Soft Tender Cake Donuts

There's something about the smell of donuts frying that makes a Saturday morning feel special. I discovered my love for cake donuts by accident, honestly—I was trying to recreate those crispy-on-the-outside, impossibly tender-inside versions from a local bakery, and after a few attempts that ranged from too dense to somehow both burnt and raw, I finally got it right. That first batch that actually turned golden and fluffy taught me that homemade donuts aren't about fancy techniques; they're about respecting simple ingredients and not overthinking the process.

My friend Maya came over one Sunday, and I made these for her before she'd even finished her coffee—she took one bite and her face did that thing where you know you've nailed something. She's been asking me to make them every time we hang out since, and now I always keep buttermilk on hand just in case she texts.

Ingredients

• All-purpose flour (2 1/2 cups): The foundation of everything; make sure it's fresh and not compacted in your container, or your donuts will turn out tough.
• Granulated sugar (1 cup): This sweetens the dough itself, giving cake donuts their signature tender crumb that yeast donuts can't match.
• Baking powder and baking soda (2 tsp and 1/2 tsp): These two work together to lift the dough and create those tiny, delicate air pockets.
• Salt and nutmeg (1/2 tsp each): Salt enhances flavor while nutmeg adds warmth and depth—don't skip it, it's what makes these taste homemade.
• Eggs (2 large): They bind everything together and add richness that makes the inside so tender.
• Buttermilk (3/4 cup): The acidity reacts with the baking soda to create lift and tang; if you don't have it, a mix of regular milk and lemon juice works fine in a pinch.
• Melted and cooled butter (1/4 cup): Cooling it first prevents the eggs from scrambling when you combine the wet and dry ingredients.
• Vanilla extract (1 tsp): A small amount but it rounds out the flavor in a way you won't consciously notice, but will definitely miss if it's gone.
• Vegetable oil for frying (about 1.5 liters): Use something neutral that won't smoke—peanut oil or canola work beautifully.
• Powdered sugar (1 cup for glaze): Whisk it with just enough milk until pourable; too thick and it won't flow smoothly, too thin and it runs right off.
• Cinnamon sugar (1/2 cup sugar mixed with 1 tsp cinnamon): The classic coating that tastes even better when the donuts are still warm.

Instructions

Combine the dry ingredients:

Whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl until evenly combined. This aerates the flour slightly and distributes the leavening agents evenly so your donuts rise uniformly.

Mix the wet ingredients:

In another bowl, beat the eggs lightly, then whisk in the cooled melted butter, buttermilk, and vanilla. The cooler butter prevents the eggs from cooking, keeping everything smooth and ready to combine.

Bring everything together gently:

Pour the wet mixture into the dry ingredients and stir just until combined—think of it as the bare minimum of mixing. Overmixing develops gluten and creates tough donuts; you want to see a few streaks of flour disappearing as you fold.

Prepare the dough:

Turn the soft dough onto a lightly floured surface and gently press it to an even 1/2-inch thickness. If it sticks, dust with a bit more flour, but don't knead or overwork it.

Cut your donuts:

Use a 3-inch donut cutter (or two round cutters, one for the outer ring and one for the hole) and press straight down without twisting, which seals the edges and prevents even frying. Save those donut holes for frying separately—they're treats in themselves.

Heat the oil:

Bring your oil to exactly 350°F (175°C) in a deep pot; use a thermometer and wait for it to stabilize. Too cold and the donuts absorb oil and taste greasy; too hot and they brown before the inside cooks through.

Fry in batches:

Gently slide a few donuts into the hot oil (don't crowd the pot) and fry for about 1 to 2 minutes per side until golden brown. Use a slotted spoon to turn them carefully and remove them when they're the color of light caramel.

Drain and cool slightly:

Transfer the fried donuts to a paper towel-lined plate to drain the excess oil. They should cool for just a minute or two before glazing so the glaze sets.

Glaze or coat:

Whisk powdered sugar with milk and vanilla until smooth and pourable, or mix cinnamon and sugar in a shallow bowl. Dip warm donuts in glaze and place on a wire rack to set, or toss them in cinnamon sugar while still warm for the coating to stick.

Save

The best moment came when my nephew bit into one, closed his eyes, and asked if I'd bought them from a store—he couldn't believe homemade donuts could taste like this. That's when I realized these aren't just treats, they're little edible surprises that somehow feel more special because they came from my kitchen.

Temperature Matters More Than You Think

Getting that oil to the right temperature is genuinely the make-or-break moment of this recipe. When I first started frying donuts, I'd guesstimate the heat, and some batches would turn out dark and oil-logged while others were perfect—the difference wasn't my technique, it was letting the oil cool between batches without checking. A simple thermometer takes the guesswork out and turns you into someone who can make perfect donuts consistently. If you don't have a thermometer, test with a small piece of dough; if it sizzles aggressively and pops to the surface in about 10 seconds, you're close to temperature.

The Buttermilk Secret

This is what separates homemade cake donuts from the dense, dry versions I made before learning it. The acidity in buttermilk reacts with the baking soda to create lift and a tender crumb that ordinary milk just can't deliver. I used to think it was an optional ingredient, a nice-to-have, until I made a batch without it out of stubbornness and served them to people who politely said they were fine but whose expressions suggested otherwise. Now buttermilk is non-negotiable.

Finishing Touches and Variations

The beauty of this recipe is how flexible it is once you've nailed the basic donut. I've experimented with chocolate glaze by whisking in cocoa powder, added almond extract alongside the vanilla for something unexpected, and even brushed them with melted butter before rolling in cinnamon sugar for extra indulgence. The donut holes are just as delicious as the full donuts and somehow disappear faster—I usually fry them for just 45 seconds per side since they're smaller. The glaze can be thinned or thickened depending on how you like it; I prefer mine thick enough to cling but thin enough to pool slightly.

• For a chocolate version, whisk 2 tablespoons of unsweetened cocoa powder into the glaze ingredients.
• Donut holes fry faster and are perfect for testing your oil temperature before committing the full donuts.
• Store finished donuts in an airtight container for up to two days, though they're honestly best eaten the same day.

Save

These donuts remind me why I love cooking—not for complicated techniques or fancy ingredients, but because something simple made with care tastes noticeably better than anything you can buy. They're worth the small mess and the bit of time they take.

Recipe FAQs

→ What gives these donuts their tender texture?

The combination of buttermilk, eggs, and a balanced mix of leavening agents creates a soft, cakey crumb that remains tender after frying.

→ How do I know when the oil is ready for frying?

Heat the oil to 350°F (175°C). Use a thermometer to ensure steady temperature; this prevents greasy or undercooked donuts.

→ Can these donuts be coated in flavors other than glaze?

Yes, tossing the warm donuts in cinnamon sugar offers a sweet, spiced alternative that adds texture and aroma.

→ What is the best method to shape the donuts?

Roll the dough to about 1/2-inch thickness and use a 3-inch donut cutter or two round cutters to create the classic ring shape.

→ Is there a way to make the glaze richer or more chocolaty?

Adding unsweetened cocoa powder to the powdered sugar glaze enriches it with chocolate flavor while maintaining smooth consistency.

→ Can the buttermilk be substituted?

Sour cream works well as a substitute for buttermilk, providing similar acidity for tender texture.