Cake Doughnuts
Treat yourself to the ultimate indulgence with these homemade Cake Doughnuts—crispy on the outside, tender and cakey on the inside, and bursting with rich, comforting flavors. Made with simple pantry staples like all-purpose flour, granulated sugar, and a touch of nutmeg, these doughnuts are quick to prepare and fry up golden to perfection in just minutes. Customize them with your favorite toppings—glaze, powdered sugar, or cinnamon sugar—for a bakery-quality treat right from your own kitchen. Perfect for breakfast, dessert, or an anytime snack, this easy recipe yields 12 irresistibly fluffy doughnuts and doughnut holes, offering a delightful twist to your classic fried doughnuts. Whether shared over coffee or enjoyed on their own, these freshly made Cake Doughnuts are guaranteed to satisfy any craving!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 0.5 teaspoons ground nutmeg
- 4 tablespoons unsalted butter
- 0.75 cups whole milk
- 2 units large eggs
- 1 teaspoon vanilla extract
- 4 cups vegetable oil (for frying)
- 1 to taste optional toppings (glaze, powdered sugar, cinnamon sugar)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until well combined.
Cut the butter into small pieces and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, eggs, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, mixing until a soft dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently roll it out to about 1/2-inch thickness.
Using a doughnut cutter or two round cutters (one large and one small for the center), cut out doughnuts and transfer them to a parchment-lined baking sheet.
Heat the vegetable oil in a large, deep pot or fryer over medium heat until it reaches 375°F (190°C). Use a thermometer to monitor the temperature.
Carefully fry the doughnuts in batches, cooking for about 1-2 minutes on each side, or until golden brown. Do not overcrowd the pot.
Use a slotted spoon to transfer the cooked doughnuts to a plate lined with paper towels to drain excess oil.
Repeat the frying process with the doughnut holes, cooking them for about 1 minute each.
Allow the doughnuts to cool slightly, then top with your desired glaze, powdered sugar, or cinnamon sugar.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 15.0 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
