I can’t get over how a few simple ingredients turn into donuts with a golden edge, pillowy center, and sweet finish. One bite and you’ll see why this recipe never lasts long on my counter.

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I’m obsessed with old fashioned cake donuts because they have that craggy, split-top bite I want every single time. The outside gets lightly crisp, the inside stays tender and dense in the best way, and the whole thing tastes like a proper bakery donut, not some sad, puffy copycat.

I love the little hit of ground nutmeg because it gives that classic donut-shop flavor without shouting. And buttermilk keeps the crumb rich and tangy enough to make each bite interesting.

No frills. Just a thick, sweet, dunkable donut I keep reaching for before the glaze even has a chance to set.

Ingredients

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All-purpose flour gives these donuts their sturdy, cakey bite without getting too heavy.
Granulated sugar adds sweetness and helps the edges fry up golden and crisp.
Baking powder brings the puff, so they don’t turn dense or sad.
Baking soda helps with tenderness, especially when buttermilk jumps into the mix.
Fine salt keeps the sweetness in check.
Basically, it makes everything taste better.
Nutmeg is the classic old-fashioned donut flavor you’d miss without it.
Cinnamon is optional, but it adds cozy bakery vibes if you’re into that.
The egg helps hold everything together and gives the crumb a little richness.
Buttermilk adds tang, moisture, and that soft cake-donut feel you’ll love.
Melted butter brings flavor and keeps the inside from tasting dry.
Vanilla makes the whole donut taste warmer and less one-note.
Neutral frying oil gives that crisp outside.
Plus, it doesn’t fight the flavor.
Powdered sugar glaze adds that sweet, crackly finish everyone secretly wants.

Ingredient Quantities

All purpose flour 1 1/4 cups (150 grams)

Granulated sugar 1/3 cup (67 grams)

Baking powder 1 1/2 teaspoons

Baking soda 1/4 teaspoon

Fine salt 1/2 teaspoon

Ground nutmeg 1/2 teaspoon

Ground cinnamon 1/4 teaspoon (optional)

Large egg 1

Buttermilk 1/2 cup (120 ml)

Unsalted butter melted 2 tablespoons (30 grams)

Vanilla extract 1 teaspoon

Vegetable oil or shortening for frying about 2 to 3 cups (use a deep, neutral oil)

Powdered sugar for glaze 1 to 1 1/2 cups (120 to 180 grams)

Milk or cream for glaze 2 to 3 tablespoons

Vanilla extract for glaze 1/2 teaspoon

How to Make this

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1. In a large bowl whisk together 1 1/4 cups (150 g) all purpose flour, 1/3 cup (67 g) granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine salt, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon if using.

2. In a separate bowl beat 1 large egg, then whisk in 1/2 cup (120 ml) buttermilk, 2 tablespoons (30 g) melted unsalted butter, and 1 teaspoon vanilla extract until combined.

3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. The batter should be thick but spoonable.

4. Transfer batter to a piping bag fitted with a large round tip or to a heavy resealable bag with a corner cut, or spoon into a pastry bag.

5. Heat 2 to 3 cups of vegetable oil or shortening in a heavy pot to 350 F (175 C) and maintain that temperature, adjusting heat as needed.

6. Pipe or spoon rings of batter into the hot oil, working in small batches so they do not touch, and fry until golden brown on both sides, about 1 to 2 minutes per side. Use a slotted spoon or spider to flip and remove.

7. Drain donuts on a wire rack set over a baking sheet or on paper towels until slightly cooled. If you prefer a crisper exterior, allow them to sit for a few minutes before glazing.

8. For the glaze whisk together 1 to 1 1/2 cups (120 to 180 g) powdered sugar, 2 to 3 tablespoons milk or cream, and 1/2 teaspoon vanilla extract until smooth and pourable; adjust thickness with more sugar or milk as needed.

9. Dip each warm donut in the glaze, let excess drip off, then return to the rack until the glaze sets. Serve fresh.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Small bowl for wet ingredients and a spatula or spoon
5. Piping bag with large round tip or heavy resealable bag (corner cut)
6. Heavy pot or deep fryer
7. Candy or deep fry thermometer
8. Slotted spoon or spider skimmer
9. Wire rack set over a baking sheet or paper towels
10. Shallow bowl for glaze or a small mixing bowl

FAQ

Can I bake these donuts instead of frying them? Yes. Pipe or spoon batter into a donut pan and bake at 350°F (175°C) for 10 to 12 minutes until set, then cool before glazing. Texture will be slightly less crisp than fried donuts.

What oil temperature should I use for frying? Heat oil to 350°F to 360°F (175°C to 182°C). Fry a small test donut first and adjust heat to keep temperature steady; too hot browns outside before the center cooks, too cool makes greasy donuts.

How do I store leftover donuts? Plain or glazed donuts keep at room temperature in an airtight container for 1 to 2 days. For longer storage, freeze cooled, unglazed donuts in a single layer, then transfer to a freezer bag for up to 1 month; thaw and glaze before serving.

Can I substitute regular milk for buttermilk? Yes. Make a quick buttermilk substitute by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk, let sit 5 minutes. This helps the baking soda activate and keeps texture tender.

