Vanilla Cake Doughnut Recipe
This Vanilla Cake Doughnut Recipe delivers soft, moist doughnuts with a rich vanilla flavor. Made with buttermilk and vanilla bean paste, the batter is baked or fried to golden perfection. Topped with a smooth vanilla glaze and colorful sprinkles, these doughnuts offer a delicious homemade treat that’s simple to prepare and perfect for any sweet craving.
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Doughnut pan or baking tray (if frying, a deep fryer or large pot)
- Cooling rack
- Small bowl (for icing)
- Spoon or spatula
Ingredients
For the doughnuts:
- ¾ cup buttermilk
- 2 large eggs lightly beaten
- 2 tablespoons unsalted butter melted
- 2 cups all-purpose flour sifted
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla bean paste
For the icing:
- 3 tablespoons heavy cream or whole milk
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup rainbow sprinkles for decorating
Instructions
Step 1: Preheat and Prepare
- Set your oven to 350°F (175°C) if you’re baking. If you’re frying, heat your oil to the same temperature. Lightly grease your doughnut pan to prevent sticking.
Step 2: Mix Wet Ingredients
- In a large bowl, whisk together the buttermilk, lightly beaten eggs, and melted butter until smooth and well blended.
Step 3: Combine Dry Ingredients
- In a separate bowl, sift together the flour, sugar, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
Step 4: Add Flavor
- Mix in the vanilla bean paste, being careful not to overmix. This helps keep the doughnuts soft and tender.
Step 5: Bake or Fry
- Spoon the batter into the doughnut pan, filling each cavity about ¾ full. Bake for 8–10 minutes, or until a toothpick inserted comes out clean. If frying, carefully drop spoonful of batter into hot oil and cook for 2–3 minutes on each side until golden brown. Drain on paper towels.
Step 6: Make the Icing
- In a small bowl, whisk together powdered sugar, heavy cream (or milk), vanilla extract, and a tiny pinch of salt until smooth. The icing should be thick but still pourable.
Step 7: Decorate
- Once the doughnuts have cooled slightly, dip the tops into the icing and sprinkle with rainbow sprinkles right away. Place them on a wire rack and let the icing set before serving.
Notes
You can substitute buttermilk with regular milk mixed with 1 tablespoon of vinegar or lemon juice, left to sit for 5 minutes.
For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients. Store doughnuts in an airtight container for up to 2 days; icing is best fresh.