Sour Cream Cake Donuts

These homemade Sour Cream Cake Donuts are better than your local donut shop and so easy to make! Tender, soft, fried to golden perfection and coated in a sweet vanilla glaze, this cake donut recipe is sure to satisfy any donut craving! Perfect for cozy weekends at home, holidays and special occasions!

Can’t get enough donuts in your life? Make sure to try these favorites: Glazed Donuts, Jelly Donuts, Banana Donuts and these unbelievable Raspberry Cheesecake Donuts!

Cake Donut Recipe

If you’re a fan of fresh, homemade donuts, these Sour Cream Donuts will quickly become a favorite in your kitchen! Made with cake flour and tangy sour cream, these donuts are perfectly soft, tender and fried to golden perfection. The sweet, simple, vanilla glaze adds the perfect finishing touch, making each bite irresistible. Whether you’re serving them for breakfast, a snack, or a special treat, these donuts are sure to please!

With just the right balance of richness and fluffiness, this cake donut recipe is easy to make and will have your house smelling like your favorite donut shop. The addition of sour cream gives them a tender texture that sets them apart from your average donut, while the simple glaze elevates them to a whole new level of deliciousness – truly irresistible!

Why You’ll Love This Donut Recipe

These Sour Cream Donuts are everything you’ve been craving! Soft, tender and dipped in a sweet vanilla glaze, they’re perfect for breakfast, brunch or just a tasty treat any time of day! Lots to love about these delicious donuts:

• Soft and Fluffy Texture: The combination of cake flour and sour cream creates a donut that’s tender on the inside with just the right amount of lightness.
  Easy To Make: No complicated techniques in this donut recipe! Straightforward and simple, this donut recipe is perfect for even beginner bakers.
  Perfectly Glazed: The homemade vanilla glaze adds a sweet finish to the crispy fried donuts, making them hard to resist. Feel free to roll in sugar, top with sprinkles or make a chocolate glaze if you prefer!

What Are Cake Donuts?

There are two main types of donuts, yeast and cake. Cake donuts do not use yeast and therefore do not require time for the dough to rise. Cake donuts get their rise from baking powder, baking soda, or both. Since the dough is like a cake batter, the donuts are very soft, tender and cake-like.

Cake Donut Ingredients and Substitutions

Most of the ingredients in these donuts can likely be found in your pantry which makes them a great option for when your sweet tooth strikes. I love these non-yeasted donuts because they are quick and easy to make! Here’s a few of the main ingredients you’ll need and possible substiutions you can make:

For the Flour

• Cake Flour – Use cake flour for this recipe for a light textured donut. Cake flour is finer than all-purpose and usually contains less protein, resulting in lighter, softer donuts.
  • For best results and most accurate measurements, weigh the flour. If using measuring cups use the scoop and sweep method. Stir the flour to loosen, using a large spoon, scoop the flour into the measuring cup, slightly overfilling it, and careful not to pack the flour. Using a straight edge, scrape the excess flour from the top of the cup.
  • Tip: If using all-purpose as a substitute for cake flour, replace 2 tablespoons of the flour, with 2 tablespoons of cornstarch. Cornstarch can help lend to a soft and tender crumb.

Remaining Ingredients

• Leavening Agents – Baking powder and baking soda are used to give the dough rise.
• Nutmeg – Ground nutmeg is a traditional spice added to old fashioned styled donuts. Nutmeg can be omitted if preferred or add a little of your preferred spices such as cinnamon, ginger, allspice, or cardamon. Freshly grated nutmeg is delicious in these donuts!
• Granulated Sugar – Adds a slight hint of sweetness to the dough and helps with browning and creating a soft and tender donut.
• Butter – Adds fat and richness to the donuts, and when creamed with the sugar helps create small air pockets for a lighter donut. Salted butter can be substituted for unsalted if preferred, just reduce the addition of salt by one-eighth teaspoon.
• Eggs – Add protein to the donuts, helping with structure and stability of the dough. Eggs can be room temperature or cold for this recipe since there is no yeast to keep active.
• Sour Cream – Adds moisture and richness to the dough, making these donuts soft and moist. Also provides a tang which is a nice counterbalance to the sweet glaze. Plain Greek yogurt or buttermilk can be substituted for sour cream if needed.
• Vanilla Extract – Enhances the flavors in the donut – use real, authentic vanilla extract!
• Oil – The donuts need to be fried in a flavorless oil with a high smoke point, vegetable, canola, peanut, or avocado oil can all be used.

