Dessert

Old-Fashioned Cake Doughnuts Recipe

Byluca Carter February 10, 2026February 10, 2026

Introduction

These Old-Fashioned Cake Doughnuts are a classic treat that delivers a tender crumb and a perfect crisp exterior. With warm spices and a rich buttermilk base, they’re perfect for breakfast or an afternoon snack. Homemade and freshly fried, they’re sure to become a family favorite.

The image shows three golden brown donuts with a slightly rough texture, each having a round shape and a hole in the center, stacked closely on a light wood surface with a white marbled background softly blurred behind. The donuts have a crisp outer layer and a warm, fluffy look inside the holes. Behind the donuts, there is a clear glass filled with white milk, adding a touch of freshness to the scene. The focus is sharp on the closest donut, making its detailed fried surface stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (spooned and leveled)
1 tablespoon baking powder

1/4 teaspoon baking soda
1 teaspoon nutmeg

1/2 teaspoon salt
1 large egg

1 large egg yolk
3/4 cup sugar (plus 2 tablespoons)
1 teaspoon vanilla

3 tablespoons unsalted butter (cooled to room temperature)
2/3 cups buttermilk (room temperature)
Oil for frying

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt. Set aside.
Step 2: In a separate large bowl, use a stand or hand-held electric mixer to beat the egg, egg yolk, and sugar on medium speed. Once combined, turn off the mixer and stir in the vanilla and melted butter.
Step 3: Using a large rubber spatula or wooden spoon, fold in half of the flour mixture, followed by the buttermilk. Mix briefly with the electric mixer on low to fully combine. Repeat with the remaining flour mixture and buttermilk until everything is combined. The dough will be thick.

Step 4: Flour a flat surface and roll out the dough using a floured rolling pin until it is approximately 1/4 to 1/2 inch thick. Cut into doughnuts using a doughnut cutter. Gather leftover dough pieces, form a ball, roll out again, and cut more doughnuts.
Step 5: Attach a deep fry or candy thermometer to a heavy-bottom Dutch oven or a pot with high sides. Pour oil to a depth of about 2 inches and heat on medium-high until it reaches 375°F. Carefully place 2 or 3 doughnuts into the oil. Fry for about 60 seconds on the first side, then flip carefully and fry another 60 seconds. Remove with a large slotted spoon or tongs and drain on paper towels. Allow the oil to return to 375°F before frying the next batch. Doughnut holes will take about 30 seconds per side. After the first batch, break one open to check doneness and adjust time as needed.

Tips & Variations

Use a thermometer to maintain the oil temperature for perfectly fried doughnuts every time.

Try adding cinnamon or powdered sugar on top for extra flavor.
For a lighter doughnut, replace half the flour with cake flour.

Storage

Store doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze doughnuts in a sealed bag for up to 1 month. Reheat in a toaster oven or conventional oven for a few minutes to regain crispness.

How to Serve

The image shows three golden brown donuts with a slightly rough texture, stacked closely on a wooden surface with a white marbled texture in the background. The donut in the front is in sharp focus, showing its crisp outer layer and a small hole in the middle, while the other two donuts are slightly blurred behind it. Behind the donuts, there is a tall glass of milk with a white marbled surface background, adding a clean contrast to the warm colors of the donuts. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

While buttermilk adds a tender texture and slight tang, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using.

How do I know when the oil is at the right temperature?

The oil should register 375°F on a deep-fry or candy thermometer. If you don’t have one, drop a small piece of dough in the oil; if it bubbles and rises to the surface quickly but doesn’t brown immediately, the oil is ready.