A soft, simple homemade cake that tastes like a donut with a sweet powdered sugar topping!A Delicious, Donut Inspired Snack CakeThis Powdered Sugar Donut Cake brings all the flavor of an old-fashioned cake donut that you know and love but Ive made it as an easy homemade cake form. Its simple to make, no need for frying any donuts in oil, buying a special donut pan, or anything super complicated. Its the perfect dessert that pairs nicely with so many things like coffee or tea, and works well for breakfast, dessert, or as an afternoon snack.Frequently Asked Questions:What does this taste like? This cake tastes very similar to a classic powdered sugar cake donut. The butter extract and nutmeg help create that familiar donut flavor. Where do I find butter extract? Butter extract isnt as hard to find as you may initially think. Many people will say they havent heard of it but it is in a lot of grocery stores. I live in a small area and my Walmart and Kroger carry it so I would assume that would be the case in most areas. If not, you can buy it online, Amazon (affiliate link) carries it. Please dont just skip out on it, it is essential to this recipe to give it that powdered donut taste. Some butter extracts are yellowish and some are clear. Just depends on the brand. How can I change things up? You can add ground cinnamon to the batter or mix it into the powdered sugar topping for a cinnamon sugar donut flavor. Serve these with warm with a cup of coffee or tea. Add some fresh berries and whipped cream with each piece.Serve a slice with a scoop of vanilla ice cream for a really rich, full dessert. How to store leftovers? Store leftover cake in an airtight container at room temperature for up to 3 days.The powdered sugar will absorb into the cake; dust with a little more before serving if desired. I personally think homemade cakes dry out in the refrigerator so I dont recommend storing in the fridge if you can help it. Can I freeze Powdered Sugar Donut Snack Cakes? Wrap individual squares in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature and add a fresh dusting of powdered sugar before serving. Why did my powdered sugar disappear after storing? The powdered sugar naturally absorbs into the warm cake over time. Simply dust the top with a little more powdered sugar before serving if desired. Ingredients Needed: (See Recipe Card Below For The Full Recipe)granulated sugarlarge eggs room temperature. Room temperature ingredients mix together more smoothly and help create a softer, more even cake texture.sour cream room temperature. You dont taste the sour cream in the batter. It is there to help with moistness. Homemade cakes can be dry sometimes. They arent like boxed cake mixes so you sometimes gotta add a little something extra to moisten them up and adding an acidic that also has fat in it is a good addition.whole milk room temperature. I definitely recommend full fat milk as well when making homemade cakes. Fat helps with moistness.unsalted butter meltedpure vanilla extractbutter extract I chatted more above in the Frequently Asked Questions section about where to find the extract. It really is an important ingredient, so be sure to take a few minutes and get some. ground nutmeg nutmeg might seem weird, but it really gives it that cake donut taste. Trust me and be sure to include it.all-purpose flour I never sift flour but you certainly can if that is your preference. I just pour it out of the bag and give it a fluff with a fork, then spoon it into the measuring cup (do not pack it in). Then take the flat end of a butter knife and wipe off the excess. This will help you avoid measuring too much flour and your cake turning out dry.baking soda please check the expiration dates of your baking soda and baking powder. I know a lot of times we keep them in our pantry forever and dont realize they are no longer good. If they are no longer active, your cake will turn out dense and tough.baking powderpowdered sugarHow To Make Powdered Sugar Donut CakePrepare baking panPreheat oven to 350F. Spray an 8-inch square baking pan with nonstick spray and line with a piece of parchment paper, leaving a 1-inch overhang. Set aside.The nonstick helps the parchment paper hold onto the pan better without it popping up. The parchment paper is going to make this easier to lift the cake out of the pan after baking.Mix together wet ingredientsAdd granulated sugar and eggs to a large mixing bowl. Whisk for 1 minute, until foamy.Add sour cream, milk, melted butter, vanilla extract, butter extract, nutmeg, and salt. Whisk until combined and smooth.Add in dry ingredients, combine, then bakeAdd salt, flour, baking soda, and baking powder. Whisk until incorporated. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Place on a rack to cool for 10 minutes.Carefully remove and dust with powdered sugarCarefully lift the cake out of the pan and set it on a flat surface.Brush the top with melted butter and dust with a thick layer of powdered sugar.Enjoy immediately.Craving More Recipes?Iced Lemon Snack CakeBlueberry Muffin CakeHot Milk CakeBisquick Coffee CakeIrish Apple Cake PrintPowdered Sugar Donut CakeThis Powdered Sugar Donut Snack Cake tastes like a classic cake donut in soft cake form, finished with melted butter and a thick dusting of powdered sugar.Course DessertCuisine AmericanPrep Time 15 minutes minutesCook Time 35 minutes minutesTotal Time 50 minutes minutesServings 9Calories 341kcalAuthor Brandie SkibinskiIngredients1 cup granulated sugar2 large eggs, room temperature (see notes below) cup sour cream, room temperature cup whole milk, room temperature cup unsalted butter, melted and cooled teaspoon pure vanilla extract teaspoon butter extract teaspoon ground nutmeg teaspoon salt1 cups all-purpose flour teaspoon baking soda1 teaspoons baking powderTopping2 Tablespoons unsalted butter, melted cup powdered sugarInstructionsPreheat oven to 350F. Spray an 8-inch square baking pan with nonstick spray and line with a piece of parchment paper, leaving a 1-inch overhang. Set aside.NOTE: The nonstick helps the parchment paper hold onto the pan better without it popping up. The parchment paper is going to make this easier to lift the cake out of the pan after baking.Add 1 cup granulated sugar and 2 large eggs, room temperature to a large mixing bowl. Whisk for 1 minute, until foamy. Add cup sour cream, room temperature, cup whole milk, room temperature, cup unsalted butter, melted and cooled, teaspoon pure vanilla extract, teaspoon butter extract, teaspoon ground nutmeg, and teaspoon salt. Whisk until combined and smooth. Add salt, 1 cups all-purpose flour, teaspoon baking soda, and 1 teaspoons baking powder. Whisk until incorporated. Pour the batter into the prepared pan and bake on the middle oven rack for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Place on a rack to cool for 10 minutes.NOTE: Oven times CAN vary! Different ovens have different hot and cooler spots. Please go by doneness, not just by time. Carefully lift the cake out of the pan (using the parchment paper sides) and set it on a flat surface.Brush the top with melted 2 Tablespoons unsalted butter, melted and dust with a thick layer of cup powdered sugar. Enjoy immediately. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.Allowing the ingredients to come to room temperature helps them incorporate and mix together much easier resulting in a tender cake.NutritionCalories: 341kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Sodium: 245mg | Fiber: 1g | Sugar: 29g