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Easy Powdered Sugar Doughnut Cake Recipe

Easy Powdered Sugar Doughnut Cake

A tender Bundt cake with the lightly spiced flavor of an old-fashioned doughnut, finished with a generous dusting of powdered sugar.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups (240 g) All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1/4 teaspoon Ground nutmeg
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 2 Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 3/4 cup (180 ml) Buttermilk
Finish
  • 1/2 cup (approximately 60 g), or more as needed Powdered sugar

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Generously grease and flour a 10- to 12-cup Bundt pan, carefully coating the central tube and every decorative groove.
  2. Whisk the flour, baking powder, baking soda, salt, and nutmeg together in a medium bowl until evenly combined.
  3. Beat the softened butter and granulated sugar for about 2–3 minutes, until the mixture looks pale, light, and fluffy.
  4. Beat in the eggs one at a time, mixing after each addition, and then blend in the vanilla extract.
  5. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix only until combined, taking care not to overbeat the batter.
  6. Transfer the batter to the prepared Bundt pan and smooth the top so it sits evenly in the pan.
  7. Bake for 35–45 minutes, until the cake is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 10–15 minutes, then invert it onto a rack. Cool completely before sifting powdered sugar generously over the surface.

Notes

Use room-temperature butter, eggs, and buttermilk for a smoother batter and more even rise. Baking spray containing flour is often reliable for Bundt pans. Cool the cake fully before dusting so the powdered sugar remains visible. Store covered at room temperature for up to 3 days.