Start by setting up your workspace. Gather all your ingredients and equipment to ensure a smooth process. Flour your countertop lightly to prevent sticking.
In a large mixing bowl, cream together 6 tablespoons of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. This should take about 2-3 minutes using a hand mixer.
Beat in the 2 large eggs, one at a time, ensuring each is fully incorporated. Then, add 2 teaspoons of pure vanilla extract and mix until combined.
In another bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon.
Gradually add the dry mixture to the wet ingredients, alternating with 2 tablespoons of sour cream and 1/2 cup of milk. Begin and end with the dry ingredients, mixing until just combined. Don’t overmix, or your donuts will be tough.
Flour your hands and a clean surface. Grab a portion of the dough and roll it out to about 1/2-inch thick. Use your donut cutter to cut out shapes, ensuring to create a hole in the center of each. Gather scraps and re-roll as needed.
In a deep pot or skillet, heat about 48 ounces of canola or vegetable oil to 350°F (175°C). Use a thermometer for accuracy to prevent burning.
Carefully drop a few donuts into the hot oil, ensuring not to overcrowd the pot. Fry for about 2-3 minutes on each side or until golden brown. Use a slotted spoon to remove them and transfer them to a cooling rack lined with paper towels.
Once cooled, you can dust the donuts with powdered sugar or cinnamon sugar, or dip them in your favorite glaze, such as vanilla or chocolate.
Serve warm or at room temperature. Enjoy your delightful homemade Classic Cake Donuts with a hot cup of coffee or tea!
