Why You’ll Love Baked Chocolate Glazed Cake Donuts Recipe Recipe
These chocolate cake donuts deliver plenty of chocolate flavor without the hassle of frying. The combination of brown sugar, sour cream, cocoa powder, and oil creates a moist, tender crumb, while the optional espresso powder intensifies the chocolate without making the donuts taste strongly of coffee.
They’re also quick to make, with the donuts themselves needing only about 7 to 9 minutes in the oven. Once cooled, each donut gets dipped into a glossy cocoa glaze that adds sweetness and an extra layer of chocolate.
The recipe is easy to customize, too. You can decorate the donuts with chocolate sprinkles, colorful sprinkles, chopped nuts, shredded coconut, or simply leave the glaze smooth.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Donuts
- Coconut oil, butter, or ghee, for greasing the donut pan
- Avocado oil or vegetable oil
- Light brown sugar, lightly packed
- Large egg
- Full-fat sour cream
- Pure vanilla extract
- Instant espresso powder, optional
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
For the Chocolate Glaze
- Unsalted butter
- Unsweetened cocoa powder, sifted
- Powdered sugar, sifted
- Water
- Pure vanilla extract
- Salt
For Decorating
- Chocolate sprinkles or your favorite sprinkles, optional
Directions
1. Prepare the Pan
Preheat the oven to 375°F. Lightly grease a donut pan with coconut oil, butter, or ghee, making sure the wells are evenly coated so the baked donuts release easily.
2. Mix the Wet Ingredients
In a large mixing bowl, add the avocado oil, light brown sugar, egg, sour cream, vanilla extract, and optional instant espresso powder. Whisk until everything is smooth and well combined.
3. Add the Dry Ingredients
Add the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to the wet mixture. Whisk just until the ingredients come together.
Avoid overmixing the batter, as this can make the finished donuts less tender. The chocolate donut batter should be fairly thick.
4. Fill the Donut Pan
Spoon the batter into the prepared donut wells, taking care not to overfill them. Use the back of a spoon to gently spread and level the batter so it sits evenly in each cavity.
5. Bake the Donuts
Bake for approximately 7 to 9 minutes. The exact time can vary depending on the size and material of your donut pan.
Check for doneness by inserting a toothpick into the thickest part of a donut. It should come out clean or with just a few moist crumbs attached.
Allow the donuts to cool in the pan for about 10 minutes. Carefully invert them onto a wire cooling rack and let them cool completely before glazing.
6. Prepare the Chocolate Glaze
Once the donuts are completely cool, place the unsalted butter, sifted cocoa powder, sifted powdered sugar, water, vanilla extract, and salt in a small saucepan.
Heat over low heat for 2 to 3 minutes, stirring constantly, until the butter has melted and the glaze is smooth and glossy.
7. Glaze the Donuts
Carefully dip the top of each cooled donut into the warm chocolate glaze. Lift it out and allow any excess glaze to drip back into the saucepan.
Place the glazed donuts on a wire rack.
8. Decorate
While the chocolate glaze is still wet, add chocolate sprinkles or another topping of your choice. Allow the glaze to set slightly before serving.
Servings and timing
This recipe makes approximately 7 baked chocolate donuts.
- Servings: 7
- Total time: 30 minutes
- Baking temperature: 375°F
- Baking time: 7 to 9 minutes
- Initial cooling time: 10 minutes in the pan
- Glaze cooking time: 2 to 3 minutes
For the best results, allow the donuts to cool completely before dipping them into the glaze. Glazing warm donuts can cause the chocolate coating to become thin and run off.
Variations
Double Chocolate Chip Donuts
Fold a small handful of mini chocolate chips into the finished batter before filling the donut pan. Mini chips work particularly well because they distribute more evenly throughout the donuts.
Chocolate Nut Donuts
Replace the sprinkles with finely chopped pecans, walnuts, hazelnuts, or almonds. Sprinkle the nuts over the glaze before it sets so they stick to the surface.
Coconut Chocolate Donuts
Top the freshly glazed donuts with sweetened or unsweetened shredded coconut for extra texture and coconut flavor.
Vanilla Glazed Chocolate Donuts
Skip the cocoa in the glaze and prepare a simple powdered sugar and vanilla glaze instead. The lighter vanilla topping creates a delicious contrast with the dark chocolate donuts.
Extra Espresso Chocolate Donuts
If you enjoy the combination of coffee and chocolate, slightly increase the espresso powder in the donut batter. A small amount enhances the cocoa flavor, while a larger amount will make the coffee notes more noticeable.
Festive Donuts
Change the sprinkles to suit the occasion. Colorful sprinkles work well for birthdays, while seasonal colors can turn the same chocolate donuts into an easy holiday treat.
Storage/Reheating
Store leftover chocolate glazed donuts in an airtight container at room temperature for about 1 to 2 days. Keep them in a cool, dry area away from direct sunlight or heat so the glaze stays in good condition.
For longer storage, place the donuts in an airtight container in the refrigerator for up to 4 to 5 days. Refrigeration can make cake donuts slightly firmer, so allow them to sit at room temperature briefly before serving.
Unglazed donuts are the better choice for freezing. Once completely cool, wrap them individually and place them in a freezer-safe container or bag. Freeze for up to 2 to 3 months. Thaw at room temperature and add freshly prepared chocolate glaze before serving.
If you prefer a warm donut, gently heat an unglazed donut in the microwave for a few seconds. Avoid overheating glazed donuts because the chocolate coating can melt.
