Oh, homemade cake donuts! Seriously, if you’ve never made these yourself, you are missing out. I remember the first time I tried making them, thinking it would be a huge ordeal, but wow, was I wrong! These homemade cake donuts are surprisingly simple and, dare I say, even better than the ones from the shop. The smell that fills the kitchen as they fry up is just pure happiness. They’re tender, fluffy, and just begging for a sweet coating. Trust me, once you try this recipe, you’ll be hooked!
Why You’ll Love These Homemade Cake Donuts
- Super Quick to Make: You can whip up a batch of these in under an hour, perfect for a weekend treat or even a special breakfast.
- Incredible Texture: They’re wonderfully tender and cakey, not heavy or greasy at all.
- Totally Customizable: Whether you love a classic powdered sugar coating, a sweet glaze, or something more adventurous, you can top them however you like!
- Perfect for Any Occasion: From casual brunches to birthday parties, these donuts always bring a smile.
Essential Ingredients for Homemade Cake Donuts
Alright, let’s talk about what you’ll need to make these dreamy homemade cake donuts. It’s a pretty straightforward list, and chances are you have most of it in your pantry already! First up, you’ll grab 2 cups of all-purpose flour. This is our base, so make sure it’s fresh. Then, we need 1 cup of granulated sugar for that perfect sweetness. For lift, we’re using 2 teaspoons of baking powder – this is super important for that nice cakey texture. A little bit of 1/2 teaspoon salt just balances everything out, and I love adding a pinch of 1/4 teaspoon ground nutmeg; it gives them this warm, cozy flavor that’s just *chef’s kiss*.
Now for the wet stuff! You’ll need one large egg, which acts as a binder. Then, 1 cup of milk. Whole milk works best for richness, but any kind will do in a pinch. We’ll also melt 2 tablespoons of unsalted butter – this adds such a lovely richness. And finally, a good splash of 1 teaspoon vanilla extract for that classic donut flavor. Oh, and of course, you’ll need plenty of vegetable oil, for frying. Make sure you have enough to fill your pot about 2-3 inches deep!
Ingredient Notes and Substitutions for Homemade Cake Donuts
So, why nutmeg? It’s not strictly *necessary*, but oh my goodness, it adds this subtle warmth that just makes these homemade cake donuts sing. It really complements the sweetness and the fried dough perfectly. If you don’t have nutmeg, you could try a tiny pinch of cinnamon, but nutmeg is my go-to!
As for the milk, if you’re out of dairy milk, almond milk or even oat milk will work just fine. The butter is key for flavor and texture, but if you absolutely had to, you could use a neutral-flavored oil like canola oil, just melt it first. When it comes to frying oil, vegetable oil is great because it has a high smoke point and a neutral taste. You could also use canola oil or peanut oil if that’s what you have on hand. Just make sure whatever oil you use, it’s fresh and doesn’t have any lingering flavors from previous cooking!
Mastering the Art of Homemade Cake Donuts: Step-by-Step Instructions
Okay, deep breaths! Making these homemade cake donuts is going to be so much fun. First things first, grab a nice big bowl and whisk together your dry ingredients: the flour, sugar, baking powder, salt, and that lovely nutmeg. Give it a good mix so everything is evenly distributed. In a separate bowl, crack your large egg and whisk it up with the 1 cup of milk, the melted unsalted butter, and that teaspoon of vanilla. It’s like creating a little flavor potion!
Now, here’s the magic moment: pour all those yummy wet ingredients into the dry ingredients. Mix them gently until they *just* come together. Seriously, don’t go crazy here! Overmixing is the enemy of tender donuts; you want to see a few little streaks of flour still, that’s totally fine. Overmixing develops gluten, and we want fluffy cake donuts, not tough ones.
Next, the fun part – frying! Get a deep pot or a Dutch oven and pour in about 2 to 3 inches of vegetable oil. Heat it over medium heat until it reaches exactly 350°F (175°C). You can use a thermometer, or if you don’t have one, drop a tiny bit of batter in – if it sizzles and floats right up, you’re golden. Carefully, and I mean *carefully*, drop spoonfuls of your batter into the hot oil. Don’t overcrowd the pot; give those donuts some space to puff up and cook evenly. Fry them for about 2-3 minutes per side. You’re looking for a beautiful golden-brown color. Use a slotted spoon to gently flip them and then to lift them out. Pop them onto a plate lined with paper towels to drain off any excess oil. They’re going to smell amazing!
