Powdered Donut Snack Cake (Eggless)
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.
Servings: 12
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 8x8-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 8x8-inch square pan, you can bake the cake using a 9-inch round baking pan.
Nutrition (Approximate Values)
Calories : 231kcalCarbohydrates : 29gProtein : 3gFat : 12gSaturated Fat : 7gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.4gCholesterol : 33mgSodium : 184mgPotassium : 56mgFiber : 1gSugar : 15gVitamin A : 370IUVitamin C : 0.2mgCalcium : 62mgIron : 1mg
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