Old-Fashioned Cake Donuts

Nothing says nostalgia to me quite like a plate of old-fashioned cake donuts with that perfect craggy top and sweet vanilla glaze. These donuts are tender and cakey inside with a crisp golden exterior—the kind that fills your kitchen with the irresistible scent of bakery classics. They are a beloved breakfast treat in my family and always remind me of snow days and warm weekend mornings.

I first made these cake donuts after craving the bakery version from my childhood. The look on my kids’ faces when we dipped the warm donuts in glaze made every minute worthwhile and now it is a cherished weekend activity for us.

Ingredients

• Granulated sugar: brings essential sweetness and helps create the classic cake crumb. Use pure cane sugar for best results
• Unsalted butter: gives a rich and tender texture. Look for high-quality butter with a creamy yellow color
• Egg yolks: add richness and moisture. Choose large eggs with golden yolks for deeper flavor
• Sour cream: provides moisture and lift plus signature tanginess. Use full-fat and check expiration for freshness
• All-purpose flour: builds the donut structure. Sift and use the scoop and level method for accurate measuring
• Baking powder and baking soda: are key for rise and that crumbly soft texture. Go for a fresh batch for proper leavening
• Cinnamon and freshly grated nutmeg: give warmth and aromatic depth. Freshly ground makes a difference
• Salt: balances the sweetness. Use pure sea salt or kosher salt for a clean finish
• Frying oil: like canola or vegetable is neutral in flavor and perfect for crisping. Fresh oil produces the best flavor and less greasiness
• Powdered sugar: for the glaze creates a silky coating. Sift to prevent lumps
• Whole milk: ensures the glaze is creamy and smooth. Use cold milk for best mixing
• Vanilla extract: optional but lends extra fragrant sweetness to the glaze

Step-by-Step Instructions

Make the Dry Mix:

Sift together flour baking powder baking soda cinnamon nutmeg and salt in a medium bowl. This prevents lumps and ensures even distribution of leaveners and spices

Cream the Butter and Sugar:

In a large bowl beat sugar and butter together until light pale and fluffy about two minutes. This provides the structure and airiness

Add Egg Yolks:

Beat in egg yolks one at a time until the mixture looks thick and slightly increased in volume. Proper mixing ensures richness without curdling

Blend in Sour Cream:

Mix in the sour cream until smooth and fully incorporated. This gives the batter tenderness and a subtle tang

Combine Wet and Dry Ingredients:

Gradually add the dry mix to the wet ingredients two to three tablespoons at a time. Stir after each addition and stop as soon as no dry streaks remain. The dough will be soft and just a bit sticky

Chill the Dough:

Wrap the dough tightly and refrigerate it for at least one hour. Chilling firms the dough for easy rolling and helps prevent over-spreading in oil

Shape the Donuts:

Lightly flour your work surface then roll the chilled dough to about one centimeter thick. Use a donut cutter to punch out donuts and holes. Gently re-roll scraps to use all the dough

Heat the Oil:

In a deep heavy pot pour in oil to a depth of at least five centimeters and heat to 175 degrees Celsius. Monitor with a thermometer for best results

Fry the Donuts:

Fry two to three donuts at a time for about one to one and a half minutes per side until they turn a deep golden brown. Flip once midway and remove with a slotted spoon

Drain and Cool:

Place fried donuts on a wire rack lined with paper towels to drain excess oil. Let cool slightly before glazing

Mix the Glaze:

In a medium bowl whisk together sifted powdered sugar milk and salt until smooth. For a lighter glaze gently warm over a bain-marie

Glaze the Donuts:

Dip each donut into the glaze so the top is coated letting excess drip off. Place on a rack for glaze to set fully

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My favorite part of making these donuts is watching the glaze set as they cool—both kids and adults circle the rack like hawks waiting for their first bite. Nutmeg is a must for me because it transports me straight to childhood summers spent in my grandmother’s kitchen.

Storage Tips

Old-fashioned cake donuts keep best in an airtight container at room temperature for up to two days. If you need to store them longer pop them in the freezer on a tray then transfer to a zip bag once solid. Thaw at room temperature and refresh in the oven for a few minutes to bring back that crisp edge.

Ingredient Substitutions

If you are out of sour cream plain full-fat Greek yogurt can be swapped in for a similar tang and moisture level. For those avoiding nutmeg try a pinch of cardamom or just stick to cinnamon alone. Whole milk in the glaze can be switched for plant-based milk if lactose is an issue.

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Serving Suggestions

These donuts are best enjoyed warm the very day they are made with a hot cup of coffee or cocoa. For a fun breakfast spread serve with a bowl of fresh berries whipped cream or a dish of chocolate sauce for dipping. Try a triple glaze—vanilla plus a little cocoa powder or maple syrup for variety.

Cultural Historical Context

Cake donuts have deep roots in American baking dating back to the early 1900s when home cooks wanted a quick frying method without yeast. The craggy exterior and warm spices are classic touches reminiscent of old-fashioned donut shops and family diners.

Recipe FAQs

→ How do I achieve a crisp exterior on cake donuts?

Frying at the correct temperature (350°F/175°C) ensures the outside turns golden and crisp while keeping the inside tender.

→ Can I substitute sour cream with another ingredient?

Full-fat Greek yogurt is a good substitute for sour cream, maintaining moisture and tang in the dough.

→ What oil is best for frying donuts?

Canola or vegetable oil is ideal due to its neutral flavor and high smoke point, ensuring even frying.

→ How do I prevent donuts from absorbing too much oil?

Maintain a steady oil temperature and avoid overcrowding the fryer to ensure quick, even cooking without excess oiliness.

→ How can I store leftover cake donuts?

Let donuts cool completely, then store them in an airtight container at room temperature for up to two days.

→ Can I add flavors to the glaze?

Yes, a splash of vanilla extract, citrus zest, or almond extract enhances the glaze beautifully.