Name: Old Fashioned Cake Donuts
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon ground nutmeg; 1 teaspoon salt; ¾ cup buttermilk; 2 large eggs, beaten; 1 teaspoon vanilla extract; 2 tablespoons unsalted butter, melted; Oil for frying (vegetable or canola); 1½ cups powdered sugar; 2–3 tablespoons milk; ½ teaspoon vanilla extract

Why I Love This Recipe

I love how these donuts are simple yet so satisfying. Unlike yeast donuts, cake donuts don’t require rising time, which means I can go from mixing to frying in under an hour. The nutmeg gives them that signature old-fashioned flavor, and the glaze adds just the right amount of sweetness. They feel special and homemade, but they’re surprisingly easy to make with basic pantry staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Donuts:

2 cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp ground nutmeg
1 tsp salt
¾ cup buttermilk
2 eggs, beaten
1 tsp vanilla extract
2 tbsp unsalted butter, melted

For the Glaze:

1½ cups powdered sugar
2–3 tbsp milk
½ tsp vanilla extract

Directions

I start by whisking together the flour, sugar, baking powder, nutmeg, and salt in a large bowl.
In another bowl, I mix the buttermilk, eggs, vanilla, and melted butter.
I pour the wet ingredients into the dry and stir gently until a sticky dough forms, being careful not to overmix.
On a floured surface, I roll or pat the dough to about ½-inch thickness, then cut out donuts with a donut cutter (or two round cutters).
I heat oil in a deep pan to 350°F (175°C) and fry the donuts in batches for 1–2 minutes per side, until golden brown. I remove them with a slotted spoon and let them drain on paper towels.
For the glaze, I whisk together powdered sugar, milk, and vanilla until smooth. While the donuts are still slightly warm, I dip the tops into the glaze, then let them set on a rack.

Servings and Timing

This recipe makes about 12 donuts. It takes 20 minutes of prep time and 10 minutes of cooking time, so I can enjoy fresh homemade donuts in about 30 minutes.

Variations

Sometimes I skip the glaze and dust the warm donuts with cinnamon sugar instead. If I want a chocolate twist, I stir a tablespoon of cocoa powder into the glaze or dip the donuts in melted chocolate. For a nutty topping, I sprinkle chopped toasted pecans or almonds over the glaze before it sets.

Storage/Reheating

I store leftover donuts in an airtight container at room temperature for up to 2 days. To reheat, I warm them in the microwave for 8–10 seconds or pop them in a 300°F oven for a few minutes to refresh the texture. These donuts are best enjoyed fresh, so I usually make just enough to eat the same day.

FAQs

Can I bake these donuts instead of frying?

Yes, I can bake them in a donut pan at 350°F (175°C) for 12–15 minutes. They’ll be lighter but still delicious.

Do I need buttermilk?

Yes, it adds tang and helps keep the donuts tender. If I don’t have any, I make a quick substitute by mixing ¾ cup milk with 1 tablespoon vinegar or lemon juice and letting it sit for 5 minutes.

What oil is best for frying?

I usually use vegetable oil or canola oil because they have a neutral flavor and high smoke point.

How do I keep the donuts from getting greasy?

I make sure the oil is at 350°F before frying and avoid overcrowding the pan. Proper temperature keeps the donuts crisp without absorbing excess oil.

Can I make the dough ahead of time?

Yes, I can prepare the dough a few hours in advance and keep it covered in the fridge until I’m ready to fry.

Conclusion

Old Fashioned Cake Donuts are a timeless classic that always makes me feel cozy and nostalgic. I love their crunchy edges, soft centers, and sweet glaze that brings everything together. Whether I enjoy them fresh in the morning or serve them as a weekend treat, they’re a simple yet irresistible homemade delight.