Print

Powdered Donut Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

Powdered Donut Cake is a moist and tender cake infused with warm nutmeg and finished with a generous dusting of powdered sugar to mimic the flavors and texture of a classic powdered donut. This easy-to-make dessert boasts a soft crumb, a subtle tang from sour cream, and buttery undertones, perfect for an indulgent treat or casual gathering.

Ingredients

Cake Batter

  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • 1¼ teaspoons ground nutmeg
  • 1 teaspoon vanilla extract
  • ¾ teaspoon kosher salt
  • 1½ cups all-purpose flour (spooned into measuring cup and leveled-off)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda

Finishing

  • 1 tablespoon unsalted butter, melted
  • 3 tablespoons confectioners’ sugar

Instructions

  1. Prepare Oven and Pan: Position a rack in the center of your oven and preheat it to 350ºF (175ºC). Butter or spray an 8-inch (20-cm) square baking pan with nonstick spray. Line the pan with a strip of parchment paper leaving an overhang on two sides for easy cake removal.
  2. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar and eggs until the mixture is pale and foamy, around 1 minute. Incorporate sour cream, melted butter, ground nutmeg, vanilla extract, and kosher salt. Continue whisking until smooth and emulsified.
  3. Add Dry Ingredients: Add the flour, baking powder, and baking soda to the wet mixture. Whisk gently until the batter is smooth and thoroughly combined without overmixing.
  4. Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake for 25 to 35 minutes or until the cake is puffed, golden, and a skewer inserted in the center comes out clean. Allow the cake to cool for about 15 minutes in the pan on a rack.
  5. Cool and Remove: Using the parchment paper overhang, carefully lift the cake from the pan and transfer it to a cooling rack. Let the cake cool nearly completely to room temperature.
  6. Finish with Butter and Sugar: While the cake is still warm to the touch, brush the top generously with melted butter. Immediately dust the top with a thick layer of confectioners’ sugar to create the signature powdered donut effect. Store the cake covered at room temperature for up to three days, refreshing the sugar dusting if needed after two days.

Notes

  • Ensure the melted butter for the batter is cooled slightly before mixing to prevent scrambling the eggs.
  • Use parchment paper with overhangs for effortless cake removal and clean edges.
  • The nutmeg adds a warm, cozy spice typical of powdered donuts—do not omit for authentic flavor.
  • Store the cake wrapped or in an airtight container to maintain moisture.
  • For an extra touch, serve with a drizzle of glaze or a cup of coffee for a delightful breakfast treat.

Find it online: https://lauracooks.com/powdered-donut-cake-recipe/