Assorted Cake Donuts Recipe

Prep dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 1 tsp ground cinnamon until evenly combined.

Wet ingredients

In a medium bowl whisk together 1/2 cup melted unsalted butter (cooled slightly), 1 cup whole milk, 2 large eggs and 2 tsp vanilla extract until smooth.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Stir with a sturdy spoon or spatula just until the flour is incorporated and a thick, soft batter forms. Do not overmix; small lumps are fine. Batter should be thicker than cake-pancake batter but still pipeable.

Chill batter (optional)

Cover bowl and refrigerate 20–30 minutes to firm slightly; this makes cutting/rolling easier and gives slightly lighter texture. If short on time, proceed immediately.

Turn batter onto a lightly floured surface (or between two sheets of parchment) and roll to about 1/2-inch (1.3 cm) thickness using a lightly floured rolling pin. Using a 3-inch round cutter for outer and a 3/4-inch cutter for centers, cut donuts and holes. Gently re-roll scraps once or twice; avoid overworking the dough. Place cut donuts on a parchment-lined baking sheet and cover lightly with a kitchen towel while you heat oil.

Pour about 3–4 cups neutral oil into a heavy-bottomed saucepan or deep skillet to a depth of about 2 inches. Heat over medium heat until oil reaches 350°F (175°C) on a candy thermometer. Maintain temperature between 340–360°F while frying.

Working in batches (do not overcrowd), gently lower 4–6 donuts into the hot oil using a slotted spatula. Fry until golden brown on the bottom, about 60–90 seconds, then flip and fry the other side another 45–60 seconds. Total frying time is roughly 2–3 minutes per donut. Adjust heat as needed to keep oil temperature steady.

Use a slotted spoon to transfer fried donuts to a wire rack set over a baking sheet to drain. For cinnamon-sugar donuts, while still warm, toss donuts in the cinnamon-sugar mixture to coat evenly. Let glazed or chocolate-coated donuts cool slightly before dipping.

Fry donut holes in the same oil; they will cook quickly (about 45–90 seconds)—strain and coat as desired.

Whisk together 2 cups powdered sugar, 3 tbsp whole milk, 1 tsp vanilla extract and 1 tsp light corn syrup (if using) in a medium bowl until smooth and lump-free. If glaze is too thick, add milk 1/2 tsp at a time until it reaches a smooth, pourable consistency. If too thin, add a little more powdered sugar.

Hold each warm donut by the edge and dip the top into the glaze, letting excess drip back into the bowl. Place on a wire rack to set. If desired, immediately sprinkle with sprinkles or chopped nuts before glaze sets.

Place 1 cup semi-sweet chocolate chips and 1/4 cup heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring between each, until chips are melted and mixture is smooth. Stir in 1 tbsp unsalted butter until glossy. Let cool slightly to thicken to dipping consistency.

Dip the top of each warm donut into the chocolate glaze and return to the wire rack. Add sprinkles while glaze is still wet, if using.

Combine 3/4 cup granulated sugar and 1 tbsp ground cinnamon in a shallow bowl. Toss warm fried donuts in the mixture until evenly coated.

Allow donuts to set on the wire rack for 10–15 minutes so glazes finish setting. Serve fresh the same day for best texture. Store cooled donuts in an airtight container at room temperature up to 2 days; glazed or filled donuts are best consumed within 24 hours.