Are you ready to transcend your breakfast game from “meh” to “magnificent”? Forget those sad, store-bought rings of mediocrity. We’re diving headfirst into the glorious world of homemade Sour Cream Cake Donuts! Imagine a bite that’s simultaneously rich, tender, slightly tangy, and wonderfully sweet, all wrapped up in a golden, crispy-edged hug. This isn’t just a recipe; it’s an invitation to pure, unadulterated joy. Get ready to fill your kitchen with the irresistible aroma of freshly fried donuts and your heart with the satisfaction of creating something truly spectacular from scratch.

Why You’ll Love This Recipe

Once you try these homemade Sour Cream Cake Donuts, there’s no going back. Here are four irresistible reasons why this recipe will become your new favorite:

Unbelievable Texture: Thanks to the magical combination of cake flour and sour cream, these donuts boast an incredibly tender, moist, and cake-like interior with that perfect slight chew and a beautifully crisp exterior. It’s a textural masterpiece!
Perfect Balance of Flavor: The sour cream adds a subtle tang that perfectly balances the sweetness of the sugar and the warmth of the nutmeg and vanilla. Each bite is a harmonious symphony of sweet and just a hint of bright, creamy notes.
The Joy of Homemade: There’s nothing quite like the satisfaction (and the bragging rights!) of frying up your own batch of fresh donuts. The aroma filling your home alone is worth the effort, and the taste is infinitely superior to anything you can buy.
Surprisingly Simple: Don’t let the idea of frying intimidate you! This recipe breaks it down into easy, manageable steps, making homemade Sour Cream Cake Donuts totally achievable for even novice bakers. Plus, the chilling step makes the dough a dream to work with!

INGREDIENTS

2 ½ cups cake flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
4 tablespoons unsalted butter, softened (½ stick)
½ cup granulated sugar
1 ½ teaspoons vanilla extract
2 large eggs, lightly beaten
¾ cup sour cream
½ cup all-purpose flour, for dusting

Glaze:

1 cup powdered sugar
1 tablespoon unsalted butter, melted and cooled
½ teaspoon vanilla extract
2 tablespoons whole milk

For Frying:

3-4 cups vegetable oil (or other high smoke point, flavorless oil)

INSTRUCTIONS

Whisk Dry Ingredients: In a medium bowl, gently whisk together the cake flour, baking powder, baking soda, salt, and ground nutmeg until they are perfectly combined. This ensures even distribution of all the leavening and spices.
Cream Wet Ingredients: In a large mixing bowl (or using a stand mixer with the paddle attachment), beat the softened butter with the granulated sugar and vanilla extract until the mixture is light and creamy, which should take about 1 to 2 minutes. Scrape down the sides of the bowl to ensure everything is incorporated.
Add Eggs: Incorporate the lightly beaten eggs into the creamy mixture. Mix on medium speed for about 30 seconds until everything is well blended, scraping down the sides of the bowl as needed to create a cohesive base for your Sour Cream Cake Donuts dough.
Combine & Chill Dough: Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream. Begin with a third of the flour, then half of the sour cream, repeat with another third of the flour, the remaining sour cream, and finish with the last third of the flour. Mix on low speed just until combined – be careful not to overmix! Overmixing can lead to tough donuts. Cover the dough tightly with plastic wrap and let it chill in the refrigerator for one hour; this makes it much easier to handle and roll out.
Prepare Glaze: While your dough is chilling, prepare the delicious glaze. In a separate bowl, whisk together the melted butter and vanilla extract. Then, gradually add the powdered sugar and 2 tablespoons of milk, whisking until you have a smooth, pourable glaze. If it’s too thick, add a tiny bit more milk; if too thin, a bit more powdered sugar. Cover and set aside so it’s ready when your donuts are.
Heat Oil & Roll Dough: Just before shaping your donuts, begin heating 2-3 inches of vegetable oil in a sturdy pot (like a Dutch oven or a heavy-bottomed pot) over medium-high heat. Aim for a temperature of 350-375°F. Use a candy thermometer for accuracy. Meanwhile, turn your chilled dough out onto a lightly floured surface. Gently form it into a loose ball, then use a floured rolling pin to roll it out evenly to about ½-inch thickness.
Cut Donuts: Use a 3-inch donut cutter (or a 3-inch round cookie cutter and a 1-inch round cookie cutter for the hole) to cut out your donuts. Lightly flour your cutter after each use to prevent sticking. Carefully place the cut donuts and holes on a baking sheet lined with parchment paper. Gather any dough scraps, gently press them together (without overworking the dough), re-roll, and cut more until you have about 12 donuts and their corresponding holes.
Fry to Golden Perfection: Once your oil reaches the correct temperature, carefully place 4 to 5 donuts into the hot oil at a time, making sure not to overcrowd the pot, which can lower the oil temperature. Fry for about 60 seconds per side until they turn a beautiful golden brown. Use a metal spider strainer or slotted spatula to carefully remove the fried donuts and place them on a wire rack set over a baking sheet to drain any excess oil. Continue until all donuts and holes are fried. Maintain the oil temperature between batches.
Glaze & Serve: Allow the donuts to cool slightly on the wire rack for a few minutes (they should still be warm, not hot). While they are still warm, dip the top side of each donut into your prepared vanilla glaze. You can also spoon the glaze over them for a lighter coating. Let the glazed donuts sit on the wire rack for a moment to allow the glaze to set. Serve them warm for the best experience and prepare for rave reviews!

