The idea for these Funfetti Cake Doughnuts popped into my head while my parents were in town last week and I was so enthralled by it that I reorganized my baking schedule so I could make them as. soon. as. possible.You’re welcome.I mean, are these the happiest doughnuts you’ve ever seen or what?!If you love sprinkles like I do, these doughnuts are for you. They’re loaded with rainbow sprinkles inside and out and full of rich vanilla flavor. And that’s to say nothing of their perfectly crispy edges and fluffy interiors.These doughnuts aren’t just pretty, y’all—they are ridiculously delicious. Like maybe the best cake doughnuts I’ve ever had. I made these twice this week (one batch for testing, one for pictures), and I just can’t get enough. Not only that, but formulating this recipe allowed me to streamline my previous cake doughnuts into a totally manageable, 90 minute, no-mixer operation. It was a total breakthrough.

Doughnut breakthroughs are totally a thing.Now that I have a go-to recipe, there’s no going back—I have about 17 new cake doughnut ideas floating around in my head right now.That’s something to celebrate. Preferably with Funfetti Cake Doughnuts.

Funfetti Cake Doughnuts
makes 15 2 1/2-inch doughnuts

2 2/3 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
1/2 cup (4 oz) full-fat sour cream
3 tablespoons unsalted butter
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon imitation butter extract (optional)
1/3 cup rainbow sprinkles (jimmies)
vegetable or canola oil, for frying

Vanilla Dip:
2 cups confectioners sugar
pinch of fine sea salt (optional)
1 teaspoon pure vanilla extract
1/2 cup (8 tablespoons) heavy cream
1 cup rainbow sprinkles (jimmies or nonpareils), for garnish

In a large mixing bowl, whisk together flour, sugar, baking powder, nutmeg, and salt. Set aside.

Combine sour cream and butter in a small bowl. Microwave in 30 second increments, stirring in between, until butter is totally melted. Let mixture cool a few minutes, until warm to the touch but not uncomfortably hot (if it’s too hot, it could scramble the eggs).

In a small mixing bowl, use a whisk to beat eggs. Whisk in sour cream/butter mixture, followed by vanilla and optional imitation butter extract. Use a silicone spatula or wooden spoon to fold wet ingredients into dry. Carefully fold in sprinkles. Cover with plastic wrap and let sit at room temperature for 15 minutes. Dough will be a bit soft.

Line a rimmed sheet pan with parchment.

Liberally flour a surface and rolling pin. Uncover dough and transfer it to the floured surface. Roll it out to 1/2-inch thickness. Use a doughnut cutter (or graduated cookie cutters) to cut doughnuts. Place cut doughnuts on prepared pan. Re-roll dough as needed.

Pour about 2 inches of oil into a large heavy-bottomed pot and heat to 350F. Line a rimmed sheet pan with two layers of paper towels and set a cooling rack over the top.

Once oil reaches frying temperature, slip 2-3 doughnuts into the pot. Fry 1-1.5 minutes per side, until golden and cooked through. Remove to rack. Continue frying in batches of 2-3, letting the oil return to temperature in between.

Once all doughnuts are fried and cool enough to be handled, make the vanilla dip. In a small bowl, use a fork to whisk together confectioners sugar, salt, vanilla, and heavy cream. Place sprinkles in a shallow bowl.

Working with one doughnut at a time, dip each doughnut halfway into the vanilla dip and then either dip into sprinkles or scatter them over the top. Return finished doughnuts to the rack. Let set for 20 minutes.

Serve immediately. Doughnuts are best the day they are made.