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Dorothy Thomas

Cake Donut Recipe

Light, fluffy, and perfectly sweet, these homemade cake donuts are fried to golden perfection and can be glazed, sugared, or topped as you like! A classic treat for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 250g 2 cups All-purpose flour
  • 150g 3/4 cup Granulated sugar
  • 8g 2 tsp Baking powder
  • 2g 1/2 tsp Salt
  • 1g 1/2 tsp Ground nutmeg (optional)
  • 120ml 1/2 cup Milk (whole or buttermilk)
  • 2 2 Large eggs
  • 28g 2 tbsp Unsalted butter, melted
  • 28g 1 tsp Vanilla extract
  • Vegetable oil (for frying, about 4 cups)
For Coating (Optional)
  • Powdered sugar
  • Cinnamon sugar
  • Glaze (powdered sugar + milk)

Equipment

  • Mixing bowls
  • Donut cutter (or round cookie cutter + small bottle cap)
  • Deep fryer or heavy-bottomed pot
  • Thermometer (for oil temperature)

Method
 

  1. Mix Dry Ingredients: In a bowl, whisk flour, sugar, baking powder, salt, and nutmeg.
  2. Combine Wet Ingredients: In another bowl, beat eggs, milk, melted butter, and vanilla.
  3. Make Dough: Gradually add wet ingredients to dry, mixing until just combined (do not overmix).
  4. Roll & Cut: On a floured surface, roll dough to 1/2-inch thickness. Cut into donut shapes.
  5. Heat Oil: Fill a pot with 2–3 inches of oil; heat to 350°F (175°C).
  6. Fry Donuts: Fry 2–3 donuts at a time for 1–2 minutes per side until golden. Drain on paper towels.
  7. Coat/Glaze: While warm, toss in cinnamon sugar or dip in glaze.

Notes

  1. Oil Temperature: Keep oil at 350°F for even cooking. Too hot = burnt outside; too cool = greasy donuts.
  2. Variations: Add lemon zest or cocoa powder to the batter for flavor twists.
  3. Storage: Best eaten fresh, but store in an airtight container for up to 2 days.