Amazing Baked Chocolate Cake Doughnuts
Baked Chocolate Cake Doughnuts are my go-to for a cozy weekend bake — rich, chocolatey, and just a touch nostalgic. The first bite gives you a soft, cakey center with a slightly crisp edge, and the vanilla glaze melts into those little ridges just right. I remember making a batch on a rainy Saturday with the kids, and the whole house smelled like comfort. If you’re looking for more inspiration for sweet weekend treats, peek at my favorite cake and pie recipes for ideas. Let’s bake it together!
Why make this recipe
These doughnuts deliver deep chocolate flavor with a tender, cake-like crumb. They’re easy to mix in one bowl, no fryer or complicated technique required. Perfect for busy mornings, casual brunches, or a cozy dessert with coffee. What makes this recipe stand out is the soft texture and simple vanilla glaze that keeps them feeling homemade and extra comforting.
Ingredient spotlight / baking notes
A little note on cocoa powder: use a good-quality unsweetened cocoa (natural or Dutch-processed will both work, but the flavor and color differ slightly). Natural cocoa is brighter and tangier; Dutch-processed is smoother and darker. Either will give you chocolatey doughnuts, but if you want a richer, more mellow chocolate, reach for Dutch-processed. If you plan to dress these doughnuts with a glaze or frosting, check tips for homemade glazes and frostings to get the best shine and set.
What you’ll need
These doughnuts use simple pantry staples — flour, cocoa, butter, and sugar — plus a little buttermilk for tang and tenderness. You’ll also want a standard baked doughnut pan and a mixing bowl. Most ingredients are common items, so this is a recipe you can pull together without a special trip to the store.
How to make Baked Chocolate Cake Doughnuts
Ingredients
125 grams all purpose flour
25 grams cocoa powder
½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
56 grams unsalted butter (melted)
106 grams light brown sugar
113 ml buttermilk (room temperature)
1 egg (room temperature)
1 tsp vanilla extract
¼ tsp nutmeg (optional)
125 grams confectioners’ sugar
2 tbsp milk
1 tsp vanilla extract
pinch salt
Directions
Donuts
- Preheat the oven to 350°F (175°C). Lightly grease a 6-8 cavity baked doughnut pan or use a nonstick spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, kosher salt, and nutmeg (if using). Set aside.
- In a separate bowl, whisk the melted butter with the light brown sugar until mostly smooth. Whisk in the buttermilk, egg, and vanilla until combined.
- Add the dry ingredients to the wet mixture and stir until just combined — a few small streaks are okay. Avoid overmixing to keep the doughnuts tender.
- Spoon the batter into a piping bag or resealable bag with the corner snipped, and pipe into the prepared doughnut pan, filling each cavity about two-thirds full.
- Bake for 10–12 minutes, until a toothpick comes out with a few moist crumbs and the tops spring back lightly to the touch. Allow doughnuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Vanilla Glaze
- In a small bowl, whisk the confectioners’ sugar with the milk, vanilla extract, and a pinch of salt until smooth. If the glaze is too thick, add a little more milk, 1/4 teaspoon at a time.
- Dip the tops of cooled doughnuts into the glaze, letting excess drip back into the bowl. Place on a wire rack to set. For a thicker coating, let the first layer set 10 minutes and dip again.
Pro Tip
For evenly baked doughnuts, tap the filled doughnut pan lightly on the counter to remove air bubbles before baking — it helps them rise and keep a smooth top.
Common mistakes to avoid
- Overmixing the batter, which leads to dense, tough doughnuts. Stop when ingredients are just combined.
- Using cold buttermilk or egg straight from the fridge — room temperature ingredients mix more evenly.
- Overfilling the pan; filling beyond two-thirds can make doughnuts overflow.
- Glazing too-hot doughnuts; the glaze will slide off if the cake is warm.
Tips to make Baked Chocolate Cake Doughnuts
- Don’t overmix — stir until just combined for a tender crumb.
- Use room temperature egg and buttermilk so the batter emulsifies smoothly.
- Weigh flour with a scale for consistent results rather than scooping.
- If batter seems tight, let it rest 5–10 minutes before piping — it relaxes and spreads more evenly.
Variation (if any)
- Flavor variations: add 1/4 cup mini chocolate chips to the batter, or fold in 1/2 tsp espresso powder for a mocha note. Top with chopped toasted nuts or shredded coconut for texture.
- Gluten-free option: substitute a 1:1 gluten-free baking flour blend and check for added xanthan gum; bake times may vary slightly.