How do I prevent dense or heavy donuts? Do not overmix the batter; stir until just combined. Make sure baking powder is fresh and oil is at proper temperature for frying. Overworking the dough develops gluten and makes donuts tough.

Any tips for a smooth, not-too-thick glaze? Gradually whisk milk or cream into the powdered sugar until you reach a pourable consistency, about 2 to 3 tablespoons. Dip warm donuts, allow excess to drip off, then set on a rack. For a firmer coating chill briefly before serving.

Old Fashioned Cake Donuts Recipe Substitutions and Variations

All purpose flour: use cake flour for a lighter crumb, using the same weight (about 150 grams); or use a 1:1 gluten free all purpose flour blend by weight, plus 1/4 teaspoon xanthan gum if the blend lacks it.
Buttermilk: substitute plain yogurt thinned with milk to a pourable consistency (equal volume) or milk plus 1 tablespoon lemon juice or vinegar per 1/2 cup, let sit 5 minutes.
Vegetable oil or shortening for frying: use refined peanut oil, canola oil, or sunflower oil for a neutral high smoke point; for a slightly different flavor use light olive oil sparingly.
Powdered sugar for glaze: use superfine granulated sugar processed briefly in a blender or food processor to a powder, or make a simple glaze with maple syrup plus a little cornstarch to thicken if avoiding refined sugar.

Pro Tips

1. Keep the oil temperature steady around 350 F (175 C). If it gets too cool the donuts will absorb oil and become greasy; if it spikes they will brown on the outside before cooking through. Use a thermometer and adjust the heat in small increments between batches.

2. Batter should be thick but still pipeable. If it feels too stiff, add a tablespoon of buttermilk at a time until it just loosens. Overmixing will toughen the crumb, so stop when you no longer see streaks of flour.

3. Pipe directly into the oil slowly and close to the surface so the rings hold their shape. If you do not have a tip, use a sturdy resealable bag and snip a medium corner; keeping a small bowl of batter nearby makes refilling quicker and reduces handling time.

4. Give each donut a brief rest on a rack after frying, about a minute, so excess oil drains and the surface firms up. Glaze while still warm but not hot; warm donuts will hold a thinner, glossy coating while cooled donuts get a thicker, crackly finish.

5. For extra flavor depth add a pinch more nutmeg or a few drops of vanilla to the glaze rather than the batter alone. Also toast a spoonful of the powdered sugar in a dry skillet for a minute for a subtle caramel note before mixing the glaze.

Old Fashioned Cake Donuts Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I can’t get over how a few simple ingredients turn into donuts with a golden edge, pillowy center, and sweet finish. One bite and you’ll see why this recipe never lasts long on my counter.

Servings

servings

Calories

314

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Small bowl for wet ingredients and a spatula or spoon
5. Piping bag with large round tip or heavy resealable bag (corner cut)
6. Heavy pot or deep fryer
7. Candy or deep fry thermometer
8. Slotted spoon or spider skimmer
9. Wire rack set over a baking sheet or paper towels
10. Shallow bowl for glaze or a small mixing bowl

Ingredients

All purpose flour 1 1/4 cups (150 grams)
Granulated sugar 1/3 cup (67 grams)
Baking powder 1 1/2 teaspoons
Baking soda 1/4 teaspoon
Fine salt 1/2 teaspoon
Ground nutmeg 1/2 teaspoon
Ground cinnamon 1/4 teaspoon (optional)
Large egg 1
Buttermilk 1/2 cup (120 ml)
Unsalted butter melted 2 tablespoons (30 grams)
Vanilla extract 1 teaspoon
Vegetable oil or shortening for frying about 2 to 3 cups (use a deep, neutral oil)
Powdered sugar for glaze 1 to 1 1/2 cups (120 to 180 grams)
Milk or cream for glaze 2 to 3 tablespoons
Vanilla extract for glaze 1/2 teaspoon

Directions

In a large bowl whisk together 1 1/4 cups (150 g) all purpose flour, 1/3 cup (67 g) granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine salt, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon if using.
In a separate bowl beat 1 large egg, then whisk in 1/2 cup (120 ml) buttermilk, 2 tablespoons (30 g) melted unsalted butter, and 1 teaspoon vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. The batter should be thick but spoonable.
Transfer batter to a piping bag fitted with a large round tip or to a heavy resealable bag with a corner cut, or spoon into a pastry bag.
Heat 2 to 3 cups of vegetable oil or shortening in a heavy pot to 350 F (175 C) and maintain that temperature, adjusting heat as needed.
Pipe or spoon rings of batter into the hot oil, working in small batches so they do not touch, and fry until golden brown on both sides, about 1 to 2 minutes per side. Use a slotted spoon or spider to flip and remove.
Drain donuts on a wire rack set over a baking sheet or on paper towels until slightly cooled. If you prefer a crisper exterior, allow them to sit for a few minutes before glazing.
For the glaze whisk together 1 to 1 1/2 cups (120 to 180 g) powdered sugar, 2 to 3 tablespoons milk or cream, and 1/2 teaspoon vanilla extract until smooth and pourable; adjust thickness with more sugar or milk as needed.
Dip each warm donut in the glaze, let excess drip off, then return to the rack until the glaze sets. Serve fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.