Different Ways to Present and Serve Your Sour Cream Cake Donuts

Your beautiful batch of Sour Cream Cake Donuts deserves to be presented as the star they are! Here are some fun and delicious ways to serve them:

Classic & Elegant: Simply glaze them as directed and arrange them on a pretty platter. A sprinkle of edible glitter or a few fresh berries alongside can elevate the look for a brunch spread.
Fun & Festive: Before the glaze sets, sprinkle with rainbow sprinkles, chocolate shavings, or a dusting of cinnamon sugar. This is especially fun for kids or themed parties!
Chocolate Lover’s Dream: Instead of the vanilla glaze, try a chocolate glaze (powdered sugar, cocoa powder, melted butter, and a splash of milk) or drizzle melted chocolate over the vanilla-glazed donuts.
Accompaniments: Serve your warm Sour Cream Cake Donuts with a side of strong coffee, a glass of cold milk, or even a scoop of vanilla bean ice cream for an indulgent dessert.
Donut Bar: For a party, offer a variety of glazes and toppings (chopped nuts, shredded coconut, mini chocolate chips) and let guests customize their own donuts.
Gift Giving: Package a few freshly made and glazed donuts in a cute box or cello bag tied with a ribbon for a thoughtful homemade gift.

How You Can Store It and How Long Does It Last

While homemade Sour Cream Cake Donuts are undeniably best enjoyed fresh and warm, you can certainly store them to savor for a little longer. Here’s how to keep them delightful:

At Room Temperature: Once the glaze has fully set, store your donuts in an airtight container at room temperature. They will remain wonderfully fresh for up to 1-2 days. After that, they tend to dry out a bit, but are still perfectly edible.
In the Refrigerator: You can extend their life by storing them in an airtight container in the refrigerator for up to 3-4 days. However, refrigeration can slightly alter their texture, making them a bit firmer.
Reheating (Optional): If you want to recapture that fresh-from-the-fryer warmth, you can gently reheat glazed donuts in the microwave for 10-15 seconds or in a preheated oven at 250°F (120°C) for 5-7 minutes. Be careful not to overheat, as the glaze can melt and become sticky.
Freezing: For longer storage, freeze unglazed donuts. Once cooled completely, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature, then glaze and serve. Glazed donuts can also be frozen, but the glaze might become slightly sticky upon thawing.

FAQs

Can I use all-purpose flour instead of cake flour?
While cake flour is highly recommended for the best tender, soft crumb in these Sour Cream Cake Donuts, you can substitute it. For every cup of cake flour, use ¾ cup all-purpose flour plus 2 tablespoons cornstarch. Whisk them together well before using.
Why is chilling the dough important?
Chilling the dough makes it much firmer and less sticky, making it significantly easier to roll out and cut without distortion. It also helps prevent the donuts from absorbing too much oil during frying.
What’s the ideal oil temperature for frying donuts?
The sweet spot is between 350-375°F (175-190°C). Too cool, and the donuts will absorb excess oil and be greasy. Too hot, and they’ll brown too quickly on the outside while remaining raw in the center. A thermometer is key!
Can I make these donuts without a donut cutter?
Absolutely! You can use two different-sized round cookie cutters (e.g., a 3-inch for the donut and a 1-inch for the hole). If you don’t have those, you can carefully cut circles with a floured knife or even make donut holes by rolling small balls of dough.
My donuts are tough; what went wrong?
Tough donuts are usually a sign of overmixing the dough. Once you add the flour, mix only until just combined. Overworking the gluten develops it too much, leading to a chewy, tough texture.
Can I make the dough ahead of time?
Yes! After mixing, the dough can be covered tightly and refrigerated for up to 24 hours. Just let it sit at room temperature for about 15-20 minutes before rolling and cutting to take the chill off slightly.
What if my glaze is too thick or too thin?
If your glaze is too thick, add more milk a teaspoon at a time until it reaches the desired consistency. If it’s too thin, whisk in a tablespoon of powdered sugar at a time until it thickens up.
Can I reuse the frying oil?
Yes, you can! Once the oil has cooled completely, strain it through a fine-mesh sieve lined with cheesecloth to remove any food particles. Store it in an airtight container in a cool, dark place. You can typically reuse frying oil 2-3 times.
What other flavor variations can I try for the glaze?
Feel free to experiment! You could add a touch of almond extract instead of vanilla, lemon zest for a citrus kick, or even a teaspoon of espresso powder for a coffee-flavored glaze.
Are these truly “cake” donuts?
Yes, these Sour Cream Cake Donuts are characterized by their cake-like, tender crumb rather than the yeasted, chewy texture of traditional raised donuts. The baking powder and soda are their leavening agents, giving them that delightful density.

