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Classic Cake Donut Recipe

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4.9 from 402 reviews

Classic Cake Donuts with a tender crumb and a slightly crispy exterior, fried to golden perfection and topped with sweet glazes or cinnamon sugar. This recipe guides you through making traditional cake-style donuts from scratch, including a simple powdered sugar glaze and a rich chocolate glaze option.

Ingredients

Scale

Donuts

  • 4 ounces unsalted butter (softened but not melted)
  • 5 ounces granulated sugar
  • 2 large eggs (room temperature)
  • 6 ounces buttermilk (room temperature)
  • 2 teaspoons vanilla extract
  • 15 ounces All-Purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 32 ounces lard or oil (for frying, about 4 cups)

Powdered Sugar Glaze

  • 5 ounces powdered sugar
  • 2 tablespoons milk or water

Chocolate Glaze

  • 4 ounces chocolate chips
  • 2 tablespoons butter
  • 1 tablespoon corn syrup (or glucose/honey)
  • 2 tablespoons heavy cream

Cinnamon Sugar

  • 1 cup granulated sugar
  • 2 tablespoons cinnamon

Instructions

  1. Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle or whisk attachment, cream the softened butter and granulated sugar on medium-high speed until the mixture becomes light in color and fluffy, about 2-3 minutes.
  2. Add Eggs: Lower the mixer speed to low and add one egg, allowing it to fully incorporate before adding the second egg. Increase the speed back to medium and beat until the mixture is smooth and combined.
  3. Add Liquids: Mix in the buttermilk and vanilla extract until just combined, maintaining a smooth batter consistency.
  4. Add Dry Ingredients: On low speed, gradually add the flour, salt, baking powder, baking soda, and nutmeg. Mix only until the dough comes together; it will be sticky, so avoid overmixing to keep donuts tender.
  5. Prepare Dough Surface: Lightly flour a clean work surface and transfer the sticky dough onto it. Press the dough down gently to about 1 inch thickness.
  6. Fold Dough: Fold the dough over itself 3 to 4 times until the dough becomes smooth, then flatten it to about 1/2 inch thickness using your hands or a rolling pin. Let the dough rest for 5-10 minutes while heating the oil.
  7. Heat Oil: Preheat a deep fryer or heavy pot with lard or oil to 360ºF to 375ºF (182ºC to 190ºC). Set up a draining station by placing a cooling rack over a sheet pan to catch excess oil.
  8. Cut Donuts: Using a donut cutter or ring cutter, cut out donut shapes. Gather scraps and roll out again sparingly to prevent toughening the dough.
  9. Fry Donuts: Carefully lower donuts into the hot oil with a slotted spoon. Fry each side — 2 minutes on the first side, then flip and fry for 1 minute on the second side — until golden brown.
  10. Fry Donut Holes: Fry the donut holes for about 1 minute, stirring gently and pressing them down with the spoon occasionally until golden and cooked through.
  11. Drain Donuts: Remove fried donuts and holes from oil and transfer to the cooling rack to let excess oil drain off.
  12. Make Powdered Sugar Glaze: In a bowl, sift powdered sugar and add milk or water. Whisk until smooth, adjusting thickness by adding more sugar or liquid as needed.
  13. Make Chocolate Glaze: In a microwave-safe bowl, combine chocolate chips, butter, corn syrup, and heavy cream. Microwave for 30 seconds, stir until smooth, and microwave an additional 15 seconds if the chocolate isn’t fully melted.
  14. Glaze or Sugar Coating: Once donuts have cooled slightly, dip or coat with your choice of powdered sugar glaze, cinnamon sugar (mix granulated sugar and cinnamon), or chocolate glaze to finish.
  15. Storage: Store donuts in a paper bag at room temperature for up to two days for best freshness. Do not refrigerate as it can dry them out.

Notes

  • Use room temperature ingredients for best mixing and texture.
  • Do not overwork or overmix the dough to avoid tough donuts.
  • If re-rolling scraps, do so gently and minimally to keep donuts tender.
  • Monitor oil temperature closely; too hot and donuts will burn outside but remain raw inside, too cool and donuts will absorb excess oil.
  • Donuts are best eaten fresh; for longer storage, freeze rather than refrigerate.
  • Oil amount can be adjusted depending on your fryer or pan size but ensure enough for donuts to float freely while frying.
  • You can substitute lard with vegetable oil or other neutral frying oils.

Keywords: classic cake donut, homemade donuts, fried donuts recipe, powdered sugar glaze, chocolate glaze, cinnamon sugar donuts

Find it online: https://kitchenbyclara.com/classic-cake-donut-recipe/