Buttermilk Cake Doughnuts


  • 4 cups Cake flour, plus more to coat surface
  • 2⁄3 cups Sugar
  • 1 tablespoon Baking powder
  • 1⁄2 teaspoon Ground cinnamon
  • 1 1⁄2 teaspoon Salt
  • 2 Large eggs, beaten
  • 2⁄3 cups buttermilk
  • 6 cups Soybean oil, divided
  • 3 tablespoons Soybean oil, divided
  • 1 teaspoon Vanilla extract


Combine flour, sugar, baking powder, ground cinnamon and salt in a medium bowl. Mix eggs, buttermilk, 3 tablespoons soybean oil and vanilla in a large bowl. Gradually add dry ingredients to egg mixture, gently mixing until just incorporated. Dough will be sticky.

Turn dough out onto floured surface; gently knead two or three times, adding more flour as needed. Do not overwork dough.

Preheat 6 cups of soybean oil to 350°F in a heavy frying pan or small deep fryer.

Roll dough to ½-inch thickness and cut using 3-inch doughnut cutter. Reroll dough to cut additional doughnuts as needed.

Fry doughnuts in batches for about 1 minute on each side until light golden brown. Repeat with remaining doughnuts. Drain on paper towels. Cool completely.

Sprinkle with powdered sugar, cinnamon or chocolate glaze, or decorate as desired.