Turn your kitchen into the ultimate bakery with these Old-Fashioned Cake Doughnuts. Golden-brown, with a tender crumb and just the right hint of nutmeg.
My family are doughnut people. On road trips or coffee dates — especially during visits to my sister in Philadelphia, a favorite food city — our first stop is almost always a doughnut shop. So today, in tribute to family tradition, I’m sharing a recipe for Old-Fashioned Cake Doughnuts: tender buttermilk cake doughnuts that taste like they came from a bakery or your grandmother’s kitchen.
I don’t have a single favorite doughnut style — crullers, honey-dipped, Boston cream — I love them all. My mum prefers double chocolate, while my dad is staunchly old-fashioned. Whenever he orders he announces, “I’m an Old-Fashioned Plain kind of guy.” We tease him, but he’s not wrong. Old-fashioned cake doughnuts have a comforting, classic flavor and texture: slightly dense yet soft, with a nostalgic nutmeg note.
I love using a doughnut pan for convenience, but learning to make doughnuts the traditional way — deep-fried — was a goal I wanted to achieve. My first attempt was easier than I expected and incredibly rewarding. The finished doughnuts are perfectly golden without being greasy, with that classic cake-doughnut flavor, a slightly springy but satisfyingly dense texture, and an ultra-soft crumb. I’m honestly proud of how good they turned out.
Making them is straightforward: beat the eggs, sugar and vanilla until frothy, fold in the dry ingredients and buttermilk, roll the dough to about 1/4 to 1/2 inch thick, and cut doughnuts with a cutter. The dough will be thick and a bit sticky. Be careful not to overmix or roll the dough too many times — excessive handling makes them tougher.
Deep frying can sound daunting, but it’s manageable with the right precautions and equipment. Key safety tips:
- Keep flammable items like dish towels well away from your fryer.
- Keep children and pets out of the kitchen while frying.
- Use a large, heavy-bottomed Dutch oven with high sides to reduce splashing.
- Attach a deep-fry or candy thermometer so the probe sits in the oil without touching the pot bottom.
- Fill the pot with about 2 inches of oil — enough to submerge the doughnuts but not so much it will splash dangerously.
- Fry only a few doughnuts at a time to maintain oil temperature and control.
- Use utensils with heat-proof handles to flip and remove doughnuts safely.
With those precautions, frying is simple. The doughnuts brown quickly and evenly — about a minute per side for full doughnuts and roughly 30 seconds per side for holes. After the first batch cools for a few minutes, split one open to ensure it’s cooked through and adjust timing if needed.
These Old-Fashioned Cake Doughnuts are uncomplicated, nostalgic, and well worth the effort. They make a delightful weekend project and reward you with bakery-quality doughnuts at home. Enjoy them warm for the best texture and flavor — and don’t be surprised if they become a family favorite.
Old-Fashioned Cake Doughnuts
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Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 3/4 cup sugar, plus 2 tablespoons
- 1 teaspoon vanilla
- 3 tablespoons unsalted butter, cooled to room temperature
- 2/3 cups buttermilk, room temperature
- Oil for frying
Instructions
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Whisk together the flour, baking powder, baking soda, nutmeg and salt in a large bowl. Set aside.
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In a separate large bowl, beat the egg, egg yolk and sugar on medium speed with a stand or hand mixer until combined. Turn off the mixer and stir in the vanilla and melted butter.
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Fold half the flour mixture into the egg mixture using a rubber spatula or wooden spoon, then add half the buttermilk. Mix briefly on low speed to combine. Repeat with the remaining flour mixture and buttermilk. The dough will be thick.
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Flour a flat surface and roll the dough with a floured rolling pin to about 1/4 to 1/2 inch thickness. Cut doughnuts with a doughnut cutter. Gather scraps, form a ball, roll out again and cut additional doughnuts.
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Attach a deep-fry or candy thermometer to the inside of a heavy-bottom Dutch oven. Pour in oil to a depth of about 2 inches and heat over medium-high until it reaches 375°F (190°C). Carefully add 2–3 doughnuts to the oil and fry for about 60 seconds on the first side. Flip with a heatproof tool and fry about 60 seconds on the second side. Remove with a slotted spoon or tongs and drain on paper towels. Allow the oil to return to 375°F before frying the next batch. Doughnut holes take about 30 seconds per side. After the first batch cools for a few minutes, split one open to check doneness and adjust frying time if needed.
Nutrition
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