These moist, airy donuts have a tender interior and a lightly crisp exterior—each bite is heavenly. Sour cream donuts are an ideal companion to your morning coffee or an afternoon treat.
For more donut ideas, try my Old Fashioned Apple Cider Donuts, Cinnamon Sugar Donuts, and Pumpkin Spice Donuts recipes.
This post may contain affiliate links.
Why drive to a shop when you can make old-fashioned sour cream cake donuts at home? They’re pillowy inside, crisp on the outside, and finished with a shiny glaze that makes every bite irresistible.
These cake-style donuts differ from yeast donuts because sour cream is added to the dough, giving them a richer flavor and a softer crumb.
The sour cream adds a gentle tang that balances the sweetness and enhances the overall texture. It’s delightful!
Table of Contents
- Why You’ll Love these Donuts!
- Key Ingredients and Equipment
- Pro Tips
- How to make Homemade Donuts
- Recipe FAQs
- More Recipes
- Old Fashioned Sour Cream Donuts Recipe
Why You’ll Love these Donuts!
Here are a few reasons these old-fashioned sour cream donuts are so appealing:
- Rich, moist texture – Sour cream lends a velvety, tender crumb that melts in your mouth.
- Bakery-quality at home – They have a homemade depth of flavor that often surpasses store-bought donuts.
- Perfect any time – Serve them for breakfast, as a snack, or even for dessert alongside a cup of coffee or tea.
Key Ingredients and Equipment
See the recipe card for exact measurements.
- Cake flour – Lower protein than all-purpose flour, cake flour creates a delicate, soft crumb. If you don’t have cake flour, all-purpose flour can be substituted (or use a homemade cake flour substitute).
- Nutmeg – A pinch brightens the flavor and complements the sweetness.
- Sugar
- Vanilla extract
- Unsalted butter – Use room temperature butter so it blends smoothly into the batter.
- Egg yolks – These enrich the dough and contribute to a tender texture.
- Sour cream – Full-fat sour cream yields the best flavor and texture.
For the glaze:
- Powdered sugar
- Corn syrup – Optional but gives the glaze a glossy finish and smooth coating.
- Warm milk – Warm (not hot) milk helps the glaze come together.
- Vanilla extract – Use clear vanilla if you prefer a whiter glaze.
Equipment needed:
- Candy thermometer
- 3-inch donut cutter or biscuit cutter
- Rolling pin
- Large pot or Dutch oven for frying
Pro Tips
- Avoid overmixing with a stand mixer – A hand mixer for the wet ingredients and a spatula to fold in the dry keeps the dough from becoming tough.
- Use a candy thermometer – Keeping oil at the right temperature is essential. Aim for around 350°F (175°C).
- Weigh ingredients – A kitchen scale helps prevent adding too much flour and keeps results consistent.
- Bring ingredients to room temperature – Let butter, sour cream, and egg yolks sit out for 30–60 minutes so they mix smoothly.
- Flour your work surface generously – Add more flour as needed to prevent sticking when rolling out the dough.
How to make Homemade Donuts
- Sift the dry ingredients (cake flour, baking powder, nutmeg, and kosher salt) in a medium bowl.
- In a separate large bowl, beat room-temperature butter until smooth, then add sugar and beat until combined. Mix in egg yolks and vanilla until incorporated.
- Add half the sour cream, then half the flour mixture. Use a flat spatula to fold the flour in. Add the remaining sour cream and flour, mixing until a slightly firm dough forms.
- Cover the dough and chill in the refrigerator for at least one hour or up to overnight until firm.
- Heat vegetable oil in a large pot to 350°F (175°C). Roll the chilled dough on a well-floured surface to 1/2-inch thickness. Cut 3-inch donuts and use a small round cutter (a soda bottle cap works well) for the hole. Re-roll scraps and repeat.
- Place cut donuts on a baking sheet and refrigerate uncovered for 20 minutes. Fry 2–3 donuts at a time for about 2–3 minutes per side until deep golden brown. Drain on a wire rack or paper towel.
- Whisk powdered sugar, corn syrup, warm milk, and vanilla to make the glaze. Dip cooled donuts in the glaze, then set on a rack to allow it to set.
Recipe FAQs
They taste rich and creamy, with a subtle tang from the sour cream and warm notes of vanilla and nutmeg.
Yes — sour cream is a key ingredient that adds moisture and flavor.
More Recipes
Desserts
Buttermilk Donuts with Cinnamon Sugar
Desserts
Sour Cream Pound Cake
Desserts
Philadelphia No Bake Cheesecake
Appetizers
Nutella Beignets
Want more recipes? Subscribe to the newsletter to get seasonal recipes as soon as they’re released.
If you make this recipe, please leave a rating and a comment. Tag @BritneyBreaksBread and use #britneybreaksbread so I can see your creations!
Old Fashioned Sour Cream Donuts Recipe
Equipment
-
Large Pot
-
Mixing Bowls
-
Candy Thermometer
Ingredients
- 2 3/4 cups + 2 tbsps (360 g) Cake Flour
- 2 tsp (8 g) Baking Powder
- 1/4 tsp (0.5 g) Nutmeg
- 1 tsp (6 g) Kosher Salt
- 3 tbsps (42 g) Unsalted Butter, (room temperature)
- 3/4 cup (150 g) Sugar
- 2 (36 g) Egg Yolks
- 1 tsp (4 g) Vanilla Extract
- 1 cup (230 g) Sour Cream
- 4 cups (872 g) Vegetable Oil
Vanilla Glaze
- 2 1/2 cups (300 g) Powdered Sugar
- 1 tbsp (22 g) Corn Syrup
- 4 tbsps (60 g) Warm Milk
- 1/2 tsp (2 g) Vanilla Extract
Instructions
-
Sift the dry ingredients: cake flour, baking powder, nutmeg, and kosher salt.
-
In a large bowl, beat room-temperature butter, then add sugar and mix until combined. Add egg yolks and vanilla and mix until smooth.
-
Add half the sour cream, then half the flour mixture, folding with a spatula. Add the remaining sour cream and flour and mix until the dough is slightly firm and evenly combined.
-
Cover and refrigerate for at least one hour or overnight until firm.
-
Heat oil to 350°F in a large pot. Roll dough to 1/2-inch thickness on a floured surface. Cut donuts with a 3-inch cutter and a small center cutter for the hole. Re-roll scraps and repeat.
-
Chill cut donuts for 20 minutes. Fry 2–3 at a time, about 2–3 minutes per side, until deep golden. Drain on a rack or paper towel.
-
Whisk powdered sugar, corn syrup, warm milk, and vanilla to make the glaze.
-
Dip cooled donuts in the glaze and place on a rack to set.
Notes
- Skip the stand mixer: A hand mixer and spatula reduce the risk of overworking the dough.
- Use a candy thermometer: Maintain oil around 350°F for best frying results.
- Weigh ingredients: A scale improves consistency.
- Room temperature ingredients: Let butter, sour cream, and yolks sit out 30–60 minutes.
- Flour the surface: Add flour as needed when rolling to prevent sticking.
Nutrition
Nutrition information is an approximation.