- Dairy-free option: replace the butter with melted coconut oil and use a dairy-free buttermilk (mix 113 ml plant milk with 1/2 tbsp lemon juice, let sit 5 minutes). Use dairy-free milk for the glaze.
- Ingredient swaps: swap light brown sugar for dark brown sugar for deeper molasses flavor; granulated sugar will work but slightly changes texture.
How to serve Baked Chocolate Cake Doughnuts
Serve these doughnuts warm for that just-baked hug: the glaze will still be slightly gooey and the crumb soft. They’re also lovely at room temperature with a strong cup of coffee or a creamy latte. For gatherings, arrange them on a platter with fresh berries or a dusting of cocoa. In colder months, pair with hot cocoa or spiced coffee; in spring, add a side of fresh fruit for brightness.
how to store Baked Chocolate Cake Doughnuts
- Room temperature: Store in an airtight container for up to 2 days; keep glaze side up and separate layers with parchment.
- Refrigerator: For longer freshness, refrigerate up to 5 days in an airtight container; bring to room temp or warm for a few seconds in the microwave before serving.
- Freezer: Freeze unglazed doughnuts in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and glaze before serving.
- Reheating tips: Warm individually in the microwave for 8–12 seconds or in a 300°F oven for 5–7 minutes to revive that just-baked feel.
make-ahead option
You can make the batter and keep it chilled in the fridge for up to 24 hours — give it a gentle stir and pipe directly into the pan when ready to bake. Alternatively, bake the doughnuts ahead and freeze them unglazed; thaw and glaze fresh on the day you plan to serve for the best texture.
Reader love
Everyone who tries it says it’s a keeper! These have a way of disappearing fast at my house.
FAQs
Q: Can I make these doughnuts without a doughnut pan?
A: Yes — you can use a mini muffin tin for small rounds or a standard muffin tin for larger portions; adjust bake time (mini muffins will take less time, about 8–10 minutes). The shape will differ from classic doughnuts, but the flavor and texture remain lovely. For a hole in the center, you can carefully cut one from the center after baking, but it’s fine to keep them as simple chocolate cakes.
Q: My doughnuts are dense. What went wrong?
A: Dense doughnuts usually come from overmixing or measuring too much flour. Be gentle when combining wet and dry ingredients and use a scale or spoon-and-level method for flour. Also check your baking powder and baking soda are fresh — if they’re old, rise will be weak and texture can suffer.
Q: Can I skip the glaze or use a different topping?
A: Absolutely. A dusting of powdered sugar, a drizzle of melted chocolate, or a quick cocoa butter coating all work beautifully. If you skip the glaze, consider a light brushing of simple syrup to keep the doughnuts moist if you plan to store them a day or more.
Nutrition Facts (per serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|—:|—:|—:|—:|—:|—:|
| 260 kcal | 4 g | 36 g | 12 g | 3 g | 210 mg |
"Nutrition information is provided as a general estimate. The values may vary based on the exact ingredients, brands, and measurements you use in your own kitchen. Cooking methods, optional add-ins, and portion sizes can also change the final numbers. For the most accurate results, consider using your own nutrition calculator with the specific products you have on hand."
Final Thoughts
There’s something calming about baking a tray of warm chocolate doughnuts and sharing them over coffee. They’re simple, comforting, and perfect for hands-on family baking. If you try them, tuck one into a lunchbox or bring them to a neighbor — the smiles are guaranteed. Happy baking!
Baked Chocolate Cake Doughnuts
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly grease a 6-8 cavity baked doughnut pan or use a nonstick spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, kosher salt, and nutmeg (if using). Set aside.
- In a separate bowl, whisk the melted butter with the light brown sugar until mostly smooth. Whisk in the buttermilk, egg, and vanilla until combined.
- Add the dry ingredients to the wet mixture and stir until just combined — a few small streaks are okay. Avoid overmixing to keep the doughnuts tender.
- Spoon the batter into a piping bag or resealable bag with the corner snipped, and pipe into the prepared doughnut pan, filling each cavity about two-thirds full.
- Bake for 10–12 minutes, until a toothpick comes out with a few moist crumbs and the tops spring back lightly to the touch. Allow doughnuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- In a small bowl, whisk the confectioners' sugar with the milk, vanilla extract, and a pinch of salt until smooth. If the glaze is too thick, add a little more milk, 1/4 teaspoon at a time.
- Dip the tops of cooled doughnuts into the glaze, letting excess drip back into the bowl. Place on a wire rack to set. For a thicker coating, let the first layer set 10 minutes and dip again.
