I made these chocolate baked cake donuts on a rainy Saturday afternoon when I wanted something deeply chocolatey but not fussy — the kind of thing you can hand over to guests without admitting you used a donut pan instead of a fryer. Cake donuts are denser and more tender than yeast donuts; they have a crumb like a small chocolate cake and the charm of a ring. Baking them keeps the kitchen from filling with oil, cuts down on cleanup, and still delivers that soft, slightly crumbly bite I love.
These are not fried, crackly-on-the-outside donuts. They’re tender, moist, and hold a glossy ganache beautifully. I dip them warm so the chocolate sets into a thin shell that gives a satisfying snap against the soft interior. If you’ve only ever had store-bought fried donuts, give these a try — they’re quicker (about 35 minutes from start to finish), and you’ll probably find yourself making them on weeknights and for weekend brunches.
If you’re intrigued by the concept of donuts, check out our recipe for homemade Krispy Kreme donuts for a delicious twist!
Ingredients Needed for the Recipe
- All-purpose flour – the structure of the donut; you can swap in a 1:1 gluten-free blend for gluten-free versions.
- Dark cocoa powder – gives deep chocolate flavor and color; use Dutch-processed for a richer, less acidic taste.
- Brown sugar – adds moisture and a caramel note that keeps the donuts tender.
- Baking powder & baking soda – leavening duo that ensures lift and a tender crumb.
- Salt – balances sweetness and enhances chocolate flavor.
- Eggs – provide structure and a little richness; room temperature eggs mix more evenly.
- Buttermilk – keeps the batter tangy and moist; you can make a quick substitute with milk + acid.
- Vanilla extract – amplifies chocolate and rounds the flavor; optional, but recommended.
- Melted butter – adds richness and a slightly crisp edge after baking; use melted and cooled.
- Mini chocolate chips – folded into the batter for pockets of melty chocolate.
- Semi-sweet chocolate chips – for the ganache glaze; you’ll melt them with a little butter and corn syrup for shine.
- Butter, corn syrup, and water – used to make a glossy, quick chocolate glaze that sets nicely on the donuts.
- Substitutions & vegan ideas – swap dairy for plant-based milk and vegan butter and use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a vegan version. For a lower-sugar option, try coconut sugar in place of brown sugar.
Step-by-step Baking Instructions for Chocolate Baked Cake Donuts
Yield: 12 donuts | Prep: about 20 minutes | Bake: 12–15 minutes | Total: ~35 minutes
- Preheat and prep. Preheat your oven to 350°F (175°C). Lightly mist two donut pans with cooking spray and set aside. I like to set the pans on a sheet pan so they’re easy to move in and out of the oven — the pans can be floppy when full of batter.
- Combine dry ingredients. In a medium bowl stir together all-purpose flour, dark cocoa powder, brown sugar, baking powder, baking soda, and salt. I whisk them for about 30 seconds so there are no cocoa clumps — cocoa loves to ball up and leave streaks if you don’t.
- Mix wet ingredients. In a large measuring cup or bowl whisk the eggs, buttermilk, vanilla extract, and melted butter until smooth. If your melted butter is hot, let it cool a few minutes; hot butter can start cooking the eggs right away and make the batter lumpy.
- Combine wet into dry. Pour the wet mixture into the dry ingredients and mix until just combined — a few streaks are fine. Overmixing develops gluten and will make the donuts tough. The batter should be thick but spoonable; it shouldn’t be pourable like cake batter.
- Fold in mix-ins. Gently fold in the mini chocolate chips. If your kitchen is warm and the chips melt into the batter, pop the bowl in the fridge for 10 minutes — you still want little pockets of chocolate inside the baked donut.
- Pipe or spoon into pans. Spoon your batter into a large Ziploc bag, seal it, and cut a corner off. Pipe the batter into the prepared pans until each well is about half full. Alternatively, use a small cookie scoop. I find piping gives neater rings with less mess.
- Bake. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. The top will spring back lightly when touched and the edges will start to pull away from the pan. Don’t overbake — these are meant to be soft. If you bake them too long they lose moisture quickly.
- Cool before glazing. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. I usually dip them while they’re slightly warm so the ganache adheres and sets into a thin shell, but if you glaze them piping-hot the glaze will sink in too much and blur the shape.
- Make the glaze (ganache). Combine semi-sweet chocolate chips, butter, corn syrup, and water in a microwave-safe bowl. Heat for 20 seconds at a time, stirring between sessions, until melted and glossy. Corn syrup is optional but gives the glaze a glossy sheen and keeps it slightly soft at room temperature.
- Dip and decorate. Dip each donut into the glaze and tap off the excess. Sprinkle immediately with chocolate jimmies or other toppings. Place on a rack until the glaze sets. If you want a thicker coating, let the first layer set and dip a second time.
Notes from my test kitchen: when I first tried these I accidentally used hot melted butter in the wet mix and ended up with small bits of egg that looked like curdling — the donuts still tasted fine, but the texture wasn’t smooth. Let butter cool to lukewarm before whisking with eggs. Also, piping into pans saves time and gives uniform shapes which is useful when serving guests.
Tips for Customizing Your Chocolate Baked Cake Donuts
You can also experiment with flavors similar to our chocolate peanut butter protein balls by adding nut butters to your donuts.
- Flavor boosts: Add a teaspoon of espresso powder to the dry ingredients to intensify the chocolate without tasting like coffee. A pinch of cinnamon or a drop of almond extract can add interesting depth.
- Fruit and puree: Swirl in a couple of tablespoons of raspberry puree to the glaze for a fruity contrast. If you add fruit to the batter, reduce the liquid slightly to keep the texture right.
