Real Recipes From Real Home Cooks ®

buttermilk cake doughnuts

(3 ratings)
Blue Ribbon Recipe by
Susan Din
Houston, TX

This is a very simple recipe, and I've made them many times with delicious results every time. Yummy lightly spiced cake doughnuts that are delicious on their own or you can cinnamon sugar, powder sugar or vanilla or chocolate glaze them. No mixer involved and I use my biscuit cutters to cut them. These also freeze very well. Just be sure to freeze them naked without any glaze or topping. As soon they are cool, package in freezer bags. When needed, simply defrost for 10-15 minutes and roll in sugar if you like.

Blue Ribbon Recipe

These are exactly what you'd expect from a cake doughnut - delicious! The cake is dense with a hint of spice. They're tasty alone, but add the toppings and they're even better. The glaze makes 'em a bit sweeter, the cinnamon sugar adds a hint of spice and chocolate just makes everything better. If you make all 3 toppings at once, I would cut the topping recipe in half.

— The Test Kitchen @kitchencrew
(3 ratings)
yield serving(s)
prep time 45 Min
cook time 30 Min
method Deep Fry

Ingredients For buttermilk cake doughnuts

  • 3 1/2 c
    all-purpose flour
  • 3/4 c
    granulated sugar
  • 1/2 tsp
    baking soda
  • 2 tsp
    baking powder
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 2 lg
  • 3/4 c
  • 1/4 c
    sour cream
  • 1/4 c
    unsalted butter, melted
  • 1 Tbsp
    vanilla extract
  • vegetable oil for frying- 2" deep in a skillet
  • 2 c
    powdered sugar
  • 1 tsp
    vanilla extract
  • 1/2 c
  • 4 oz
    semi-sweet chocolate (chips or chopped bar)
  • 1/2 c
  • 2 Tbsp
    unsalted butter
  • 1 1/4 c
    granulated sugar
  • 1 Tbsp

How To Make buttermilk cake doughnuts

Test Kitchen Tips
We started frying these at 350 and found it to be a bit high. We brought the grease down to 300 and it was perfect. But everyone's kitchen is different, so test first.
  • 1
    MAKE THE TOPPINGS: Vanilla Glaze: In a medium bowl, whisk all ingredients until smooth.
  • 2
    Chocolate Glaze: Heat the cream and butter until hot. Pour over the chocolate and allow to melt 1 minute. Whisk until smooth. Keep warm.
  • 3
    Cinnamon Sugar: Whisk together the sugar and cinnamon until evenly blended. You can also use powdered sugar!
  • 4
    MAKE THE DOUGH: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.
  • 5
    In a medium bowl, whisk the eggs, buttermilk, sour cream and the melted, cooled butter until combined.
  • 6
    Combine the dry ingredients into the wet, and stir well to form a sticky dough.
  • 7
    Line one baking sheet with parchment paper and another baking sheet with two layers of paper towels. Turn the dough out onto a work surface (I use waxed paper) dusted with plenty of flour. Sprinkle the top of the dough with flour and pat it out until it is about ½-inch thick. Use two round cutters about 3" and 1". Dip the cutters in flour each time and cut out as many doughnuts as you can. Gently move the cut doughnuts (and holes) to the parchment lined flour-dusted baking sheet. Press the dough scraps back together and keep cutting until all dough is used.
  • 8
    Heat 1 1/2-2" of oil in a large pot or deep skillet to 350. Fry a few doughnuts at a time (depending on your pan) for 3-5 minutes, flipping when golden brown on the first side. Remove to the paper towel lined baking sheet to drain while you finish frying the rest.
  • 9
    Dip or roll in the topping of your choice.