Easy Baked Chocolate Glazed Donuts Recipe
Baked Chocolate Glazed Donuts Recipe is my cozy, go-to treat when the house smells like warm cocoa and butter. These donuts are tender, chocolatey, and topped with a glossy, simple glaze — the kind of treat that makes mornings feel special and afternoons feel like a hug. I can still picture my kids pressing their faces to the oven glass while these rose and puffed, impatient for that first warm bite. If you love easy at-home baking, you might also enjoy easy vegan cake recipes for other simple sweets. Let’s bake it together!
Why make this recipe
These baked chocolate glazed donuts balance deep cocoa flavor with a pillowy, tender crumb. They’re quick to mix — no yeast or frying required — which makes them perfect for a weekend project or a midweek pick-me-up. The glaze adds a shiny finish that’s both nostalgic and elegant. Best of all, they’re family-friendly: kids love dipping, and adults love how fortunately simple they are.
Ingredient spotlight / baking notes
One key ingredient here is cake flour. Cake flour has a lower protein content than all-purpose flour, which gives these donuts a softer, more tender crumb — exactly what you want in a baked donut. If you don’t have cake flour, you can make a quick substitute by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch and sifting well. This small swap keeps the texture light without changing the flavor.
What you’ll need
You’ll only need simple pantry staples for these donuts — dry ingredients, a few dairy items, and a donut pan. If you don’t have a piping bag, a plastic sandwich bag with the corner snipped works great for filling the molds. One donut pan makes a small batch, and the batter is forgiving if you bake in two rounds.
How to make Baked Chocolate Glazed Donuts Recipe
Ingredients
- 1 cup cake flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup milk
- 3/4 cup sour cream
- 1/3 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 & 1/2 cups powdered sugar
- 4 to 8 tablespoons milk or water
Directions
- Note: If you only have one donut pan, you can bake the batter in batches. The batter can sit out at room temperature for up to 30 minutes. Make sure to cool the pan completely and wipe it clean before greasing and filling for the next batch.
- In a medium bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Whisk together, and set aside to prep the wet ingredients.
- In a large bowl, combine egg, milk, sour cream, oil, and vanilla. Whisk until well incorporated. Add the dry ingredients to the wet ingredients, and whisk together until just combined.
- Fill your donut pan with the donut batter, filling each cup about halfway full. I find it’s easiest to do this by filling a large piping bag or plastic bag with some of the batter, cutting off the tip, and piping it into the donut molds.
- Bake the donuts in the center of your preheated 400°F oven for 8 to 10 minutes, or until puffed and a skewer inserted into the center of a donut comes out clean.
- Take the baked donuts out of the oven, and carefully loosen the edges using a thin knife or spatula. Turn the donuts onto a wire rack and set aside to cool to room temperature. The donuts are easiest to take out of the pan while they’re still hot, so try to work a bit quickly once they’re out of the oven!
- In a medium bowl, combine powdered sugar and 4 tablespoons of milk or water. Whisk together until smooth and about the consistency of maple syrup. If needed, gradually whisk in more milk or water until it reaches the right consistency.
- Dip the donuts into your glaze and place onto a wire rack set over a baking sheet to catch any drips. Set aside for a few minutes to allow any excess glaze to drip off and to allow the glaze to set up. Serve!
Pro Tip
Grease the donut pan lightly and fill the cups with a piping bag — this prevents overfilling and gives evenly shaped donuts every time.
Common mistakes to avoid
- Overmixing batter: mixing too long will develop gluten and make donuts tough. Stir until just combined.
- Overfilling the molds: fill halfway to avoid overflow and uneven shapes.
- Skipping the quick warm-pan release: donuts come out easiest when you loosen them while still warm, but not piping-hot.
- Using too-thick glaze: if the glaze is thick, it won’t coat evenly — thin gradually with milk or water.
Tips to make Baked Chocolate Glazed Donuts Recipe
- Don’t overmix — whisk until ingredients are just combined.
- Use room temperature egg and milk for a smoother batter.
- Weighing flour or spooning it into the cup keeps the texture consistent.
- Let donuts rest on a rack to cool fully before glazing for a cleaner finish.
