Do you want to know what is better than a powdered donut? A strawberry powdered donut cake! I have found a new favorite cake to serve!
A light and buttery cake that is made all in a mixing bowl and without an electric mixer! I adapted the recipe from Yossy Arefi and put my own spin on it. I omitted some ingredients and added a few new ones and the cake came out simply stupendous! My two littles already had 2 pieces by the time I got done trying to photograph the pictures!
So screw New Years Resolutions, and do yourself a favor and eat a slice of this!
The inspiration for this cake literally was my love for anything with powdered sugar on it. Adding the strawberry powdered sugar was the best part. I am not kidding when I tell you all that I sat down and just ate spoonfuls of the powdery goodness, but I did make sure there was enough left for the cake.
Ingredients
Most of the ingredients in this cake you will already have in your fridge. So the best part is that it is not too costly to make. The only extra ingredient I had to buy was the freeze dried strawberries!
- All-purpose flour
- Unsalted butter
- Baking powder and soda
- Salt
- Eggs
- Ground cinnamon
- Freeze dried Strawberries
There is not much you can do to mess this cake up, but I will offer a few pointers on making a successful Strawberry powdered donut cake.
- Greasing and lining your 8x8 square pan with parchment paper is key. This allows for perfect removal of the cake and no sticking.
- Make sure you use a sturdy whisk when mixing up the batter as it will get thicker after the dry ingredients are added. A flimsy one will not work!
- Original recipe says to bake 25-35 minutes, I had to bake 40 minutes before my knife inserted came out clean. Just remember that oven temps vary.
- You will have leftover strawberry powdered sugar so it is okay to store in a airtight container for future use. In addition, the donut cake has absorbed a lot of the sugar from the butter that was brushed on it the previous day so it is okay to add a little more sugar before serving again!
Step by step instructions
- Preheat oven and prepare pan: Preheat oven to 350 degrees. Line and grease square pan. Set aside.
- Make Batter: In a bowl, add all the wet ingredients and whisk until combined. Add in the dry ingredients and whisk until smooth.
- Bake the cake: Pour batter in prepared pan and bake for 35-40 minutes until cake is light, fluffy and knife inserted comes out clean. Cool for 15 minutes on wire rack.
- Make topping: In a food processor, add in the confectioner's sugar and freeze dried strawberries. Pulse into a fine powder mixture.
- Assemble cake: Brush cooled cake with melted butter and sprinkle strawberry powdered sugar on top. Serve and enjoy!
Tips and tricks
- Make sure you use a sturdy whisk when mixing up the batter as it will get thicker after the dry ingredients are added. A flimsy one will not work!
- Original recipe says to bake 25-35 minutes, I had to bake 40 minutes before my knife inserted came out clean. Just remember that oven temps vary.
- You will have leftover strawberry powdered sugar so it is okay to store in a airtight container for future use. In addition, the donut cake has absorbed a lot of the sugar from the butter that was brushed on it the previous day so it is okay to add a little more sugar before serving again!
- Greasing and lining your 8x8 square pan with parchment paper is key. This allows for perfect removal of the cake and no sticking.
Substitutions and variations
- Add a different flavored powdered sugar on top
- Put in some pecans or walnuts to enhance the flavor of the donut cake
- Use a glaze on top versus powdered sugar
- Add in some different spices such as nutmeg to the cake
FAQ's
Yes, you can make it in a 9x13 pan to double the amount. Just know that the thickness will vary based on size of pan.
No, powdered sugar does not freeze well.
It is best the day made, but will last covered at room temperature for at least a couple of days.
Strawberry powdered donut cake
Equipment
- Large mixing bowl
- Whisk
- spatula
- 8x8 square cake pan
- Parchment paper
- Food processor
Ingredients
Donut cake
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- ½ cup unsalted butter melted
- 1 teaspoon ground cinnamon
- 2 teaspoon vanilla extract
- ¾ teaspoon salt
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
Strawberry topping
- 2 tablespoon unsalted butter melted
- 1 cup confectioner's sugar
- 1 oz freeze dried strawberries
Instructions
Donut cake
- Preheat oven to 350°. Grease a 8x8 inch square baking pan with non stick spray. Line the square with parchment paper so that the sides hang over on each side of the pan.
- In a large mixing bowl, whisk the granulated sugar and two eggs until foamy (1 minute). Next, add in the sour cream, butter, ground cinnamon, vanilla and salt. Whisk until smooth.
- Add in the flour, baking soda and powder. Whisk until smooth and combined.
- Pour the batter into the pan and bake the cake until a knife inserted comes out clean (35-40 minutes). Set the pan on a rack to cool for about 15-20 minutes.
Strawberry topping
- While the cake is cooling, add in the confectioner's sugar and freeze dried strawberries to the food processor. Pulse down to a fine powder mixture.
Assembly of the cake
- Melt 2 tablespoon of butter and brush over the top of the cooled down cake. Sift the strawberry powdered sugar on top. Serve and enjoy.
Notes
- Store in an airtight container at room temperature for 3 days.
Nutrition
Cakes to enjoy
- Chocolate cuddle cake
- Mini red velvet cake
- Mini strawberry crunch bundt cakes
- Chocolate fudge pudding cake
Fun fact of the day!
Sugar can cure a burnt tongue.
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