Krispy Kreme's core products are yeast-raised doughnuts, including the signature original glazed and filled varieties, produced using proofers and yeast fermentation. The chain also produces cake doughnuts that are denser and more crumb-like because they use a batter closer to traditional cake and rely on baking powder rather than yeast. Cake doughnuts do not require proofing and are dropped straight into the oil, allowing faster availability. Commercial cake doughnuts often include emulsifiers, preservatives, dextrose, and corn syrup solids to modify texture, moisture, and shelf life. Menu offerings vary by store, with few cake varieties typically available.
Krispy Kreme doughnuts are irresistible. When a new store opens up in a city, customers will line up around the block to get a taste of those original glazed doughnuts. But that's not the only kind of doughnut the company sells by a long shot. Beyond its signature yeast-raised doughnuts, including filled varieties, Krispy Kreme also offers cake doughnuts. These doughnuts are denser and have a more crumb-like texture because they are made with a batter that is much closer to a traditional cake.
Although Krispy Kreme cake doughnuts aren't made with actual cake, their batter is similar to traditional cake batter, with some tweaks. In terms of a Krispy Kreme cake doughnut versus a cake you'd make at home, their cake doughnuts also include commercial ingredients like emulsifiers (lecithin) and preservatives (sodium propionate) to enhance texture and shelf life. Ingredients like dextrose and corn syrup solids can affect texture and moisture compared to the plain sugar in homemade.
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