Some places do not need neon signs or trendy latte art to prove their worth, and Long’s Bakery on Tremont Street is proof.
This cash only institution draws steady lines with the promise of warm cake donuts that taste like home.
The smell of vanilla, nutmeg, and frying dough greets you at the door, and it is impossible not to smile.
Keep reading and you will know exactly why locals guard this spot like a delicious secret.
The classic plain cake donut
Step into Long’s Bakery and you will understand why the plain cake donut is the quiet hero. It looks modest compared to the glossy yeast rings, yet that craggy edge and golden crumb deliver the most comforting bite. The aroma leans warm vanilla with a hint of nutmeg, a familiar Midwestern whisper.
Take a bite and the exterior gives a faint crisp, giving way to a tender, tight crumb that never tastes dry. There is an unfussy sweetness that lets butter and spice shine, making this donut perfect with black coffee. You do not need frosting or glitter here, just a warm bag and a napkin.
Timing matters, because Long’s fries throughout the day and catching a fresh batch elevates everything. Even later, the texture stays pleasing, proof of a recipe tuned by repetition and care. The counter staff moves quickly and kindly, keeping the line humming without losing charm.
Order a couple plain alongside your adventurous picks and you will see how balance works. The donut anchors the box, offering contrast to chocolate and maple without getting lost. If you are on Tremont Street after lunch, you might still find them warm, which feels like winning.
This is the donut you share with someone new to Long’s when you want to set the baseline. It is also the one you reach for first when nobody is watching. Simple, steady, and irresistible, the plain cake donut tells the whole Long’s story in one bite.
Cinnamon sugar cake donut
The cinnamon sugar cake donut at Long’s Bakery is the kind of comfort that makes you linger by the pastry case. Each donut receives a generous tumble in cinnamon sugar that clings to the tiny ridges of the crust. When you lift it, crystals scatter like confetti on the bakery bag.
The first bite hits with a warm spice bloom, followed by butter and a soft vanilla echo. The sugar crunch plays against the tender crumb, creating a rhythm that keeps your hand moving back. It pairs beautifully with hot coffee or a cold milk, depending on your mood that day.
What stands out is restraint. The cinnamon is bold enough to sing, yet never overwhelms the base donut. You taste dough first, spice second, which is exactly how a cinnamon sugar donut should behave.
Freshness makes a huge difference. If you catch a batch right off the line, the sugar melts slightly and forms a delicate glaze. Later in the day, the granules stay crisp and sparkly, giving a different but equally excellent experience.
It is easy to add one to your order, but you will wish you had grabbed two. This donut disappears in three or four cheerful bites and leaves you dusted like you were part of the baking process. Keep a napkin handy, and do not apologize for the sugar on your shirt.
Chocolate iced cake donut
At Long’s Bakery, the chocolate iced cake donut delivers that perfect crossroads of deep cocoa and buttery crumb. The icing is glossy but not thick, setting into a soft shell that cracks gently. Underneath, the donut remains sturdy and tender, ready to meet your morning coffee.
The chocolate flavor lands somewhere between fudge and milk chocolate, familiar yet satisfying. It never veers too sweet, so the icing complements rather than smothers. There is balance in every bite, which explains why you see these vanish quickly from the racks.
Texture does the heavy lifting here. The cake base gives you a slight resistance and then melts, while the icing adds silk. When warm, the glaze gets just loose enough to smudge a happy line on your thumb.
Ask for these when the tray comes fresh and you will understand the hype. Even at room temperature, they keep their charm thanks to Long’s reliable crumb. The counter hums, the door swings, and somehow the chocolate keeps shining.
If you are choosing a mix, pair one of these with a plain or cinnamon sugar to get both contrast and harmony. It is the donut that makes you nod without words after the first bite. Simple idea, great execution, and absolutely worth the wait in line.
Maple iced cake donut
The maple iced cake donut at Long’s offers a gentle lift of caramelized sweetness that feels like fall all year. The frosting leans light amber, with a smooth finish that coats without overwhelming. Bite in and you get warm maple notes meeting a buttery, compact crumb.
What makes it special is control. The maple is present but not cloying, so you taste the donut first and the icing second. This gives a pleasant cadence to each mouthful, like a friendly conversation rather than a shout.
It pairs beautifully with a hot drip coffee, especially on a breezy Indianapolis morning. That sweet maple edge wakes up the roast and lets you skip extra sugar. You will find yourself taking smaller bites to extend the moment.
