Light and Fluffy Cake Donuts

Posted on June 4, 2020
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Because sometimes, life needs donuts.

Is it doughnut, or donut? I mean, honestly, does it matter??? All I know is that when my mom is having one of THOSE days, all she wants is a coffee, and a donut.

I know there are a million different kinds, but I am fond of the simple cake donut, because it can be customized in SO many ways! Add a little citrus zest, or some fruit, or cinnamon.. the opportunities are endless!

A yummy glaze makes these delicious pastries irresistible, especially if you throw in a little tropical flavor! Check out my recipe for Lime Margarita Glaze here.


  • 1 Cup Sugar
  • 4 tsp Baking Powder
  • 1 1/2 tsp Salt
  • 1/2 tsp Nutmeg
  • 2 Eggs
  • 1/4 Unsalted Butter, melted and cooled to slightly warm
  • 1 cup Milk
  • 4 cups All Purpose Flour
  • Vegetable Oil for Frying


Mix milk, sugar, butter, and eggs well. Make sure your butter isn’t too hot… we don’t want to cook our eggs!

In a separate bowl, mix 3 cups flour, baking powder, salt, and nutmeg. Add this mixture slowly to the wet ingredients, and beat until well blended. The dough should be thick, soft, and slightly sticky. If it’s too thin, add another 1/2 cup flour. Cover bowl with plastic wrap, and refrigerate for an hour.

Before you pull the bowl out, it’s a good idea to heat up the oil in a deep skillet. You want to use enough oil to be about 1″ deep. Heat it to about 350 degrees, so it’s nice and hot. A drop of batter should immediately begin to sizzle and fry.

Roll out your dough onto a floured surface, 1/2″ thick. You can work in batches if it’s easier. Cut 3″ circles for your donuts with a round cookie cutter, and if you want the traditional “hole” in the middle, cut that out, too. You can use a bottle cap!

Carefully, place your donuts in the hot oil in batches. They’re going to puff, so don’t put them too close together. They take about 2 – 3 minutes, and you need to turn them partway through.

As you pull them out, you can roll them in cinnamon and sugar, or powdered sugar, or let them cool and glaze them!

This recipe yields a little over a dozen donuts.