Old Fashioned Cake Donuts are one of those magical treats that combine nostalgia, comfort, and a hint of indulgence all in one tender, crackly bite. With a rich, buttery dough enriched by sour cream, zesty orange, and fresh nutmeg, these donuts deliver that golden, craggy exterior and soft, cakey interior everyone loves. Whether finished with a shiny chocolate-malt glaze or a classic buttermilk icing, each bite will transport you to cozy mornings and sweet, simple pleasures. If you’ve never tried making Old Fashioned Cake Donuts at home, get ready for a warm, homemade delight that’s as rewarding to make as it is to eat.

Old Fashioned Cake Donuts Recipe - Recipe Image

Ingredients You’ll Need

Making Old Fashioned Cake Donuts from scratch is delightfully straightforward, and every ingredient truly counts! Each one brings its own unique role, from the tang of sour cream to the bright pop of orange zest, creating the perfect balanced flavor and pillowy-soft crumb these donuts are famous for.

Unsalted butter (55 grams, soft): For extra richness and a melt-in-your-mouth crumb.
Granulated sugar (80 grams): Lends sweetness and helps the dough caramelize to golden perfection.
Orange zest (from 1 orange): Adds a gentle citrus aroma and a bright, fresh flavor layer.
Freshly grated nutmeg (1/3 pod): The secret to that classic donut-shop aroma—freshly grated is truly worth it!
Fine sea salt (1/4 teaspoon): Balances all the sweetness and brings out the best in the flavors.
Vanilla extract (1 teaspoon): Adds warmth and depth—use real vanilla for best results!
Egg (1 large, room temperature): For structure and that gorgeous yellow crumb.
Sour cream (200 grams) or buttermilk (100 grams): Gives a lovely tang and keeps the donuts ultra moist and tender.
All purpose flour (210 grams): The backbone of your dough—unbleached is ideal if you have it!
Corn starch (40 grams): Helps create that soft, delicate, almost melt-in-your-mouth texture.
Baking powder (2 teaspoons): Responsible for those signature cracks and fluffiness!
60% chocolate (100 grams): For an irresistibly glossy, rich chocolate malt glaze.
Unsalted butter (30 grams): Melts into the chocolate for an extra-silky glaze.
Hot water (70 grams): Used to dissolve the malted milk powder for the glaze; just off-the-boil is perfect.
Malted milk powder (3 tablespoons): Adds a malty, creamy depth to the chocolate glaze (optional, but highly recommended!).
Buttermilk (for glaze): Whisked with powdered sugar for that classic sweet-tangy finish.
Powdered sugar (for glaze): The base for a classic, pourable donut glaze.
Neutral oil (for frying): Something like canola or vegetable works best for an evenly golden brown crust.

How to Make Old Fashioned Cake Donuts

Step 1: Cream the Butter and Sugar

Start by beating together the soft butter, sugar, orange zest, nutmeg, salt, and vanilla in a large bowl. This is where the magic begins—all these ingredients create a beautiful, aromatic foundation. Give it one to two minutes, until the mixture looks a bit fluffy and smells amazing.

Step 2: Add the Egg and Sour Cream/Buttermilk

Crack in the egg and beat until everything is nice and smooth. Next, add the sour cream (or buttermilk, if using) and mix again. You’ll notice the batter becomes silkier and richer—this is the secret to that signature Old Fashioned Cake Donuts moisture.

Step 3: Incorporate the Dry Ingredients

Place a sieve over your mixing bowl and add the flour, corn starch, and baking powder. Sift directly onto the wet ingredients to avoid lumps, then gently fold everything together just until combined. Don’t overmix—this keeps the donuts tender!

Step 4: Chill the Dough

Scoop the dough onto a sheet of plastic wrap and shape it into a square or thick disk, about 1 to 2 inches thick. Wrap it up snugly and pop it in the fridge to chill for at least 1 hour, or overnight if you want fresh donuts with your morning coffee.

Step 5: Prepare Your Frying Station

While the dough chills, set up your frying area. Fill a large Dutch oven with oil and clip on a candy thermometer. Place a wire rack lined with paper towels nearby for draining the fried donuts. This makes for easy, mess-free finishing later!

Step 6: Make the Glazes

For the chocolate malt glaze, melt the chocolate in a wide bowl, stirring every 30 seconds. Add in the butter and combine until smooth. In a separate bowl, whisk the hot water and malted milk powder together, then stir it into the chocolate mixture. For the buttermilk glaze, simply whisk buttermilk with powdered sugar until thick and glossy. Both glazes are ready to deliver irresistible flavor!

