There is a long-standing debate on whether cake donuts or yeast donuts are better. Donut bakers all over the world have their own special touch they put on each recipe, but we’re going to go over the basic differences between cake donuts and yeast donuts.
Cake vs. Yeast Donuts
Yeast donuts are the original donut, and they’re named for their key ingredient: yeast. These donuts are made with yeasted dough, which makes them puffy and light. Yeast donuts have a bit of chewiness to them, and they have little to no sweetness without the glaze on top. After the dough is mixed, it is deep fried, which creates a smooth surface. Its pliable dough makes it easier to fill with jam or cream. In donut history, the yeast donut recipe came first, centuries before chemical leaveners were created.
The cake donut is made from what is essentially cake batter. This batter uses chemical leaveners like baking soda and baking powder, as opposed to yeast. Yeast needs time to rise and set, so once chemical leaveners were created in the 1830s, Americans jumped into a plan to make donuts without having to wait for yeast to rise.
Cake donuts are crumbly and dense like a muffin or cake. The surface is rougher than that of the yeast donut. Donut bakers use cake donuts often while creating specialty donuts because they allow for different flavors to be mixed into the batter. And, because of the donut’s density, cake donuts are best for coffee dunking.
Try Both at Modern Donut!
At Modern Donut, we don’t want you to choose between cake vs. yeast donuts. We have both! Order a few of each on your next gourmet donuts delivery order.