Quick Description:
These Old-Fashioned Cake Donuts bring back the nostalgic, bakery-style flavor of traditional cake donuts—soft on the inside with a lightly crisp exterior and a sweet vanilla glaze. Simple ingredients, quick baking, and a deliciously tender crumb make them the perfect homemade treat for breakfast or dessert.
Servings and Timing:
- Prep Time: 10 minutes
- Bake Time: 8–10 minutes
- Total Time: 20 minutes
- Servings: 12 donuts
- Calories: ~220 kcal per donut
Ingredients List:
Donuts:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- ¾ cup buttermilk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions:
-
Preheat the Oven
Preheat to 350°F (175°C).
Grease a donut pan lightly with butter or non-stick spray. -
Mix Dry Ingredients
In a large mixing bowl, whisk flour, sugar, baking powder, nutmeg, and salt until evenly combined. -
Mix Wet Ingredients
In a separate bowl, whisk buttermilk, eggs, vanilla extract, and melted butter. -
Combine Mixtures
Pour the wet ingredients into the dry mixture.
Stir gently until just combined — avoid overmixing to keep donuts soft. -
Fill Donut Pan
Spoon or pipe the batter into each donut cavity, filling about ⅔ full. -
Bake
Bake for 8–10 minutes or until a toothpick inserted in a donut comes out clean.
Allow to cool in the pan for 2–3 minutes before transferring to a wire rack. -
Prepare the Glaze
In a bowl, whisk powdered sugar, milk, and vanilla extract until smooth and pourable. -
Glaze the Donuts
Dip the top of each donut into the glaze, allowing excess to drip off.
Set on a wire rack to let the glaze firm up.
Additional Notes:
- Don’t overmix or the donuts will become dense.
- Glaze while donuts are slightly warm for best absorption and shine.
- You may double the glaze if you prefer thicker coating.
Dietary Info (per donut, approx.):
- Calories: 220 kcal
- Protein: 3g
- Carbs: 33g
- Fat: 8g
- Sugar: 20g
- Fiber: 0.5g
- Sodium: 220mg
- Cholesterol: 35mg
- Saturated Fat: 4g
Brief Introduction:
These old-fashioned cake donuts are inspired by classic diner-style treats. They’re soft, tender, and lightly flavored with nutmeg—a key ingredient in traditional cake donut flavor. Baked instead of fried, they are easier, cleaner, and still deliver that irresistible donut shop taste.
Step-by-Step Cooking Guide:
- Preheat oven and grease donut pan.
- Whisk dry ingredients together.
- Whisk wet ingredients separately.
- Combine wet and dry ingredients gently.
- Fill donut molds and bake until set.
- Mix glaze until smooth.
- Dip warm donuts in glaze and set.
Ingredient Details & Substitution Tips:
- Buttermilk: Essential for softness. Substitute with ¾ cup milk + 1 tbsp vinegar or lemon juice.
- Nutmeg: Provides classic donut flavor. Cinnamon can be used instead for variation.
- Flour: All-purpose flour is standard; gluten-free flour blend may be used but texture will be slightly different.
- Butter: Melted coconut oil or neutral oil can replace butter if needed.
Recipe Variations & Serving Suggestions:
- Cinnamon Sugar Donuts: Skip the glaze and toss warm donuts in cinnamon sugar.
- Chocolate Glazed: Replace milk in glaze with 1 tbsp cocoa powder + extra splash of milk.
- Maple Donuts: Replace vanilla in the glaze with maple extract.
- Sprinkle Donuts: Dip in glaze and top with sprinkles before it sets.
Storage & Make-Ahead Information:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Lasts up to 5 days.
- Freezing: Freeze unglazed donuts for up to 2 months. Thaw, then glaze.
- Reheating: Microwave 8–10 seconds before serving.
Optional Personal Story:
Old-fashioned cake donuts were a weekend tradition in my home growing up. Recreating them with this light, baked version brings all the nostalgic flavor without the hassle of frying. My family loves them fresh out of the oven, dipped in glaze and slightly warm — a simple treat that always delivers comfort.
