Kitra: I wanted to make a pink cake, because even though Valentine’s Day means nothing to me (I celebrate Oregon’s Birthday instead, hence the decoration on mine) I love a pink cake. Hot damn, I love a pink cake.
Jordan: Meanwhile, this week turned my brain to mush so I wanted something easy and, beyond that, was happy to let Kitra make all the choices.
I had about a million ideas, but ultimately my desire to make something hella simple and use my fancy new nutmeg (I could not be more excited about it) led me to the Powdered Doughnut cake from Snacking Cakes. I am decidedly not a doughnut person, but I dig a cake doughnut. And, I love a pink, berry glazed doughnut most.
You’ll notice that mine is not pink. That’s because the only doughnut I ever want to eat has a chocolate glaze and sprinkles. I used to intern for a weekly magazine where, every Thursday, they would bring in doughnuts ahead of the publication deadline. Did I work on the print edition? No. Did I still get to the kitchen early so I could steal the chocolate-and-sprinkle doughnut? Yes. Apologies to my former coworkers.
I also really believe in holiday doughnuts? Maybe there’s some memory wedged in the back of my brain of The Jelly Doughnut in Grants Pass using seasonal sprinkles on holidays. Maybe it’s just my love of themed foods. Maybe it’s just cute. Whatever the reason, something felt festive about a doughnut cake.
And it’s a pretty good cake! The nutmeg gives it the little something that keeps it from being completely plain—somehow it ups the “cake doughnut” factor just the right amount.
There’s a good mix of sour cream and butter here too, plus not too much sugar so it seems like an all day cake, and isn’t overwhelmingly sweet. It’s also very fluffy.
It is, as the book promises, a good snacking cake! I’ve already eaten several slivers off of the edge of mine.
I adapted a glaze from the book as well and I will be using this glaze all the time now. It’s tangy and might be the only glaze I know that doesn’t make me immediately want to brush my teeth. The raspberry flavor is extremely strong and that is exactly what I wanted.
It’s also beautiful, truly.
So pretty. Great color, just glossy enough, spread like a dream with enough time to fuss with it before it set.
You can, if you prefer, go with the original powdered variation—we’ll put it in the recipe notes—or another glaze of your choice. (Our mom instantly suggested maple.) Like a box of assorted doughnuts, there’s an option for everyone.Read More