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Cake Doughnuts

Cake Doughnuts
  • Prep 15 min
  • Total 45 min
  • Servings 24
This homemade cake doughnut recipe is the only one you'll ever need!
Updated September 20, 2016
Make With
Make With
Gold Medal Flour


  • Vegetable oil
  • 3 1/3 cups Gold Medal™ all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup milk
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons shortening
  • 2 eggs
  • Rainbow Doughnut Icing


  • 1
    In deep fryer or 3-quart saucepan, heat 3 to 4 inches oil to 375°F.
  • 2
    In large bowl, beat 1 1/2 cups of the flour and the remaining ingredients except Rainbow Doughnut Icing with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour.
  • 3
    On generously floured surface, roll dough lightly to coat. Gently roll to 3/8-inch thickness. Cut dough with floured 2 1/2-inch doughnut cutter.
  • 4
    Fry doughnuts in oil, 2 to 3 at a time, turning as they rise to the surface. Fry 2 to 3 minutes or until golden brown on both sides. Remove from oil with slotted spoon; drain on paper towels. Cool slightly and frost with doughnut icing.

  • These old-fashioned doughnuts are perfect for dipping into your favorite hot beverage. If you’d like to make buttermilk doughnuts, you can substitute buttermilk for the milk, decrease the baking powder to 2 teaspoons and add 1 teaspoon baking soda.
  • The doughnuts are also great plain or just sprinkled with granulated or powdered sugar instead of the icing.

Nutrition Facts

Serving Size: 1 Doughnut
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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