Sour Cream Cake Donuts

Overhead shot of sour cream cake donut on wire rack topped with glaze.

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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, special occasions and holidays!

Course Breakfast

Cuisine American

Keyword cake donut, cake donut recipe, cake donuts, sour cream donut, sour cream donuts

Prep Time 10

Cook Time 10

Chill Time 1

Servings

Calories 431kcal

Author Trish - Mom On Timeout

Ingredients

2 ½ cups cake flour 300 grams
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
4 tablespoons unsalted butter softened, ½ stick
½ cup granulated sugar
1 ½ teaspoon vanilla extract
2 large eggs lightly beaten
¾ cup sour cream
½ cup all-purpose flour for shaping

Glaze

1 cup powdered sugar 120 grams
1 tablespoon unsalted butter melted and cooled
½ teaspoon vanilla extract
2 tablespoons whole milk

For Frying

3-4 cups vegetable oil

Instructions

Make Donuts

In a small bowl mix the dry ingredients (flour, baking powder, baking soda, salt, and nutmeg). Whisk until thoroughly incorporated.
2 ½ cups cake flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon ground nutmeg
In the bowl of a stand mixer, fitted with the paddle attachment, or large mixing bowl, cream the butter, granulated sugar and vanilla extracxt on medium speed until light and creamy, 1 to 2 minutes.
4 tablespoons unsalted butter, ½ cup granulated sugar, 1 ½ teaspoon vanilla extract
Add the eggs, mix on medium for 30 seconds, or until well incorporated, scrape down the bowl and paddle.
2 large eggs
Add one-third of the flour mixture, mix on low until just incorporated, some streaks of flour may remain. Add half of the sour cream, mix on low until just incorporated. Continue adding one-third of the flour mixture and the remaining half of the sour cream, mixing on low speed and scraping down the bowl and paddle as needed. Finish with the final third of flour, mix on low until just incorporated.
¾ cup sour cream
Cover and chill dough for one hour.

Vanilla Glaze

Prepare the glaze. In a bowl add the melted butter and vanilla, whisking until combined. Add the powdered sugar and 2 tablespoons of milk whisk until fully incorporated. Cover and set aside until ready to use.
1 cup powdered sugar, 1 tablespoon unsalted butter, ½ teaspoon vanilla extract, 2 tablespoons whole milk

Cut and Fry Donuts

Just before shaping dough, begin heating 2-3 inches of oil in a Dutch oven, or heavy bottomed pan, over medium-high heat, heating to 350°F.
3-4 cups vegetable oil
Turn out the chilled dough onto a floured surface. Careful not to overwork the dough, turn dough in on itself 2 to 3 times to form a loose ball.
½ cup all-purpose flour
Using a heavily floured rolling pin, roll dough to ½-inch thickness. With a 3-inch donut cutter, or a 3-inch and 1-inch cookie cutter, cut out the donuts, flouring the cutter after each use. Place cut donuts and holes on a parchment lined baking sheet. Gather dough remnants, shake off excess flour, press pieces together and re-roll dough to ½-inch thickness, cut and reroll dough to get a total of 12 donuts and holes.
Fry donuts in batches of 4 to 5 depending on size of the pot you are using. Use a thin metal spatula to move donuts from the baking sheet to hot oil. Fry for 60 seconds, gently flip, fry an additional 60 seconds. Carefully remove donuts with a metal spider strainer or metal spatula and place on a wire rack to drip off excess oil. Continue until all donuts and holes are fried.
Allow donuts to cool slightly and then glaze while they are still warm. Dip the top side of each donut in prepared glaze or spoon the glaze on top of each donut. To glaze the entire, turn to coat the other side. Place on a wire rack to allow glaze to set. Serve warm or at room temperature.

Notes

Storage Information

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

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!

Chocolate Glaze

1 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons milk
2 teaspoons vanilla extract

Sift the powdered sugar and cocoa powder into a medium bowl.
Slowly add the milk and vanilla extract. Whisk together until smooth.
Too thick? Add additional milk a drop or two at at time. Too thin? Add a little more powdered sugar a teaspoon at a time until desired consistency is achieved.
Dip slightly cooled donuts into the chocolate glaze and top with desired sprinkles and/or toppings. Let glaze set and then enjoy.

Maple Glaze

¼ cup butter
¼ cup maple syrup
2 tablespoons milk
1 teaspoon maple extract
1 ⅓ cups powdered sugar

Heat butter, maple syrup and milk together in a small saucepan until butter is melted and ingredients are fully combined.
Stir in maple extract.
Whisk in powdered sugar 1/3 cup at a time until full incorporated.
Dip slightly cooled donuts in glaze and return to cooling rack.
Let glaze set and then serve.

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.

Please see post above for more information, recipe tips and frequently asked questions.

Nutrition