We know that there’s an “official” Donut Day, no, wait, there are actually TWO donut days! But when we were growing up, Fat Tuesday was celebrated with donuts and called Donut Day. We like to keep that tradition going. Sometimes we make fried or baked donuts, but this year, we’re celebrating with a donut cake.

This cake’s flavor is just like your favorite powdered donut with perfect touch of nutmeg and the tang of sour cream. It’s super easy to make and goes perfectly with your morning coffee or afternoon tea.

Donut Cake

• 3/4 cup granulated sugar
• 2 eggs
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 1/4 tsp freshly grated nutmeg
• 1 tsp vanilla extract
• 3/4 tsp salt
• 1 1/2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda

• 1 Tbsp butter, melted
• 3 Tbsp confectioners’ sugar

• Preheat the oven to 350F. Butter and flour a 9-inch round cake pan. The cookbook recommends adding a strip of parchment paper to assist with removing the baked cake, I never do this and haven’t had any issues removing my cakes from the pan.
• In a large bowl, whisk together the sugar and eggs until foamy, about 1 minute. Add the sour cream, butter, nutmeg, vanilla, and salt. Whisk until smooth and emulsified.
• Add the flour, baking powder, and baking soda. Mix until well combined and smooth.
• Pour the batter into the prepared pan and bake for 35 minutes, until puffed and golden. A tester inserted into the middle should come out clean.
• Set the pan on a wire rack to cool for 15 minutes. Remove the cake from the pan and all it to cool almost completely.
• When the cake is just warm, brush the top with melted butter and dust with the confectioners’ sugar. You’ll have a nice, thick layer of sugar, more than you think will be necessary, but the absolute perfect amount for a powdered donut.

Snacking Cakes

I’ve made a handful of cakes from this book and have loved every single one. They are all easy to make, and really are perfect for snacking… admittedly, we’re now at the point where a small cake is gobbled up within 48 hours! How can that be?! I can only image how quickly they’ll be eaten when I have teenagers in the house.

Beyond the delicious and simple recipes, I appreciate the effort that went into the additional details for each recipe. There are baking instructions for multiple pan sizes as well as suggestions for alternative toppings.

I’m sure this won’t be the last Snacking Cakes recipe that we share!