Soft Tender Cake Donuts (Printable)

Golden fried soft donuts with a tender cakey texture and sweet glaze or cinnamon sugar topping.

# What You Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon ground nutmeg

→ Wet Ingredients

07 - 2 large eggs
08 - 3/4 cup buttermilk
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1 teaspoon vanilla extract

→ For Frying

11 - Vegetable oil, approximately 6 cups

→ For Glaze

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons milk
14 - 1/2 teaspoon vanilla extract

→ For Cinnamon Sugar

15 - 1/2 cup granulated sugar
16 - 1 teaspoon ground cinnamon

# How to Make:

01 - In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and nutmeg until evenly mixed.
02 - In a separate bowl, beat eggs; then whisk in buttermilk, melted butter, and vanilla extract until blended.
03 - Add wet ingredients to the dry mixture and gently stir until just combined; avoid overmixing to maintain tender texture.
04 - Turn dough onto a lightly floured surface and pat or roll to 1/2-inch thickness. Cut out donuts using a 3-inch donut cutter or two round cutters for the center hole.
05 - Heat vegetable oil in a deep pot to 350°F.
06 - Fry donuts in batches for 1 to 2 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
07 - In a bowl, whisk powdered sugar, milk, and vanilla extract until smooth.
08 - Dip warm donuts into the glaze and place on a wire rack to set.
09 - Mix granulated sugar and cinnamon; toss warm donuts in the mixture until fully coated.

# Expert Tips:

01 -
  • They stay soft and cakey for days, making them perfect for grabbing on busy mornings without feeling guilty about day-old donuts.
  • You can coat them however you want—glaze, cinnamon sugar, or even a quick chocolate dip—turning one batch into multiple flavor variations.
  • The whole process takes less than an hour, which means you can surprise someone you care about with fresh homemade donuts without spending your entire day in the kitchen.
02 -
  • Do not overmix the batter—I learned this the hard way when my first batch turned out tough and dense instead of tender, and I realized I'd whisked the dough like I was making bread.
  • The oil temperature is everything; if it drops below 340°F, your donuts will soak up grease like a sponge, but if it climbs above 360°F, they'll brown on the outside before the inside cooks.
  • Melted butter must be cooled before mixing with eggs, otherwise you'll scramble the eggs and your donuts will have a strange texture.
03 -
  • Save your oil after frying—strain it through cheesecloth and store it in the fridge for the next batch, which saves money and makes cleanup easier.
  • If you don't have a donut cutter, use a 3-inch drinking glass and a small bottle cap or piping tip to cut the holes; it works just as well and feels resourceful.
  • Keep a close eye on oil temperature by using an instant-read thermometer, because guessing temperature leads to donuts that are either greasy or undercooked inside.
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