Name: Old-Fashioned Glazed Cake Donuts (No Yeast)
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 cups cake flour (or 210 g all‑purpose flour + 40 g corn starch); 2 tsp baking powder; 1 tsp salt; ¼ tsp ground nutmeg; ⅔ cup granulated sugar; 4 Tbsp unsalted butter, room temperature; 3 large egg yolks; 1 cup sour cream (or buttermilk); Canola oil (for frying); For glaze: 2½ cups confectioners’ sugar, 5 Tbsp water, ½ tsp vanilla extract, pinch of salt

Jump to Recipe·Leave a Review

These old-fashioned glazed cake donuts are everything I crave when I want a nostalgic treat. With their crispy edges, soft cakey interiors, and a beautifully crackled glaze, they bring back memories of classic donut shop mornings—without needing any yeast. The dough comes together with pantry staples and chills before frying, making it a satisfying weekend project or a special morning indulgence. Old-Fashioned Glazed Cake Donuts (No Yeast)

Why You’ll Love This Recipe

I love how these donuts deliver the flavor and texture of traditional old-fashioned donuts without the wait for yeast to rise. The sour cream (or buttermilk) in the dough adds tenderness and a slight tang, while the nutmeg gives them that classic donut-shop aroma. The glaze crackles beautifully over the warm surface, locking in a sweet finish I can’t resist. Best of all, they’re incredibly customizable and come together with just a few simple ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups cake flour (or 210 g all-purpose flour + 40 g corn starch)
2 tsp baking powder
1 tsp salt
¼ tsp ground nutmeg
⅔ cup granulated sugar
4 Tbsp unsalted butter, room temperature
3 large egg yolks
1 cup sour cream (or buttermilk)
Canola oil (for frying)
For glaze: 2½ cups confectioners’ sugar, 5 Tbsp water, ½ tsp vanilla extract, pinch of salt

Directions

I start by sifting together the flour, baking powder, salt, and nutmeg in a bowl.
Then, I cream the butter and sugar together until smooth, and beat in the egg yolks until the mixture is light and fluffy—this takes about 2 minutes.
I stir in the sour cream until everything is just combined.
Next, I mix in the dry ingredients on low speed, just until the dough comes together. Then I cover it and refrigerate it for at least an hour (or overnight if I’m prepping ahead).
Once chilled, I roll the dough out on a floured surface to about ½ inch thickness. I cut out the donuts using a 3-inch cutter and a 1-inch cutter for the holes.
I heat about 2 inches of oil in a deep, heavy pot to 335°F (170°C).
Frying just a few at a time, I cook the donuts for about 2 minutes per side until golden and crispy, adjusting the heat as needed.
After frying, I let them drain briefly on a rack or paper towels.
For the glaze, I whisk together confectioners’ sugar, water, vanilla, and a pinch of salt until smooth.
I dip the warm donuts into the glaze and set them on a rack until the glaze hardens and cracks.

Servings and timing

Yield: About 12 donuts
Prep time: 15 minutes (plus 1 hour chilling)
Cook time: 20 minutes
Total time: 1 hour 35 minutes

Variations

When I want to change things up, I sometimes skip the glaze and toss the warm donuts in cinnamon sugar for a spiced twist. A chocolate glaze also works beautifully. And if I don’t have sour cream, buttermilk makes a great substitute, offering that same tender crumb and tangy flavor.

Storage/Reheating

These donuts taste best the day they’re made, but if I have leftovers, I store them in an airtight container at room temperature for up to one day. For a quick refresh, I warm them for about 10–15 seconds in the microwave to soften the glaze slightly before enjoying again. I don’t recommend refrigerating or freezing them, as that tends to dry them out.

FAQs

How do I keep the donuts from absorbing too much oil?

I make sure my oil stays around 335°F (170°C). If the oil is too cool, the donuts soak up oil; if it’s too hot, they burn before the inside cooks. A thermometer helps keep it consistent.

Can I make the dough ahead of time?

Yes, I often prep the dough the night before and refrigerate it overnight. That way, it’s ready to roll, cut, and fry in the morning.

What’s the best flour to use for cake-style donuts?

I like using cake flour for its tenderness, but a mix of all-purpose flour and cornstarch works great too. It gives the same light texture without a special trip to the store.

Can I bake these instead of frying?

These donuts are designed for frying, so baking won’t give the same crisp edges and tender interior. But if I want a baked version, I’d use a specific baked donut recipe for better results.

What causes the glaze to crack?

That’s actually what I want! Dipping the donuts while they’re still warm helps the glaze set quickly and form those classic crackly lines. It’s all part of the charm.

Conclusion

These old-fashioned glazed cake donuts are a throwback to simpler times and comforting flavors. Whether I’m making them for a cozy weekend breakfast or a homemade treat for guests, they always deliver. With a crisp outside, soft inside, and just the right touch of sweetness, this no-yeast recipe has earned a permanent spot in my baking rotation.