How are cake doughnuts made?

Cake doughnuts are made using a batter or dough that’s leavened with baking powder or baking soda instead of yeast. The dough is mixed, shaped, and either fried or baked. Classic cake donuts are deep-fried at 360°F–375°F to create a crispy outer crust and tender, moist center. After frying, they’re topped with glazes or coatings like powdered sugar or cinnamon sugar.

What is the difference between a cake donut and a regular donut?

The main difference lies in the leavening agent . Cake donuts use baking powder or soda , giving them a denser, cakier texture. Regular donuts (yeast donuts) use yeast , resulting in a lighter, airier bite. Cake donuts are also easier and faster to make, as they don’t require rising time.

Is a cake donut fried or baked?

Traditionally, cake donuts are fried , which gives them their signature crispy outside and tender inside. However, they can also be baked for a healthier option. Baked cake donuts are softer and more muffin-like but still tasty, especially with a rich glaze.

What is the secret ingredient in doughnuts?

The subtle addition of nutmeg is often the secret flavor that makes classic cake donuts taste like the real deal. It’s warm, aromatic, and enhances the rich sweetness of the dough. Don’t skip it—it’s the difference between “good” and “wow.”

Why are cake donuts so good?

Cake donuts are loved for their texture —moist, dense, and slightly crumbly with a crisp edge when fried. Add to that the sweet glazes, warm spices like nutmeg, and quick cooking time, and you’ve got a treat that satisfies without the fuss of yeast-based recipes.

Does donut fry or bake?

Both methods work , but traditionally, donuts are fried. Frying yields that golden crust and airy inside we associate with classic donuts. Baking is a cleaner, lower-fat alternative, great for home bakers who want convenience and a lighter treat.

How to Make Cake Donut Recipe Light, Crispy

Name: How to Make Cake Donut Recipe Light, Crispy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 donuts
Cuisine: American
Ingredients: 4 oz unsalted butter, softened; 5 oz granulated sugar; 2 large eggs, room temperature; 6 oz buttermilk, room temperature; 2 tsp vanilla extract; 15 oz all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; ½ tsp nutmeg; ½ tsp salt; 32 oz lard or oil for frying (approx. 4 cups); 5 oz powdered sugar; 2 tbsp milk or water; 4 oz chocolate chips; 2 tbsp butter; 1 tbsp corn syrup or honey; 2 tbsp heavy cream; 1 cup granulated sugar; 2 tbsp cinnamon

Ingredients

Scale

For the Donuts

4 oz unsalted butter, softened
5 oz granulated sugar
2 large eggs, room temperature
6 oz buttermilk, room temperature
2 tsp vanilla extract
15 oz all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp nutmeg
½ tsp salt
32 oz lard or oil for frying (approx. 4 cups)

Classic Glaze

5 oz powdered sugar
2 tbsp milk or water

Chocolate Glaze

4 oz chocolate chips
2 tbsp butter
1 tbsp corn syrup or honey
2 tbsp heavy cream

Cinnamon Sugar

1 cup granulated sugar
2 tbsp ground cinnamon

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Instructions

Make the Donut Dough

1. In a stand mixer, cream butter and sugar until light and fluffy.

2. Add eggs one at a time; mix until smooth.

3. Mix in buttermilk and vanilla.

4. Combine flour, baking powder, baking soda, nutmeg, and salt; add to the bowl and mix just until combined.

5. Turn dough onto a floured surface, press to 1″ thick, fold 3–4 times, then roll to ½” thick. Rest 10 minutes.

Cut and Fry

6. Cut out donuts with a donut cutter.

7. Heat oil to 360°F–375°F in a heavy pot or fryer.

8. Gently lower donuts into oil. Fry 2 minutes per side (or 1 min for holes).

9. Drain on a wire rack over a sheet pan.

Glaze or Coat

10. While warm, dip donuts in glaze or toss in cinnamon sugar.

11. Let set on rack before serving.

Notes

– Don’t overmix the dough to avoid tough donuts.

– Use a thermometer to keep frying oil at the right temperature.

– Let dough rest before frying to prevent shrinkage.

– Store in a paper bag at room temp for 1–2 days (best fresh!).

– Do not refrigerate—they’ll dry out.

Notes

Don’t overmix the dough — mix just until ingredients are combined. Overmixing leads to tough, dense donuts.
Use a thermometer to maintain the frying temperature between 360°F and 375°F. This prevents soggy or burnt donuts.
Let the dough rest for 5–10 minutes before cutting and frying. This reduces shrinkage and improves texture.
Cut donuts gently and avoid re-rolling the scraps too many times — this prevents toughness.
Drain donuts on a wire rack instead of paper towels to keep the bottom crisp and avoid excess oil absorption.
Store at room temperature in a paper bag or loosely covered container for up to 2 days.
Do not refrigerate — this dries out the donuts.
Freeze unglazed donuts for longer storage (up to 2 months). Thaw at room temp and reheat in the oven before glazing.

Author: 30minrecipes.com
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert
Method: Frying
Cuisine: American