• Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 min
  • Makes: 16 servings

Buttermilk Cake Doughnuts


  • 4 cups Cake flour, plus more to coat surface
  • 2⁄3 cups Sugar
  • 1 tablespoon Baking powder
  • 1⁄2 teaspoon Ground cinnamon
  • 1 1⁄2 teaspoon Salt
  • 2 Large eggs, beaten
  • 2⁄3 cups buttermilk
  • 6 cups Soybean oil, divided
  • 3 tablespoons Soybean oil, divided
  • 1 teaspoon Vanilla extract

Instructions for Buttermilk Cake Doughnuts

Combine flour, sugar, baking powder, ground cinnamon and salt in a medium bowl. Mix eggs, buttermilk, 3 tablespoons soybean oil and vanilla in a large bowl. Gradually add dry ingredients to egg mixture, gently mixing until just incorporated. Dough will be sticky.

Turn dough out onto floured surface; gently knead two or three times, adding more flour as needed. Do not overwork dough.

Preheat 6 cups of soybean oil to 350°F in a heavy frying pan or small deep fryer.

Roll dough to ½-inch thickness and cut using 3-inch doughnut cutter. Reroll dough to cut additional doughnuts as needed.

Fry doughnuts in batches for about 1 minute on each side until light golden brown. Repeat with remaining doughnuts. Drain on paper towels. Cool completely.

Sprinkle with powdered sugar, cinnamon or chocolate glaze, or decorate as desired.

Share This Recipe