By Bring Old fashioned cake donuts to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Old fashioned cake donuts captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Old fashioned cake donuts becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the donut
1 ¼ cup (240 grams) white sugar
5 tbsp. tablespoon (35 grams) butter
5 egg yolks (90 grams)
1 ½ cups (375 ml) sour cream
4 ½ cups (600 grams) all-purpose flour
To find out how much flour to use, click here
1 ¾ tsp. 1 tbsp (15 grams) baking powder (baking powder)
2 tbsp. 1/2 tsp (10 grams) baking soda/baking soda
2 tbsp. (10 ml) cinnamon
1 C. teaspoon (5 ml) nutmeg (be careful… very very tasty!)
1 C. 2 tbsp (12 grams) salt
Frying oil (canola or vegetable)
For The Glaze
3 ¼ cups (400 grams) icing sugar
⅓ cup (100 ml) 3.25% milk
1 C. 1/2 tsp (4 grams) salt
How To Make Old fashioned cake donuts
For a more textured donut, make 3 light triangle-shaped incisions in the surface of the dough before frying, as shown by these dotted lines in this drawing:
In bowl, sifting flour, baking powder also baking soda. Stirring in cinnamon, nutmeg also salt. To book. In another bowl, beat the sugar, butter and egg yolks until the air in the mixture gives it volume – about 2 minutes. Add sour cream and beat on medium speed until smooth.
In the same bowl, add the dry ingredients, 1 tablespoon at a time. Do not beat the dough too much because it will develop the gluten and the preparation will be less fluffy. In plastic wrap, wrap the dough tightly and refrigerate for at least 1 hour (up to a week)
Flour your work surface well as well as the surface of the donut dough. Roll the preparation to a thickness of 1 cm thick. With a pastry brush, remove the excess flour. With a glass or a cookie cutter, cut out donuts and remove a small ball in the middle – which you will fry too!
Preheat the oil to 350°F. There must be at least 5 cm thick in your pan or deep fryer. Place 2 or 3 at a time (they should not overlap). When the donut rises to the surface of the oil, cook for another 30 seconds before turning it over. Cook for about 1 to 1:30 minutes. Let cool on a baking rack. When cool enough to handle, dip in glaze.
For Making The Glaze
In a bowl, beat the icing sugar, milk and salt until smooth. If you want a finer glaze, heat in a bain-marie while whisking.
Enjoy.
PREPARATION STEPS
Preheat the oil to 350°F
There must be at least 5 cm thick in your pan or deep fryer
Place 2 or 3 at a time (they should not overlap)
When the donut rises to the surface of the oil, cook for another 30 seconds before turning it over
Cook for about 1 to 1:30 minutes
Let cool on a baking rack
When cool enough to handle, dip in glaze.
1 ¼ cup (240 grams) white sugar
1 ½ cups (375 ml) sour cream
4 ½ cups (600 grams) all-purpose flour
To find out how much flour to use, click here
1 ¾ tsp. 1 tbsp (15 grams) baking powder (baking powder)
1 C. teaspoon (5 ml) nutmeg (be careful… very very tasty!)
1 C. 2 tbsp (12 grams) salt
3 ¼ cups (400 grams) icing sugar
1 C. 1/2 tsp (4 grams) salt
How To Make Old fashioned cake donuts
For a more textured donut, make 3 light triangle-shaped incisions in the surface of the dough before frying, as shown by these dotted lines in this drawing:
In bowl, sifting flour, baking powder also baking soda
Stirring in cinnamon, nutmeg also salt
To book
In another bowl, beat the sugar, butter and egg yolks until the air in the mixture gives it volume – about 2 minutes
Add sour cream and beat on medium speed until smooth.
In the same bowl, add the dry ingredients, 1 tablespoon at a time
Do not beat the dough too much because it will develop the gluten and the preparation will be less fluffy
In plastic wrap, wrap the dough tightly and refrigerate for at least 1 hour (up to a week)
Flour your work surface well as well as the surface of the donut dough
Roll the preparation to a thickness of 1 cm thick
With a pastry brush, remove the excess flour
With a glass or a cookie cutter, cut out donuts and remove a small ball in the middle – which you will fry too!
In a bowl, beat the icing sugar, milk and salt until smooth. If you want a finer glaze, heat in a bain-marie while whisking.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
