This powdered sugar doughnut cake is an easy little snack cake that takes its cue from everybody’s favorite childhood doughnut. The cakey texture, the perfect nutmeg flavor, and the thick layer of powdered sugar ~ it’s all there, and it’s delish!
this powdered sugar doughnut cake is a gem!
I’m no stranger to the pleasures of a great doughnut cake. I’ve been working with the concept for a good few years now and I’ve come up with a stunning lineup. But the powdered sugar doughnut (one of the classics from my childhood) was missing from my collection, until now. This easy, one bowl recipe makes that old style lip-smacking powdered sugar doughnut, only in snack cake form! It’s delightful, and spot on. If you close your eyes when you take a bite you’ll swear you’re eating a doughnut.
simple ingredients for a powdered sugar doughnut cake
I love that I can make this doughnut cake without any chemicals or artificial ingredients, and without a deep fryer ~ it’s a win win.
- all purpose flour
- granulated sugar
- eggs
- butter
- sour cream
- baking powder, baking soda, and salt
- vanilla extract
- oh, and I almost forgot…freshly grated nutmeg ~ it’s the key to it all.
what makes this cake taste like a doughnut?
Two things make this cake taste like a doughnut. First is the texture, it’s soft yet somewhat dense, just like that classic cake-style doughnut you know and love. And second, it’s the nutmeg. Nutmeg is the iconic spice in doughnuts, but most people aren’t aware of this. The minute you bite into this cake you’ll be hit with that doughnut vibe…it’s the nutmeg!
In the case of this powdered sugar doughnut cake, the last piece of the puzzle is the thick layer of confectioner’s sugar on top. You’ll add more than you think you need for that wonderful powdery mouthful.
doughnut cake faqs
What can I use instead of nutmeg?
I highly recommend you use nutmeg, it’s a unique spice that is strongly associated with doughnuts. If you must substitute, you can try cinnamon or allspice, but it won’t be a ‘doughnut’ cake 😉
Can I double this recipe and bake it in a 9×13 pan?
Yes, that will work.
Can I bake this cake as cupcakes?
Yes, you can. This recipe will make about 12 small cupcakes. Be sure not to over bake them or they will dry out.
Can I bake this doughnut cake in a bundt pan?
I think it would be wonderful in a bundt, but it would be hard to get the whole cake coated in powdered sugar the way I would want it to be. If you want to try, I would double the recipe and use a large capacity bundt pan (10+cups.)
How long will this cake last?
I keep it covered on the counter and it will last for a couple of days, but, just like a doughnut, I think it’s best the day it’s made. If you plan to store it don’t slice it until you’re ready to serve.
Can I freeze a powdered sugar covered cake?
No, unfortunately this cake does not freeze well (I tried!) but luckily it’s quick and easy to throw together.
more breakfast cakes to try
- Apple Cider Doughnut Cake
- Cardamom Crumb Cake
- Cranberry Breakfast Cake
- Carrot Coffee Cake with Cream Cheese Glaze
- Glazed Old Fashioned Buttermilk Doughnut Bundt Cake
Powdered Sugar Doughnut Cake
5 from 36 votes
This powdered sugar doughnut cake is an easy little snack cake that takes its cue from everybody's favorite childhood doughnut. The cakey texture, the perfect nutmeg flavor, and the thick layer of powdered sugar ~ it's all there, and it's delish!
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Prep Time:15 minutes minutes
Cook Time:25 minutes minutes
Total Time:40 minutes minutes
Servings: 12 servings
Equipment
8×8 square baking pan (you can also use a 9×9 pan)
Ingredients
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 tsp vanilla extract
- 1 1/2 tsp freshly grated nutmeg
- 3/4 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 cups all purpose flour
topping
- 1 Tbsp butter, melted
- 3 Tbsp confectioner's sugar
Instructions
Preheat oven to 350F Spray an 8×8 baking pan and line with a sheet of parchment paper with long ends. This will allow you to remove the cake for neater slicing. Note: you can use a 9×9 pan but check the cake at 20 minutes.
In a mixing bowl whisk or beat the sugar and eggs until pale and foamy.
Whisk in the sour cream, butter, vanilla, and nutmeg. Beat until everything is well incorporated and the mixture is smooth.
Fold in the salt, baking powder, and baking soda until evenly incorporated, then fold in the flour, mixing just until no dry flour remains. Don't over mix at this point.
Turn the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out without wet batter. Moist crumbs are fine, and you want to be sure not to over bake this cake or it will be dry. Note: check the cake on the early end, especially if your oven runs hot.
Let the cake cool for 15 minutes, then lift it out using the parchment paper, to a cooling rack to cool further.
When the cake is still a bit warm to the touch, brush the top with the melted butter and immediately sift the powdered sugar over the surface. You will want a nice thick layer of sugar, so I sift several layers until I'm satisfied.
Store the cake on the counter, covered with foil.
Notes
*recipe from Snacking Cakes by Yossy Arefi
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Course: Dessert
Cuisine: American
Author: Sue Moran
Keyword: breakfast cake, cake, coffee cake, doughnuts, snack cake
Nutrition
Calories: 240 kcal · Carbohydrates: 27 g · Protein: 3 g · Fat: 13 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 64 mg · Sodium: 272 mg · Potassium: 109 mg · Fiber: 1 g · Sugar: 15 g · Vitamin A: 430 IU · Vitamin C: 1 mg · Calcium: 53 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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