These homemade Sour Cream Cake Donuts are incredibly tender, golden, and fried to perfection. With a rich, sweet vanilla glaze, each bite is a delicious combination of soft cake-like texture and a touch of nostalgia. Perfect for breakfast, brunch, or any occasion, they are much better than store-bought donuts. Plus, the sour cream adds a slight tang, creating the ideal balance between sweet and savory. Whether you’re enjoying them with your morning coffee or sharing them with friends, these donuts are sure to be a hit!

Sour Cream Cake Donuts

Ingredients

Donuts:
2 ½ cups cake flour (300 grams)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
4 tablespoons unsalted butter (softened)
½ cup granulated sugar
1 ½ teaspoons vanilla extract
2 large eggs (lightly beaten)
¾ cup sour cream
½ cup all-purpose flour (for shaping)

Vanilla Glaze:
1 cup powdered sugar (120 grams)
1 tablespoon unsalted butter (melted and cooled)
½ teaspoon vanilla extract
2 tablespoons whole milk

For Frying:
3-4 cups vegetable oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make Donuts:

In a small bowl, whisk together the dry ingredients: cake flour, baking powder, baking soda, salt, and nutmeg. Set aside.
In the bowl of a stand mixer (or using a large mixing bowl), cream together the butter, sugar, and vanilla extract on medium speed for 1-2 minutes until light and creamy.
Add the eggs to the butter mixture and mix for 30 seconds, scraping down the sides of the bowl as needed.
Gradually add 1/3 of the flour mixture to the wet ingredients, mixing on low speed until just incorporated. Add half of the sour cream and mix until combined. Repeat this process, alternating between the flour mixture and sour cream, and finishing with the last third of the flour mixture.
Cover the dough and chill it in the refrigerator for 1 hour.

Make Vanilla Glaze:

In a bowl, whisk together melted butter, vanilla extract, powdered sugar, and milk until smooth. Set aside.

Cut and Fry Donuts:

Heat vegetable oil in a Dutch oven or heavy-bottomed pan to 350°F.
Turn the chilled dough out onto a floured surface and shape it into a loose ball, taking care not to overwork the dough.
Roll the dough to a ½-inch thickness using a floured rolling pin.
Use a 3-inch donut cutter to cut out the donuts, flouring the cutter after each use. Place the cut donuts on a parchment-lined baking sheet.
Fry the donuts in batches of 4-5, cooking each side for 60 seconds until golden brown. Use a metal spatula or spider strainer to remove the donuts and place them on a wire rack to drain excess oil.
While the donuts are still warm, dip the top side in the vanilla glaze or spoon the glaze over the donuts.

Serve:

Allow the glaze to set and enjoy your warm, delicious donuts!

Servings and Timing

This recipe makes 12 donuts.

Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 20 minutes

Variations

Chocolate Glazed Donuts: Replace the vanilla glaze with a rich chocolate glaze by melting chocolate and mixing it with a bit of heavy cream.
Cinnamon Sugar Donuts: After frying, toss the donuts in a mixture of cinnamon and granulated sugar for a delightful twist.
Fruit-Filled Donuts: Add a dollop of fruit jam or jelly inside the dough before frying for a fruity surprise.
Maple Glazed Donuts: Substitute the vanilla extract in the glaze with maple syrup for a fall-inspired flavor.

Storage/Reheating

Room Temperature: Store in an airtight container for 2-3 days.
Refrigerator: Store unglazed donuts in the refrigerator for up to 5 days.
Freezer: Freeze unglazed donuts for up to 1 week. Reheat in the microwave or oven when ready to enjoy.

FAQs

Can I make the dough in advance?

Yes, you can prepare the dough a day ahead, chill it overnight, and fry the donuts the next day.

How do I know when the oil is the right temperature for frying?

Use a thermometer to check that the oil reaches 350°F. Alternatively, drop a small piece of dough into the oil – it should bubble up and cook quickly.

Can I bake these donuts instead of frying them?

These donuts are designed to be fried for a crispy exterior, but you can bake them at 375°F for about 10-12 minutes if you prefer a healthier alternative.

Can I use regular flour instead of cake flour?

Cake flour gives these donuts a tender texture, but you can substitute with all-purpose flour if needed. Just be aware the texture may be slightly different.

How can I make these donuts fluffier?

Make sure not to overmix the dough, and ensure the oil is at the correct temperature before frying.

Can I freeze the donuts after frying?

Yes, you can freeze the fried and unglazed donuts. When you’re ready to enjoy them, reheat and glaze them.

Can I make these without sour cream?

While sour cream adds moisture and richness, you can substitute with plain yogurt or buttermilk for a similar result.

How do I prevent the donuts from becoming too oily?

Make sure the oil is at the right temperature and don’t overcrowd the pan while frying. Allow the donuts to drain on a wire rack after frying.

How long should I fry each donut?

Fry each donut for about 60 seconds on each side, or until golden brown and crispy.

Can I use a donut pan instead of frying them?

While frying gives these donuts their signature texture, you can bake them in a donut pan at 375°F for about 12-15 minutes for a different result.

Conclusion

These Sour Cream Cake Donuts are a delightful, homemade treat that’s perfect for any occasion. They’re golden, tender, and topped with a delicious vanilla glaze that will leave you craving more. Whether for breakfast, brunch, or a sweet snack, this recipe brings the comfort and joy of classic donuts right to your kitchen.