Old-Fashioned Cake Donuts

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Absolutely! Here’s a long-form, fully detailed recipe for Old-Fashioned Cake Donuts, including history, ingredients, instructions, techniques, and even notes for donut lovers.

Old-Fashioned Cake Donuts: A Timeless Classic

Introduction

Before the rise of yeast-glazed donuts and cronut hybrids, there was the beloved Old-Fashioned Cake Donut—crisp on the outside, tender on the inside, subtly spiced, and perfect with a cup of coffee or a cold glass of milk. With their cracked tops and rustic charm, these no-yeast, deep-fried treats have been a staple in American bakeries since the 1800s.

A Brief History

Cake donuts trace their roots to early American settlers who adapted recipes from European “fried cakes” or “oil cakes.” The Old-Fashioned Donut, in particular, became popular during the 19th century when chemical leaveners like baking soda and baking powder replaced yeast for quicker breads and treats. By the early 20th century, these donuts were a staple in diners and coffee shops, often served with a dusting of powdered sugar or dunked in a sugary glaze.

Ingredients (Makes about 12-14 donuts + holes)

Wet Ingredients

  • 2 large eggs
  • ¾ cup buttermilk (or ¾ cup milk + 1 tbsp vinegar, rested for 10 mins)
  • ¼ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • 1½ tsp vanilla extract

Dry Ingredients

  • 3½ cups all-purpose flour (plus more for rolling)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground nutmeg (optional but highly recommended for authentic flavor)
  • ¼ tsp ground cinnamon (optional)

For Frying

  • Vegetable oil or canola oil (for deep frying; about 2–3 inches deep in pot)

Optional Toppings

  • Classic glaze (powdered sugar + milk + vanilla)
  • Cinnamon sugar
  • Powdered sugar
  • Chocolate glaze
  • Sprinkles

Instructions

1. Prepare the Dough

  1. In a large mixing bowl, whisk together eggs, sugar, melted butter, vanilla, and buttermilk until smooth and creamy.
  2. In a separate bowl, sift together flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
  3. Gradually mix the dry ingredients into the wet using a wooden spoon or spatula. Do not overmix—the dough should be soft but not sticky.

2. Chill the Dough

  • Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This firms up the dough for easier cutting and helps prevent excessive oil absorption when frying.

3. Cut the Donuts

  1. Turn chilled dough onto a floured surface.
  2. Roll to about ½-inch thickness.
  3. Use a donut cutter or two round cookie cutters (about 3-inch and 1-inch for hole) to shape donuts. Re-roll scraps as needed.

4. Heat the Oil

  • In a heavy-bottomed pot or Dutch oven, heat oil to 350°F (175°C). Use a candy thermometer for precision. Too hot, and the outside burns; too cool, and the donuts soak up oil.

5. Fry the Donuts

  1. Fry 2–3 donuts at a time. Don’t overcrowd the pot.
  2. Fry each donut for 1–2 minutes per side, until golden brown and puffed.
  3. Remove with a slotted spoon and drain on paper towels.
  4. Repeat with donut holes—they cook faster (about 1 minute total).

6. Glaze or Coat

  • While still warm, dip donuts into glaze, cinnamon sugar, or powdered sugar. Let set on a rack or tray.

Serving Suggestions

  • Serve fresh with coffee, tea, or milk.
  • Great for breakfast, snacks, or late-night cravings.
  • Try dunking into melted chocolate or serving with fruit preserves.

Pro Techniques & Tips

  • Nutmeg is the traditional spice of choice. Don’t skip it—it gives that “classic donut shop” flavor.
  • Use buttermilk for tang and tenderness. No buttermilk? Make a quick substitute with milk + vinegar.
  • Chilling helps with handling and ensures donuts keep their shape.
  • Maintain oil temperature between 350–365°F. Too hot = raw center; too cool = greasy.
  • Use a spider strainer for safe flipping and removal.
  • Donuts are best eaten the day they’re made but can be reheated in the oven at 350°F for 5–7 minutes.

Storage & Freezing

  • Room Temp: Store in an airtight container for 1–2 days.
  • Freezing: Wrap unglazed donuts in foil or plastic wrap and place in a freezer-safe bag for up to 2 months. Reheat in oven to refresh texture.

For Donut Lovers

Whether you’re a classic-glaze purist or a chocolate-dip fanatic, Old-Fashioned Cake Donuts are a blank canvas for creativity. Lovers of nostalgic sweets and bakers who crave the balance between crispy and cakey will fall in love with the charm of this old-school treat. These are the donuts you remember from grandma’s kitchen—or wish you did.

Conclusion

Old-Fashioned Cake Donuts are the soul of American fried baking: no-frills, deeply comforting, and endlessly customizable. From their rustic, crackled tops to their rich, cakey centers, they’re a testament to how simple ingredients can become something unforgettable. Perfect for weekend baking, cozy mornings, or a homemade gift for a donut lover.

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