Soft Tender Cake Donuts (Printer Version)

Tender cake donuts fried golden, topped with sweet glaze or cinnamon sugar for a delightful treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon ground nutmeg

→ Wet Ingredients

07 - 2 large eggs
08 - 3/4 cup buttermilk
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1 teaspoon vanilla extract

→ For Frying

11 - Vegetable oil, about 6 cups (1.5 quarts)

→ For Glaze

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons milk
14 - 1/2 teaspoon vanilla extract

→ For Cinnamon Sugar

15 - 1/2 cup granulated sugar
16 - 1 teaspoon ground cinnamon

# How to Prepare:

01 - Whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl until evenly distributed.
02 - Beat eggs in a separate bowl, then whisk in buttermilk, melted butter, and vanilla extract until smooth.
03 - Add wet mixture to dry ingredients and stir gently until just combined; avoid overmixing to maintain tenderness.
04 - Turn dough onto a lightly floured surface, pat or roll to 1/2 inch thickness, and cut out donuts using a 3-inch cutter or two round cutters for holes.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C) ensuring there is enough oil to fully submerge donuts.
06 - Fry doughnuts in batches for 1 to 2 minutes per side until golden brown, then remove with a slotted spoon and drain on paper towels.
07 - Whisk powdered sugar with milk and vanilla extract until smooth and glossy.
08 - Dip warm donuts into the glaze and place on a wire rack to set.
09 - Mix granulated sugar with cinnamon, then toss warm donuts in the mixture to coat evenly.

# Expert Suggestions:

01 -
  • They're tender and moist in a way that store-bought donuts can never quite achieve, with a crumb that practically melts on your tongue.
  • The recipe makes enough to share without feeling like you're committing to a production line in your kitchen.
  • You can finish them however you want—glaze, cinnamon sugar, or plain—making them endlessly adaptable to your mood.
02 -
  • The temperature of the oil is everything—invest in a kitchen thermometer and use it every single time, because eyeballing it leads to donuts that are either raw inside or burnt outside.
  • Don't mix the dough any more than necessary after combining wet and dry ingredients; this is not a cake, and every extra stir toughens the final product.
03 -
  • Make sure your butter is cooled to room temperature before mixing it into the wet ingredients; warm butter can partially cook the eggs and create a grainy texture in your final donuts.
  • Glaze the donuts while they're still warm but not piping hot—the warmth helps the glaze set, and the combination of warm donut and smooth coating is something special.
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