Vanilla Cake Doughnuts Recipe
This Vanilla Cake Doughnuts Recipe creates soft, fluffy doughnuts bursting with classic vanilla flavor. Lightly sweetened and tender, they bake to golden perfection and can be glazed, dusted with powdered sugar, or drizzled with chocolate. Easy to prepare, these doughnuts make a delightful breakfast, snack, or dessert, offering a homemade treat that’s moist, flavorful, and irresistibly comforting for any occasion.
Equipment
- Mixing bowls
- Whisk
- Sifter
- Measuring cups and spoons
- Doughnut cutter or two round cutters
- Frying pan or deep fryer
- Slotted spoon
- Cooling rack
- Small bowl for icing
- Spoon or spatula for decorating
Ingredients
For the doughnuts:
- ¾ cup buttermilk see note below
- 2 cups all-purpose flour sifted
- 2 tablespoons unsalted butter melted
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs lightly beaten
- 2 teaspoons vanilla bean paste
For the icing:
- 3 tablespoons heavy cream or whole milk
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup rainbow sprinkles for decoration
Instructions
Prepare the dough:
- In a large bowl, whisk together the sifted flour, baking powder, salt, and sugar. In a separate bowl, mix the buttermilk, melted butter, eggs, and vanilla bean paste until smooth.
Combine wet and dry ingredients:
- Slowly add the wet ingredients into the dry ingredients. Mix gently until just combined. Be careful not to over mix; the batter should be slightly thick but smooth.
Chill the batter (optional but recommended):
- Cover the bowl with plastic wrap and refrigerate for 15–20 minutes. This helps make the doughnuts easier to shape and fry.
Shape the doughnuts:
- Lightly flour a clean surface. Roll out the dough to about ½-inch thickness. Use a doughnut cutter (or two round cutters for the center hole) to cut out doughnuts. Gather scraps, reroll, and cut out additional doughnuts.
Heat the oil:
- In a deep fryer or large pan, heat oil to 350°F (175°C). Make sure there’s enough oil to allow doughnuts to float.
Fry the doughnuts:
- Carefully place doughnuts in the hot oil. Fry for 2–3 minutes on each side, or until golden brown. Remove with a slotted spoon and place on a cooling rack lined with paper towels to drain excess oil.
Prepare the icing:
- In a small bowl, whisk together powdered sugar, heavy cream (or milk), vanilla extract, and a pinch of salt until smooth. The consistency should be thick but pourable.
Glaze and decorate:
- Dip the top of each cooled doughnut into the icing, letting excess drip off. Immediately sprinkle with rainbow sprinkles before the icing sets. Allow to set for a few minutes, then serve.
Notes
Nutrition Facts Of Vanilla Cake Doughnuts Recipe
Calories: 290 kcal | Carbohydrates: 45 g | Protein: 5 g | Fat: 10 g | Saturated Fat: 5 g | Sugar: 25 g