Cinnamon Vanilla Cake Doughnuts


Cinnamon Vanilla Cake Doughnuts

There’s more than one way to skin a cat. That’s a bit graphic. How about there’s more than one way to rub a cat? Much better. In this case, the cat is a doughnut. And the multiple ways are cake and yeast. Cake doughnuts are a bit of a misnomer because the dough actually resembles biscuit dough more than cake batter. These doughnuts require a bit of work to handle the dough, but this difficulty is well worth the effort because of how quick cake doughnuts are to make compared to yeast doughnuts.

I’ve gone into great depth on heat transfer and kneading on other posts, so this time around I’m going to write about some of the pit falls of this recipe. From experience, I can say that these pitfalls can sneak up on you, so remain cautious.

The first pitfall is kneading and manipulating the dough. This dough can be very wet making it hard to manipulate. Adding flour to the dough makes it easier to handle, but also produces a dryer product. It’s up the person making the dough to weigh the pros and cons. Another method for increasing dough manipulation is to chill the dough in the freezer because cold dough is less sticky to handle and there’s less risk of the butter in the dough melting.

The second pitfall is oil temperature. If you search for doughnut recipes, most will say to heat the oil to 350F, but when I used this temperature the outside of the dough would finish before the inside. Because of this, it is important to eat/open up the first doughnut made to determine if the temperature is correct. If the inside of the doughnut isn’t finished lower the temperature. If the inside finishes before the outside is crisp, raise the temperature.

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Servings- 10-12 doughnuts

AP flour- 3 cups (Plus more for flouring surfaces and if sticky)
Baking Powder- 4 tsp
Baking soda- 1 ½ tsp
Salt-1 tsp

The Fat
Butter- 4 tbs (frozen)
Vegetable Oil- 2-3 cups (for frying)

The Liquid
Buttermilk- 1 cup (or 1 cup of milk+1 tablespoon of lemon juice)
Low fat Yogurt-1/4 cup
Eggs- 1 large
1 tsp vanilla
1/4 cup white sugar


  1. Sift dry ingredients.
  2. Remove butter from freezer and grate into flour mixture.
  3. Use finger tips to rub the butter into flour mixture. The goal is to incorporate about half of the butter into the flour. You want to see the rest in the form of bits and bumps that are pea size.
  4. Stick butter and flour mixture in the freezer.
  5. Combine wet ingredients and beat well.
  6. Remove dry ingredients from freezer then dump wet ingredients into the dry ingredients using a rubber spatula.
  7. Knead the dough for 30 seconds. If the dough is too difficult to handle add flour in 1/4 cup increments.
  8. Put dough in freezer for about 10 minutes (or until easy to mold).
  9. Mold the dough into spheres or doughnut shapes then place dough on lightly greased pan.  At this point, begin heating the oil.
  10. Fry biscuits in oil (325F- 340 F) until golden then flip onto other side and fry until golden.

Cinnamon Vanilla Glaze
2 cups of confectioner’s sugar
1 tsp vanilla extract
4.5 tbs of milk
1 tsp of lemon juice


  1. Combine all the ingredients in a bowl and stir.