Old-Fashioned Cake Doughnuts (Donuts)

Total Time
Prep 10 mins
Cook 10 mins

There's nothing better than homemade doughnuts! I like cake donuts better than yeast donuts. This is how I make my favorite doughnuts for my family on the weekends. Real simple ingredients you already have on hand. The hardest part is letting the dough chill for an hour before frying them. You can make the dough the night before and have them ready to go in the morning, that's what I do ;) either douse them in cinnamon sugar or icing sugar or .....(you get the idea) I use a dough hook on my Stand Mixer which makes this real easy to whip up. NOTE: Prep time does not include chill time.

Ingredients Nutrition


  1. In a large bowl mix the sugar, baking powder, salt and nutmeg.
  2. Add eggs, milk and melted butter. Beat well.
  3. Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
  4. Cover with plastic wrap and chill for *at* *least* one hour.
  5. Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
  6. Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
  7. Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
  8. Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
  9. douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.
Most Helpful

These doughnuts were great! It was first time and I did all the non-frying parts with my daughter. She loved the baking process and the doughnuts when they were done. A tad strong on the nutmeg taste, so I may reduce that a bit next time; but definitely worth it. We will be making these again, for sure!
A few lessons I learned while making these:
1) Keep the middle hole relatively small as the doughnut tends to look kinda goofy when the hole gets too big
2) I found on our gas range, that proper frying setting was around 3 1/2 or 4 (around medium-low)
3) While frying, do not wait for them to turn anything darker than a LIGHT brown, as any darker and they will far to done to taste good

Once I got those down, they were very tasty!

dm83737 September 28, 2010

Chev V, just a fabulous recipe! I have tried all kinds of doughnut recipes, yeast and cake-like, such as this one, and this one is by far the best. The secret to success for these doughnuts is to keep the oil level and temperature just right. I followed the recipe exactly, but since I enjoy vanilla, I added 2 tsp. to the mix, as well as adding 1/2 tsp. of cinnamon. Makes beautiful doughnuts, and the recipe yielded about 22 3-inch ones for me. Thanks for the recipe!

ginamiller1 July 21, 2013

This recipe worked out fairly well for me. The doughnuts came out pretty, and tasted good, though were a bit on the bland side. I used 1 tsp of cinnamon and half a tsp if nutmeg, because I don't care for nutmeg. I think next time I will add a bit more sugar and double the spices. I dipped the doughnuts in a basic powdered sugar glaze. My kids loved them. The dough was easy to handle, and the 360 degree temperature was perfect. I didn't have to scramble to keep them from burning, and they cooked all the way through with no problem.

antilles464 July 29, 2013