Old-Time Cake Doughnuts Recipe
Old-Time Cake Doughnuts Recipe photo by Taste of Home
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Old-Time Cake Doughnuts Recipe

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4.5 23 18
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This tender cake doughnut is a little piece of heaven at breakfast. For a variation, add 1 tablespoon dark rum for a richer flavor. Alissa Stehr, Gau-Odernheim, Germany
TOTAL TIME: Prep: 30 min. + chilling Cook: 5 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + chilling Cook: 5 min./batch
MAKES: 24 servings


  • 2 tablespoons unsalted butter, softened
  • 1-1/2 cups sugar, divided
  • 3 eggs
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 teaspoons ground cinnamon, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup 2% milk
  • Oil for deep-fat frying

Nutritional Facts

1 each: 198 calories, 8g fat (1g saturated fat), 30mg cholesterol, 112mg sodium, 29g carbohydrate (13g sugars, 1g fiber), 3g protein .


  1. In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition.
  2. Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours.
  3. Turn onto a heavily floured surface; pat dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°.
  4. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
  5. Combine remaining sugar and cinnamon; roll warm doughnuts in mixture.
    Freeze option: Wrap doughnuts in foil and transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use, remove foil. Thaw at room temperature. Warm if desired. Combine 1/2 cup sugar and 2 teaspoons cinnamon; roll warm doughnuts in mixture.
    Yield: about 2 dozen.
Originally published as Old-Time Cake Doughnuts in Taste of Home February/March 2010, p67

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jlee2016 248995
Reviewed Jun. 3, 2016

"These fried up nicely. The recipe does say to use a lot of flour to keep them from being too sticky, which I did, then brushed off the excess. The texture was fine but they tasted bland. I'll keep looking for that perfect donut recipe."

campyrs2 236780
Reviewed Nov. 5, 2015

"I made these this afternoon. They weren't bad, but the texture was bready. Since I am allergic to nuts, the only donuts I can have are the ones I make myself. It's been over a year sin e I have had a donut so they tasted good. I added vanilla extract to the recipe."

vickybryant 187222
Reviewed Mar. 31, 2014

"This was the first time I attempted to make Donuts and they came out really good. Easy. The Dough was sticky after coming out of the refriegrator but i just added flour until I achived the desired consistency. My husband loved them. Kodos for me."

6foreverpaws 118837
Reviewed Aug. 17, 2012

"This was my first try at donuts, dough was very sticky even after chilling. I slowly added flour until I got the right consistancy and they came out great. I used apple pie spice in place of nutmet and that worked out well. I am going to use pumpkin pie spice next time around.We really enjoyed them, the hubby loved the donut holes so when I make these again I will make a few more of them. They freeze up great.......just warm and roll in sugar mixture and they were fresh tasting."

jemccorm86 188248
Reviewed Jun. 3, 2011

"I found them to be very tough and rather bland. I do not believe I over-mixed either. Without the cinnamon/sugar on top, they wouldn't have much flavor at all. I was hoping they would be more like cake doughnuts from a doughnut shop. These almost have a thick biscuit/bread consistency instead of a light, fluffy cake doughnut."

LegalSec 108484
Reviewed Mar. 30, 2011

"I have not made these doughnuts but I was reading everyone's comments. A 2-1/2 inch doughnut cutter is a round cook cutter that cuts the dough into a 2-1/2 inch round dough while cutting the cutting out at the same time. Go to a good kitchen gadget store and ask for a 2-1/2 doughnut cutter. Make sure the dough is well-floured before using the doughnut cutter. This should work even though the dough is sticky and also chililng for 2 hours prior will help tremendously."

Missakay76 102716
Reviewed Feb. 1, 2011

"I did not even attempt to cut this after I saw how sticky the dough was -- instead I just wet my hands a bit and rolled the dough into a tube and formed it into a doughnut shape. Much less hassle than trying to cut it! Keeping my hands moist kept the dough from sticking. My doughnuts were a little bit dry, but I am pretty positive I overcooked them. Oh, and make sure to read the recipe carefully -- I did not note the "chilling" time and had to delay making these by a day!"

oma sukhram 108483
Reviewed Jan. 30, 2011

"the dough was too sticky"

djmezack 118836
Reviewed Jan. 25, 2011

"I used cinnamon and cardamom. Mine were a little dry and almost a little bready. Did I mix too much?? I loved the taste. I also used whole milk. My donuts were darker brown than the picture as I like crunchy brown on outside, tender inside. Did I cook too long??? How can I get that effect - cook higher temp? Thanks for any help."

dbausman 185417
Reviewed Jan. 24, 2011

"These are just like my mom's when I was little! Didn't change the recipe at all - these are great!"

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