Soft Tender Cake Donuts

There's something about the smell of donuts frying in hot oil that turns even the groggiest morning into something worth celebrating. I stumbled into making cake donuts by accident one weekend when I had buttermilk that needed using up and a craving I couldn't shake. What I expected to be a fussy project turned out to be surprisingly forgiving, and within an hour I had a dozen tender, golden donuts cooling on my counter. My kitchen smelled like a dream, and suddenly everyone I knew wanted to drop by.

I'll never forget the Saturday when my neighbor's kids watched through my kitchen window as the first batch emerged from the oil, golden and glossy. Their faces pressed against the glass as I tossed them in cinnamon sugar was worth every drop of oil splatter on my stove. That's when I realized these weren't just donuts—they were the kind of thing that brings people together without any pretense.

Ingredients

• All-purpose flour (2 1/2 cups): The foundation of your tender crumb, so make sure it's fresh and not overpacked into your measuring cup.
• Granulated sugar (1 cup): Sweetness is key here, but don't skimp on quality—it makes a real difference in the final taste.
• Baking powder and baking soda (2 tsp and 1/2 tsp): These two work together to give you that light, airy interior that makes cake donuts so craveable.
• Salt (1/2 tsp): A pinch of salt actually makes the sweetness sing instead of feeling one-dimensional.
• Ground nutmeg (1/2 tsp): This is your secret—it adds a warmth that people can't quite put their finger on but absolutely love.
• Eggs (2 large): They bind everything together and add richness that keeps these from tasting too cake-like in a bad way.
• Buttermilk (3/4 cup): The acidity here is crucial for tender donuts, so don't just swap it for regular milk without thinking it through.
• Unsalted butter, melted (1/4 cup): Melt it first and let it cool slightly so you don't scramble your eggs when you combine everything.
• Vanilla extract (1 tsp): A full teaspoon gives you that background warmth that makes people ask what your secret ingredient is.
• Vegetable oil for frying (about 1.5 liters): You need enough oil to maintain temperature and give you that even golden color on all sides.
• Powdered sugar (1 cup): For the glaze, and a little goes a long way once you get the milk ratio right.
• Milk (2–3 tbsp): Start with 2 tablespoons and add more gradually until your glaze reaches that perfect dripping consistency.
• Cinnamon sugar mix (1/2 cup sugar, 1 tsp cinnamon): Toast your cinnamon in a dry pan for 30 seconds before mixing if you want the flavor to really pop.

Instructions

Gather your dry team:

Whisk together your flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl until everything looks evenly distributed. This is your chance to break up any little clumps before they become a problem.

Mix your wet mixture:

Beat your eggs in a separate bowl, then whisk in the buttermilk, cooled melted butter, and vanilla until everything's smooth and combined. You want this mixture to feel cohesive before it meets the dry ingredients.

Bring them together gently:

Pour your wet ingredients into the dry bowl and stir until just combined—this is the moment where restraint matters. Overmixing develops gluten and makes your donuts tough, so stop while there are still a few streaks of flour visible and let it be.

Ready your dough:

Turn the dough onto a lightly floured surface and pat it out to about 1/2-inch thickness using your hands or a gentle rolling pin. The dough will be soft and slightly sticky, which is exactly what you want.

Cut your shapes:

Use a 3-inch donut cutter or two round cutters (one large for the ring, one small for the hole) to cut out as many donuts as you can fit from your dough. Save the scraps and reroll them gently once—they won't be as tall, but they're still delicious.

Heat your oil:

Get your deep pot of vegetable oil to 350°F (175°C) using a thermometer, and let it hold steady for a minute or two before you start frying. Temperature consistency is what separates golden donuts from greasy disappointments.

Fry in batches:

Carefully place 3 to 4 donuts into the hot oil—crowding the pan will drop the temperature and ruin your texture. Fry for about 1 to 2 minutes per side until they're a deep golden brown, turning them once with a slotted spoon.

Drain and cool:

Use your slotted spoon to lift each donut onto a paper towel-lined plate where they can drain and cool for a minute or two. Don't skip this step because it makes a huge difference in the final texture.

Coat your choice:

For glaze, whisk powdered sugar with milk and vanilla until it's smooth and pourable, then dip your still-warm donuts and set them on a rack. For cinnamon sugar, mix your sugar and cinnamon and toss warm donuts until they're evenly coated.

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I learned early on that these donuts taste best eaten the same day they're made, preferably while they're still slightly warm and the glaze or cinnamon coating hasn't completely set. There's a window of maybe 6 hours where they're honestly perfect, and anything beyond that is just fighting against time.

Why This Recipe Works

The combination of baking powder and baking soda creates lift that keeps the inside tender and light, while buttermilk adds just enough tang to deepen the flavor without making them taste sour. The nutmeg is subtle but essential—it's the spice that makes people say these taste like a special occasion even though you made them on a Tuesday morning in your regular kitchen.

Glazing and Coating Options

Beyond the basic vanilla glaze and cinnamon sugar, you can get creative with your toppings without making extra work for yourself. A chocolate glaze comes together by stirring 2 tablespoons of unsweetened cocoa powder into your regular glaze, and it sets beautifully in about 10 minutes. You could also try maple glaze by swapping the vanilla for maple extract, or dust finished cinnamon sugar donuts with a tiny pinch of sea salt for contrast.

Troubleshooting and Tweaks

If your donuts come out dense or heavy, your dough was either overmixed or your oil temperature was off—these are the two culprits that show up most often. A little sour cream swapped for some of the buttermilk adds richness if you want them even softer, and rerolled scraps will always be slightly shorter but still worth eating. Those little donut holes you cut out fry in about 45 seconds per side and are perfect for tasting as you go.

• Save your oil after frying (strained through a fine mesh) and use it again for the next batch or for other frying projects within a week.
• If your glaze seems too thick once it's cooled, just warm it gently and add milk one teaspoon at a time until it flows right.
• Make these donuts a few hours ahead and reheat them wrapped in foil at 300°F for about 5 minutes to bring back softness if you need them later.

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These cake donuts remind me that some of the best things in the kitchen come from simplicity and the willingness to make something golden. Bring them out warm, watch people's faces light up, and know you've made something that tastes even better because you made it yourself.

Recipe FAQs

→ What ingredients create the cakey texture?

The balance of all-purpose flour, baking powder, baking soda, and a touch of nutmeg contributes to a soft, tender crumb.

→ How is the glaze made?

The glaze combines powdered sugar, milk, and vanilla extract whisked until smooth and glossy.

→ Can the donuts be flavored differently?

Yes, adding cocoa powder to the glaze creates a chocolate variation, while cinnamon sugar offers a spiced alternative.

→ What oil temperature is best for frying?

Maintain frying oil at 350°F (175°C) to achieve a golden exterior without overcooking inside.

→ How to keep donuts fresh and soft?

Store in an airtight container once cooled to retain moisture and softness for the next day.