There is a nostalgic diner energy to this donut, as if it belongs next to a short stack and a refill. Yet it is also modern in its restraint, proving Long’s knows when to keep things simple. Freshness helps the glaze hold a soft sheen without sliding around.
Pick one if you want a little coziness without committing to heavy richness. It is the donut that converts maple skeptics with one unassuming taste. Leave room for a second, because the last bite arrives faster than you expect.
Powdered sugar cake donut
This powdered sugar cake donut is the playful cousin in the Long’s lineup, as messy as it is delightful. The coating is generous, a soft snowfall that highlights the donut’s gentle ridges. Lift it and you will leave a sweet fingerprint on the bag.
First bite delivers cool sugar followed by that signature buttery crumb. It is lighter on spice than cinnamon sugar, putting the texture in the spotlight. The contrast between silky powder and tender interior makes it strangely addictive.
Powdered donuts can sometimes taste chalky, but not here. The sugar feels plush and clean, melting quickly on the tongue. You get a clean finish that invites another bite, then another.
Plan ahead with a napkin or two, because this donut shares. The powdered coat will decorate your shirt, your car seat, and probably your smile. Consider it part of the fun and let it happen.
Great with milk or a simple coffee, it brightens any box with a snowy flourish. Add one for a kid at heart, or for yourself when you want a light sweetness. Long’s takes a classic and makes it sing without changing the tune.
Buttermilk cake donut
If you appreciate a little tang with your sweetness, the buttermilk cake donut at Long’s is the move. It looks humble, with a faint glaze and a few handsome cracks across the crown. Break it open and the aroma carries a clean dairy brightness.
The flavor lands on balanced: lightly tangy, buttery, and warmly vanilla. That acidity keeps the donut from feeling heavy, so you can finish it without a sugar crash. The crumb is tight but tender, with a slight edge that brushes crisp at first bite.
What stands out is how well it pairs with coffee. The tang refreshes the palate and resets your taste for another bite. It is the donut that disappears faster than you plan because it never overpowers.
Ask the staff if a new tray is coming and you might score one that is still warm. The glaze loosens just enough to shine and the crumb turns almost custardy inside. It is a small moment of bakery magic on Tremont Street.
Include a buttermilk in any mixed box to round out chocolate and maple options. It adds complexity without flash, like a favorite song in the middle of the playlist. Long’s shows off quiet technique here, and you taste the years of practice.
Glazed cake donut
The glazed cake donut at Long’s feels like the calm center of the pastry case. A thin, crackly glaze wraps the golden ring, whispering sweetness without drowning the crumb. Hold it up and you can see tiny fissures where the sugar shell sets.
Each bite brings a delicate crunch followed by a buttery, soft interior. The flavor is straightforward and clean, showcasing the dough’s gentle vanilla. That balance makes it an easy crowd pleaser and a smart first timer pick.
Unlike thickly glazed styles, this one stays light on the palate. You can eat it and still feel ready for one more donut, which is dangerous in the best way. The texture remains dependable even a few hours later.
Catch them warm and the glaze turns translucent, sticking lightly to your fingers. That moment, paired with the bakery’s hum and the scent of frying dough, is pure Indianapolis comfort. It is a memory you will want to repeat.
Add a glazed cake to any assortment for harmony across bolder flavors like chocolate or maple. It is a steady companion and a quiet star in photos if you care about that. Mostly though, it is just downright good, no notes needed.
Seasonal spice cake donut
When the air turns crisp, Long’s seasonal spice cake donut steps in like a friendly sweater. The batter carries cinnamon, ginger, and a whisper of clove that wakes the senses. A light glaze lets the spices glow rather than turning sticky sweet.
The crumb feels plush and a touch denser, perfect for dunking into coffee. Each chew releases a deeper wave of spice, never sharp, just layered and cozy. It tastes like football mornings, market runs, and a slow drive down Tremont Street.
Long’s does not over announce the seasonals, so asking the counter is always smart. If you see a tray, grab two, because the rush is real and they will vanish. The bakery’s 5:30 AM start means early birds get first pick.
What keeps this donut memorable is proportion. You still taste the bakery’s signature dough while the spice adds color around the edges. It is familiar and new in the same bite.
Bring one to a friend who claims they are not into cake donuts and watch the conversion. The aroma alone might do it before the first bite lands. When the season shifts back, you will miss it, which only makes the return sweeter.