These Cake Donuts are a nostalgic treat—light, fluffy, and perfectly sweet with a classic vanilla-almond glaze. They’re easy to make from scratch and come together in under an hour. Whether you’re serving them fresh for breakfast or as a sweet snack, they’re sure to be a family favorite.

Why You’ll Love This Recipe

No yeast needed—quicker than traditional donuts
Classic cake donut flavor and texture
Crisp outside, soft and tender inside
Simple pantry ingredients
Fun to make with kids
Customizable with glaze, sprinkles, or powdered sugar
Great for breakfast, brunch, or dessert
Can be made ahead and reheated
Homemade flavor beats store-bought
Freezer-friendly

Ingredients

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

For the Donuts:

1 quart vegetable oil (for frying)
1/2 cup sugar
2 tablespoons vegetable shortening
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup buttermilk

For the Glaze:

4 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups powdered sugar
Milk (about 1/4 cup or as needed)

Directions

Heat the Oil
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil to 375°F.
Make the Donut Batter
In a mixing bowl, beat the sugar and vegetable shortening together until smooth. Add the egg and vanilla extract, and beat again until well combined.
Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, salt, and nutmeg.
Combine Wet and Dry
Add 1/3 of the dry mixture to the wet ingredients, followed by 1/2 of the buttermilk. Alternate additions, ending with the dry ingredients. Mix until just combined—don’t over-mix.
Roll Out the Dough
On a floured surface, turn out the dough. If sticky, knead a few times with flour until it becomes manageable. Roll the dough to about 1/3-inch thickness.
Cut the Donuts
Use a round cookie cutter to cut out donuts. Cut holes in the center using a smaller cutter or bottle cap. Re-roll scraps to make donut holes if desired.
Make the Glaze
In a bowl, whisk melted butter with vanilla and almond extract. Gradually add powdered sugar, then thin with milk until smooth and pourable.
Fry the Donuts
Carefully place a few donuts into the hot oil at a time. Fry for 3–4 minutes per side or until golden brown. Use a slotted spoon to remove and drain on paper towels.
Glaze the Donuts
When slightly cooled, dip each donut in the glaze on both sides. Set on a wire rack to allow excess glaze to drip and harden.

Servings and Timing

Servings: 9 donuts + holes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Chocolate glaze: Replace almond extract with cocoa powder and add more milk to thin.
Cinnamon sugar: Skip the glaze and toss warm donuts in a cinnamon-sugar mixture.
Baked version: Use a donut pan and bake at 350°F for 12–14 minutes (note: texture will differ).
Lemon glaze: Add lemon juice and zest to the glaze for a citrus twist.
Sprinkles: Top freshly glazed donuts with colorful sprinkles for fun and flair.

Storage/Reheating

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep refrigerated for up to 5 days.
Freezer: Freeze for up to 2 months. Wrap individually and thaw before serving.
Reheat: Warm in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes.

FAQs

Can I use butter instead of shortening in the donut batter?

Yes, you can substitute softened butter, though shortening gives a slightly fluffier texture.

Why are my donuts greasy?

If your oil is too cool, the donuts absorb more oil. Be sure to maintain the temperature at 375°F during frying.

Can I use whole milk instead of buttermilk?

Yes, buttermilk adds tenderness and tang. You can mimic it by adding 1/2 tablespoon of vinegar to 1/2 cup of milk.

What if I don’t have a donut cutter?

Use a round cookie cutter and a small bottle cap or shot glass to cut the centers.

How do I know when the donuts are done frying?

They should be golden brown on both sides and puffed. Each side usually takes about 3–4 minutes.

Can I double this recipe?

Absolutely! Just double all ingredients and fry in batches to avoid overcrowding the pot.

How do I keep the donuts crispy?

Let them drain on a wire rack instead of paper towels to prevent sogginess.

Are these donuts the same as yeast donuts?

No, cake donuts are denser and quicker to make since they don’t use yeast or require rising time.

Can I skip the glaze?

Yes, you can dust them with powdered sugar or cinnamon sugar instead.

What’s the best oil for frying donuts?

Vegetable oil or canola oil work best due to their high smoke point and neutral flavor.

Conclusion

This Cake Donut Recipe delivers everything you love about old-fashioned donuts in a fast and foolproof way. With a soft, tender crumb and customizable glaze, these donuts are a homemade delight that rivals your favorite donut shop. Whether for breakfast, brunch, or dessert, these golden treats will win everyone over—no special equipment or yeast required.

Cake Donut

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Author: Jessica
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 9 donuts
Category: Dessert
Method: Frying
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Cake Donuts are light, fluffy, and easy to make! With simple ingredients and a quick prep time, you’ll have fresh, homemade donuts in no time. Perfect for breakfast or a sweet treat!

Instructions

Heat the Oil: In a large, heavy pot or Dutch oven, heat the vegetable oil to 375ºF.
Prepare the Donut Batter: In a mixing bowl, combine sugar and shortening. Beat with a hand mixer until smooth and combined. Add the egg and vanilla extract, and continue beating until incorporated.
Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and nutmeg.
Combine Wet and Dry Ingredients: Gradually add 1/3 of the flour mixture to the wet ingredients, then 1/2 of the buttermilk. Beat well, then repeat with the remaining flour and buttermilk, finishing with the last of the flour. Be careful not to over-mix.
Roll Out the Dough: Flour a clean surface and pour the dough out onto it. If the dough is sticky, knead it a few times in the flour until manageable. Roll the dough out to about 1/3-inch thickness.
Cut the Donuts: Using a round cookie cutter, cut out 9 donuts. Use a smaller cutter to cut out the centers and make donut holes with any leftover dough.
Make the Glaze: In a separate bowl, whisk together the melted butter, vanilla extract, and almond extract. Slowly add the powdered sugar, 1/2 cup at a time, adding milk as needed to get a smooth glaze consistency.
Fry the Donuts: Once the oil is hot, add half of the donuts to the oil and fry until golden brown, about 3-4 minutes per side. Flip carefully and cook the second side. Drain the donuts on a paper towel-lined plate.
Glaze the Donuts: Once the donuts are cool enough to handle, dip both sides into the glaze and place them on a cooling rack to dry. Repeat with the remaining donuts.

Notes

Serving Suggestions:
Serve warm for the freshest taste!
You can add sprinkles or powdered sugar on top for extra fun.
Enjoy with a cup of coffee or tea for a delightful breakfast or dessert!

Nutrition

Serving Size: 1 donut
Calories: 250
Sugar: 18g
Sodium: 100mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg