Plain Cake Doughnuts Recipe -
Plain Cake Doughnuts Recipe
  • READY IN 25 mins

Plain Cake Doughnuts

Recipe by  

"A simple cake doughnut lightly spiced with cinnamon and nutmeg. Coat with cinnamon-sugar, or a confectioners' sugar glaze."

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Ingredients Edit and Save

Original recipe makes 12 doughnuts Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.
  3. Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Mar 06, 2007

OK, I had to just laugh at some of the reviews I read..... All those complaints about heaviness and density! Helloooooo??? These are not your Krispy Kreme yeast-raised doughnuts! They are traditional CAKE doughnuts. They are MEANT to be a dense and heavy type of doughnut! I read up on the reviews, heeded some advice and began with a little extra flour in my dough. The time listed from start to end for this recipe was 25 minutes, and it was RIGHT ON! I whipped these up, rolled them out, cut and fried. My daughter rolled in sugar/cinnamon...and my family of five wolfed them down! No problems here! Nice recipe. Simple and easy dough product. Fun and delicious!

Most Helpful Critical Review
Aug 13, 2003

I always wanted to make doughnuts, and this was my first attempt. I used this recipe because it required only basic ingredients. In fact, I ommitted the nutmeg and cinammon, so the ingredients were few and basic, but the cooking process was not. I scaled the recipe for four servings, and instead of adding 1/3 of an egg, I added a whole egg, thinking it would make the doughnuts richer. The dough came out extremely sticky and goooey, and it was impossible to roll out. Half the dough was wasted on my hands, the board, and the roller. I tried to fry whatever chunks of dough I could, only to have the dough become burnt black in a matter of seconds, causing smoke to fill my apartment. I boldly bit into one, only to find that the inside was still soft and raw. I threw away everything: the remaining dough, and the black, grossly shaped chunks. I went to sleep, vowing to get the recipe right the next morning. This morning I remade the doughnuts, but took several precautions: 1)I followed the recipe EXACTLY, so that the dough would not become too sticky. 2)I used flour liberally on the board where I placed the dough, and put flowers on my hands, and on the roller, to prevent the dough from sticking everywhere. 3)I flattened the dough to exactly 1/4 of an inch, using a ruler to measure the thickness. This was to make sure that the doughnut would be cooked completely before the outside burned. 4)I put in a small piece of dough as I heated the oil. When numer

Feb 10, 2008

I used to work at a bakery and made all of the doughnuts there. These are pretty good, but need more cinnamon and nutmeg. I also needed to add more flour to successfully roll these out, but don't add any more than what you need to be able to roll them out without making a huge mess. The oil temperature is super important for cooking these just right.

Oct 10, 2003

These doughnuts are SO EASY to make. I have never made doughnuts before, but they turned out wonderful ~ Crispy outside, soft moist inside! They were great just plain without the cinnamon-sugar on them, but were excellent when that was added! A new breakfast treat for my boys!

Apr 03, 2006

Well, after reading some of the reviews, I can't seem to figure this out. I added a little extra cinnamon and nutmeg, and instead of making rolled donuts, a used a 1oz scoop and made "donut holes". They were light and flavorfull, and were enjoyed by all!

Oct 12, 2003

This was a great easy recipe. I had everything on hand and mixed up the batter the night before and shaped them so they were ready to be cooked right away in the morning!!

Feb 25, 2007

This was my first attempt at making donuts and they turned out perfectly! My first "experimental" batch turned black because I had heated the oil on high, but after lowering the temperature, they were golden brown and perfectly crispy with a creamy moist interior. I took a tip from Giada Delaurentis from the food channel and put some cinammon and sugar in a small brown bag and the tossed in the freshly cooked donuts. I simply shook the bag to coat and they turned out fabulous!!!

Aug 31, 2007

OH MY! These were amazing. I added a few more shakes of cinnamon and nutmeg to spice it up a bit. Eat these hot from the pan with a swig of apple cider in between each bite. Nothing says "Harvest" better than cider and doughnuts! I will definitely be making this again. IF you should happen to have any leftovers, they are not so great cold. You will want to heat them up again in your toaster oven. Thanks Jennifer; I've been looking for an easy, TASTY doughnut recipe.


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  • Calories
  • 202 kcal
  • 10%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 302 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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