This vanilla cake doughnut recipe gives a soft, tender treat that feels light yet rich, carrying gentle sweetness and a warm hint of nutmeg.
The flavor leans toward classic bakery vanilla cake doughnut recipe, finished by a smooth vanilla glaze that melts slowly across the surface.
A special charm comes from the cake-like crumb, delivering a homestyle character many remember from early American doughnut shops, where baked versions grew popular during the early twentieth century.
Additions such as sprinkles, crushed nuts, or a touch of citrus zest can dress the doughnuts in many directions. I will now show step by step about this vanilla cake doughnut recipe.
Why You’ll Love This Recipe
You’ll enjoy this vanilla cake doughnut recipe because the doughnuts stay soft, tender, and lightly sweet without feeling heavy. The gentle vanilla flavor works beautifully alongside the faint nuttiness from nutmeg.
The glaze adds a smooth finish that melts easily on warm doughnuts. The batter comes together quickly, so you can make a fresh batch whenever the craving hits.
These vanilla cake doughnut recipe welcome playful touches like sprinkles, fruit zest, chocolate drizzle, or a pinch of cinnamon sugar.
They bake evenly, stay moist, and bring a cozy homemade charm that feels comforting from the first warm taste.
How To Prepare Vanilla Cake Doughnut Recipe?
Recipe Overview
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Course: Dessert
Cuisine: American
Yield: 10 doughnuts
Kitchen Utensils
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Doughnut baking pan
- Spatula
- Cooling rack
Ingredients
For the Doughnuts
- 2 cups all-purpose flour, sifted
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
For the Vanilla Glaze
- 1 cup confectioners’ sugar, sifted
- 2–3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
1. Start by grabbing a large mixing bowl. Add the sifted flour, sugar, baking powder, nutmeg, and salt, then whisk them together so the mixture looks nice and even.
2. In a separate bowl, lightly beat the eggs. Pour in the oil, buttermilk, and vanilla, and stir until everything comes together smoothly.
3. Pour the wet ingredients into the dry ones and gently fold the batter. Stop as soon as you don’t see any dry patches over mixing will make the doughnuts tough. Lightly grease your doughnut pan. Use a spoon or piping bag to fill each space about two-thirds full.
4. Slide the pan into a preheated 350°F (175°C) oven and bake for about 10–12 minutes. They’re done when the tops spring back when you touch them and the edges have a light golden color.
5. Let the doughnuts rest in the pan for a couple of minutes, and then move them to a cooling rack.
6. To make the glaze, whisk together the sifted powdered sugar, milk or cream, and vanilla until it are smooth. Add a little extra milk if you want it runnier or more sugar if it needs to be thicker.
7. Dip the warm doughnuts into the glaze, let the excess drip off, and set them back on the rack so the glaze can firm up. Then enjoy.
Nutrition Facts Of Vanilla Cake Doughnut Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 220 |
| Carbohydrates | 34 g |
| Protein | 3 g |
| Fat | 7 g |
| Sugar | 20 g |
| Fiber | 1 g |
| Sodium | 220 mg |
Why My Recipe Works
This vanilla cake doughnut recipe works because the dry ingredients are balanced to keep the doughnuts light while still giving them enough structure to rise well.
Buttermilk brings gentle acidity that softens the crumb and keeps the texture moist. The small amount of oil adds tenderness without making the dough greasy.
Nutmeg lifts the flavor in a subtle way that echoes classic bakery doughnuts. The batter mixes quickly and bakes evenly, creating a soft interior and a delicate outer edge.
The glaze coats smoothly and sets neatly, giving each doughnut a clean, sweet finish that complements the vanilla inside.
Serving Suggestions
These vanilla cake doughnut recipe are delightful on their own, especially when slightly warm from the oven. They pair beautifully with a cup of coffee, tea, or hot chocolate for a cozy snack.
For a playful twist, top them with colorful sprinkles, crushed nuts, or a drizzle of chocolate or caramel. Light dusting of powdered sugar can add a simple, elegant touch.
Serve them on a platter for brunch, afternoon tea, or a casual dessert. They also work well in a breakfast box or picnic, as they hold their shape and flavor without losing softness.
