Doughnut, cake type, with icing
Common food
Photo: Wikipedia
A dense, moist cake-style doughnut, often ring-shaped or filled, with a sweet, crackly icing that provides a satisfying contrast to its tender crumb. It offers a quick energy boost with over 50g of carbohydrates per 100g, but is notably low in protein and fiber. The icing contributes significantly to its high sugar content, making it a classic indulgent treat.
💚 Why it's loved
People adore the perfect textural contrast between the soft, cakey interior and the sweet, often slightly crunchy icing. It's a beloved staple in coffee shops and bakeries worldwide, symbolizing a simple, nostalgic pleasure.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carb content can lead to rapid blood-sugar spikes and subsequent crashes, making it a poor choice for sustained energy or for those managing blood sugar. To counteract this, pair it with a source of protein or healthy fat (like a handful of nuts or Greek yogurt) to slow digestion, and practice strict portion control by sharing or saving half for later.
Key benefits
- Provides a quick source of energy from carbohydrates
- Contains small amounts of minerals like iron from enriched flour
- The fat content contributes to a satisfying, rich mouthfeel
- A familiar comfort food that can offer psychological enjoyment
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The iconic ring shape with a hole in the middle was popularized in America in the 19th century, not for even cooking as often claimed, but to save dough and create a more pleasing, uniform texture.
Full nutrition (scales with serving)
| Water | 19.7 g |
| Energy | 431 kcal |
| Protein | 4.3 g |
| Total lipid (fat) | 23.2 g |
| Carbohydrate, by difference | 51.2 g |
| Fiber, total dietary | 1.4 g |
| Total Sugars | 27.1 g |
| Calcium, Ca | 33.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 212 mg |
| Potassium, K | 114 mg |
| Sodium, Na | 418 mg |
| Zinc, Zn | 0.41 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 8.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.31 mg |
| Riboflavin | 0.30 mg |
| Niacin | 2.4 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 75.0 ug |
| Folic acid | 61.0 ug |
| Folate, food | 14.0 ug |
| Folate, DFE | 118 ug |
| Choline, total | 30.3 mg |
| Vitamin B-12 | 0.05 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 3.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 15.0 ug |
| Vitamin E (alpha-tocopherol) | 1.9 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 10.4 ug |
| Fatty acids, total saturated | 9.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.10 g |
| SFA 14:0 | 0.20 g |
| SFA 16:0 | 8.0 g |
| SFA 18:0 | 0.99 g |
| Fatty acids, total monounsaturated | 7.8 g |
| MUFA 16:1 | 0.07 g |
| MUFA 18:1 | 7.7 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.7 g |
| PUFA 18:2 | 4.3 g |
| PUFA 18:3 | 0.39 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 8.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What's the difference between a cake doughnut and a yeast doughnut?
A cake doughnut uses baking powder or baking soda as a leavening agent, resulting in a denser, more crumbly texture. A yeast doughnut uses yeast, creating a lighter, airier, and chewier interior.
Why is the icing so high in sugar?
The icing is primarily a simple mixture of powdered sugar and a liquid (like milk or water), sometimes with added fat or flavorings. Its purpose is to add intense sweetness and a decorative finish, making it almost pure sugar by weight.
Can I make a lower-sugar version at home?
Yes. You can reduce the sugar in the dough and opt for a thinner glaze made with less powdered sugar, or use alternative sweeteners. Baking instead of frying also reduces the overall fat content significantly.