Step 7: Shape the Donuts

Once your dough is deeply chilled and the oil temperature has reached about 350F to 360F, roll out the dough on a well-floured surface to about 1/2 to 3/4-inch thick. Use a 4-inch cutter (or a large glass) to cut circles, then a 1-inch cutter for the holes. Gather and re-chill any scraps to make a few more.

Step 8: Fry the Donuts

When your oil reaches 375F to 380F, carefully slip two donuts into the hot oil using a fork. They’ll sink, then float, developing those telltale cracks on top. After about 2 minutes, flip each donut and fry on the other side for 1.5 minutes. Lift out with a fork and set on your wire rack. Let the oil return to temp between batches for perfectly crisp results.

Step 9: Glaze While Warm

With the donuts still warm, gently dunk the cracked tops into your chosen glaze and let the excess drip off. Set each one on a clean rack to cool for at least 10 minutes—this helps the glaze set and gives you that picture-perfect finish.

How to Serve Old Fashioned Cake Donuts

Garnishes

While Old Fashioned Cake Donuts are delicious on their own, a sprinkle of flaky sea salt on the chocolate glaze or a dusting of crushed malted milk balls adds an irresistible finishing touch. For the buttermilk glaze, a scattering of fresh orange zest or toasted coconut can make each bite pop with color and flavor.

Side Dishes

The ultimate pairing for these donuts is, of course, a steaming mug of coffee or hot chocolate. If you’re serving a brunch crowd, set out bowls of fresh berries, yogurt, and even savory items like bacon or smoked salmon for a sweet-and-savory spread that keeps everyone coming back for more.

Creative Ways to Present

Pile your Old Fashioned Cake Donuts high on a vintage cake stand for a nostalgic bakery vibe, or thread them onto skewers for a whimsical donut “bouquet.” You can even serve them as dessert, stacked with ice cream and a drizzle of extra glaze for a playful, showstopping finish.

Make Ahead and Storage

Storing Leftovers

Old Fashioned Cake Donuts are at their absolute best the day they’re made, when the crust is a little crisp and the inside pillowy-soft. If you do have leftovers, store them in an airtight container at room temperature for up to 2 days. Place parchment between layers to keep the glaze from sticking.

Freezing

Want to save some donuts for later? Simply freeze unglazed donuts once they’re cool, separated by layers of parchment or wax paper, in a well-sealed freezer bag. They’ll keep for about one month and can be glazed after thawing for fresh flavor any time.

Reheating

To refresh day-old or thawed Old Fashioned Cake Donuts, warm them briefly in a 300F oven for about 5 minutes or 15 seconds in the microwave. This brings back that just-baked tenderness and lightly warms the glaze too!

FAQs

Why do Old Fashioned Cake Donuts crack on top?

Those delightful cracks are a sign you’ve made authentic Old Fashioned Cake Donuts! The thick dough, baking powder, and frying process create steam that bursts through the crust, giving you that classic bakery look and a delicate, crumbly texture.

Can I make Old Fashioned Cake Donuts without a deep fryer?

Definitely! All you need is a heavy-bottomed pot, a neutral oil, and a thermometer for safety. A Dutch oven works beautifully and helps the oil maintain an even temperature.

What if I don’t have malted milk powder for the chocolate glaze?

No problem—just skip the malted milk and use plain hot water instead. The glaze will still be lusciously chocolatey and delicious, though the malt does add a special touch.

Can I use yogurt instead of sour cream or buttermilk?

Absolutely, plain whole-milk yogurt makes a great substitute! It will still add plenty of acidity and moisture, keeping your donuts tender and tangy.

Is it possible to bake these donuts instead of frying?

While it’s traditional to fry Old Fashioned Cake Donuts for that signature crust, you can try baking them on a parchment-lined sheet at 350F until golden (about 10-15 minutes). The texture will be slightly different but still tasty—just don’t skip the glaze!

Final Thoughts

There’s just something joyful about making Old Fashioned Cake Donuts from scratch—the aroma in your kitchen, the perfectly tangy bite, and that gleaming glaze. Whether you’re sharing with friends or savoring solo by a sunny window, I hope you’ll give these classic donuts a spot in your baking rotation. Trust me, once you taste homemade, there’s no going back!