The dense, cake-like doughnut made with chemically leavened batter is called a cake doughnut.
Cake doughnuts are prepared from a batter rather than a stretchy yeast dough. Baking powder or another chemical leavener creates gas during cooking, producing a compact, tender crumb instead of the open, airy texture associated with yeast-raised doughnuts.
They are often shaped with a ring mould or extruded directly into hot oil. Their surfaces may be glazed, coated with sugar or dusted with cinnamon, and the batter can include ingredients such as buttermilk, spices or chocolate.
Cake doughnuts are commonly contrasted with yeast doughnuts. The distinction concerns the dough and leavening method, not whether a doughnut has a hole, because both cake and yeast doughnuts can be ring-shaped or filled.