnuts special is its simple, timeless appeal. Unlike yeast-raised varieties, a Classic Cake Doughnut boasts a rich, dense crumb, balanced by a slight crispness when fried to perfection. A touch of vanilla, cinnamon, or nutmeg can elevate its warmth, making each bite an irresistible indulgence.

The first time I made a Classic Cake Doughnuts, I was amazed by how effortlessly it came together. The subtle crunch from the golden crust, the fluffy interior, and the hint of spice made it feel like a bakery classic straight from my own kitchen. Since then, a Classic Cake Doughnut has become my go-to for weekend treats, brunch spreads, and sweet moments that call for something special.

Now, I prepare a Classic Cake Doughnuts regularly for cozy mornings, family gatherings, or simple cravings for something homemade and satisfying. Whether dusted with cocoa, drizzled with maple glaze, or dipped in melted chocolate, a Classic Cake Doughnuts always brings joy to the table.

Why You’ll Love Classic Cake Doughnuts

• Soft, Tender Crumb – Light yet rich in texture.
• Golden Crisp Exterior – A slight crunch adds to the indulgence.
• Versatile Toppings & Flavors – Glaze, cinnamon sugar, or powdered dusting.
• Perfect for Any Time of Day – Breakfast, dessert, or an anytime snack.
• Simple Yet Comforting – A homemade favorite that feels nostalgic.

Health Benefits of Classic Cake Doughnuts

• Homemade, Preservative-Free – No unnecessary additives.
• Customizable Sweetness – Adjust sugar levels to your preference.
• Pairs Well with Coffee or Tea – A comforting bakery-inspired treat.
• Wholesome Ingredients – Use real butter, eggs, and quality flavors.
• Can Be Made Baked or Fried – Choose your ideal texture and preparation.

When to Make Classic Cake Doughnuts

• Weekend Brunch Favorite – A delightful homemade indulgence.
• Tea & Coffee Pairing – The perfect sweet companion to warm drinks.
• Potluck & Gathering Treat – Always a crowd-pleaser.
• Holiday & Seasonal Baking – Great for festive celebrations.
• Make-Ahead Dessert – Stays fresh and flavorful over time.

Chef’s Notes: Classic Cake Doughnuts

• Sift dry ingredients twice for extra lift – This step ensures the flour is aerated, resulting in a lighter, fluffier doughnut texture.

• Pair with classic accompaniments – Enjoy alongside fresh berries, espresso, or a cold glass of milk for a well-rounded treat.

• Experiment with spice variations – Swap nutmeg for cardamom or add a pinch of cinnamon to create a unique flavor twist.

• Repurpose leftover glaze creatively – Drizzle over pancakes, waffles, or fresh fruit to enhance breakfast or dessert dishes.

• Ensure even frying for consistent results – Monitor oil temperature closely and fry in small batches to maintain crispness.

• Customize sweetness based on preference – Adjust glaze thickness by adding more powdered sugar for a richer coating or thinning with extra cream for a delicate drizzle.

• Try alternative coatings – Dust doughnuts with cinnamon sugar after glazing or dip them in melted chocolate for variation.

• Opt for different frying oils – Sunflower or peanut oil can be used for a slightly different taste and crispness.

• Make-ahead convenience – Prepare dough the night before, chill, and fry fresh in the morning for effortless brunch prep.

• Serve warm for peak enjoyment – Freshly fried doughnuts have the best texture, making them irresistible right out of the glaze.

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Classic Cake Doughnuts

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Course: Dessert, SnackCuisine: Southern RecipesDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

650

kcal

Resting Time

1

hour 

20

minutes

Total time

2

hours 

Bring bakery-style cake doughnuts right into your kitchen with this fun, no-yeast recipe! Channel bold bakery energy as you whip up tender, spiced rings, fry them golden, and coat them in a silky vanilla drizzle. Perfect for weekend brunch or an afternoon pick-me-up, these doughnuts are surprisingly simple and endlessly satisfying—no proofing needed!

