Easy Cake Donut Holes
If you think you have to run to the donut shop to get delicious cake donut holes, think again! These homemade cake donut holes are crispy on the outside, soft and tender on the inside, and made with simply pantry ingredients you probably already have on hand. This recipe made 32 donut holes in 25 minutes from start to finish.
Feel free to customize your coatings. A simple cinnamon sugar, glaze or even powdered sugar is delicious. Unlike yeast donuts, there’s no waiting for the dough to rise, no kneading, no fancy equipment needed. Just mix, scoop, fry and enjoy!
What is the Difference Between Cake Donuts and Yeast Donuts?
There are two main types of donuts: cake and yeast donuts. Yeast donuts rely on yeast to rise, which gives them that light, airy, almost bread-like texture. They require kneading, proofing which of course means a little more time and planning. Sometimes I don’t have the patience for that!
That’s where a cake donut comes in. Using baking powder and baking soda as leavening agents, that means you can make the batter and start frying almost immediately. Cake donuts have a slightly denser, more tender crumb, which is exactly what I was looking for in this recipe. The cinnamon and nutmeg give these donuts holes that classic, old-fashioned donut flavor.
What is the Best Temperature for Frying Donut Holes?
The sweet spot for frying these homemade cake donut holes is 350°F. Some people may be intimidated by deep frying at home, but once you understand how important oil temperature is, it becomes much easier. When the batter hits the hot oil, the outside begins to cook and form a crust. This helps limit how much oil gets absorbed while the inside cooks.
My donut holes cooked for 2-3 minutes, turning them as needed until they were golden brown on all sides. If your donut holes are bigger, they may require more time. I recommend cutting open one donut hole from your first batch to make sure the center is completely cooked before frying the rest.
Can You Make Donut Holes Ahead of Time?
These donut holes are definitely delicious the day they are made, especially when they are still slightly warm. What makes this recipe different to me is that I left my donuts on the wire rack in my kitchen overnight. Previous attempts to make donuts last longer than the day made resulted in super dense, almost hard donuts not worth keeping. Imagine my surprise when the next morning I tasted the donut hole and it was absolutely delicious. Still lighty, airy and if you wanted to reheat, I would do in an air fryer at 400 (preheated) for 2-3 minutes to bring them around as if you just made them.
Easy Cake Donut Holes
Learn how to make homemade cake donut holes that are crispy on the outside, soft and fluffy on the inside. Ready in 25 minutes!
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 1/2 cup almond milk
- 1 tablespoon vinegar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- oil for frying (I used peanut oil)
Instructions
Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg until well combined.
Mix the wet ingredients. In a separate bowl, whisk together the egg, almond milk, vinegar, melted butter, and vanilla extract until smooth.
Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to over mix. The batter will be thick and slightly sticky.
Heat the oil. Add enough oil to a heavy-bottomed pan or deep fryer to allow the donut holes to float freely. Heat the oil to 350°F.
Fry the donut holes. Using a 1 tablespoon cookie scoop, carefully drop the batter into the hot oil, working in batches so as not to overcrowd. Cook for 2-3 minutes, turning as needed, until golden brown on all sides and cooked through.
Drain the donut holes. Using a slotted spoon or spider strainer, transfer the donut holes to a wrie rack set over a baking sheet to drain any excess oil.
Prepare the three toppings.
Cinnamon Sugar (for 16 donuts): Mix 1/3 cup granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl. While the donut holes are still warm, toss them in the cinnamon mixture until evenly coated.
Classic Glaze (for 8 donuts): Whisk together 1/4 cup powdered sugar with 1-2 teaspoons milk until smooth. Start with 1 teaspoon of milk and add more as needed to reach your desired consistency. Dip the slightly cooled donut holes into the glaze and place them on a wire rack to allow the glaze to set.
Powdered Sugar (for 8 donuts): Add 1/8 cup powdered sugar to a shallow bowl. Once the donut holes have cooled slightly, toss them in the powdered sugar until evenly coated.
Notes
Don't over mix the batter. Stir just until the ingredients are combined.
Keep the oil at 350. If the oil is too hot, the outside will brown before the inside cooks. If it is too cool, the donut holes can absorb excess oil.
Use a cookie scoop. A 1 tablespoon cookie scoop makes evenly sized donut holes that cook at the same rate.
Timing matters for toppings. Toss the cinnamon sugar donut holes while they are still warm so the coating sticks. For the glaze and powdered sugar, allow the donut holes to cool slightly before coating.
Nutrition Information
Yield 32 Serving Size 1Amount Per Serving Calories 47Total Fat 1gSaturated Fat 1gUnsaturated Fat 0gCholesterol 8mgSodium 132mgCarbohydrates 8gFiber 0gSugar 2gProtein 1g
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If you are new here, welcome to My Bizzy Kitchen! I started this blog nearly 18 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
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