Favourite Cake Doughnuts

These cake doughnuts hit the classic old-fashioned profile: tender cakey crumb, lightly crackled exterior, and the unmistakable warm hint of nutmeg that defines real diner-style cake doughnuts. Using mostly sugar substitute with just a tablespoon of granulated sugar keeps the sweetness moderate, making these lighter than a typical bakery cake doughnut.

Buttermilk is the magic here. The acid in the buttermilk reacts with baking soda to give the doughnuts their lift, and the slight tang balances the sweetness in a way plain milk never can. Without buttermilk, you lose the soft crumb that defines the cake doughnut style.

The whisper of nutmeg is what sets cake doughnuts apart from any other fried dough. Old-fashioned doughnut shops have been adding nutmeg for over a century, and the flavor is so iconic that without it the doughnuts feel like they’re missing something. Cinnamon adds another warm note, and vanilla rounds out the spices.

Using a doughnut dropper (a hopper-style tool) gives you uniform shapes that fry evenly, but a piping bag with a wide tip works in a pinch.

Pro Tips

• Maintain oil at 375°F (190°C) with a deep-fry thermometer. Cooler oil gives greasy doughnuts; hotter oil burns the outside before the inside cooks.
• Don’t overmix the batter. Cake doughnut dough should be just blended; overworked batter develops gluten and gives tough doughnuts.
• Turn frequently in the oil. Cake doughnuts brown fast and turning every 30 seconds gives the most even golden color.
• Drain on a wire rack rather than paper towels. The rack lets excess oil drip off without re-soaking the bottom.

Variations

• Roll warm doughnuts in cinnamon sugar for a classic finish, or dip in chocolate or maple glaze.
• Substitute regular sugar (3 tablespoons total) for the sugar substitute if you don’t need to reduce sugar.
• Add a teaspoon of orange zest for a bright citrus twist on the classic spice profile.