How To Make Sour Cream Donuts

This Cake Donut recipe is one of our favorites – simple to make and better than our favorite donut shop. Made with rich, tangy sour cream and fried to a crispy golden brown, these donuts are dipped in a silky glaze for a donut-shop experience right in your home!

Let’s take a quick look at how to make these donuts and as always, scroll down to the end of this post for the printable recipe card with the complete recipe.

1. Whisk together flour, baking powder, baking soda, salt, and nutmeg.
2. Cream together the butter, granulated sugar and vanilla extract.
3. Add the eggs, mix and scrape down the bowl and paddle.
4. Add one-third of the flour mixture, half the sour cream then repeat, finishing with flour mixture.
5. Cover and chill dough for one hour.
6. Place dough on floured surface.
7. Roll dough to ½-inch thickness.
8. Cut the donuts with a 3-inch donut cutter, or a 3-inch and 1-inch cookie cutter.
9. Whisk melted butter and vanilla together. Add the powdered sugar and 2 tablespoons of milk whisk until fully incorporated. Cover and set aside.
10. Fry donuts in batches. Carefully remove donuts with a metal spider strainer or metal spatula and place on a wire rack to drip off excess oil.
11. Allow donuts to cool slightly and then glaze while they are still warm.
12. Dip the top side of each donut in prepared glaze or spoon the glaze on top of each donut.

Storage Information

These donuts are best enjoyed freshly made. If needed, you can reheat them for a few seconds in the microwave.

• Room Temperature: Donuts can be stored at room temperature in an air-tight container for up to 4 days.
• Refrigerator: Store leftover donuts in an airtight container at room temperature for up to 2-3 days. Unglazed donuts can be stored in the fridge for up to 5 days.
• Freezer: You can make the donuts without a topping and freeze them for up to 1 week. After this time, the donuts begin to dry out and lose their integrity and moistness. When you’re ready to enjoy them, let them thaw at room temperature or warm them up in the microwave for a few seconds.
• Reheat: To reheat, pop the donuts in the microwave for a few seconds or warm them in the oven at 350°F for about 5 minutes. Add any topping or glaze after reheating to keep it fresh!

Tools Needed

• Stand Mixer: It makes the dough-making process easier, but a hand mixer or manual mixing works too.
• Thermometer: For ensuring your oil is at the perfect temperature for frying the donuts.
• Spider Strainer: Handy for safely removing the donuts from the hot oil.
• Rolling Pin: Creates donuts with an even thickness for even cooking.
• Donut Cutters: Makes it easier to cut donuts but round cutters will also work.

Variations To Try

• The vanilla glaze is simple and delicious but if you’re feeling adventurous, check out the chocolate and maple glaze recipes I’ve provided in the recipe card below.
• Skip the glaze and roll the donuts in sugar, powdered sugar or a cinnamon-sugar mixture – so delicious!

What if I don’t have a donut cutter?

Donut cutters make quick work of cutting the donuts but round cutters (3 inches and ½ inch cutters) will work just as well!

When is the oil ready for frying?

The oil should be between 350°F to 375°F. Use a thermometer to check the temperature. If you don’t have a thermometer, drop a small piece of dough into the oil; if it floats and sizzles, the oil is ready.

What other glazes can I make?

Honestly, there is no limit to the options. I’ve provided recipes for maple and chocolate glazes in the recipe card below along with the classic vanilla glaze. Strawberry would be delicious!

Trish’s Tips

• Chilling the dough allows it to firm up slightly, making it easier to roll and cut. If used right after mixing, the dough can be too soft and sticky, which may require more flour to be used for shaping and rolling, resulting in a dry and less tender donut.
• Use a thermometer to ensure oil is to temperature, 350-375°F is best for frying donuts. Too hot and the donuts will burn while still being raw in the middle, too cool and donuts can soak up excess oil.
• If you don’t have a thermometer, drop a small piece of dough into the hot oil. If it floats and sizzles right away, then the oil is ready to use. If the dough sinks, the oil needs longer to heat up.
• Fry times can vary, depending on dough thickness and oil temperature. Test a donut hole or ½-inch thick scrap piece of dough, frying for the 2 minutes as directed. Remove from oil and cut into the center to ensure the dough is cooked through, adjust time slightly if dough is not cooked through.
• These donuts are glazed in a quick vanilla glaze. Donuts can be topped with any number of toppings. Roll in sugar or powdered sugar plain or spiced with cinnamon. Top with your preferred frostings and toppings.

More Breakfast Treats To Try

1. Waffle Recipe
2. Blueberry Lemon Cream Cheese Muffins
3. Buttermilk Pancakes
4. Cherry Cheese Danish Recipe
5. Lemon Sweet Rolls