Achieving the Perfect Fry for Your Homemade Cake Donuts
The absolute key to perfect homemade cake donuts is that oil temperature. If it’s too low, they’ll soak up too much oil and get greasy. Too high, and they’ll burn on the outside before the inside cooks. So, keep an eye on that thermometer, aiming for that steady 350°F (175°C). You’ll know they’re ready to flip when the edges look set and golden brown. When you lift them out, they should feel light and have a beautiful, even color all over. A quick drain on paper towels is all they need before heading to their topping destination!
The Best Toppings for Your Homemade Cake Donuts
Once your beautiful homemade cake donuts are out of the oil and drained, it’s time for the best part – the toppings! The classic is simple: toss them while they’re still warm in a bowl with some powdered sugar. It sticks perfectly and gives them that signature look. Or, you could whip up a quick glaze by mixing powdered sugar with a little milk and vanilla until it’s smooth and pourable, then dip the tops.
Feeling fancy? Try a cinnamon-sugar mix, a drizzle of chocolate, or even a maple glaze. The possibilities are endless, and it’s a great way to make them your own!
Tips for Success When Making Homemade Cake Donuts
Listen, making homemade cake donuts is super rewarding, but there are a couple of little things that make a big difference. First, and I can’t stress this enough, *do not overmix the batter*. Seriously, just mix until it’s combined. A few lumps are totally fine, and it’s way better than a tough donut! Also, keep that oil temperature steady. It’s tempting to crank it up, but keeping it right around 350°F (175°C) is crucial for that perfect golden-brown exterior and fluffy inside.
Don’t overcrowd the pot when you’re frying; give them space to bubble up nicely. And here’s a pro-tip: these donuts are truly at their absolute best when they’re fresh. Like, within a few hours of making them. They don’t really store well and can get a bit dense, so plan to enjoy them soon after they’re made!
Frequently Asked Questions About Homemade Cake Donuts
Q: Can I bake these donuts instead of frying them?
You totally can! While frying gives them that classic texture and golden crust, baking is a healthier option. You’d bake them in a donut pan at around 375°F (190°C) for about 10-12 minutes. They won’t be *exactly* the same, but they’re still delicious!
Q: How do I store leftover homemade cake donuts?
Honestly, these homemade cake donuts are really best enjoyed fresh the same day. If you do have leftovers, store them in an airtight container at room temperature for a day or two. They might get a little less fluffy, but they’ll still be tasty, especially if you warm them up slightly.
Q: What is the best way to get a smooth glaze?
For a super smooth glaze, make sure your powdered sugar is sifted to get rid of any lumps. Start with just a tablespoon or two of milk or liquid and add more *very* slowly until you get the consistency you want. You’re aiming for something thick but still pourable. A tiny splash of vanilla or even a bit of lemon juice can add a nice flavor boost too!
Q: Can I make the batter ahead of time?
It’s best to make the batter right before you plan to fry your donuts. Cake donut batter tends to get a bit gummy if it sits too long, which can affect the texture. So, mix it up, fry them right away, and enjoy that fresh-from-the-fryer goodness!
Homemade Cake Donuts: Estimated Nutritional Information
Just a little heads-up, the nutritional info below for these amazing homemade cake donuts is an estimate! It can totally change depending on the exact ingredients you use and how big you make your donuts. But generally, one donut will give you around 250 calories, 12g of fat, 3g of protein, 30g of carbohydrates, and about 15g of sugar. Enjoy them!
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Homemade Cake Donuts: Pure Happiness
- Total Time: 35 minutes
- Yield: 12-15 donuts 1x
- Diet: Vegetarian
Description
Delicious homemade cake donuts, perfect for a sweet treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 1 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Powdered sugar or glaze, for topping
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
- In a separate bowl, whisk together egg, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium heat to 350°F (175°C).
- Carefully drop spoonfuls of batter into the hot oil, being careful not to overcrowd the pot.
- Fry for 2-3 minutes per side, until golden brown.
- Remove donuts with a slotted spoon and drain on paper towels.
- While still warm, toss with powdered sugar or dip in glaze.
Notes
- Ensure the oil is at the correct temperature for even cooking.
- Do not overmix the batter.
- These donuts are best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: homemade cake donuts, fried donuts, sweet treat, baking, dessert