Soft Tender Cake Donuts (Printable)

Soft, tender cake donuts fried golden and finished with a sweet glaze or cinnamon sugar coating.

# 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, approximately 6 cups

→ 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 Make:

01 - Whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl.
02 - Beat eggs in a separate bowl, then incorporate buttermilk, melted butter, and vanilla extract.
03 - Add wet ingredients to dry mixture and stir until just combined, avoiding overmixing.
04 - Turn dough onto a floured surface and pat or roll to about 1/2 inch thickness. Cut donuts using a 3-inch cutter.
05 - Heat vegetable oil in a deep pot to 350°F (175°C).
06 - Fry donuts in batches for 1 to 2 minutes per side until golden brown. Remove and drain on paper towels.
07 - Whisk powdered sugar, milk, and vanilla extract until smooth. Dip warm donuts in glaze and place on a rack to set.
08 - Combine sugar and cinnamon, then toss warm donuts in mixture until evenly coated.

# Top Tips:

01 -
  • They stay soft and tender for days, unlike store-bought donuts that turn hard by afternoon.
  • You control exactly how sweet they are and what toppings go on—no artificial flavors, just real vanilla and butter.
  • The whole process from mixing to eating takes under an hour, perfect for a last-minute breakfast surprise.
02 -
  • The dough temperature matters—if your butter is too hot or your ingredients aren't at room temperature, your donuts will fry unevenly and you'll end up with crispy edges and a raw center.
  • Don't skip cooling the melted butter; I learned this by accidentally scrambling my eggs and having to start over with a wasted batch.
  • The oil temperature is non-negotiable; a thermometer is your best friend here, not a guess.
03 -
  • Make a little test donut first to check your oil temperature; it's a small sacrifice that saves you from a whole batch of disappointment.
  • Cut your donuts right before frying, not ahead of time, or the edges will seal and they won't puff up properly in the oil.
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