How to Make Cake Donuts

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If there’s one thing I’ve learned from years of baking, it’s that mastering a recipe comes down to understanding the process, testing every detail, and sharing what works (and what doesn’t). Fried cake donuts bring their own unique challenges (like keeping the oil at the right temperature), but my goal is to make them approachable, even for beginners.

To get everything just right, I tested this recipe over and over, frying more than two dozen donuts in the process. I found that keeping the dough chilled until you’re ready to fry makes handling so much easier, and using a simple round cookie or biscuit cutter gives perfectly shaped donuts every time. After all that trial and error, I also discovered that frying at 325ºF is the sweet spot for golden, perfectly cooked donuts.

Cake Donuts

What sets my recipes apart is my dedication to testing every detail. I’ve always believed that a great recipe isn’t just about the ingredients—it’s about the method. From achieving the perfect golden exterior to nailing the tender, flavorful crumb inside, I’ve done the legwork so you don’t have to. Every tip and trick I share has been carefully tested to ensure your success. I want you to feel confident in the kitchen, whether it’s your first time frying donuts or you’re ready to take your baking skills to the next level.

Beyond technique, my recipes are rooted in a deep love for desserts and a desire to help others enjoy them too. I know what it’s like to feel intimidated by a recipe, but I also know the joy that comes with nailing it. That’s why I share my experiences—not just the polished end results, but the trial and error it took to get there. When you follow my fried cake donut recipe, you’re not just getting instructions; you’re getting a guide who has been in your shoes, tested every variable, and is here to make sure your donuts turn out perfectly every time.

Cake donuts are different from old-fashioned donuts in both texture and ingredients. Old-fashioned donuts are denser and crumblier, while cake donuts are lighter, softer, and more tender. I’ve learned that chilling the dough before frying helps a lot, making it easier to handle and giving better results. For flavor, I love using a copycat Krispy Kreme glaze and a rich chocolate glaze. I’ve even tested these donuts gluten-free, and they came out amazing!

close up of cake donuts glazed with chocolate and topped with sprinkles, and more that are just glazed

What is a Cake Donut?

A cake donut is a specific type of donut which typically has a dense, moist, and cake-like texture rather than the light, airy consistency of traditional yeast donuts.

Cake Donut vs Yeast Donut

Cake donuts and yeast donuts differ in texture, ingredients, and leavening. Typically, cake donuts are made with a batter leavened by baking powder, giving them a dense, crumbly texture similar to cake. They’re often fried and have a more tender and slightly crisp exterior.

Yeast donuts, on the other hand, are made with a dough leavened by yeast, resulting in a light, airy, and chewy texture. They require time to rise before frying, giving them their signature fluffiness and a subtle yeasty flavor.

over head view of scattered and stacked cake donuts, a mix of donut holes, regular glazed donuts and chocolate glazed with sprinkles

Cake Donut Recipe Ingredients

You can make homemade donuts with simple ingredients, most of which you likely already have in your kitchen. Get the full recipe with measurements and ingredients in the recipe card below. Here is a summary of what you’ll need:

All-purpose flour
Baking powder
Salt
Nutmeg
Unsalted butter
Granulated sugar
Egg
Egg yolk
Buttermilk
Vanilla extract
Canola oil

Chocolate Glaze

Semi-sweet chocolate chips
Unsalted butter
Light corn syrup
Rainbow sprinkles: I love the Great Value rainbow sprinkles from Walmart.

Glaze

Powdered sugar
Milk
Vanilla extract

cake donut dough in rows on a baking sheet lined with parchment paper

close up of cake donuts on a baking sheet lined with brown parchment paper

How to make Cake Donuts

These classic cake doughnuts are finished with a simple glaze (you choose regular glaze or chocolate donut glaze). Your won’t believe how easy these are to make at home following my easy steps below:

Mix dry ingredients. In a large bowl, combine the flour, baking powder, salt and nutmeg.
Combine butter and sugar. In the bowl of a stand mixer or using a hand mixer, beat the butter and sugar together on medium speed for 1 minute.
Add eggs. Beat in the egg and egg yolk on medium speed for 2 minutes.
Add remaining wet ingredients. Beat in the buttermilk and vanilla extract.
Add in dry ingredients. Gradually add the dry ingredients, mixing on low speed until fully combined.
Chill. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, until firm and not tacky. The dough can be stored like this for up to 24 hours.
Roll out dough. Lightly flour the dough and your work surface, then roll out the dough to ½-inch thickness.

donut dough in a measuring cup on a countertop

donut batter on a countertop surface sprinkled with flour, with a donut cutter in the middle and the empty circles throughout the dough where more donuts have been cut out

Cut donuts. Dip a 3-inch round cookie cutter or biscuit cutter in flour and use it to cut circles from the dough. Then, cut a hole in the center of each circle with a 1 ¼-inch round cutter (you can also use the large end of a piping tip). Arrange the donuts and donut holes on a tray lined with parchment paper or a silicone mat. Place the donuts in the refrigerator while you heat the oil.
Heat oil. Pour oil into a large, heavy-bottomed pot to a depth of 2 inches. Heat over medium heat until a deep-fry or candy thermometer reads 350°F. Line a large baking sheet with paper towels.

