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 User ID: 8874761 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 User ID: 3755960 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 User ID: 2604693 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 User ID: 6007092 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 User ID: 5560363 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 User ID: 548619 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 User ID: 5760228 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 User ID: 5789389 108483
Reviewed Jan. 30, 2011

"the dough was too sticky"

djmezack User ID: 5617195 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 User ID: 5521816 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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