Cake Donuts
It’s uniquely frustrating watching a beautifully shaped ring of dough drop into hot oil, only to have shatter into a jagged, greasy mess instead of puffing into a smooth, golden donut.
At high altitude, lower atmospheric pressure causes chemical leaveners in cake donut batter to react far more quickly than they do at sea level. The gases expand so rapidly that the delicate dough structure is overwhelmed, leading donuts to split apart, absorb excess oil, or collapse into dense, gummy rings.
Add in the persistently dry mountain air, and achieving the delicate balance between a crisp exterior and a moist, tender crumb can feel like a peak-level challenge.
The cake donut recipe below is designed to control leavening, maintain structure, and minimize oil absorption—so you can consistently produce donuts that are evenly risen, golden, and satisfying.
The High-Altitude Science
To get these results, we made three key shifts:
Reduced Leavening: By reducing the baking powder, we ensure the donuts puff just enough to be airy without bursting their seams.
Less Sugar: Sugar acts as a tenderizer by weakening gluten. At high altitudes, sugar is already more concentrated due to rapid evaporation. The reduction leads to a more sturdy dough to stand up to the frying process.
Hydration Fix: Sour cream is our primary liquid. Its thickness and acidity help tenderize the dough without making it too wet, which is crucial for preventing the dough from absorbing too much oil in the low-pressure environment.
Cake Donuts
PREP TIME: 20 mins (+1 hr chill) COOK TIME: 15 minutes SERVINGS: 12-14 donuts
Baking Powder: Reduced to 1 ½ teaspoons to prevent overexpanding.
Sugar: Adjusted to 3/4 cup to strengthen the dough structure.
Flour: Increased to 3 1/4 cups to provide a sturdier crust.
Chill Time: A 1-hour fridge rest is crucial to stabilize the fats and hydrate the flour in dry air.
Ingredients
- 3 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon nutmeg (a bakery secret)
- 2 Tablespoons butter, melted and cooled
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- Neutral oil (like Canola or Vegetable) for frying
Directions
1. Whisk Dry: In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
2. Cream Eggs & Sugar: In a large bowl, beat the eggs and sugar together, about 2 minutes, until pale and thickened. Stir in the cooled butter, sour cream, and vanilla until smooth.
3. Combine: Gradually add the dry ingredients to the wet. Mix until a soft, slightly sticky dough forms. Do not overmix!
4. The Chill: Wrap the dough in plastic wrap and flatten it into a disk. Refrigerate for at least 1 hour. In the mountains, this rest period is non-negotiable for a clean cut and a steady rise.
5. Shape: On a well-floured surface, roll the dough to ½-inch thickness. Use a donut cutter to stamp out rings. Re-roll scraps only once.
6. Heat the Oil: Heat 2-3 inches of oil in a heavy-bottomed pot to 375°F (190°C).
Altitude Check: At high altitudes, oil can fluctuate quickly. Use a thermometer for best results. If the oil is too cool, the donut will be greasy; too hot, and the middle will stay raw.
7. Fry: Carefully drop 2-3 donuts at a time into the oil. Fry for about 2 minutes per side until deep golden brown.
8. Drain & Coat: Remove with a slotted spoon and drain on a wire rack over paper towels. While still warm, toss in cinnamon sugar or dip in a simple glaze.
Simply Altitude Pro-Tips
Old Fashioned Look: If you want that classic jagged look, shape the donut and let it sit on the counter for 10 minutes before frying. The dry mountain air will create a slight dry layer on the dough, which will crack beautifully when it hits the hot oil.
Use a Thermometer: Because water boils at a lower temperature at altitude, the steaming process inside your donut happens faster. If your oil temp isn't precise, the exterior won't set fast enough to trap that steam, resulting in a collapsed donut. Keep the temperature steady at 375°F.
Explore More High-Altitude Baking
If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.
Looking for more mountain-tested treats? Try these next:
Try our High Altitude Blueberry Scones for a flaky, fruit-filled breakfast.
Satisfy your chocolate cravings with our High Altitude Chocolate Brownies.
