These Homemade Cake Donuts are one of my favorite treats. They come out warm, tender, and perfectly crumbly—especially when coated in cinnamon sugar. The texture is soft but substantial, and a little cinnamon-sugar finish transforms them into an irresistible breakfast or snack. Make a batch and enjoy them fresh from the skillet.
Homemade Cake Donuts
These from-scratch cake donuts are simple to prepare and quick to fry. The dough comes together in minutes, you roll and cut the shapes, and they fry in about a minute per side until golden brown. They’re an excellent weekend project or a special treat any morning.
I coated this batch in cinnamon sugar, leaning into the cinnamon because I had it on hand, but these donuts also work wonderfully with powdered sugar, a classic glaze, or a chocolate drizzle. The basic cake donut base holds up well to many variations, so feel free to experiment.
Cake donuts are leavened with baking powder rather than yeast, which creates a denser, tender crumb and gives a reliable texture every time. This recipe balances sweetness, a hint of cinnamon, butter, and dairy for richness, then finishes with frying and a toss in cinnamon sugar for a warm, crisp exterior and soft center.
Why you’ll love it!
- Simple ingredients: Uses pantry staples you likely already have.
- Comforting flavor: Warm, sweet, and nostalgic—perfect for breakfast or dessert.
- Fast to make: Ready in under an hour from start to finish.
- Flexible: Easy to customize with glazes, sugars, or fillings.
More great BREAKFAST RECIPES
Recipe Shopping List
If you need to stop at the store, pick up the items below. The full recipe with exact amounts is included in the recipe card further down.
- Bread flour
- White sugar
- Salt
- Baking powder
- Cinnamon
- Butter
- Milk
- Half-and-half
- Eggs
- Neutral oil for frying
- Cinnamon and sugar for coating (or powdered sugar/glaze)
Vanilla Marshmallow Cream Filled Donuts (inspiration)
How To Make Cake Donuts
Mix
Combine the dry ingredients—flour, sugar, salt, baking powder, and a touch of cinnamon—in a medium bowl. In a separate bowl whisk together the milk, half-and-half, and a beaten egg. Melt two tablespoons of butter and drizzle it into the dry mix, stirring until the mixture resembles coarse crumbs. Add the milk-egg mixture and stir until the dough comes together in a soft ball.
If the dough feels too sticky to handle, add a light dusting of flour to your work surface. Avoid adding too much flour so the donuts remain tender.
Knead
Turn the dough onto a lightly floured counter and knead gently for 2–3 minutes until smooth and slightly elastic. Over-kneading will tighten the crumb, so stop as soon as the dough holds together and feels uniform.
Roll
Roll the dough to about 1/4–1/3 inch (6–8 mm) thick and cut into donut shapes using two round cutters (one for the outer ring and a smaller one for the hole). If you don’t have donut cutters, use a large round cutter and a small bottle cap or pastry tip for the center.
Fry
Fill a heavy skillet or small pot with about 2 inches of neutral oil and heat to roughly 350°F (175°C). You can test readiness by frying a small piece of dough: it should sizzle and turn golden in about 30–45 seconds per side. Fry donuts in small batches so the oil temperature stays steady, flipping once, until both sides are golden and cooked through.
Drain the finished donuts briefly on paper towels to remove excess oil, then immediately toss in your coating of choice.
Toss
While still warm, place donuts in a bowl with cinnamon sugar and toss gently to coat. Alternatively, cool on a rack and dust with powdered sugar or dip in a simple glaze made from powdered sugar and milk.
Traeger Apple Crisp Cinnamon Roll Cups (idea)
More Sweets To Enjoy
- Butterfinger Fluff Pie
- Homemade Hostess Cupcakes
- Grilled Peaches
- Banana Coffee Cake
- Chocolate Chip Cookies
- Traeger Apple Cake
- Mocha Mousse
Pin For Later
Cake Donuts From Scratch
These classic cake donuts are easy to make and ready in under an hour. Soft on the inside with a crisp exterior, they are ideal coated in cinnamon sugar or finished with a glaze of your choice.
Ingredients
- 2 cups bread flour
- ½ cup white sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ¼ teaspoon cinnamon
- 2 tablespoons butter, melted
- ¼ cup milk
- ¼ cup half-and-half
- 1 egg, beaten
- Oil for frying (neutral oil)
- Cinnamon & sugar for coating
Instructions
- In a medium bowl, combine the flour, sugar, salt, baking powder, and cinnamon. Stir until evenly mixed.
- Drizzle the melted butter into the dry mixture and stir until it looks crumbly.
- Whisk together the milk, half-and-half, and beaten egg. Pour into the flour mixture and stir until a dough ball forms.
- Turn the dough out onto a lightly floured surface and knead gently for 2–3 minutes until smooth.
- Roll the dough to ¼–⅓ inch thickness. Cut into donut shapes with round cutters and re-roll scraps as needed.
- Heat about 2 inches of oil to approximately 350°F (175°C). Fry donuts in small batches, flipping once, about 60–90 seconds per side until golden.
- Drain briefly on paper towels, then toss while warm in cinnamon sugar or cool and glaze as desired. Serve immediately.
Tips & Variations
- For lighter donuts, be careful not to overwork the dough. Gentle kneading is enough.
- Swap cinnamon sugar for powdered sugar or a vanilla glaze. For a chocolate twist, dip cooled donuts in melted chocolate and let set.
- If you prefer baking over frying, these can be baked at 375°F (190°C) for about 10–12 minutes until lightly golden, though texture will differ from fried donuts.
- Store cooled donuts in an airtight container at room temperature for 1–2 days. Reheat briefly in a low oven to refresh.
Nutrition Information (approximate)
Yield: 12 | Serving Size: 1
Amount per serving (approx): Calories: 212; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 23mg; Sodium: 247mg; Carbohydrates: 40g; Fiber: 2g; Sugar: 21g; Protein: 4g.