Cake Doughnuts

Reviews More Reviews

Most Helpful Positive Review

Sep 30, 2003

This recipe DOES have the correct amount of flour to make the donuts light & fluffy. By placing the dough on a floured surface & sprinkling with flour, it removes the tackiness of the dough. The dough does not stick to the rolling pin. The only suggestion would be to let the donuts drain & cool somewhat before adding sugar/cinnamon coating. If the sugar coating is added too soon, the donuts will retain too much sugar mixture and drown the taste of the donut & you will only be tasting the sugar.

—NETTE52

See full review »

Most Helpful Critical Review

Oct 20, 2006

Ihave been baking MANY years. Wanted sonething to do with my grandchildren so I thought I'd try this. WHAT A MESS!! The dough was SO sticky that it could't be handled. I thought I made a mistake in the recipe so I mixed up another batch of dough and the same thing. This recipe is just awful! It doesn't even deserve 1 star.

—JUSTPEECHEEE

See full review »

155 Ratings

See other versions of this recipe!

Feb 13, 2009

We are first time doughnut makers, so take that for what its worth. We made doughnuts and doughnut holes out of our center pieces we cut out. By the time we got to our holes (we did them last) we had it down pat. Our doughnuts came out very crunchy and greasy, and not very doughy in the centers at all. I think our mistake was not letting the oil get to temp (It really needs to be 370 or even a tad higher) or else the doughnuts just float around soaking up oil for too long. Use high heat, and don't over cook (golden does not mean brown! It took us a few tries to see the difference) Personally, I think the flour ratio is right on. I can see how adding extra flour could dilute the taste as another poster mentioned. Do use extra flour when rolling out. We will be doing these again soon to iron out our wrinkles and I'll review again. In our case, I think the failure was our fault, not the recipe! Use high heat! Don't overcook!

—twilly09

See full review »

Mar 04, 2007

These were excellent, like the difference sliced grocery store bread and homemade. I've never made doughnuts before so I was really impressed. I read the other reviews before making these and have some hints for people who were finding the dough too sticky. I made the recipe as stated with two notable exceptions. First I used Becel margarine because that was all I had on hand. I don't buy butter unless I need it for shortbread. I will buy butter for this recipe. I think the butter would help the dough firm. After making the dough I divided it in half and added two tablespoons of dutch process cocoa in an attempt to try to make chocolate doughnuts for variety without making two different recipes - I lack willpower and my waistline doesn't need dozens of doughnuts in the house. The cocoa didn't work and that half of the batch was compost. It did however roll out better than the plain batch which was probably due to the extra dry ingredients. I let the dough sit in the fridge uncovered overnight. Also I rolled these out on a board slightly more floured than I would use for pastry. After cutting the doughnuts out I let them air dry while the oil was heating and then fried them for 1 1/2 minutes per side. We dusted only half of them with sugar/cinnamon mix and they were equally good without as they were with it. I've promised the family that next weekend will have a dougnut extravaganza and freeze the majority.

—ChristinaKlarenbeek

See full review »

Sep 30, 2003

Where I come from in Upstate New York these are called Fried Cakes. They are often sold in the fall to accompany fresh apple cider. They are not meant to be like Krispy Kremes. Those are yeast based donuts. These are supposed to have a denser texture. It is also customary to coat them with cinnamon and sugar or eat them plain but they are never iced. Thanks for this old time recipe.

—JUSTCYN

See full review »

Apr 27, 2004

This recipe is fabulous! I don't have a donut cutter so I dropped batter by spoonsful. Just use very small spoons, though. The first batch came out big as tennis balls. Still delicious, but quite large. I then tried dropping a scant teaspoon, and they came out about the size of golf balls. The smaller ones are wonderfully crunchy and crispy while the larger ones are more cake-like. Yummy.

—PATSROAMIN

See full review »

Apr 28, 2008

Ive used this multiple times, followed it exactly using the spoon drop in the oil method (to save myself time),and have had raving success every single time. Thank you for a smokin doughnut recipe! YOU ROCK!

—Carin M. Cole-Burkhart

See full review »

Jun 13, 2008

This recipe had a very great flavor; however, the dough was too sticky. I added (about 1 c.more flour) till it was not so sticky.

—Helen

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Plain Cake Doughnuts

Fluffy Cake Doughnuts

Chocolate Cake Doughnuts

Yeast Doughnuts

Applesauce Doughnuts

Super Easy Doughnuts

Applesauce Doughnuts

Herman Doughnuts

Bread Maker Doughnuts

Polish Doughnuts

ADVERTISE WITH US

Nutrition

Calories
257 kcal
13%

Carbohydrates
28.6 g
9%

Cholesterol
22 mg
7%

Fat
14.7 g
23%

Fiber
0.7 g
3%

Protein
3 g
6%

Sodium
167 mg
7%

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

Nutritional Information

Cake Doughnuts

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 257
Calories from Fat: 132

% Daily Value *
Total Fat 14.7g 23 %
Saturated Fat 3.6g 18 %
Cholesterol 22mg 7 %
Sodium 167mg 7 %
Potassium 51mg 1 %
Total Carbohydrates 28.6g 9 %
Dietary Fiber 0.7g 3 %
Protein 3g 6 %
** Sugars 13.4g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 8 %
Iron 11 %
** Thiamin 16 %
Niacin 14 %
Vitamin B6 1 %
Magnesium 2 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.