Cinnamon Sugar Fried Cakes

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Cinnamon Sugar Fried Cakes encompass everything we love about fried desserts. Soft and fluffy on the insides with a subtle hint of ginger and nutmeg, lightly crispy and golden brown on the outside, and tossed in cinnamon and sugar. Serve warm or room temperature, it’s up to you. Just as long as you save room for two!

This recipe is very old, but because fried cakes are so delicious it has stayed a staple in my family. I remember these from visits to my Great Aunt Helen’s farm and they transport me right back to childhood. With a crisp outside and the fluffiest of cake inside this recipe is delicious as is, or rolled in cinnamon sugar which is my favourite way to enjoy them. My kids say it reminds them of the fair, so if you like those cake mini donuts this recipe is for you.

How to make fried cakes with cinnamon and sugar

Start by combining flour, salt, baking powder, baking soda, ginger, and nutmeg into a small bowl. Whisk to combine and set aside.

In a large bowl add the sugar, melted butter, eggs, vanilla, and buttermilk then whisk to fully combine.

Add dry ingredients to the wet and stir until everything is incorporated. The dough will be soft very at this point.

Generously flour a work surface and scrape the dough out onto the counter. Knead some flour into the dough and work it until it is still soft, but has enough structure to hold shape when you work with it.

Preheat your oil to 370 degrees. Then roll the dough out to a 1/2″ thickness and cut out into a mini donut shape. You can also drop scoops of batter directly into the heated oil and skip the rolling stage altogether. You’ll end up with a different shape, but the same amazing taste and texture.

You can see how soft the dough is in this picture, and a little tricky to work with, but in the end the frying makes all the imperfections disappear.

This next section goes quickly so you’ll want to be prepared. Have a plate ready with a paper towel and set aside. As well, mix the cinnamon and sugar in a large bowl.

Once you are ready place a few cakes into the heated oil but do not overfill the fryer. Fry for about 1 minute before flipping and cooking the other side for another minute.

Once the fried cakes are a dark golden brown remove them from the oil immediately and transfer them to the paper towel prepared plate. This will help absorb the excess oil.

While the cakes are still warm, toss them around gently in the cinnamon-sugar mixture until completely coated. Repeat this process until all the fried cakes are done.

Whatever you do make, make sure to grab one before they all disappear. The chef has to sample, after all!

How to Store Them

These fried cakes stay fresh in an air-tight container at room temperature for about 4 days, after that, I don’t know what happens because they never last that long.

Cinnamon Sugar Fried Cakes

Servings 24 fried cakes


  • 2 1/4 cups ap flour
  • 1/2 tsp. salt
  • 1/2 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/3 tsp. baking soda
  • 2 tsps. baking powder
  • 1 cup sugar
  • 4 tbsp. butter melted
  • 2 large eggs room temp.
  • 1 tsp. vanilla extract
  • 1 cup buttermilk room temp

Cinnamon sugar coating

  • 1 cup sugar
  • 2 tsp. cinnamon


  • In a small bowl add the flour, baking soda, baking powder, salt, ginger, and nutmeg then whisk to combine and set aside.
  • In a large bowl add the sugar, eggs, butter, vanilla, and buttermilk whisking to fully combine the ingredients.
  • Now get the flour mixture that was set aside and pour it into the large bowl over the wet ingredients. Use a wooden spoon to stir the flour into the dough, until the dough is uniform but very soft.
  • Generously flour your work surface and turn the dough out on top. Next knead the dough, adding flour as needed, until it is a workable structure but still very soft.
  • Now roll the dough out to a 1/2" thickness and cut out using mini circular cutters. Note you can just drop the batter by tablespoon in hot oil if you prefer. Now is also the time to prepare your cinnmon sugar mixture.
  • With oil heated to 370 degrees, working a few fried cakes at a time, place them in oil to fry. About 1 minute per side, flip the cook another 1 minute until cakes are golden brown.
  • Remove the fried cakes from the oil to paper towel to absorb excess oil then immediately toss in the cinnamon sugar mixture. Repeat this process until all the fried cakes are done, then serve and enjoy.

2 Comments Add yours

  1. Jennifer Kapala says:

    These are truly amazing! I made them for my family last night and they were devoured within hours.

    1. Terri says:

      I am so happy you made them, and that you enjoyed them as much as we did. ❤️

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