Buttermilk Cake Doughnuts Recipe
Prep time
Cook time
Total time
A buttermilk cake doughnuts recipe flavored with nutmeg and vanilla. Serve warm for breakfast or brunch plain or dipped in sugar or a glaze. Make the dough the night before so it has a chance to rest and fry them in the morning.
Recipe type: Breakfast
Cuisine: American
Serves: 36
  • 1 cup buttermilk
  • 3 eggs
  • 1-1/4 cup sugar
  • ¼ cup butter, melted
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla
  • Kitchen Supplies:
  • Large mixing bowl
  • Deep Fryer or Large Deep Frying pan or cast iron skillet
  • Vegetable oil for frying
  1. In a large mixing bowl, combine the buttermilk, eggs, sugar, and melted butter and mix well.
  2. Add all remaining ingredients and mix well.
  3. Chill overnight in a covered bowl.
  4. Roll out on a floured surface to ½" thick and cut with a 2-1/2" to 3" round doughnut cutter.
  5. Fry in hot vegetable oil, about 4" deep, at 370-380 degrees until golden brown. Maintain a constant temperature for the vegetable oil.
  6. Remove and drain on a few layers of paper towel. Serve warm. Glaze, sugar or frost the doughnuts to your liking.
Makes 3 dozen.

Make sure the oil does not get too hot, or the doughnuts will get too dark on the outside and barely cooked on the inside.

Be sure to fry the doughnut holes too!
Recipe by Vintage Cooking at https://www.vintagecooking.com/buttermilk-cake-doughnuts-recipe/