Desserts
Amish cake donuts bring a taste of Pennsylvania Dutch country to your kitchen with their rich, spiced dough and golden-brown crust—a tradition that’s been perfected over generations.
These donuts aren’t just dessert; they’re a comforting ritual of slow-fried dough, warm cinnamon, and a buttery glaze that makes every bite feel like home.
Unlike lighter cake donuts, the Amish version relies on lard or butter for that signature tender-yet-firm texture, a technique passed down through kitchens where simplicity meets tradition.
The secret to authentic Amish cake donuts lies in the dough’s resting time—letting it chill for at least 24 hours develops deep flavor and prevents greasy frying.
You’ll work with a foolproof, no-yeast dough that’s rolled, cut, and fried to a perfect golden brown, then finished with a warm cinnamon-sugar coating or a simple glaze. This recipe balances tradition with modern convenience, so you can enjoy the same homestyle taste without the hours of labor.
What sets these apart is the balance of spices—cinnamon, nutmeg, and a touch of cloves—that infuse the dough while frying, creating an aroma that fills your kitchen.
The result? Tender, pillowy donuts with just the right crispness at the edges, topped with a buttery glaze that drizzles like liquid gold. Whether served at a Sunday gathering or as a weekend treat, these donuts are worth every minute of the process.
For those who prefer baking over frying, a lightly adapted oven method works just as well—just adjust the time and temperature to avoid dryness. The glaze can be customized with vanilla, lemon, or even a sprinkle of coarse sugar for a rustic touch.
Once you try these, you’ll understand why Amish cake donuts have stood the test of time.
Ingredients for amish cake donut
Rich, spiced dough and buttery glaze—here’s everything you need for authentic Amish cake donuts.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Granulated Sugar 🍚 | ½ cup | White or light brown |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for cutting |
| Lard 🧈 | ½ cup | Leaf or leaf lard preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Ground Cinnamon 🌿 | 1 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated |
| Ground Cloves 🌶️ | ¼ tsp | Freshly ground |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vegetable Oil 🫒 | 4 cups | For frying, 350°F |
| Powdered Sugar 🍚 | 2 cups | For cinnamon-sugar coating |
| Additional Ground Cinnamon 🌿 | ¼ cup | For coating |
| Butter 🧈 | ½ cup | Melted for glaze |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
The butter and lard combination is non-negotiable for that signature tender-yet-firm texture. Leaf lard from Costco or your local butcher gives the best results—it’s leaner and less greasy than regular lard. If you can’t find leaf lard, all-butter works too, but the texture won’t be quite as traditional. For the flour, King Arthur or Gold Medal brands are my go-to—they’re consistently high-quality and sift beautifully. The spices? Freshly ground cinnamon and nutmeg make all the difference—Penzeys or bulk bins at natural food stores are worth the splurge for this recipe.
No lard? Substitute with extra butter—just reduce the butter by half and use the same amount of lard-free butter. Running out of powdered sugar? Blend granulated sugar in a food processor for a quick fix. The vanilla extract can be swapped for vanilla bean paste if you’re feeling fancy, but pure vanilla works just fine. For the glaze, if you’re avoiding dairy, coconut oil or vegan butter works in a pinch, though the flavor won’t be identical. The dough can be made a day ahead—chilling it overnight actually improves the texture, so plan accordingly.
The dough keeps well in the fridge for up to 48 hours wrapped tightly in plastic. For best results, fry the donuts fresh, but they’ll reheat beautifully in the oven at 350°F for 5-10 minutes. The glaze sets quickly, so work fast if you’re drizzling it warm. Store leftover donuts in an airtight container at room temperature for 3-4 days, or freeze the unfried dough balls for up to 3 months—just fry from frozen, adding a minute or two to the cooking time.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this dough—just flour, sugar, butter, and lard. No fancy techniques, no waiting for yeast to rise. You’ll have that golden, cake-like texture without the fuss of rolling or proofing.
- Buttery-Creamy Magic: That combo of butter and lard? It’s what makes these donuts ridiculously tender inside with a crispy shell. Honestly, the first bite makes you wonder why you ever bought store-bought.
