This Powdered Donut Snack Cake is eggless, buttery, soft, moist, and flavored with nutmeg and vanilla! It is topped with melted butter and a thick layer of powdered sugar to get the double treat of donut and cake.
The Powdered Donut Snack Cake recipe is easy and quick without an electric mixer. It requires only a few ingredients and makes a quick treat for any occasion!
If you like to bake this cake, you should also check out these baked and eggless Powdered Sugar Donuts!
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About Eggless Powdered Donut Snack Cake
Since I started baking snack cakes and single-layer 8-inch or 9-inch cakes, I have loved making them more. Snack cakes are easy and quick to make and taste delicious with or without frosting.
If you are familiar with my blog, you may know I have already posted many recipes for snack cakes! So, in this post, I am sharing another fuss-free eggless snack cake inspired by my Powdered Sugar Donuts (Eggless and Baked).
Adding ground nutmeg makes this cake flavorful and delicious. It is moist, soft, and buttery, and I have topped it with melted butter and a thick layer of powdered sugar. However, feel free to add more ground spices of your choice.
After a day, the cake will absorb the icing sugar on top. So, if you prefer, add a fresh dusting of powdered sugar before serving.
Why You Will Love This Cake
- Powdered Donut Snack Cake is fuss-free and easy to make from scratch.
- It is buttery, soft, moist, and flavored with ground nutmeg and vanilla.
- The snack cake is topped with melted butter and powdered sugar.
- The recipe requires only a few ingredients, and the batter comes together quickly.
- It is perfect for a snack, a simple dessert after a meal, or to enjoy with a cup of coffee.
Ingredients and Notes
- All-Purpose Flour: I used unbleached all-purpose flour, and I recommend using the same. It is also essential to measure the flour correctly, preferably with a kitchen scale.
- Baking Powder and Baking Soda: Baking powder and baking soda are leavening agents and are necessary for the cake.
- Salt: It gives a nice contrast to the sweetness of the cake.
- Nutmeg: Ground nutmeg provides a delicious, warm flavor to the Powdered Donut Snack Cake. However, you can use more spices of choice or replace nutmeg with your favorite ground spice.
- Butter: Butter makes the cake flavorful and delicious. Use unsalted and melted butter for this recipe.
- Sour Cream: Sour cream provides moisture to this eggless cake, and I recommend using full-fat sour cream for the rich and extra-moist texture. However, you can use full-fat or whole-milk yogurt if you do not have sour cream.
- Sugar: Use white granulated sugar; it provides structure and sweetness to the cake.
- Vanilla: Use pure vanilla for the best flavor.
- Milk: For this recipe, you can use whole or 2% milk, but do not use fat-free dairy.
- Topping: You will need melted butter and icing sugar for the topping.
How To Make Powdered Donut Snack Cake
Baking The Cake
- Preheat the oven to 350°F (180°C).
- Grease an 8×8-inch square cake pan with non-stick oil spray and line it with parchment paper.
- Lightly grease the parchment paper as well.
- Whisk flour, baking powder, baking soda, salt, and ground nutmeg in a medium mixing bowl. Set aside.
- Combine the melted butter, sugar, sour cream, and vanilla in a large mixing bowl.
- Whisk until well combined.
- Add flour mixture and milk alternatively to the wet mixture and mix until just combined.
- Do not overmix.
- Pour the batter into the prepared pan, spread evenly, and smooth the top.
- Bake the cake for 28-34 minutes or until a cake tester inserted in the center comes out clean.
- The baking time may vary, more or less, depending on the oven, so keep an eye on the oven while baking.
- Remove the cake from the oven, place the pan on the cooling rack, and let the cake cool completely in the pan before removing and topping.
Topping the Powdered Donut Snack Cake
- When the cake is cooled, brush the top with the melted butter and dust with powdered sugar.
- You should have a nice thick layer of powdered sugar.
Storing Suggestions
Store the cake, covered tightly, at room temperature for three days.
After a day, the cake will absorb the icing sugar on top, so you might need a fresh dusting of powdered sugar.
The leftover cake, tightly covered, can be refrigerated for up to a week.
Variations
Cinnaon Sugar: Top the cake with melted butter and cinnamon sugar instead of powdered sugar.
Spices: Add more ground spices of your choice, along with nutmeg.
Frosting: You can frost the cake with vanilla buttercream if you want.
Sugar Glaze: Once the cake is cooled, top it with sugar glaze instead of powdered sugar.
Baking Tips For Powdered Donut Snack Cake
Measuring the Ingredients: Use a kitchen scale to measure the ingredients for the best results.
Sour Cream: Sour cream makes the cake extra tender and moist and gives it a creamy texture. You can use plain yogurt instead of sour cream, but for the rich, moist, creamy texture, use only a full-fat variety.
Milk: You can use whole milk or 2% fat milk. Do not use fat-free or skimmed milk.
Batter: Do not overmix the batter to get a soft, tender Powdered Donut Snack Cake.
Baking Pan: Instead of an 8×8-inch square pan, you can bake the cake using a 9-inch round baking pan.
More Snacking Cakes
Powdered Donut Snack Cake (Eggless)
Ingredients
- 1¾ cups (210g) all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground nutmeg (or add to taste)
- ½ cup (113g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- ¾ cup (180g) sour cream
- 1 teaspoon vanilla
- ½ cup (120ml) milk
For the Topping
- 1 tablespoon unsalted butter, melted
- 2-3 tablespoon powdered sugar
Instructions
Baking the Cake
- Preheat the oven to 350°F (180°C). Grease an 8×8-inch square cake pan with non-stick oil spray and line it with parchment paper. Lightly grease the parchment paper as well.
- Whisk flour, baking powder, baking soda, salt, and ground nutmeg in a medium mixing bowl. Set aside.
- Combine the melted butter, sugar, sour cream, and vanilla in a large mixing bowl. Whisk until well combined.
- Add flour mixture and milk alternatively to the wet mixture and mix until just combined. Do not overmix.
- Pour the batter into the prepared pan, spread evenly, and smooth the top.
- Bake the cake for 28-34 minutes or until a cake tester inserted in the center comes out clean. The baking time may vary, more or less, depending on the oven, so keep an eye on the oven while baking.
- Remove the cake from the oven, place the pan on the cooling rack, and let the cake cool completely in the pan before removing and topping.
Topping the Cake
- When the cake is cooled, brush the top with the melted butter and dust with powdered sugar. You should have a nice thick layer of powdered sugar.
Storing Suggestions
- Store the cake, covered tightly, at room temperature for three days. After a day, the cake will absorb the icing sugar on top, so you might need a fresh dusting of powdered sugar.
- The leftover cake, tightly covered, can be refrigerated for up to a week.
Notes
- Measuring the Ingredients: Use a kitchen scale to measure the ingredients for the best results.
- Sour Cream: Sour cream makes the cake extra tender and moist and gives it a creamy texture. You can use plain yogurt instead of sour cream, but for the rich, moist, creamy texture, use only a full-fat variety.
- Milk: You can use whole milk or 2% fat milk. Do not use fat-free or skimmed milk.
- Batter: Do not overmix the batter to get a soft, tender Powdered Donut Snack Cake.
- Baking Pan: Instead of an 8×8-inch square pan, you can bake the cake using a 9-inch round baking pan.
Thanks for coming! Let me know what you think.