There’s nothing better than a soft, chocolatey cake donut dipped in a rich glaze—and these Chocolate Glazed Cake Donuts bring all that bakery-style goodness right to your kitchen. Baked, not fried, they’re tender in the center with just the right amount of chew, and the simple glaze sets up perfectly for a picture-worthy finish. They’re easy to whip up, made with pantry staples, and way better than anything store-bought.
Why You’ll Love These Donuts
- Rich chocolate flavor from cocoa powder and a splash of vanilla.
- Moist and fluffy texture thanks to buttermilk, sour cream, and a bit of cornstarch.
- Baked, not fried—so there’s no hot oil or deep fryer needed.
- Simple glaze that sets beautifully for a bakery-style look and feel.
Recipe Tips
Don’t Over mix: Stir until just combined to keep the donuts soft and fluffy. Over mixing can make them dense.
Use Room Temperature Ingredients: This helps the batter mix evenly and gives a better texture.
Piping is Easier: Spoon the batter into a piping bag or ziplock bag with the tip cut off to neatly fill the donut pan.
Let Them Cool Before Icing: Warm donuts can cause the glaze to melt too quickly, making them too runny.
Cocoa Powder: My favorite cocoa powder to bake with is dark chocolate cocoa powder because that gives the most rich, chocolate flavor, but you can also use natural cocoa powder.
WHY BAKED DONUTS?
If you’ve never made baked donuts before, you’re in for a treat! Unlike traditional fried donuts, baked donuts have a soft, cake-like texture that makes them perfect for a quick homemade dessert or breakfast. They come together in just minutes, require no special equipment besides a donut pan, and are a fun baking project for kids and adults alike. Plus, since they’re not deep-fried, they’re a little lighter while still being totally delicious. Once you see how easy they are, you’ll want to experiment with endless flavors!
Storage & Freezing Tips
Storing at Room Temperature: Keep the donuts in an airtight container at room temperature for up to 2 days.
Refrigeration: If you need to store them longer, place them in the fridge for up to 5 days. Warm them for a few seconds in the microwave before eating.
Freezing: For best results, freeze un-iced donuts in an airtight container for up to 3 months. When ready to serve, thaw at room temperature and glaze before eating
THE SECRET TO SOFT, BAKERY-STYLE BAKED DONUTS
One of the biggest challenges with baked donuts is getting them to be soft and fluffy instead of dense or dry. The secret? A combination of buttermilk, sour cream, and cornstarch. Buttermilk and sour cream keep the donuts moist and tender, while cornstarch helps create that light, cake-like texture. If you’ve ever had a dry baked donut before, I promise this recipe will change your mind!
Another tip? Avoid over mixing the batter. Over mixing develops gluten, which can make the donuts tough instead of light and airy. Just stir until the ingredients are combined, and you’re good to go! Since these baked donuts are made in a donut pan, you don’t need any frying oil or special equipment—just mix, bake, dip, and enjoy! They’re perfect for spring, summer, or anytime you’re craving a light and refreshing treat.
Glazed Chocolate Cake Donuts
Ingredients
For the donuts:
- 5 tbsp salted butter melted
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ½ cup buttermilk room temperature
- ⅓ cup full-fat sour cream
- 1 egg + 1 egg yolk room temperature
- 1 ½ cups all-purpose flour
- 1 tbsp corn starch
- ⅓ cup unsweetened natural cocoa powder
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- 3 tbsp whole milk room temperature
For the glaze:
- 2 cups powdered sugar
- 3-5 tbsp whole milk
- 1 tsp vanilla extract
- 1 tbsp melted butter optional but adds shine
Instructions
For the donuts:
- Preheat oven to 350°F (175°C) and lightly grease a donut pan. In a large bowl, whisk together melted butter, sugar, vanilla, buttermilk, sour cream, egg, egg yolk, and milk until smooth and fully combined.
- In a separate bowl, sift together flour, cornstarch, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir until just combined—don’t over mix.
- Pipe or spoon the batter into the donut pan, filling each cavity about ¾ full. Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
For the glaze:
- In a medium bowl, whisk together powdered sugar, milk, vanilla, and melted butter until smooth. Dip each cooled donut into the glaze, or pour over with a pan underneath, then return to the wire rack to set for 15–20 minutes.Optional: Add sprinkles, mini chocolate chips, or flaky sea salt while the glaze is still wet.