Sour Cream Cake Donuts
Delightfully moist and flavorful, these sour cream cake donuts are easy to make at home and perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sour cream Can substitute with plain yogurt.
- 1 cup granulated sugar
- 2 large eggs Can substitute with flaxseed meal mixed with water for vegan option.
- 1/4 cup unsalted butter, melted Can use plant-based butter for vegan option.
- 1 teaspoon vanilla extract
Frying
- Oil Oil for frying Use enough oil to deep fry the donuts.
Toppings
- As desired powdered sugar or glaze Optional for dusting or drizzling.
Instructions
Preparation
- In a large bowl, combine the flour, baking soda, baking powder, and salt. Mix well.
- In another bowl, whisk together the sour cream, sugar, eggs, melted butter, and vanilla extract until smooth.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
Frying
- Heat oil in a deep fryer or large pot to 365°F (185°C).
- Shape the donuts from the batter using a donut cutter or two round cookie cutters.
- Carefully drop the donuts into the hot oil and fry for approximately 2-3 minutes per side until golden brown.
- Remove from the oil and drain on paper towels.
Serving
- Dust warm donuts with powdered sugar or drizzle with glaze before serving.
Notes
Store donuts in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Ensure frying oil is at the correct temperature for best results.