Homemade Cake Doughnut Recipe

The only way to properly follow up a post about Spanx is with a cake doughnut recipe. Amirite? And the only way to follow up a doughnut recipe is with a frosting recipe. And the only way to follow up all of the above is with sprinkles.

You can take the girl out of the bakery but you can’t take the bakery out of the girl. And this is why I need Spanx.

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Fill with Crisco shortening and then preheat doughnut fryer to 375°F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use. Heat should remain between 350°F to 375°F throughout the cooking process.

Prepare a baking sheet with an old, clean towel (or several layers of paper towels) on it to place doughnuts on after frying.

Cake Doughnuts

Makes about 18 cake doughnuts and 18 doughnut holes. Fill with Crisco shortening and then preheat doughnut fryer to 375°F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use. Maintain oil temperature between 350°F to 375°F during the cooking process.

Prepare a baking sheet with an old, clean towel (or several layers of paper towels) on it to place doughnuts on after frying.

  • About 4 cups shortening (for frying)
  • 3 cups flour (plus about 1 cup more for rolling out dough)
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/3 cup buttermilk
  • 1/4 cup (or half a stick) unsalted butter, melted

Place all dry ingredients into a large bowl. Stir well then set aside.

Pour all wet ingredients into a medium bowl and whisk until eggs are beaten and all are well incorporated.

Combine wet ingredients into large bowl with dry ingredients. Stir gently just until all dry ingredients are moistened (overworking the dough will make doughnuts rubbery). Cover and refrigerate for 30 minutes.

Dust counter, doughnut cutter, & rolling pin with flour. Roll out dough to about 1/2-inch thick. Cut doughnuts & doughnut holes out and lay on a baking sheet so they are ready for frying.

Fry for about 1-2 minutes on each side. Look for middles and edges to become golden brown before flipping.

Place fried doughnuts on a baking sheet covered with a towel to drain excess grease off doughnuts.

Allow doughnuts to cool enough that they can be handled before frosting. While they cool, make the vanilla glaze.

Eat while hot or wait for doughnuts to cool a bit before frosting. This chocolate frosting recipe is fantastic.  Or if you are feeling rather mapley this maple frosting recipe is top notch (a half a batch should be enough).

If you would like to keep it simple, you can use this vanilla frosting recipe:

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (you can use clear vanilla for pure white frosting)
  • 1 tablespoon water

Makes about 24 cake doughnuts and 24 doughnut holes.

Tips For Making Homemade Bakery Goods 

When measuring flour measuring cup into flour canister. Level off the top of the measuring cup with a butter knife. Do not pack the flour into the measuring cup (like you would brown sugar) because you will get too much into your dough.

Stirring too much will make doughnuts (and pancakes and scones…) tough and rubbery.

Wait for the oven or fryer to preheat every single time. If you begin before the preheat, your puff pastry will flop in the oven and your doughnuts will be full of grease from the deep fryer.

Don’t panic. If you’re afraid of your doughnuts under-cooking, just try one first and figure out how long you need to fry on each side then repeat.

Don’t forget the sprinkles. And Spanx. And sprinkles.

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