- Mix-ins: Try chopped toasted nuts, orange zest, or even small chunks of salted caramel folded in — watch the bake time if you add heavy mix-ins; denser batter can need 1–2 more minutes in the oven.
- Chocolate chips: Use mini chips to avoid sinking. Large chips can make the donut dense where they pool.
- Spices: Nutmeg and cinnamon pair surprisingly well with dark cocoa. Start with just a 1/4 teaspoon so they don’t overwhelm.
- Make-ahead: You can make the batter up to 24 hours ahead and keep it chilled; give it a gentle stir before piping. Batter will thicken slightly in the fridge.
Nutritional Information and Healthier Substitutions
For a nutritious breakfast option, consider our pumpkin pie overnight oats as an alternative before indulging in donuts.
Per donut (approximate, based on the original recipe): 383 kcal, 17 g fat, 169 g carbohydrates, 16 g protein. That carbohydrate number reflects the whole recipe divided by yield and includes sugars from the glaze and chips.
- Reduce fat: Swap half the melted butter for unsweetened applesauce to lower calories while keeping moisture — the texture will be slightly less rich but still tender.
- Lower sugar: Use coconut sugar or reduce brown sugar by 1/4 cup and compensate with a splash more vanilla; chocolate flavor stands up well to a little less sugar.
- Protein & moisture: Stir in a few tablespoons of Greek yogurt in place of some of the buttermilk to add protein and keep the crumb moist. If using Greek yogurt, reduce baking time by 1–2 minutes and keep an eye on a clean toothpick test.
- Gluten-free: Substitute all-purpose flour with a high-quality 1:1 gluten-free flour blend that contains xanthan gum or another binder. You may need to reduce liquid slightly if the batter seems loose.
- Vegan swap: Use plant milk + 1 tbsp vinegar as the buttermilk, vegan butter for the melted butter, and flax eggs for the eggs. Texture will be slightly different but still very satisfying.
Creative Topping Ideas Beyond Chocolate Glaze
For inspiration on unique toppings, our German chocolate poke cake offers a delightful fusion of flavors that you might want to replicate on your donuts.
- Berry glaze: Puree strawberries or raspberries, strain, and mix with powdered sugar for a bright, tangy glaze.
- Nut crunch: Toasted chopped hazelnuts or pistachios sprinkled on top add crunch and a flavor contrast to the chocolate.
- Sea salt & caramel: Drizzle salted caramel over the ganache and finish with a tiny flake of sea salt — magical with dark chocolate.
- Citrus zest: A dusting of orange or lemon zest over the glaze brightens the richness.
- Seasonal themes: Pumpkin spice glaze for fall (canned pumpkin + powdered sugar + spices), or a lemon-berry combination for summer.
- Kid-friendly: Colorful sprinkles, coconut flakes dyed with a few drops of food coloring, or mini M&M’s for parties.
Storing and Reheating Your Donuts
Store donuts in an airtight container at room temperature for up to 2 days. If you need to keep them longer, freeze them flat on a sheet pan until solid, then stack with parchment between layers in a freezer-safe container for up to a month. When you’re ready to eat, thaw at room temperature and refresh for 10–15 seconds in the microwave — this brings back that just-baked warmth without making the ganache too runny.
To reheat from frozen: unwrap and put on a baking sheet in a 300°F oven for 8–10 minutes, checking frequently. If the donut has a glaze that you don’t want to soften, reheat more gently in 20-second microwave bursts on low.
Note: glazed donuts will soften over time; the glaze may lose its glossy sheen in the fridge. These donuts taste best within 48 hours. Frozen and thawed donuts are great for slicing and using as a layer in a dessert trifle.
Conclusion and Call to Action
These chocolate baked cake donuts are one of those recipes I reach for when I want something comforting but manageable — you get big chocolate flavor, soft texture, and minimal fuss. I’ve baked them for busy weekday breakfasts and for dessert when friends pop over; everyone loves the thick chocolate coating and the little melty chips inside. If you try them, watch the batter texture and the bake time closely the first run: those are the two things that make or break the final donut.
If you bake them, leave a comment below with your favorite topping swap or any adjustments you made — I read every note and love seeing what readers do with the base recipe. If you want more simple, tested recipes that actually work (and that I make repeatedly), consider subscribing for updates — new ideas come out of my kitchen every week.
FAQ
Can I use gluten-free flour for this donut recipe?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just make sure it has a good balance of starches and binding agents.
How do I store leftover donuts?
Store your donuts in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to a month—just make sure to wrap them well!
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 3/4 cup of milk and letting it sit for about 5 minutes.
Can I add other flavors to the donuts?
Definitely! Feel free to mix in spices like cinnamon or nutmeg, or use different extract flavors like almond or orange to customize your donuts.
How long should I bake the donuts?
Bake the donuts for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake them to keep them moist!
Chocolate Baked Cake Donut
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees. Lightly mist two donut pans with cooking spray and set aside for later use.
- Stir together the flour, cocoa, sugar, baking powder, baking soda, and salt.
- Whisk the eggs, buttermilk, vanilla, and melted butter in a large measuring cup. Pour into your dry ingredients and mix until combined. Fold in the chocolate chips.
- Spoon your batter into a large Ziploc. Cut the corner with scissors and pipe into your prepared pans until 1/2 full. Bake for 12-15 minutes or until a toothpick comes out clean.
- For the glaze, combine the chocolate chips, butter, corn syrup, and water in a microwave-safe bowl. Heat for 20 seconds at a time, stirring in between sessions, until melted. Dip your donuts and sprinkle with chocolate jimmies.