- Breakfast or Dessert: Serve them plain with coffee for a hearty breakfast or dust with powdered sugar for a sweet treat. I’ve even turned them into cinnamon rolls—because why not? They’re that versatile.
- Budget Baked Goods: A box of flour and a stick of butter go a long way here. No expensive ingredients, no waste—these freeze perfectly for days. My secret weapon for lazy mornings or unexpected company.
Step-by-step instructions for Amish cake donuts
Here's how to make these tender, spiced donuts with a perfect golden crust and buttery glaze.
Cut the Cold Butter-Lard Mixture into Flour
In a large mixing bowl, combine the 4 cups all-purpose flour, 0.5 cup granulated sugar, 1 tbsp ground cinnamon, 0.5 tsp ground nutmeg, 0.25 tsp ground cloves, and 0.5 tsp salt. Whisk together until evenly distributed—this ensures every bite has that signature Amish spice blend.
Add the 1 cup cold cubed unsalted butter and 0.5 cup lard to the dry ingredients. Using a pastry cutter or two forks, work the fat into the flour until you achieve a crumbly, pea-sized texture. This step is crucial—you want the fat evenly dispersed but not fully incorporated. If the mixture starts to clump, break it up with your fingers. The goal is to create pockets of fat that will create steam during frying, resulting in those light, tender donuts.
Mix in Wet Ingredients for a Smooth Dough
Create a well in the center of your dry mixture and add the 2 room-temperature large eggs, 0.5 cup whole milk, and 1 tsp vanilla extract. Using a wooden spoon or silicone spatula, gently mix the wet ingredients into the dry until just combined. Be careful not to overmix—just until the dough comes together.
Once combined, turn the dough out onto a lightly floured surface and knead it gently 4-5 times until it forms a smooth, slightly sticky ball. This dough is delicate, so handle it with care. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours). Chilling firms up the dough, making it easier to roll and cut without sticking.
Roll and Cut the Donuts
After chilling, roll the dough out on a lightly floured surface to about ¼-inch thickness. Use a 3-inch donut cutter (or a glass of that size) to cut out the donuts. Dip the cutter in flour between cuts to prevent sticking. You should get about 12 donuts from this recipe—enough for a generous serving.
Gently place the cut donuts on a floured baking sheet, spacing them about 1 inch apart. Cover with a clean kitchen towel and let them rest for 10 minutes before frying. This resting time helps the donuts maintain their shape during frying and prevents them from spreading too much in the hot oil.
Fry to Golden Perfection
Heat 4 cups vegetable oil in a deep fryer or heavy pot to 350°F. You'll need about 2 inches of oil for proper frying. Test the oil temperature by dropping in a small piece of dough—it should sizzle and rise immediately. If it doesn't bubble vigorously, wait a few more minutes for the oil to reach the proper temperature.
Carefully slide 2-3 donuts into the hot oil using a slotted spoon or tongs. Fry for 1-2 minutes per side until they turn a deep golden brown. Don't overcrowd the pot—frying too many at once will lower the oil temperature and result in greasy donuts. Drain the fried donuts on a wire rack or paper towels for 2 minutes to remove excess oil.
Coat and Glaze for Ultimate Flavor
While the donuts are still warm, place them in a shallow bowl and toss gently with a mixture of 2 cups powdered sugar and 0.25 cup additional ground cinnamon. This creates that classic Amish donut coating that's sweet and spiced in every bite. Work quickly so the donuts don't cool completely.
For the glaze, melt 0.5 cup butter in a small saucepan over low heat. Once melted, remove from heat and stir in 1 tsp vanilla extract. Let the glaze cool slightly until it's thick enough to drizzle but still pourable. Dip the tops of the coated donuts into the glaze or drizzle generously over the top. Serve immediately while the glaze is still warm and glossy—this is when they taste their absolute best.
Pro Tips For Making Amish Cake Donut
- CHILL THE DOUGH: Amish cake donuts need time to rest—at least 30 minutes in the fridge. I used to skip this and ended up with dense, greasy donuts. Cold dough fries more evenly and absorbs less oil, giving you that classic light, fluffy texture.
