Simple Homemade Cake Donuts
There is nothing quite as delicious as the simplicity of a homemade cake donut. With a dash of nutmeg and sprinkled with a bit of sugar and cinnamon, these donuts beg for a cup of cold milk or mug of steaming coffee.
Making Cake Donuts At Home
Have you ever tried to make donuts at home? It’s not difficult, but if you don’t have the oil temperature just right, the texture of your donuts will be off and you may find yourself with greasy donuts, or worse yet, donuts that are golden brown on the outside and raw in the middle.
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Tips for Making the Perfect Cake Donuts at Home
- Have the right equipment. A candy thermometer is an absolute must, and a heavy-bottomed pot will make your life (and donut making) much more pleasant. You will also want a metal strainer for removing the donuts from the hot oil and a donut cutter.
- Be Patient! The key to making perfect donuts at home is having the oil heated to the exact temperature. It takes nearly half an hour to get the oil up to 375 degrees on my stovetop.
Easy Cake Donuts
Delicious, lightly-sweet cake donuts
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons melted butter
- 1/2 cup milk
- 1 egg beaten
- 4-6 cups vegetable oil for frying
Sugar and Cinnamon for Coating Donuts
- 1/2 cup granulated sugar
- 2 tablespoons cinnamon
Begin heating the oil on your stovetop. Be sure you get it to 375 degrees before dropping in your first donut.
Add flour, sugar, salt, baking powder, cinnamon, and nutmeg to mixer. Combing thoroughly.
Stir in melted butter.
Add in milk and beaten egg.
Stir until smooth.
Turn out onto lightly-floured surface and roll out to 1/4 inch thickness.
Use donut cutter to cut out donuts.
Carefully place 2-3 donuts at a time in 375 degree oil.
Fry until golden brown, then flip with metal strainer. This will take 2-3 minutes.
When both sides are golden brown, remove from oil with strainer and place on cooling rack or paper towels to drain.
While still warm (but not hot) dip in cinnamon-sugar mixture OR wait until donuts are cool and cover with powdered sugar.
Optional: use a sifter to sprinkle your donuts with powdered sugar. I like to leave some plain, dip some in cinnamon and sugar, and sprinkle some with powdered sugar.
If you prefer yeast donuts, Tiffany from Imperfectly Happy Homesteading has a great recipe for Vintage Glazed Donuts.
Which is your favorite? A cake donut or yeast donuts?
These were great. I’m not a fan of store or bakery cake donuts but love homemade. Will be trying the linked raised recipe next week!
Thanks for letting me know you enjoyed them!