Old-Fashioned Cake Donuts

Recipe Details

• Author: deesviral
• Cuisine: American
• Category: Breakfast, Dessert, Snack
• Keywords: Cake Donuts, Old-Fashioned Donuts, Homemade Donuts, deesviral
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours (includes chilling)
• Yield: 12–14 donuts + holes

Ingredients

For the Donuts:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• Vegetable oil, for frying

For the Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. In a bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg. Set aside.
2. In a stand mixer, beat butter and sugar until light and fluffy. Add egg yolks and mix until creamy.
3. Add sour cream and vanilla, mix until smooth. Slowly add dry ingredients and mix just until combined. Dough will be sticky.
4. Cover dough and refrigerate for at least 1 hour or until firm enough to roll.
5. Lightly flour your surface. Roll dough to about 1/2 inch thick. Cut with a floured donut cutter.
6. Heat oil in a heavy pot to 325–340°F (163–170°C). Fry 2–3 donuts at a time until golden brown, 1–2 minutes per side. Drain on paper towels.
7. For glaze: whisk powdered sugar, milk, and vanilla until smooth. Dip warm donuts into glaze and place on a rack to set.

Troubleshooting & Consistency Tips

• Dough too soft? Chill longer and flour your hands lightly before rolling.
• Oil too hot? Donuts will brown too fast—keep a thermometer in the oil for steady temp.
• No donut cutter? Use a biscuit cutter and a small cap for the hole.
• Flat donuts? Don’t roll the dough too thin—stick to 1/2 inch for best rise.

Storage & Make-Ahead

• Room Temperature: Best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• Freezing: Freeze unglazed donuts for up to 2 months. Reheat and glaze fresh.
• Make-Ahead: Dough can be chilled overnight, then cut and fried fresh in the morning.

Why This Recipe Works

These donuts get their signature crackly exterior from the combination of sour cream, egg yolks, and a hot oil fry. The nutmeg adds that unmistakable old-school bakery note, while the cake texture inside stays soft but structured. It’s an authentic donut shop experience made right at home, the way deesviral does it best—simple ingredients, nostalgic taste, and perfect texture.

Expert Tips

• Use a thermometer to monitor oil temperature closely for even golden frying.
• Let the glaze set on a cooling rack with parchment paper underneath for easy cleanup.
• Double-dip for a thicker glaze if desired.
• Add 1/4 tsp cinnamon to the glaze for a spiced twist.
• Fry in small batches to keep oil temperature steady.