Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
powdered sugar donut cake recipe

Powdered Sugar Donut Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Heather Mubarak
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 12 slices 1x
  • Category: Cakes & Cupcakes
  • Method: Baking
  • Cuisine: American

Description

This powdered sugar donut cake has all the deliciousness of your favorite childhood donut without the fuss of frying. Made with the perfect hint of nutmeg and a thick layer of powdered sugar, this nostalgic cake is easy to make and fun to eat!


Ingredients

Units Scale

For Cake

  • 3/4 cup (170 g) unsalted butter, room temperature
  • 1 1/4 cups (250 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla
  • 2 3/4 cups (345 g) all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 cup whole milk, room temperature
  • 1/2 cup full fat sour cream, room temperature (can substitute with full fat Greek yogurt)

For Powdered Sugar Topping

  • 3 tablespoons melted butter
  • 1 cup (120 g) powdered sugar, sifted (or more if desired)

Instructions

  • Preheat the oven to 350°F. Set out a 10-cup tube pan and non-stick baking spray. Wait to grease the pan until just before adding the batter.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
  • Add the eggs, one at a time. Mix well to incorporate after each addition.
  • Add the vanilla, mixing to incorporate.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, nutmeg and salt. Add the dry ingredients to the butter and sugar mixture in 3 additions, alternating with the milk and sour cream. Begin and end with the dry ingredients. Scrape down the sides of the bowl once more, being careful not to over mix.
  • Generously spray the sides and bottom of the tube pan with non-stick baking spray. Be careful that the spray doesn’t pool in the bottom of the pan. Transfer the batter to the prepared pan, leveling the top gently with a spatula or spoon.
  • Set the pan on a large baking sheet and bake in the center rack of the oven for 45 to 48 minutes. The cake is done when a toothpick inserted in the center of the cake comes out clean or with a few crumbs remaining. Do not over bake or the cake will be dry.
  • Remove the cake from the oven and cool in the pan for 10 minutes exactly. The cake will begin to pull away from the sides of the pan. After 10 minutes, lift the cake out of the tube using the center hole. Rest the cake (still sitting on the bottom of the tube pan) on a wire rack until cool to the touch, about 1 hour. After the cake is cool to the touch, carefully lift it off of the tube pan bottom and set on a wire rack over a sheet pan. Be sure the cake is completely cool before dusting with powdered sugar.
  • Brush the top and sides of the cake with melted butter and then dust with a generous layer of powdered sugar. The first layer will melt in to the cake a bit, so keep adding more layers as you go until the cake is completely covered in sugar. The excess powdered sugar will fall onto the sheet pan below.

 

 


Notes

Store tightly covered at room temperature for up to 4 days.

May be frozen.

**Recipe concept inspired by Yossy Arefi.