Rediscover the Classics with These Delicious Old-Fashioned Sour Cream Cake Doughnuts

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There’s something magical about a freshly made doughnut, especially when it’s crafted using a traditional recipe that’s been passed down through generations. Old Sour Cream Cake Doughnuts capture that nostalgic feeling, blending soft, tender cake dough with a light, sweet glaze. These doughnuts are a timeless favorite, ideal for mornings when you want to start your day with a sweet indulgence or for an afternoon treat with coffee.

Unlike yeast-raised doughnuts, which require time to rise, sour cream cake doughnuts are made with a quick batter that’s easy to whip up and fry to golden perfection. Their signature tangy flavor from the sour cream pairs perfectly with the nutmeg's subtle warmth, making them a must-try for any doughnut lover.

The Secret to Perfect Doughnuts

What makes these doughnuts stand out is the unique texture—soft on the inside with a slight crispiness on the outside. The sour cream in the dough ensures a tender bite, while nutmeg adds a comforting, warm flavor that evokes memories of classic bakeries. Frying them at just the right temperature ensures they develop the perfect golden color while remaining light and airy.

Recipe: Old Sour Cream Cake Doughnuts

Ingredients:

• 2 1/4 cups cake flour (plus more for rolling and cutting)
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 1/2 cup sugar
• 2 tablespoons shortening
• 2 large egg yolks
• 2/3 cup sour cream
• Canola oil for frying

Instructions:

1. In a medium bowl, sift together the cake flour, baking powder, salt, and nutmeg, and set aside.
2. In a large mixing bowl, cream the sugar and shortening together on low speed for one minute. Add the egg yolks and beat on medium speed for another minute until the mixture is light and fluffy.
3. Gradually add the dry ingredients to the wet ingredients in three separate additions, alternating with the sour cream. Mix until just combined. The dough will be sticky, similar to biscuit dough.
4. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate for at least 45 minutes (or up to 24 hours).
5. Heat oil in a deep fryer or large pot to 325°F (165°C).
6. On a well-floured surface, roll the chilled dough to 1/2 inch thickness. Cut into doughnuts and holes using a floured cutter.
7. Carefully shake off excess flour before frying. Once the doughnuts float, fry for 15 seconds, then flip and fry for 75 to 90 seconds until golden brown. Flip again and fry the first side for 60 to 75 seconds.
8. Transfer doughnuts to a wire rack set over paper towels to drain excess oil. Cool for 10-20 seconds, then dunk in the glaze.

Glaze:

• 1 1/2 cups confectioners' sugar, sifted
• 3-4 tablespoons milk or water
• 2 teaspoons vanilla extract (optional)

1. In a medium bowl, combine the sifted sugar with milk and vanilla, stirring until smooth and pourable.
2. Dunk the warm doughnuts into the glaze, coating both sides. Allow the glaze to set before serving.

A Taste of Nostalgia

These Old Sour Cream Cake Doughnuts aren’t just a sweet snack; they’re a comforting bite of nostalgia. Whether you’re sharing them with family or simply enjoying them with a cup of coffee, the combination of the soft dough, sweet glaze, and subtle spice is sure to bring back memories of simpler times. Give these doughnuts a try the next time you're craving a classic treat, and let their old-fashioned charm win you over.

Old Sour Cream Cake Doughnuts are a classic and delightful treat that combines the soft, cake-like texture of a sour cream-based dough with a light, crispy exterior. This recipe, rooted in traditional baking methods, is a favorite for many because of its tangy, slightly spiced flavor, and the comforting taste of nostalgia it brings.

The key to these doughnuts lies in the balance of ingredients. Sour cream is essential because its high-fat content guarantees a moist and tender doughnut, while the hint of nutmeg adds a warm, inviting aroma that makes each bite memorable. The dough is rolled out and cut into shapes, then fried until golden brown. After frying, the doughnuts are coated with a simple glaze, which seeps into the small cracks and enhances their texture.

Recipe Breakdown:

1. Mixing the Dough: The dough starts with a combination of softened butter, sugar, and egg yolks, blended until light and fluffy. The dry ingredients, which include cake flour, baking powder, salt, and nutmeg, are added in stages along with sour cream, creating a sticky dough perfect for chilling and rolling out later​(The Kitchn)​(Tastes Better From Scratch).
2. Frying: Once the dough is chilled and rolled out to about ½ inch thickness, it is cut into doughnuts and holes. Frying in neutral oil (like canola or vegetable) at 325°F ensures the doughnuts develop that crispy exterior while remaining soft inside​(Sugar Spun Run)​(Boston Girl Bakes).
3. Glazing: After frying, the doughnuts are dipped into a vanilla glaze made from confectioners' sugar, milk, and a hint of vanilla. The glaze drips into the crevices, creating a perfectly sweet finish​(Tastes Better From Scratch)​(Gimme Yummy).

This recipe is ideal for those looking to recreate a classic, homemade treat that rivals anything found in a bakery. Whether you're a seasoned baker or a novice in the kitchen, these doughnuts are straightforward to make and delicious to eat warm.