FAQs
1. Can I make these chocolate donuts without a donut pan?
Yes. A donut pan creates the traditional ring shape, but the batter can also be baked in appropriately sized muffin wells. The baking time may need to be adjusted because muffins are generally thicker than donuts.
2. Why is sour cream used in chocolate cake donuts?
Sour cream contributes moisture, richness, and tenderness. Its acidity also works with the baking soda and helps create the soft, cake-like texture that makes these baked donuts different from yeast-raised donuts.
3. Do I need to use espresso powder?
No. Instant espresso powder is optional. It helps emphasize the cocoa’s deeper chocolate notes, but the donuts will still have plenty of chocolate flavor without it.
4. Can I substitute vegetable oil for avocado oil?
Yes. A neutral-flavored vegetable oil can be used instead of avocado oil. Choose an oil without a strong flavor so it doesn’t overpower the cocoa and vanilla.
5. Why shouldn’t I overmix the donut batter?
Overmixing encourages additional gluten development in the flour, which can make cake-style donuts tougher or denser. Mix only until the wet and dry ingredients are combined.
6. How do I know when baked donuts are done?
Insert a toothpick into the thickest portion of a donut. It should come out clean or with a few moist crumbs. Depending on your pan and oven, these donuts generally need about 7 to 9 minutes at 375°F.
7. Why should the donuts cool before glazing?
Warm donuts can melt the glaze and cause it to run off instead of forming a smooth chocolate coating. Cooling the donuts completely helps the glaze adhere and set properly.
8. How can I fill a donut pan without making a mess?
You can spoon the thick batter directly into the wells and smooth it with the back of the spoon. Another convenient option is to transfer the batter to a piping bag or sturdy food-storage bag, snip off one corner, and pipe it into the wells.
9. Can I make these donuts ahead of time?
Yes. For the freshest results, bake the donuts ahead of time and store them unglazed in an airtight container. Prepare the chocolate glaze and decorate the donuts closer to serving.
10. Can baked chocolate donuts be frozen?
Yes. They freeze best without the glaze. Cool the donuts completely, wrap them well, and place them in a freezer-safe container. Thaw them at room temperature before adding freshly made chocolate glaze.
Conclusion
Baked Chocolate Glazed Cake Donuts are an easy way to enjoy rich, bakery-style chocolate flavor without deep frying. Sour cream and oil keep the crumb moist and tender, cocoa provides plenty of chocolate flavor, and a simple homemade glaze gives each donut a smooth, sweet finish.
With a short baking time and plenty of options for toppings and variations, these chocolate donuts work just as well for a weekend breakfast as they do for brunch, parties, or dessert. Serve them once the glaze has set, preferably with a cup of coffee, tea, or a cold glass of milk.
Baked Chocolate Glazed Cake Donuts Recipe
Soft, rich baked chocolate cake donuts topped with a smooth homemade chocolate glaze and optional sprinkles. They are an easy, decadent treat ready in just 30 minutes.
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 7 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Coconut oil (or butter or ghee; to grease the donut pan)
- 1/4 cup avocado oil (or vegetable oil)
- 1/2 cup light brown sugar (lightly packed)
- 1 large egg
- 1/3 cup full-fat sour cream
- 1/2 tablespoon pure vanilla extract
- 1/4 teaspoon instant espresso powder (optional)
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 4 tablespoons unsweetened cocoa powder (sifted)
- 1/2 cup powdered sugar (sifted)
- 1 tablespoon water
- 1/2 tablespoon pure vanilla extract
- 1/16 teaspoon salt
- Chocolate sprinkles (optional; or any sprinkles you like)
Instructions
- Preheat the oven to 375°F. Grease a donut pan with coconut oil.
- Add the avocado oil, brown sugar, egg, sour cream, 1/2 tablespoon vanilla, and optional espresso powder to a large bowl. Whisk until well combined.
- Add the flour, 1/3 cup cocoa powder, baking powder, baking soda, and 1/4 teaspoon salt. Whisk just until combined, being careful not to over-mix. The batter will be thick.
- Spoon the batter into the prepared donut pan without overfilling the wells. Use a spoon to spread the batter evenly.
- Bake for 7 to 9 minutes, or until a toothpick inserted into a donut comes out clean. Cool in the pan for 10 minutes, then invert the donuts onto a wire rack and let cool completely.
- Once the donuts are cool, add the butter, 4 tablespoons sifted cocoa powder, powdered sugar, water, 1/2 tablespoon vanilla, and 1/16 teaspoon salt to a small saucepan over low heat. Cook for 2 to 3 minutes, stirring constantly, until the butter is melted and the glaze is smooth.
- Carefully dip the top of each cooled donut into the chocolate glaze. Place on a wire rack to allow excess glaze to drip off.
- Add chocolate sprinkles or other desired sprinkles before the glaze sets. Let the glaze set before serving.
Notes
- The exact baking time can vary depending on the donut pan, so check the donuts after 7 minutes.
- Avoid over-mixing the batter to help keep the baked donuts soft and tender.
- Instant espresso powder is optional but enhances the chocolate flavor.
- Vegetable oil can be substituted for avocado oil, and butter or ghee can be used to grease the pan.
- Make sure the donuts are completely cool before glazing them.
Nutrition
- Serving Size: 1 donut
- Calories: 300 kcal
- Sugar: 28 g
- Sodium: 175 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 48 mg
