Easy Old-Fashioned Sour Cream Donuts (Bakery Style at Home)

If you’ve ever walked into a bakery and been drawn to those golden, craggy donuts behind the glass, chances are you’ve seen sour cream donuts. Sometimes called old-fashioned sour cream donuts, they’re a classic for a reason: tender inside, slightly crisp on the edges, and finished with a simple vanilla glaze. Today, we’re diving into everything you need to know to make the best sour cream glazed donuts at home.

There’s a reason sour cream donuts have stuck around for decades—they’re cozy, nostalgic, and downright delicious. Unlike yeast donuts, which are fluffy and airy, sour cream old-fashioned donuts are a type of cake donut, meaning they’re denser but still incredibly soft. The tang from the sour cream gives them just the right balance of flavor, and the glaze makes every bite sweet and satisfying.

Old-fashioned flavor – just like the old-fashioned cake donuts from your favorite bakery.
Perfect texture – moist and cakey inside, lightly crisp on the outside.
Simple glaze – that iconic sour cream-glazed donut shine.
No yeast required – which makes them quicker and easier than yeast donuts.

What Makes Old-Fashioned Donuts Unique?

If you’ve ever wondered why sour cream doughnuts look and taste a little different than other donuts, here’s the scoop: these are fried cake donuts. Instead of rising from yeast, the leavening comes from baking powder and baking soda, giving them a tighter crumb and more structure. When fried, the batter puffs and cracks around the edges, creating those classic ridges you see on every old-fashioned sour cream donut. That texture is what allows the glaze to seep into every crevice.

Tangy richness – sour cream keeps the donuts moist and flavorful.
Rustic look – the cracked, craggy edges are a signature of old-fashioned donuts.
Glaze vs. coating – while some donuts get tossed in sugar, sour cream glazed donuts almost always get dunked in a vanilla glaze.

Ingredients You’ll Need for this donut recipe

The beauty of this recipe is that you don’t need anything fancy. Just a few pantry staples plus sour cream, and you’re on your way to homemade bakery-style donuts.

Sour cream – the key ingredient that gives the donuts their name and moist, cakey crumb.
All-purpose flour – creates the structure for the donut.
Sugar – provides sweetness and helps with browning.
Eggs – give the donuts stability and tenderness.
Butter – adds richness and flavor.
Baking powder + baking soda – help the donuts rise and form those signature cracks.
Nutmeg – the warm, subtle spice that makes these donuts taste like the classics.
Vanilla – rounds out the flavor and ties everything together.
Powdered sugar + milk – for the sweet glaze that clings to every edge.

Tips for Making the Best Donuts

Even though old-fashioned donuts are easier than yeast donuts, there are a few tricks to make sure they turn out bakery-perfect. The right technique will give you that ideal combination of a tender inside and crisp, golden-brown outside.

Chill the dough – cold dough fries up more evenly and is easier to work with.
Use a thermometer – keep the oil between 325°F and 350°F to avoid greasy or undercooked donuts.
Work in batches – don’t crowd the fryer; too many donuts lower the oil temperature.
Glaze while warm – dip the donuts while they’re still slightly warm so the glaze sets perfectly.
Double glaze – for that extra glossy, bakery-style look.

Serving and Storing

Fresh is always best when it comes to donuts. That said, they can still taste amazing the next day if you store them properly.

Best served fresh – enjoy them within a few hours of glazing for peak flavor.
Storage – keep in an airtight container at room temp for 1–2 days.
Reheating – a quick 10 seconds in the microwave revives the texture.
Freezing – freeze unglazed donuts for up to 2 months, then thaw and glaze before serving.

Flavor Variations to Try

Classic donuts are hard to beat, but you can easily customize them for different tastes or seasons.

Cinnamon sugar donuts – coat warm donuts in cinnamon sugar instead of glaze.
Maple glaze – swap vanilla glaze for a sweet maple syrup glaze.
Chocolate dipped – dunk cooled donuts in melted chocolate.
Mini donuts – make smaller versions for parties or snacking.

Recipe adapted from Prepppy Kitchen

Commonly Asked Questions

What makes these donuts different from regular cake donuts?

Sour cream adds moisture and flavor that plain cake donuts don’t have. It creates that iconic old-fashioned sour cream donut texture—dense but tender with cracked edges.

Can I bake sour cream donuts instead of frying?

While you can bake them in a donut pan, they won’t have the same crispy edges or texture as fried sour cream cake donuts.

Why are my donuts greasy?

Usually, the oil was too cool. Keep it steady between 325–350°F for the best results.

Can I substitute yogurt for sour cream?

Greek yogurt can work in a pinch, but sour cream gives the most authentic taste and texture for sour cream glazed donuts.

Are sour cream donuts the same as old-fashioned donuts?

Yes! Old-fashioned donuts are typically made with sour cream, which is why they’re often called old-fashioned sour cream donuts.

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