Old-Fashioned Cake Donuts

I’ve always had a soft spot for old-fashioned cake donuts—the kind that feels like a warm hug on a chilly morning. Their crisp edges, tender crumb, and sweet vanilla glaze that makes them irresistible.

I remember watching my grandmother make them in her tiny kitchen, her hands moving effortlessly as she mixed the batter. She never rushed the process, and I think that’s why they always turned out perfect. When I finally tried making them myself, I was surprised at how simple they were. No yeast, no waiting for dough to rise—just a straightforward recipe that delivers big on flavor.

These donuts are equally delicious plain, dusted with cinnamon sugar, or dipped in a rich chocolate glaze. Plus, baking them instead of frying makes them a bit lighter while keeping that classic taste we all love.

If you’re craving a homemade treat that brings back warm memories (or creates new ones), these old-fashioned cake donuts are the perfect choice.

Short Description

Old-fashioned cake donuts are soft, lightly spiced, and coated in a simple vanilla glaze. Baked instead of fried, they’re a delicious, nostalgic treat perfect for breakfast or an afternoon pick-me-up.

Key Ingredients

For the Donuts:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp ground nutmeg
• 1 tsp salt
• 3/4 cup buttermilk
• 2 eggs, beaten
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, melted

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Tools Needed

• Donut pan
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Cooling rack

Cooking Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C) and grease a donut pan to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt. This helps evenly distribute the leavening agents and spices.

Step 3: Combine the Wet Ingredients

In a separate bowl, mix the buttermilk, beaten eggs, vanilla extract, and melted butter. Stir until well combined.

Step 4: Make the Batter

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the donuts light and tender.

Step 5: Fill the Donut Pan

Spoon or pipe the batter into the prepared donut wells, filling each about two-thirds full. This ensures they rise properly without overflowing.

Step 6: Bake

Bake for 8–10 minutes, or until a toothpick inserted into a donut comes out clean. The tops should be lightly golden.

Step 7: Cool the Donuts

Let the donuts cool in the pan for a few minutes before transferring them to a wire rack.

Step 8: Make the Glaze

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Step 9: Glaze the Donuts

Dip each cooled donut into the glaze, letting the excess drip off. Place them back on the wire rack to set before serving.

Why You’ll Love This Recipe

Baked, not fried – Less mess, same great flavor

Easy to make – No yeast, no waiting

Perfectly spiced – A hint of nutmeg gives them that classic donut shop taste

Great for any occasion – Breakfast, brunch, or an afternoon snack

Mistakes to Avoid & Solutions

Mistake: Overmixing the batter
Solution: Stir until just combined to keep the texture soft.

Mistake: Not greasing the donut pan
Solution: Use a nonstick spray or butter to prevent sticking.

Mistake: Overbaking
Solution: Check at the 8-minute mark to ensure they stay moist.

Serving and Pairing Suggestions

These donuts pair wonderfully with a hot cup of coffee, spiced chai, or a tall glass of milk. Serve them fresh, or enjoy them alongside fresh fruit for a balanced treat.

Storage and Reheating Tips

– Store leftovers in an airtight container at room temperature for up to 2 days.
– For longer storage, refrigerate for up to a week or freeze for up to 3 months. – – Reheat in the microwave for 10–15 seconds to restore their softness.

FAQs

1. Can I make these donuts without a donut pan?
Yes! Use a muffin tin and bake for a few extra minutes.

2. Can I fry this batter instead?
No, this batter is designed for baking and won’t hold up well in oil.

3. Can I use regular milk instead of buttermilk?
Yes, but add 1 tsp of vinegar or lemon juice to mimic the acidity.

4. Why are my donuts dry?
Overbaking is likely the culprit. Check a few minutes early next time.

5. Can I add chocolate chips or fruit?
Absolutely! Fold in mini chocolate chips or blueberries for extra flavor.

Tips & Tricks

– Let the batter rest for 5 minutes before baking for fluffier donuts.
– Use a piping bag to fill the donut pan neatly.
– Dip donuts twice for a thicker glaze coating.

Recipe Variations

Cinnamon Sugar Donuts: Skip the glaze and roll warm donuts in a cinnamon-sugar mix.

Chocolate Glazed Donuts: Replace the vanilla glaze with a chocolate ganache.

Maple Glazed Donuts: Use maple extract instead of vanilla in the glaze for a cozy twist.

Final Thoughts

Homemade cake donuts have a way of turning an ordinary morning into something special. There’s nothing quite like biting into a freshly glazed donut, still warm from the oven, with that perfect balance of crisp edges and soft, cake-like center.

Making them from scratch might seem like a little extra effort, but once you taste the difference, it’s well worth it. Plus, the process itself—mixing, baking, and glazing—is just as satisfying as the final result. So grab your ingredients, preheat that oven, and treat yourself to a batch of these classic, homemade delights.