I grew up with the smell of frying doughnuts on slow Saturday mornings. Old-Fashioned Cake Doughnuts are a warm, simple treat I make when I want to share comfort with family. I write this recipe in a clear, easy way so you can make them at home and smile when you bite in.
My Dad James taught me to fry the first batch. Mom Eva and Sister Jennifer still argue over who gets the first warm doughnut each time I make them.
Gathering Your 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
The Tools That Help
I like tools that make work quick and safe. A stand mixer or a good hand mixer saves time when I beat the egg and sugar. I also use a heavy-bottom pot for even heat, and a clip-on candy thermometer so I do not guess the oil temperature.
If you want an apple-spiced side, I often serve these doughnuts with a slice of my apple cider coffee cake for a true fall table. I find a doughnut cutter and a floured rolling pin make cutting neat doughnuts fast. A slotted spoon or spider skimmer helps me lift doughnuts safely from hot oil. I keep a plate lined with paper towels ready to catch extra oil.
The Step-by-Step Process
- Whisk together the flour, baking powder, baking soda, nutmeg, and salt in a large bowl.
- In another bowl, beat the egg, egg yolk, and sugar until smooth.
- Stir in vanilla and melted butter into the egg mixture.
- Fold in half the flour mix with a spatula, then add half the buttermilk and mix briefly on low.
- Add the rest of the flour mix, then the remaining buttermilk and mix until the dough is thick.
- Flour a flat surface and roll the dough to about one quarter to one half inch thick.
- Cut doughnuts with a doughnut cutter and re-roll scraps to cut more.
- Clip a deep fry thermometer to a heavy pot and pour oil to about two inches deep.
- Heat oil to 375F and keep it steady.
- Fry two or three doughnuts at a time for about 60 seconds per side.
- Flip doughnuts with tongs or the end of a wooden spoon and fry the second side.
- Drain fried doughnuts on paper towels and let oil return to 375F before frying more.
- Fry doughnut holes for about 30 seconds per side.
- Break one open after the first batch cools to check for doneness and adjust time if needed.
Lighter, Healthier Touches
I like a lighter touch when I want a less rich end result. Here are simple swaps I use:
- Use an air fryer for lower oil use and a crisp edge.
- Swap half the all-purpose flour with whole wheat pastry flour for more fiber.
- Reduce the sugar by a tablespoon or two in the dough and use a light dust of cinnamon sugar just before serving.
- Use olive oil or a neutral oil with a higher smoke point for frying when I want a milder oil flavor.
I also try to drain doughnuts well and serve them on a rack to keep them from sitting in excess oil.
For another cozy dessert that shares the same warm flavors, I sometimes pair these doughnuts with my apple cider cheesecake when I host a small brunch. The cheesecake is rich, so the plain doughnuts balance the spread.
Perfect Pairings
Old-Fashioned Cake Doughnuts are great with a change of pace on the side. I like:
- A hot cup of plain coffee or spiced latte.
- A pot of black tea with a slice of lemon.
- Fresh fruit like sliced apples or pears for crisp contrast.
- A small bowl of spiced apple butter or jam for dipping.
In colder months I set out a jug of warm cider and let people dip doughnuts for an easy treat. When I want a simple sweet, I brush a light glaze of powdered sugar and milk over warm doughnuts.
For a themed morning, serve these doughnuts next to a slice of my apple cake with cream cheese frosting so guests can try two autumn flavors. The pairing works well for a brunch or a special family coffee hour.
Common Stumbles to Avoid
I have learned a few things the hard way. Here are problems I watch for:
- Not measuring flour right. Too much flour makes dry doughnuts. I spoon and level flour into the cup.
- Oil that is too hot. The outside burns before the inside cooks. Use a thermometer and keep oil at 375F.
- Overcrowding the pot. Too many doughnuts cool the oil and make greasy doughnuts. Fry in small batches.
- Not drying doughnuts well. Let them rest on paper towels or a rack to remove excess oil.
- Cutting doughnuts too thin or too thick. Aim for one quarter to one half inch for best cook time.
- Not checking the first batch. I always break one open after the first set cools to test for doneness.
Storing Your Creation
I store fresh doughnuts at room temperature in a covered container for up to two days. If I want to keep them longer, I freeze plain doughnuts in a single layer on a tray, then move them to a sealable bag once solid. I thaw at room temperature and warm briefly in a low oven or toaster oven to refresh the texture. Do not refrigerate doughnuts in a way that dries them out; they lose their soft crumb quickly in the fridge.
If you add a glaze, I let the glaze set before covering. Glazed doughnuts last a day at room temperature. For best taste, eat within 48 hours.
A Final Warm Word
I make Old-Fashioned Cake Doughnuts when I want a small act of care. The recipe is forgiving and kind to busy cooks. I hope you find joy frying your first batch and giving away half to friends. Keep a simple routine, and the results will be tender and true.
Answering Your Questions
How long do Old-Fashioned Cake Doughnuts stay fresh?
I keep plain doughnuts at room temperature for up to two days in a covered container. If I want them longer, I freeze them and reheat when I need them. Glazed doughnuts are best within 24 hours.
Can I make Old-Fashioned Cake Doughnuts ahead of time?
Yes, I make the dough a day ahead and keep it wrapped in the fridge. Bring it to cool room temperature before rolling and cutting. You can also freeze baked or fried doughnuts and reheat when you are ready to serve.
What is the best oil temperature for frying Old-Fashioned Cake Doughnuts?
I keep my oil at a steady 375F. That heat gives a golden outside and a fully cooked inside in about 60 seconds per side for regular doughnuts and 30 seconds per side for holes. Use a good thermometer and adjust the heat so the oil stays close to 375F during the whole fry time.
Print
Old-Fashioned Cake Doughnuts
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Warm and simple old-fashioned cake doughnuts that bring comfort and joy to family gatherings.
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 cup buttermilk, room temperature
- Oil for frying
Instructions
- Whisk together the flour, baking powder, baking soda, nutmeg, and salt in a large bowl.
- In another bowl, beat the egg, egg yolk, and sugar until smooth.
- Stir in vanilla and melted butter into the egg mixture.
- Fold in half the flour mix with a spatula, then add half the buttermilk and mix briefly on low.
- Add the rest of the flour mix, then the remaining buttermilk and mix until the dough is thick.
- Flour a flat surface and roll the dough to about one quarter to one half inch thick.
- Cut doughnuts with a doughnut cutter and re-roll scraps to cut more.
- Clip a deep fry thermometer to a heavy pot and pour oil to about two inches deep.
- Heat oil to 375°F and keep it steady.
- Fry two or three doughnuts at a time for about 60 seconds per side.
- Flip doughnuts with tongs or the end of a wooden spoon and fry the second side.
- Drain fried doughnuts on paper towels and let oil return to 375°F before frying more.
- Fry doughnut holes for about 30 seconds per side.
- Break one open after the first batch cools to check for doneness and adjust time if needed.
Notes
Serve with coffee, tea, or warm cider. Use a lighter approach by opting for an air fryer or reducing sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 200
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: doughnuts, cake doughnuts, homemade doughnuts, dessert, frying