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Old-Fashioned Cake Doughnuts Recipe

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4.7 from 146 reviews

Classic old-fashioned cake doughnuts that are crispy on the outside, tender and cakey on the inside. These homemade fried doughnuts are flavored with nutmeg and vanilla, made from scratch with simple ingredients, and fried to golden perfection for a delightful treat any time of the day.

Ingredients

Scale

Doughnuts

  • 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 extract
  • 3 tablespoons unsalted butter, cooled to room temperature
  • 2/3 cup buttermilk, room temperature

For Frying

  • Oil for frying (such as vegetable or canola oil), about 2 inches deep

Instructions

  1. Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, nutmeg, and salt. Set aside to keep dry ingredients evenly combined.
  2. Beat wet ingredients. In a separate large bowl, use a stand or hand-held electric mixer to beat the egg, egg yolk, and 3/4 cup sugar on medium speed until combined. Then turn off the mixer and stir in the vanilla extract and cooled melted butter thoroughly.
  3. Combine batter. Using a large rubber spatula or wooden spoon, fold half of the dry flour mixture into the wet ingredients, followed by half of the buttermilk. Mix briefly with the electric mixer on low speed just to combine. Repeat this process with the remaining flour mixture and buttermilk until the dough is thick and uniform.
  4. Roll and cut doughnuts. Lightly flour a clean flat surface. Roll out the dough using a floured rolling pin until the thickness is about 1/4 to 1/2 inch. Use a doughnut cutter to cut doughnuts. Gather leftover dough scraps, form into a ball, roll out again and cut additional doughnuts.
  5. Heat oil for frying. Clip a deep-fry or candy thermometer to the inside of a heavy bottomed Dutch oven or deep pot with high sides. Pour oil to a depth of about 2 inches. Heat on medium-high until the oil temperature reaches 375°F (190°C).
  6. Fry doughnuts. Carefully place 2 or 3 doughnuts into the hot oil. Fry for about 60 seconds on the first side, then flip using tongs or the back of a wooden spoon and fry for another 60 seconds on the second side until golden brown. Remove with a slotted spoon and place on a tray lined with paper towels to drain excess oil. Allow oil temperature to return to 375°F before frying the next batch.
  7. Fry doughnut holes. Doughnut holes fry faster, about 30 seconds per side. After frying the first batch, break one doughnut open to check it is cooked through and adjust frying time if needed for following batches.
  8. Cool and serve. Let the doughnuts cool slightly before serving. Enjoy them plain or with your favorite glazes and toppings.

Notes

  • Make sure all wet ingredients are at room temperature to help batter combine smoothly.
  • Maintain the oil temperature at 375°F for even frying and to prevent greasy doughnuts.
  • Do not overcrowd the pot; frying a few doughnuts at a time ensures oil temperature stays steady.
  • You can flavor the doughnuts further with cinnamon or vanilla glaze, powdered sugar, or chocolate icing once cooled.
  • Leftover doughnuts are best enjoyed fresh but can be stored in an airtight container for 1-2 days and refreshed by warming briefly.

Keywords: old-fashioned cake doughnuts, homemade doughnuts, fried doughnuts, classic doughnut recipe, nutmeg doughnuts

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