Old-Fashioned Cake Donut Recipe - Little Sweet Baker (2024)

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These old-fashioned donuts are soft and cakey with a hint of nutmeg on the inside and finished with a crunchy cinnamon-sugar coating. This baked version of a classic favorite is healthier and easier to make.

What is an old-fashioned donut?

Old-fashioned donuts (or doughnuts) are a type of cake donuts made in a shape of a ring. Cake donuts originated in the United States circa 1829. They are usually made with flour, sugar, eggs, sour cream or buttermilk, and a leavening agent such as baking powder. It is typically deep-fried then dipped in glaze or coated in sugar. (source: Wikipedia)

Why this recipe is so great:

Baked instead of fried – This donut recipe is baked instead of fried, which makes them so much healthier and easier to make. There are also only 2 tablespoons of oil in this recipe, yet the texture and taste are still rich and moist from the eggs and buttermilk.
Cake-style donut – An old-fashioned donut is a cake donut so there is no yeast in the recipe, which means no kneading or proofing. You just mix and bake.
Same great texture – Even though these donuts are baked and there is no yeast in the recipe, the texture is slightly chewy and the outside is still crispy like a traditional donut.
Here are some reviews:

“Love the fact that these are baked. Just as delicious as fried, but so much healthier. It didn’t even last till the morning!!!” – Natalie

“I made these donuts today. They came out much better than I thought! Great recipe 😻” – Mary Ann

How to make old-fashioned donuts:

(the ingredient amounts are listed in the printable recipe card further below)

In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
In a small bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla extract.
Add the wet ingredients to the dry mixture and gently stir together until just combined.
Divide the batter into 2 greased donut pans, filling almost full.
Bake at 425F for 7-9 minutes or until the tops spring back when lightly pressed.
As soon as the donuts are cooled enough to handle (but still warm), remove from pan and dip in cinnamon-sugar.

Expert tips:

Mix until JUST combined – Use a rubber spatula to combine the wet and dry ingredients together, mixing just until no dry flour remains. Do not overmix or the donuts will be dry and tough.
Do not overbake – Remove the donuts from the oven as soon as the tops spring back with lightly touched. Because there is not a lot of oil in this recipe, you don’t want to overbake the donuts or they will be dry.
Coat in cinnamon-sugar while still warm – As soon as you are able to handle the donuts without burning your hands, generously coat them in cinnamon-sugar. The cinnamon-sugar sticks better when the donuts are still warm.

FAQ:

Do old-fashioned donuts have yeast?

No, they do not have yeast. Instead, old-fashioned donuts use leavening agents like baking powder and/or baking soda similar to cake batter for lift.

Do baked donuts taste the same as fried?

Baked donuts can taste similar but not the same. They don’t have that distinct deep-fried taste and golden crust.

How to store old-fashioned donuts:

These donuts are best the day of. You can store leftovers in an airtight container at room temperature for 1-2 days. Please note that the cinnamon-sugar melts a bit when stored overnight. Re-coat before serving again.

How to freeze old-fashioned donuts:

Don’t coat in sugar mixture and let cool completely. Place in an airtight freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Defrost overnight in the fridge, warm up in the microwave for 15-30 seconds, then coat in cinnamon-sugar.

Baked Old-Fashioned Donuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews

Author: Lily Ernst
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 minutes
Yield: 1 dozen donuts
Category: dessert, breakfast
Method: bake
Cuisine: American

Print Recipe

Description

These old-fashioned donuts are soft and cakey with a hint of nutmeg on the inside and finished with a crunchy cinnamon-sugar coating.

Ingredients

Donuts

2 cups (250g) all-purpose flour
3/4 cup (150g) granulated sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 cup (188ml) buttermilk
2 large eggs
2 tbsp vegetable oil
1 tsp vanilla extract

Cinnamon-sugar coating

1/4 cup granulated sugar
1 tsp ground cinnamon

Cook ModePrevent your screen from going dark

Instructions

Preheat oven to 425°F. Spray two 6-cavity doughnut pans with non-stick cooking spray.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
In a small bowl, whisk together the buttermilk, eggs, vegetable oil and vanilla extract.
Add the wet ingredients to the dry mixture and gently stir together until just combined.
Divide the batter into the prepared donut pans, filling almost full.
Bake for 7-9 minutes or until the tops spring back when lightly pressed.
In a small bowl, mix together the sugar and cinnamon.
As soon as the donuts are cooled enough to handle (but still warm), remove from pan and coat in cinnamon-sugar. Set on a wire rack to cool.

Tip – If you have any trouble with the cinnamon-sugar sticking, lightly brush the donuts with a bit of melted butter and that should help.

Notes

How to freeze:

Recipe adapted from The Busy Baker.

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by Lily Ernst on Apr 16, 2020 (updated Jan 10, 2023)

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