Light and Fluffy Cake Donuts | Recipes

Light and Fluffy Cake Donuts

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Makes:16 donuts and holes


¼ cup 50mL butter, softened
1 cup 250mL sugar
1 tbsp 15mL vanilla
2 eggs
3 cups 750mL Robin Hood® All Purpose Flour, plus extra flour for kneading
4 tsp 20mL baking powder
½ tsp 2mL salt
½ tsp 2mL nutmeg
2/3 cup 150mL milk
1 Litre 1000mL Crisco® Canola or Vegetable oil for frying
½ cup 125mL granulated sugar, optional


  1. Cream butter, sugar, and vanilla on high speed of electric mixer.
  2. Beat in eggs one at a time.
  3. Combine dry ingredients in a separate bowl. Add to creamed mixture alternately with milk.
  4. Turn out onto well floured surface and gently knead until dough comes together. Meanwhile, heat oil in large pot to 350°F-360°F.
  5. With floured rolling pin, roll dough to 1/4“ (0.5cm) thick. Cut with 3” (7.5cm) round cutter and then use ¾” donut hole cutter to make hole in centre. Very carefully drop donuts, 3-4 at a time into hot oil.
  6. Cook until golden brown, about 45 seconds per side. Repeat with donut holes, cooking them about 20 seconds. Remove to a paper towel lined baking sheet. Toss in granulated sugar if desired. Serve warm.

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