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Classic Cake Donuts

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Classic Cake Donuts on SouthernFATTY.com

I’ve got a problem, y’all. A serious donut problem. I don’t know if there is some sort inner cop in me that is just now making it’s way out, a Homer Simpson secret identity, or possibly the fact that I’ve been forced into this adult life that has me out of bed at an ungodly hour on weekends to do things like pick berries, go to Dollywood, or try to beat the crowd at the DMV to renew my auto tags.

Adulting is tough. Donuts just make it all better. — You can’t have a good donut without a great one to base it upon. Classic Cake Donuts are my all time favorite.

Keep reading for my go-to recipe.

Classic Cake Donuts on SouthernFATTY.comClassic Cake Donuts on SouthernFATTY.comClassic Cake Donuts on SouthernFATTY.comClassic Cake Donuts on SouthernFATTY.comClassic Cake Donuts on SouthernFATTY.com

Baked donuts are great and all, but when you need a tried and true cake donut, it’s gotta come from the good ol’ fryer. If you’re going to go for it, go all the way, right? Don’t get intimidated. I just dumped some oil in my Dutch oven and was good to go.

I went with old faithful for these. No fancy sprinkles, toppings, dips. Nothin’ but good ol simple glaze. The kind that gets crispy and fills in every little dimple and edge of the donut. Y’all know what I’m talking about here. *cold sweats*

With the perfect classic cake donut in hand, you can do anything. Or, you could do nothing. The world is your donut, after all.

FIND MORE DONUT RECIPES HERE.

Classic Cake Donuts
 
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Classic Cake Donuts from SouthernFATTY.com
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 donuts
Ingredients
Cake Donuts
  • 1 and ¾ cups flour, AP
  • ¼ cup plus 2 tablespoons sugar, white granulated
  • ½ tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon nutmeg
  • ¾ cup buttermilk
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla bean paste
  • 1 egg, lightly beaten
Glaze
  • 2 cups powdered sugar
  • 4 tablespoons heavy cream
  • ½ teaspoon vanilla bean paste or extract
  • pinch salt
Finishing
  • oil, for frying
Instructions
Donuts
  1. Combine all of the dry donut ingredients in a large bowl and whisk well.
  2. Whisk together buttermilk, egg, butter, vanilla.
  3. Mix flour and buttermilk additions together.
  4. Do not stir or mix aggressively.
  5. On a floured surface, pat out dough about ½ inch thickness.
  6. Using floured donut cutter, punch out rounds and very lightly transfer to lined baking sheet to rest.
  7. Heat oil to 360 F.
  8. Once heated, fry donuts until golden on both sides. Transfer to paper towel lined sheet to cool.
For glaze
  1. Combine and whisk very well. Allow to sit for 10 minutes before coating donuts.
  2. Dip donuts one-by-one and allow to sit for icing to harden. Top with whole berries, if desired.
  3. Find more recipes on SouthernFATTY.com.

Favorite donut? Classic or sprinkled or filled?
Comment below and let us know.

 

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  1. Can you revisit the ingredients for the glaze? As written (2 tbsp cream, 1/2 tsp of vanilla paste for 2 cups of powdered sugar) about half my sugar looked untouched and the other half formed damp clumps. I needed about a half pint of cream to yield a dippable glaze.

    Reply

    • Looks like I have 4 tablespoons for 2 cups in my notes. I’ll fix that! — It should be quite thick, but 1/2 pint would be an entire cup of liquid. Did you pack the powdered sugar? It should be measured by loosely spooning it into the measurement cups (125g per cup). I’ll repeat this tomorrow and double check myself to be sure. Hope the donuts were a treat at least!

      Reply

      • Thanks for the update! The donuts are excellent. I didn’t pack the powdered sugar, but I did have to make my own since we were low in the pantry. Not sure if that would impact it. The family is hooked on these, do you have a recipe for a chocolate cake donut?

        Reply

        • I do have a chocolate cake classic recipe but haven’t posted it yet. I’ll try to get that done soon for you. I tested this again today and it worked well for me with 10x powdered sugar (commercial) with 2 cups and 1/4 cup cream (4 tablespoons). It is quite thick, but worked out well. Thanks again!

          Cheers —
          Phillip

          Reply