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Old-Fashioned Glazed Cake Donuts: Tender and Moist Homemade Treat

Close-up of a stack of three freshly glazed cake donuts, with the top one having a bite taken out showing the crumb.
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Make classic, tender, and moist old-fashioned cake donuts from scratch. This reliable recipe yields bakery-style donuts perfect for breakfast or dessert, topped with a simple vanilla glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • Vegetable oil, for frying (about 4 cups)
  • For the Glaze: 2 cups powdered sugar, 1/4 cup milk, 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, nutmeg, and cinnamon.
  2. In a separate bowl, whisk together the milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few small lumps are fine. Stir in the melted butter. The batter will be thick.
  3. Chill the batter for at least 30 minutes. This step helps the donuts hold their shape when frying or baking.
  4. Prepare for frying: Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 365°F (185°C) over medium heat. Use a thermometer to monitor the temperature.
  5. Roll out the chilled dough on a lightly floured surface to about 1/2 inch thickness. Use a donut cutter or two different-sized round cutters to cut out the donuts and holes.
  6. Carefully place 2 or 3 donuts into the hot oil, ensuring you do not overcrowd the pot. Fry for about 1 to 1 1/2 minutes per side, until golden brown.
  7. Use a slotted spoon or spider to remove the donuts and place them on a wire rack lined with paper towels to drain excess oil.
  8. While the donuts cool slightly, prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add milk a teaspoon at a time. If too thin, add powdered sugar.
  9. Dip the tops of the warm donuts into the glaze, allowing excess to drip off. Place them back on the wire rack to set the glaze.
  10. Serve these homemade cake donuts immediately for the best texture.

Notes

  • For a baked version: Preheat your oven to 350°F (175°C). Grease a donut pan well. Fill the donut cavities about two-thirds full. Bake for 8 to 10 minutes, or until lightly golden. Cool before glazing.
  • To achieve the classic ‘old-fashioned’ craggy texture, gently press the dough down slightly with your fingers before cutting the shapes.
  • You can substitute sour cream for the milk in the batter for an extra tender, moist donut.

Nutrition

Find it online: https://cookingbycarla.com/cake-donuts-old-fashioned-glazed-recipe/