In a bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
In another bowl, cream butter and sugar until light and fluffy.
Beat in eggs, one at a time, then vanilla.
Alternate adding the dry ingredients and buttermilk, starting and ending with dry ingredients. Mix until just combined.
Shape the donuts:
Turn dough onto a lightly floured surface. Roll out to about 1/2-inch thickness.
Cut donuts using a donut cutter or two round cutters (large and small).
Heat the oil:
In a deep skillet or fryer, heat oil to 350°F (175°C).
Fry donuts a few at a time for 1–2 minutes per side until golden brown. Do not overcrowd.
Drain and coat:
Remove donuts with a slotted spoon and drain on paper towels.
While warm, dust with powdered sugar, cinnamon sugar, or dip in a simple glaze.
💡 Tips for perfect old-fashioned donuts:
Use buttermilk — it keeps the cake tender.
Fry at the correct temperature; too hot will burn outside and leave the inside doughy.
Let donuts cool slightly before glazing to avoid melting the coating completely.
If you want, I can also share a baked version of old-fashioned cake donuts that’s just as delicious but lighter and easier to make — no frying needed. It’s perfect for weekday mornings! Do you want me to share that version too?