Ingredients

• Cake Doughnuts (yields about 12 rings + holes)

• 2¼ cups cake flour

• 1½ teaspoons baking powder

• 1 tsp fine sea salt

• ½ tsp freshly grated nutmeg

• ½ cup granulated sugar

• 2 tablespoons softened unsalted butter

• 2 large egg yolks room temperature

• ½ cup full-fat sour cream

• For Frying

• Neutral-flavored oil (canola or vegetable) enough to reach in pot

• Silky Vanilla Glaze

• 3½ cups sifted powdered sugar

• 1½ teaspoons light corn syrup

• ¼ tsp fine sea salt

• ½ tsp pure vanilla extract

• ⅓ cup just-boiled water

• Alternative Ingredients

• Cake flour → substitute all-purpose flour use 1 tablespoon cornstarch per cup

• Sour cream → plain Greek yogurt 1:1

• Egg yolks → vegan egg replacer or 2 tablespoons aquafaba each

• Unsalted butter → dairy-free margarine

• Powdered sugar → homemade icing sugar blend granulated sugar + cornstarch

• Corn syrup → light honey or golden syrup

• Canola oil → sunflower or peanut oil for frying

• Nutmeg → ground cinnamon equal amount or omit for sensitivity

Directions

• Dry Ingredients – In a large mixing bowl, whisk together cake flour, baking powder, salt, and nutmeg until evenly combined (about 2 minutes). This aerates the flour for lighter doughnuts. (Prep: 2 mins)
• Creaming – In another bowl or stand-mixer, beat softened butter with sugar until pale and fluffy, about 3 minutes. Scrape down sides, then add egg yolks one at a time, mixing until fully incorporated and the mixture is thick. (Mix: 3–4 mins)
• Dough Assembly – Alternately fold the dry mix and sour cream into the butter-egg base in three additions, ending with flour. Stir just until a slightly tacky dough forms. Avoid overmixing, or the doughnuts can toughen. If dough feels too sticky, sprinkle 1 tablespoon flour at a time. (Mix: 1 min)
• Chill Shape – Cover dough and refrigerate until firm, about 60 minutes. On a lightly floured board, roll dough to ½″ thickness. Use a 3″ doughnut cutter and a 1″ cutter for holes, re-chilling scraps as needed. (Chill + Cut: 65 mins)
• Frying – Heat oil in a heavy pot to 325°F, monitored with an instant-read thermometer. Fry 3–4 doughnuts at once, 2 minutes per side, until puffed and golden. Drain on a paper-lined baking sheet. Maintain oil temp for even cooking. (Cook: 8–10 mins)
• Glazing – Whisk glaze ingredients until smooth. Dip each warm doughnut into glaze, letting excess drip back. Place on a baking sheet to set, about 20 minutes. (Glaze + Set: 20 mins)
• Serve fresh the same day or store airtight at room temperature for up to 2 days. Optional: dust with cinnamon sugar after glazing for extra flavor.

Equipment

• Mixing bowls
• measuring cups and spoons
• instant read thermometer
• Baking sheet

Notes

• • For extra lift, sift your dry ingredients twice to incorporate more air.
  • Serve these doughnuts alongside fresh berries, espresso, or a cold glass of milk for balance.
  • Add a pinch of cinnamon or swap nutmeg for cardamom in the dough for a flavor twist.
  • If you have leftover glaze, drizzle it over pancakes or fresh fruit for a sweet breakfast upgrade.

Nutrition Facts

• Calories: 650kcal
• Fat: 32g
• Saturated Fat: 15g
• Cholesterol: 125mg
• Sodium: 320mg
• Potassium: 80mg
• Carbohydrates: 85g
• Fiber: 1g
• Sugar: 40g
• Protein: 5g
• Vitamin A: 800IU
• Vitamin C: 0mg
• Calcium: 40mg
• Iron: 1.2mg

FAQs: Classic Cake Doughnuts

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