These classic Sour Cream Cake Donuts are a nostalgic favorite, delivering a tender crumb, subtle tang, and perfectly crisp edges. Fried to golden perfection and dipped in a silky vanilla glaze, they’re a homemade delight that rivals any bakery. Whether you’re making them for a cozy weekend breakfast or a special celebration, these donuts are sure to become a treasured treat in your kitchen.

Why You’ll Love This Recipe

Sour Cream Cake Donuts strike the perfect balance between rich and light. The sour cream gives them a soft, moist interior while frying creates a crisp, golden exterior. With a hint of nutmeg and a sweet vanilla glaze, every bite is flavorful and satisfying. These donuts are surprisingly easy to make and require no yeast or rising time—just mix, chill, fry, and glaze. Ideal for beginners and seasoned bakers alike.

Sour Cream Cake Donuts

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Donuts:

2 ½ cups cake flour (300g)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
4 tablespoons unsalted butter, softened
½ cup granulated sugar
1 ½ teaspoons vanilla extract
2 large eggs, lightly beaten
¾ cup sour cream
½ cup all-purpose flour (for shaping)
3–4 cups vegetable oil (for frying)

For the Glaze:

1 cup powdered sugar (120g)
1 tablespoon unsalted butter, melted
½ teaspoon vanilla extract
2 tablespoons whole milk

directions

Make the Donut Dough:
In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and nutmeg.
In a stand mixer or large mixing bowl, cream the butter, sugar, and vanilla extract until light and fluffy, about 1–2 minutes.
Add the eggs and beat until fully incorporated.
Alternately add the dry flour mixture and sour cream in thirds, mixing gently between each addition until combined.
Cover the dough and chill for 1 hour to firm up for shaping.
Make the Glaze:
In a separate bowl, whisk together the melted butter and vanilla extract.
Add the powdered sugar and milk, and whisk until smooth. Set aside.
Shape and Fry the Donuts:
Heat oil in a Dutch oven or deep fryer to 350°F (175°C).
Roll the chilled dough to about ½-inch thickness on a lightly floured surface using the reserved all-purpose flour.
Cut out donuts using a 3-inch donut cutter. Re-roll scraps as needed.
Carefully fry 4–5 donuts at a time, about 60 seconds per side, until golden brown.
Use a slotted spoon to remove the donuts and drain them on a wire rack set over a baking sheet.
Glaze and Serve:
While the donuts are still warm, dip each one into the glaze or drizzle it over the top.
Allow the glaze to set before serving. Donuts are best enjoyed warm or at room temperature.

Servings and timing

Servings: 12 donuts
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Calories per serving: 431 kcal

Variations

Chocolate Glaze: Swap the vanilla glaze with a chocolate glaze made from cocoa powder and milk.
Cinnamon Sugar Coating: Skip the glaze and toss the warm donuts in cinnamon sugar.
Mini Donuts: Use a smaller cutter to make bite-sized donuts; reduce frying time slightly.
Lemon Twist: Add lemon zest to the dough or glaze for a fresh citrusy note.
Baked Option: Bake in a donut pan at 350°F for 15–18 minutes (texture will differ from fried).

storage/reheating

Storage: Store donuts in an airtight container at room temperature for up to 2 days. The glaze may soften but the donuts will remain delicious.

Reheating: Warm in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes to refresh.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly denser. For a closer match, substitute 1 cup cake flour with 1 cup all-purpose flour minus 2 tablespoons.

Why chill the dough before frying?

Chilling firms up the dough, making it easier to roll, cut, and hold its shape during frying.

Can I reuse the oil after frying?

Yes, strain it and store it in a clean container. Reuse up to two times for similar recipes.

What’s the best oil for frying donuts?

Use a neutral oil with a high smoke point like vegetable, canola, or sunflower oil.

Can I glaze the donuts later?

Yes, but the glaze adheres best when the donuts are still warm.

How do I prevent oily donuts?

Ensure the oil is hot enough—350°F. Too cool and the donuts absorb excess oil.

Can I freeze these donuts?

Yes, freeze unglazed donuts for up to 2 months. Thaw and glaze before serving.

Can I make the dough ahead of time?

Yes, prepare and refrigerate the dough overnight. Let it rest at room temperature for 10–15 minutes before rolling.

Are these donuts cakey or fluffy?

They’re cakey—soft inside with a crisp exterior, true to the cake donut style.

Can I fry the donut holes too?

Absolutely. Donut holes fry in about 1 minute per side and are great for dipping or snacking.

Conclusion

Sour Cream Cake Donuts are a classic treat made even better at home. With their tender interior, crispy exterior, and sweet vanilla glaze, they’re everything you want in a donut. Easy enough for a weekend project and indulgent enough for special occasions, this recipe will quickly become a go-to in your collection. Serve them warm and watch them disappear.