Sour Cream Cake Donuts 🍩

These homemade Sour Cream Cake Donuts are a delightful treat, perfect for breakfast or any sweet craving. Crispy on the outside, tender on the inside, and coated in a simple vanilla glaze.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 1 20

Servings 12 donuts

Calories 431 kcal

Equipment

Dutch oven (or sturdy pot)
Stand Mixer (optional)
Donut cutter (3-inch and 1-inch cookie cutters)
Wire Rack
Parchment Paper
Rolling Pin
Metal spider strainer or spatula

Ingredients

Donuts

2.5 cups cake flour
1.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
0.25 tsp ground nutmeg
4 tbsp unsalted butter softened (½ stick)
0.5 cup granulated sugar
1.5 tsp vanilla extract
2 large eggs lightly beaten
0.75 cup sour cream
0.5 cup all-purpose flour for dusting

Glaze

1 cup powdered sugar
1 tbsp unsalted butter melted and cooled
0.5 tsp vanilla extract
2 tbsp whole milk

For Frying

3-4 cups vegetable oil or other high smoke point, flavorless oil

Instructions

In a medium bowl, gently whisk together the cake flour, baking powder, baking soda, salt, and ground nutmeg until they are perfectly combined.
In a large mixing bowl (or using a stand mixer), beat the softened butter with the granulated sugar and vanilla extract until the mixture is light and creamy, which should take about 1 to 2 minutes.
Incorporate the lightly beaten eggs into the creamy mixture. Mix on medium speed for about 30 seconds until everything is well blended, scraping down the sides of the bowl as needed.
Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream. Begin with a third of the flour, then half of the sour cream, repeat, and finish with the last third of the flour. Mix on low speed just until combined – be careful not to overmix! Cover the dough and let it chill in the refrigerator for one hour; this makes it much easier to handle.
While your dough is chilling, prepare the delicious glaze. In a separate bowl, whisk together the melted butter and vanilla extract. Then, add the powdered sugar and 2 tablespoons of milk, whisking until you have a smooth, pourable glaze. Cover and set aside.
Just before shaping your donuts, begin heating 2-3 inches of vegetable oil in a sturdy pot (like a Dutch oven) over medium-high heat. Aim for a temperature of 350-375°F. Meanwhile, turn your chilled dough out onto a lightly floured surface. Gently form it into a loose ball, then use a floured rolling pin to roll it out evenly to about ½-inch thickness.
Use a 3-inch donut cutter (or a 3-inch and 1-inch cookie cutter for the hole) to cut out your donuts. Lightly flour your cutter after each use to prevent sticking. Place the cut donuts and holes on a baking sheet lined with parchment paper. Gather any dough scraps, gently press them together, re-roll, and cut more until you have about 12 donuts and their holes.
Carefully place 4 to 5 donuts into the hot oil at a time, making sure not to overcrowd the pot. Fry for about 60 seconds per side until they turn a beautiful golden brown. Use a metal spider strainer or spatula to carefully remove the fried donuts and place them on a wire rack to drain any excess oil. Continue until all donuts and holes are fried.
Allow the donuts to cool slightly on the wire rack. While they are still warm, dip the top side of each donut into your prepared vanilla glaze. You can also spoon the glaze over them for a lighter coating. Let the glazed donuts sit on the wire rack for a moment to allow the glaze to set. Serve them warm for the best experience!

Notes

Nutrition Information (per serving):
Calories: 431kcal
Total Carbs: 42g
Net Carbs: 41g
Fats: 27g
Protein: 5g

Easy Sour Cream Cake Donuts Recipe – So Delicious!