6 Inch Powdered Sugar Donut Cake
This post may contain affiliate links, please read the privacy policy for details.
Prep Time 15 mins | Bake Time 40 to 50 mins | | Total Time 1h 20 mins
Remember those powdered sugar grocery store donuts we all grew up eating? I’m bringing them back in cake form because apparently a giant powdered sugar donut was not enough.
What is a Powdered Sugar Donut Cake?
This 6 inch powdered sugar donut cake is inspired by those soft, buttery, powdered sugar coated donuts you probably remember from the grocery store bakery aisle. The cake itself is tender and buttery with a hint of vanilla, while melted butter and a generous coating of powdered sugar create that classic donut finish. It is essentially a powdered sugar donut that decided to become a cake, and honestly, I support the career change. The small size makes it perfect for a few people, a birthday treat, or whenever you want cake without committing to an entire layer cake.
Ingredients You Will Need
All purpose flour
Baking powder
Salt
Unsalted butter
Vegetable oil
Granulated sugar
Eggs
Vanilla bean paste
Milk
Powdered sugar
Our Tips for your Powdered Sugar Donut Cake
Use a light colored pan: A light colored aluminum cake pan will bake the cake more evenly than a very dark pan, which can cause the edges to brown before the center is finished. Especially because this is a taller 6-inch cake and it bakes longer.
Cool the cake completely: This matters more than you might think. If the cake is still warm, the melted butter can soak into the cake instead of creating a coating for the powdered sugar.
Do not be shy with the powdered sugar: The thick powdered sugar coating is the whole point. Brush the butter over the entire exterior and immediately cover it generously with powdered sugar. If some of the first layer disappears, add another layer.
How to Store your Powdered Sugar Donut Cake
Room temperature: Place the completely cooled cake in an airtight cake container or cover it tightly with plastic wrap. Store at room temperature for up to 3 days. Keep it somewhere cool and dry because humidity can cause the powdered sugar coating to become sticky.
Freezer: For longer storage, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil, then place it in a freezer safe container or bag. Freeze for up to 2 months. Thaw it completely at room temperature while still wrapped, then refresh the powdered sugar coating if needed before serving.
Watch the Video!
Single Layer Mini Vanilla Bean Raspberry Cake
Remember those powdered sugar grocery store donuts we all grew up eating? I’m bringing them back in cake form because apparently a giant powdered sugar donut was not enough.
Ingredients
- 1 cup all purpose flour, sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 2 tablespoons vegetable oil
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste
- ¼ cup milk of choice (I used whole milk)
- 1 cup powdered sugar, sifted
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare the Pan: Preheat the oven to 350°F. Grease a 6 inch round cake pan*(see note for alternative pan sizes) and line the bottom with parchment paper. Lightly grease the parchment as well.
- Combine the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cream the Butter and Sugar: In a large bowl, beat the room temperature butter, vegetable oil, and granulated sugar until light and fluffy, about 2 to 3 minutes. The mixture does not need to become extremely airy, but the butter should be evenly incorporated.
- Add the Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Mix in the vanilla bean paste.
- Finish the Batter: Add the milk and dry ingredients, alternating between the two if desired, and mix just until the batter is smooth and no dry streaks remain. Do not overmix.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, beginning to check around 40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely cover it with foil for the remainder of baking.
- Cool Completely: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack and allow it to cool completely before adding the topping.
- Prepare the Donut Coating: Brush the melted butter generously over the top and sides of the completely cooled cake. Work quickly so the butter remains slightly wet (see note for butter coating details).
- Add the Powdered Sugar: Immediately cover the buttered cake generously with powdered sugar. Press the powdered sugar gently onto the sides and top so the entire exterior has a thick, even coating. Add a second layer of powdered sugar if you want an especially generous donut style finish(see note for powdered sugar coating tips).
Notes
- This Is a Tall Six Inch Cake: This recipe creates a taller than average 6 inch cake, so expect a slightly longer bake time than most small cakes. If the top starts browning before the center is fully baked, loosely tent the cake with aluminum foil during the last 5 to 10 minutes. Bake until a toothpick inserted into the center comes out clean with just a few moist crumbs remaining.
- 8 Inch Pan Alternative: You can bake this cake in an 8 inch round cake pan, but the cake will be thinner and will bake more quickly. Start checking for doneness around 25 to 30 minutes, and remove it when a toothpick inserted in the center comes out clean or with a few moist crumbs. The finished cake will not have the same height as the 6 inch version, but it will still have the same soft, buttery crumb and powdered sugar donut flavor.
- Loaf Pan Alternative: For a loaf pan, use an 8½ x 4½ inch loaf pan and fill it no more than about two thirds full. Bake at 350°F for approximately 40 to 50 minutes, checking around 40 minutes. If the top begins browning too quickly, loosely tent it with foil. Let the loaf cool completely before brushing it with melted butter and coating it generously with powdered sugar.
- The Butter Coating Creates the Donut Effect: The melted butter is not simply a topping. It acts as the adhesive that allows the powdered sugar to cling to the outside of the cake. Make sure the cake is completely cool before brushing it with butter. If the cake is warm, the butter can absorb into the crumb instead of sitting on the surface. For the most recognizable powdered sugar donut appearance, coat the entire exterior generously.
- Powdered Sugar Can Disappear: The powdered sugar coating may look beautifully thick when you first apply it, but some of it can gradually absorb into the butter or become less visible as the cake sits. This is completely normal. For a thicker white coating, apply a second layer of sifted powdered sugar after the first layer has had a few minutes to settle.
- Bible Verse: Every good and perfect gift is from above, coming down from the Father of the heavenly lights. James 1:17