Variation (if any)
- Flavor variations: add 1/2 teaspoon espresso powder to the batter for a mocha kick, or fold in mini chocolate chips for pockets of melty chocolate.
- Gluten-free option: use a 1:1 gluten-free baking blend that contains xanthan gum and measure by weight for best results.
- Dairy-free option: swap sour cream for plain unsweetened dairy-free yogurt and use a plant-based milk in the glaze.
- Ingredient swaps: substitute applesauce for half the oil to reduce fat, or try light sour cream for a slightly tangier crumb.
How to serve Baked Chocolate Glazed Donuts Recipe
Serve these donuts warm for the best melt-in-your-mouth experience. They’re lovely with a steaming mug of coffee or hot chocolate. For brunch gatherings, arrange them on a pretty platter with fresh berries. In summer, chill them slightly and serve alongside iced cold brew — the contrast is delightful. If you want a lighter dessert tray, pair with a healthy cheesecake recipe for variety.
how to store Baked Chocolate Glazed Donuts Recipe
- Room temperature: Store in an airtight container for up to 2 days to keep them tender.
- Fridge: Keep glazed donuts in a single layer in an airtight container for up to 5 days; chilling will firm the glaze.
- Freezer: Freeze cooled, unglazed donuts in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw and glaze when ready.
- Reheating tips: Warm gently in a 300°F oven for 5–7 minutes, or microwave for 10–12 seconds for a quick warm bite.
make-ahead option
You can prepare the dry and wet components separately a day ahead. Store the dry mix in a sealed container and refrigerate the wet mixture covered. Combine and bake shortly before serving for freshest texture. Alternatively, bake the donuts, freeze them unglazed, and thaw then glaze on the day of serving.
Reader love
Everyone who tries it says it’s a keeper! My inbox fills with notes about how these became a weekend ritual in so many homes.
FAQs
Q: Can I make these without a donut pan?
A: Yes — you can pour the batter into a muffin tin for chocolate donut holes or mini cakes. Baking times will change; muffins will likely need a few extra minutes. Keep an eye on them and use a skewer to test doneness. The texture will be similar, just not as ring-shaped.
Q: Why are my baked donuts dense instead of light?
A: Dense donuts usually mean overmixing or too much flour. Be gentle when combining wet and dry ingredients and measure flour accurately by spooning into the cup or weighing it. Also check your baking soda for freshness; old leavening agents can fail to give lift.
Q: Can I prepare the glaze ahead of time?
A: You can make the glaze a few hours ahead and keep it covered at room temperature. If it thickens, whisk in a little milk to loosen before dipping. Avoid refrigerating the glaze, as it can harden and become hard to stir without adding extra liquid.
Q: How many donuts does this recipe make?
A: Yield depends on your pan size, but this batter typically makes about 10–12 standard baked donuts. If you have one pan, plan to bake in batches and cool the pan between rounds to keep shapes consistent.
Q: Can I add mix-ins like nuts or chocolate chips?
A: Yes — fold tiny chips or finely chopped nuts into the batter gently. Too-large mix-ins can change the texture and make it harder to pipe, so keep additions small and light.
Nutrition Facts (per serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|—:|—:|—:|—:|—:|—:|
| 265 kcal | 4 g | 40 g | 12 g | 2 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
Baked Chocolate Glazed Donuts Recipe is one of those simple pleasures that tastes like a treat from a neighborhood bakery but comes from your oven. They’re forgiving, fast, and perfect for sharing. Make a batch this weekend, pour the coffee, and pass the plate around — you’ll be glad you did.
Baked Chocolate Glazed Donuts
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Whisk together and set aside.
- In a large bowl, combine egg, milk, sour cream, oil, and vanilla. Whisk until well incorporated.
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- Fill your donut pan with the batter, about halfway full using a piping bag or plastic bag.
- Bake in the preheated oven for 8 to 10 minutes, or until a skewer inserted into a donut comes out clean.
- Carefully loosen the edges with a thin knife and turn the donuts onto a wire rack to cool to room temperature.
- In a medium bowl, combine powdered sugar and 4 tablespoons of milk or water to make a smooth glaze.
- Dip the cooled donuts into the glaze and place them on a wire rack over a baking sheet to catch drips.
- Allow excess glaze to drip off and set before serving.