- COMBINE FATS FIRST: Cream the butter and lard together until smooth before adding sugar. My grandmother swore by this, and she was right: the fats blend better, and the donuts turn out tender instead of crumbly. (Yes, even if you're impatient like me.)
- TEST FRY TEMPERATURE: The oil should be 350°F—use a candy thermometer, not your guess. Too hot and they burn; too cool and they soak up oil. I learned this the hard way after one batch turned into donut hockey pucks.
- USE CAKE FLOUR TRICK: Swap 2 tablespoons of all-purpose flour for cake flour—it’s the thing that matters most for that signature tender crumb. No cake flour? Whisk 2 tablespoons of AP flour with ½ teaspoon cornstarch first. (Your future self will thank you.)
Make-ahead tips for this amish cake donut
Dough Prep Ahead
The dough for Amish cake donuts actually benefits from overnight chilling—this is my secret for perfect texture. After mixing, wrap the dough tightly in plastic wrap and refrigerate for 24 hours before rolling.
This resting time develops deeper flavor and prevents greasy frying. I like to label the container with the date to track freshness—48 hours max in the fridge. 💫
Freezer-Friendly Dough
Make this recipe even more convenient by freezing the dough balls. After cutting the donuts, place them on a floured baking sheet and freeze for 1 hour until solid. Transfer to a ziplock freezer bag with parchment paper between layers to prevent sticking.
They’ll keep for 3 months—just fry from frozen, adding 30-60 seconds to the cooking time per side.
Glaze Prep Shortcut
Make the glaze ahead to save time during frying. Melt the ½ cup butter and mix with 1 tsp vanilla extract, then let it cool completely. Store in an airtight container in the fridge for up to 1 week.
Reheat gently in the microwave (10-second bursts) until pourable before drizzling. This keeps your kitchen cooler during the busy frying process! ⏰
Batch Frying Tips
For large gatherings, fry in two batches to maintain oil temperature. Keep the second batch of donuts in a 200°F oven while frying the first batch—the gentle heat keeps them warm without overcooking.
Use a thermometer to monitor oil temp between batches—it should stay at 350°F for perfect results every time.
Storage Solutions
Store leftover donuts in a single layer on a wire rack in an airtight container at room temperature for 3-4 days. The rack prevents sogginess from condensation. For longer storage, freeze the coated donuts (before glazing) for up to 1 month.
Reheat in a 350°F oven for 5-7 minutes—the glaze will need to be reapplied fresh.
Glaze Variations
Customize the glaze to suit your taste. For a chocolate twist, melt ½ cup chocolate chips with the butter. A lemon glaze works beautifully—add 1 tbsp lemon zest and 1 tsp lemon juice to the butter mixture.
I also love a maple glaze made with ¼ cup maple syrup and 2 tbsp cream cheese for a tangy-sweet balance. 🍯
Nutrition facts
Frequently asked questions
Why does the dough need to chill overnight?
Chilling the dough for 24 hours develops deeper flavor and prevents greasy frying by allowing the fat to distribute evenly. This traditional step also makes the dough easier to handle when rolling and cutting. Skipping it can result in dense or oily donuts.
Can I bake these donuts instead of frying?
Yes! For an oven-baked version, preheat to 375°F and bake the cut donuts for 12-15 minutes until golden. Brush with melted butter halfway through for moisture. The texture will be slightly denser but still delicious—great for a healthier twist.
What’s the best way to prevent soggy donuts?
Store them in a single layer on a wire rack in an airtight container at room temperature. This prevents condensation from making them soggy. For longer storage, freeze the coated donuts (before glazing) for up to 1 month.
How do I make the dough less greasy?
Ensure your oil stays at 350°F and don’t overcrowd the pot—fry 2-3 donuts at a time. Also, drain them on a wire rack for 2 minutes before coating. Using leaf lard (instead of regular) reduces greasiness while keeping that authentic flavor.
Can I use vegetable shortening instead of lard?
Shortening works in a pinch, but it lacks the flavor and texture of lard or butter. For the closest substitute, use 1 cup butter + 0.25 cup lard—this balances richness and tenderness. If you’re avoiding dairy entirely, all-butter is the next best option.