Old Fashioned Cake Donuts are a nostalgic, bakery-style treat that brings back memories of cozy mornings and coffee shop visits. These donuts are dense, tender, and slightly crisp on the outside, with a crackly surface that soaks up just the right amount of glaze. I love making them when I want something homemade, classic, and incredibly satisfying.

Why You’ll Love This Recipe

I love how these donuts have that signature old-fashioned texture—cakey and moist with a light crunch on the edges. Unlike yeast donuts, they don’t need rising time, so I can enjoy them faster. The subtle nutmeg and vanilla flavors give them a warm, comforting taste, and once I dip them in a simple glaze, they taste like they came straight from a bakery case.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground nutmeg
Granulated sugar
Unsalted butter
Eggs
Sour cream
Vanilla extract
Oil for frying (vegetable or canola)

For the glaze:

Powdered sugar
Milk or heavy cream
Vanilla extract

Directions

I whisk together the flour, baking powder, baking soda, salt, and nutmeg in a large bowl.
In another bowl, I cream the butter and sugar together until light and fluffy.
I beat in the eggs one at a time, then mix in the sour cream and vanilla extract until smooth.
I gradually add the dry ingredients to the wet ingredients to form a sticky, thick dough.
I cover and chill the dough for at least 1 hour so it firms up and is easier to work with.
I roll out the dough on a floured surface to about ½-inch thickness, then use a donut cutter (or two round cutters) to shape the donuts and holes.
I heat the oil in a deep pan to 325°F (165°C), carefully drop in the donuts, and fry in batches until golden brown—about 2 minutes per side.
I drain them on paper towels and let them cool slightly.
For the glaze, I whisk together powdered sugar, milk, and vanilla, then dip each donut while it’s still warm, letting excess drip off.

Servings and timing

This recipe makes about 12 donuts and donut holes. From start to finish, it takes about 1 hour and 30 minutes, including chilling and frying time. If I chill the dough overnight, it makes the morning process even faster.

Variations

Sometimes I swap the glaze for a cinnamon-sugar coating or a chocolate glaze. If I want a tangier flavor, I use Greek yogurt instead of sour cream. I’ve also added a touch of almond extract to the dough for a slightly different spin, or topped with crushed nuts for texture.

Storage/Reheating

These donuts are best eaten fresh, but I store leftovers in an airtight container at room temperature for up to 2 days. To bring them back to life, I pop them in the microwave for about 10 seconds. I avoid refrigerating them since it can dry them out. If I want to freeze them, I do so without glaze and reheat before dipping.

FAQs

Why are they called “old fashioned” donuts?

They’re called old fashioned because of their cake-like texture and traditional frying method, often made without yeast and with a crackly top.

Can I bake these instead of frying?

They’re really meant to be fried for the classic texture, but I can try baking them in a donut pan—just know they won’t get the same crispy edges.

What’s the best oil for frying?

I use a neutral oil with a high smoke point, like vegetable or canola oil. Peanut oil works too.

Can I make the dough ahead of time?

Yes, I often make the dough the night before and keep it covered in the fridge until ready to roll and fry.

Why did my donuts absorb too much oil?

That usually means the oil wasn’t hot enough. I keep it steady around 325°F for best results and avoid overcrowding the pan.

Conclusion

Old Fashioned Cake Donuts are a timeless treat that I’ll never get tired of making. They’re simple, delicious, and bring all the comforting flavors of a classic donut shop into my own kitchen. With their golden crust, soft interior, and sweet glaze, these donuts always make the perfect homemade indulgence.