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Powdered Sugar Doughnut Cake

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 servings
Calories: 240 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350F Spray an 8x8 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 9x9 pan but check the cake at 20 minutes.
  2. In a mixing bowl whisk or beat the sugar and eggs until pale and foamy.
  3. Whisk in the sour cream, butter, vanilla, and nutmeg. Beat until everything is well incorporated and the mixture is smooth.
  4. 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.
  5. 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.
  6. Let the cake cool for 15 minutes, then lift it out using the parchment paper, to a cooling rack to cool further.
  7. 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.
  8. Store the cake on the counter, covered with foil.

Notes

  • *recipe from Snacking Cakes by Yossy Arefi

Nutrition Information

Calories 240kcal (12%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 64mg (21%) Sodium 272mg (11%) Potassium 109mg (3%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 430IU (9%) Vitamin C 1mg (1%) Calcium 53mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 240

% Daily Value*

Calories 240kcal 12%
Carbohydrates 27g 9%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 64mg 21%
Sodium 272mg 11%
Potassium 109mg 2%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 430IU 9%
Vitamin C 1mg 1%
Calcium 53mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.