Most Important Tips For Success
1. Measure ingredients carefully, especially flour and sugar, to keep the doughnuts tender and balanced.
2. Do not over mix the batter; stop folding as soon as the dry ingredients disappear to avoid dense doughnuts.
3. Use fresh baking powder to ensure the dough rises properly and stays light.
4. Fill the doughnut cavities only two-thirds full to prevent overflowing while baking.
5. Bake at the correct temperature; too hot will brown the edges too quickly, too low will make them dense.
6. Cool doughnuts slightly before glazing to avoid the glaze sliding off completely.
7. Customize toppings immediately after glazing while still sticky so they adhere well.
Variations
✔ Chocolate Vanilla Doughnuts – Add 2–3 tablespoons of cocoa powder to the dry ingredients for a subtle chocolate flavor while keeping the vanilla glaze.
✔ Lemon Glazed Doughnuts – Replace vanilla in the glaze with fresh lemon juice and a little zest for a bright, tangy finish.
✔ Cinnamon Sugar Doughnuts – Skip the glaze and toss warm doughnuts in a mixture of cinnamon and sugar for a classic twist.
Proper Storage
Store the vanilla cake doughnut recipe in an airtight container at room temperature for up to 2 days to keep them soft and fresh.
For longer storage, wrap each doughnut individually in plastic wrap and place them in a freezer-safe bag or container; they can be frozen for up to 1 month. To enjoy, thaw at room temperature or warm gently in the oven for a few minutes to restore softness.
Avoid refrigerating as it can dry out the doughnuts and make them less tender. Keep the glaze covered or separate until serving to prevent it from becoming sticky or cracking.
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. However, if using whole wheat flour, consider using half whole wheat and half all-purpose for better results.
How can I make these doughnuts healthier?
You can reduce the sugar, use Greek yogurt instead of buttermilk, or substitute some of the oil with applesauce. Additionally, consider baking instead of frying for a lighter option.
Can I freeze the doughnuts?
Yes, you can freeze unglazed doughnuts. Place them in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before glazing.
What can I use instead of buttermilk?
You can make a buttermilk substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5-10 minutes before using.
How do I store leftover doughnuts?
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them, but be aware that they may become a bit dry.
Conclusion
This vanilla cake doughnut recipe is truly delightful, offering a soft, tender texture and sweet vanilla glaze that everyone enjoys.
Each time I make vanilla cake doughnut recipe for serving, it brings smiles and satisfies cravings with its warm, homemade charm.
The method is simple and approachable, making the process enjoyable from start to finish. Friends and family always appreciate the results, and the doughnuts disappear quickly.
I hope you try this easy and delicious vanilla cake doughnut recipe, experiencing the same joy and satisfaction I feel every time I bake and share it.
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Vanilla Cake Doughnut Recipe
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Doughnut baking pan
- Spatula
- Cooling rack
Ingredients
For the Doughnuts
- 2 cups all-purpose flour sifted
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
For the Vanilla Glaze
- 1 cup confectioners’ sugar sifted
- 2 –3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
- Start by grabbing a large mixing bowl. Add the sifted flour, sugar, baking powder, nutmeg, and salt, then whisk them together so the mixture looks nice and even.
- In a separate bowl, lightly beat the eggs. Pour in the oil, buttermilk, and vanilla, and stir until everything comes together smoothly.
- Pour the wet ingredients into the dry ones and gently fold the batter. Stop as soon as you don’t see any dry patches over mixing will make the doughnuts tough. Lightly grease your doughnut pan. Use a spoon or piping bag to fill each space about two-thirds full.
- Slide the pan into a preheated 350°F (175°C) oven and bake for about 10–12 minutes. They’re done when the tops spring back when you touch them and the edges have a light golden color.
- Let the doughnuts rest in the pan for a couple of minutes, and then move them to a cooling rack.
- To make the glaze, whisk together the sifted powdered sugar, milk or cream, and vanilla until it are smooth. Add a little extra milk if you want it runnier or more sugar if it needs to be thicker.
- Dip the warm doughnuts into the glaze, let the excess drip off, and set them back on the rack so the glaze can firm up. Then enjoy.