Sweet Pull-Apart Cake with Powdered Sugar Dusting

A fluffy, sweet indulgence with a tender, moist crumb and a snowy blanket of powdered sugar. Its unique grid-like appearance makes it easy to separate into soft, pillowy squares, perfect for sharing as a breakfast, dessert, or afternoon treat.

Equipment

• 9×13 inch baking pan
• Parchment paper
• Medium bowl
• Large mixing bowl
• Electric mixer
• Small bowl or measuring cup
• Spatula
• Wire rack
• Wooden skewer or toothpick
• Fine-mesh sieve

Ingredients

• 2 ½ cups all-purpose flour, spooned and leveled
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (1 ½ sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, at room temperature
• ½ cup whole milk, at room temperature
• 1 tablespoon lemon zest (optional, for brightness)
• ½ cup confectioners’ sugar (powdered sugar) for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan. Line the bottom of the pan with parchment paper, leaving an overhang on the longer sides to create “handles” for easy removal of the cake. Lightly grease the parchment paper as well.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these dry ingredients are thoroughly combined to ensure even leavening throughout the cake. Set aside.
3. In a large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This process usually takes about 3-5 minutes and incorporates air, contributing to the cake’s tender texture.
4. Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
5. Stir in the vanilla extract and optional lemon zest. The lemon zest adds a wonderful, subtle brightness that complements the sweetness of the cake.
6. In a separate small bowl or measuring cup, whisk together the buttermilk and whole milk.
7. With the mixer on low speed, gradually add about one-third of the dry ingredient mixture to the butter-sugar mixture, mixing until just combined. Then, slowly pour in half of the buttermilk-milk mixture, mixing until just combined. Repeat with another third of the dry ingredients, followed by the remaining buttermilk-milk mixture, and finally, the last third of the dry ingredients. Mix only until the batter is just combined and no streaks of flour remain. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to a tough cake. The batter should be thick, smooth, and pourable.
8. Pour the cake batter evenly into the prepared 9×13 inch baking pan. Use a spatula to spread the batter out to the edges and smooth the top.
9. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top and spring back lightly when gently pressed.
10. Once baked, remove the pan from the oven and place it on a wire rack to cool for about 15-20 minutes. This allows the cake to set and prevents it from crumbling when handled.
11. After partial cooling, use the parchment paper overhangs as handles to carefully lift the cake out of the pan and transfer it to the wire rack to cool completely. Allowing the cake to cool completely before dusting is essential; otherwise, the powdered sugar will melt into the warm cake.
12. Once the cake is fully cooled, place the confectioners’ sugar in a fine-mesh sieve. Hold the sieve over the cake and gently tap it, allowing the powdered sugar to dust evenly over the entire surface of the cake. For a thicker, more dramatic snow-like effect, you can apply a second dusting.
13. To create the “pull-apart” effect, you can either gently score the cake with a knife into a grid pattern (approximately 12-15 squares) before serving, or simply cut along these lines to define the portions. The softness of the cake will allow for easy separation.
14. Serve the Sweet Pull-Apart Cake at room temperature. It’s delightful on its own or alongside fresh berries or a dollop of whipped cream.

Notes

Store at room temperature in an airtight container for up to 3-4 days, or in the refrigerator for up to a week. Freeze for up to 2-3 months without powdered sugar dusting. Reheat individual slices in the microwave for 15-30 seconds or in a 300°F (150°C) oven for 5-10 minutes. Ensure ingredients are at room temperature for the fluffiest result. Do not overmix the batter.

Nutrition

Calories: 350 kcal · Protein: 5g · Carbohydrates: 55g · Fat: 13g · Fiber: 1g · Sodium: 200mg