hot pot of oil with a thermometer attached to the side

three donuts frying in a hot pot of oil with a thermometer attached to the side of the pot

Fry Donuts. Gently add 2 to 3 donuts to the hot oil at a time. Fry for 2 minutes, allowing the donuts to sink initially before they float to the surface (this should happen within 5 to 10 seconds).

a donut being lifted out of a pot of hot oil with a skewer

three donuts frying in a pot with a thermometer on the side of it

Flip the donuts and fry for an additional 2 minutes.

a donut being lifted out of a pot full of oil with a thermometer on the side of it

a donut being placed with a spider strainer onto a baking sheet lined with paper towels with more donuts on it

Use a slotted spoon or strainer to remove the donuts and place them on the prepared baking sheet to drain. Adjust the heat as needed to maintain the oil temperature at 350°F. Fry donut holes for about 30 seconds per side.

Chocolate Glaze

Combine all ingredients and heat. In a microwave safe bowl, combine the chocolate chips, butter and corn syrup. Microwave on 50% power for 60-90 seconds until fully melted.
Dip donuts. Transfer the glaze to a shallow dish. Dip one donut at a time into the glaze, allowing the excess to fall off into the bowl. Allow the donuts to set for 1-2, then add sprinkles. I allowed my donuts to cool for 30 minutes after frying and before glazing.

Glaze

Combine all ingredients. In a small bowl, combine the powdered sugar, milk, and vanilla extract until pourable. Add more powdered sugar if it’s too runny or more milk if it’s too thick.
Dip donuts. Transfer the glaze to a shallow dish. Dip one donut at a time into the glaze, allowing the excess to fall off into the bowl. I allowed my donuts to cool for 30 minutes after frying and before glazing.

skewers and a spider strainer on a paper towel lined baking sheet

Tips for the Best Cake Donuts

For best results, follow these tips:

Don’t glaze donuts while they’re hot: Be sure to allow your donuts to come to room temperature before dipping them in glaze, otherwise it will just melt off. I let mine cool for about 30 minutes after frying before glazing.
Use the right tools for frying donuts: When it comes to flipping donuts while frying, having the right tools makes all the difference. A chopstick or kabob skewer is surprisingly effective for gently flipping donuts without disrupting their shape. These slim tools allow you to nudge the donuts effortlessly, ensuring even frying on both sides. For adding and removing donuts from the hot oil, a spider strainer is a game-changer. Its wide, perforated design allows you to safely lift donuts out of the oil while draining excess grease, keeping them perfectly golden and intact. With these tools in hand, you’ll feel like a pro in the kitchen!
Use a large pot: Donuts expand quite a bit while frying, so it’s important to use a pot that’s both wide and deep enough to accommodate them. To keep splatters to a minimum and avoid a messy kitchen, opt for a tall pot that can hold at least twice the amount of oil you plan to use.
Use a candy thermometer: There are plenty of tricks for testing oil temperature, but if you’re going through the effort of making donuts, it’s worth getting it right. Using a thermometer helps ensure your donuts don’t end up undercooked or overly crisp. Since oil temperature can fluctuate, be sure to check it regularly before adding new batches to the pot.

close up of scattered cake donuts, a mix of donut holes, regular glazed donuts and chocolate glazed with sprinkles

Cake Donut Flavors

If you’d like to change the flavor of these cake donuts, here are some ideas:

Chocolate Cake Donuts: Add cocoa powder, or better yet, try my baked chocolate donuts recipe!
Cinnamon Sugar: Instead of glazing, coat the donuts in cinnamon sugar, or try my cinnamon sugar donuts recipe.
Maple: – Replace vanilla extra with maple extract, and opt for a maple glaze.
Pumpkin Spice: Try my pumpkin spice baked donut recipe.

Cake Donut FAQs

Are Cake Donuts fried or baked?

My recipe for cake donuts is fried, giving them a crispy exterior and soft, tender interior. If you prefer to bake donuts, try these recipes for baked donuts.

What’s the difference between an old fashioned and a cake donut?

The key difference is the old-fashioned donut’s unique, textured appearance and slightly richer flavor. Old-fashioned donuts are a type of cake donut with a denser, more rustic texture and irregular, craggy exterior, often made with sour cream or buttermilk for a slightly tangy flavor. While both are cake-style donuts, cake donuts tend to have a smoother, lighter texture and more uniform shape.

a mix of simple glazed and chocolate glazed with sprinkle donuts stacked on top of and around each other

How to Store Homemade Cake Donuts

These fried donuts last 2-3 days in an airtight container kept on the counter.

Can you freeze Cake Donuts?

To freeze leftover donuts, wrap them individually in plastic wrap then place them inside a freezer ziplock bag or container. Frozen donuts can last up to 3 months. To thaw, microwave donuts for 20 seconds or place on the counter for 30 minutes.