Grammy's Kitchen · Donuts · Powdered Donut Cake
One of 65 donuts recipes we measured
91 cooks on www.onceuponachef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| dairy | 128% | 54% |
| egg | 56% | 26% |
| liquid | 128% | 62% |
| leavener | 4% | 2% |
| salt | 2% | 1% |
| sweetener | 104% | 104% |
| fat | 71% | 24% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 3/4 cup granulated sugar |
| 100 g | 2 large eggs |
| 230 g | 1 cup sour cream |
| 114 g | 1/2 cup (1 stick) unsalted butter, melted and slightly cooled |
| 3 g | 1 1/4 teaspoons ground nutmeg |
| 4 g | 1 teaspoon vanilla extract |
| 4 g | 3/4 teaspoon kosher salt |
| 180 g | 1 1/2 cups all-purpose flour, (spooned into measuring cup and leveled-off) |
| 6 g | 1 1/2 teaspoons baking powder |
| 1 g | 1/4 teaspoon baking soda |
| 14 g | 1 tablespoon unsalted butter, (melted) |
| 38 g | 3 tablespoons confectioners' sugar |
Method: 5 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I quite enjoyed this recipe. Took less than 10 minutes to prepare and baked in about 27 minutes. I love a good sour cream donut and this is a close match. It's lighter than a sour cream donut, and definitely not as greasy. I think this would be delicious with ” — a cook, 5.0★
“This cake was moist and delicious, with a light and airy texture. However, I must add that I cut the nutmeg in half and sadly, found it still a bit overpowering. But I love the cake enough to continue making it, and decreasing the nutmeg until it's just righ” — a cook, 5.0★