Irresistible Chocolate Cake Donuts Recipe

I still remember the first time I pulled these warm chocolate cake donuts from the oven — the edges were slightly crisp, the centers tender, and the kitchen smelled like a chocolate bakery. These baked chocolate cake donuts are an easy, crowd-pleasing treat that come together with pantry staples and no frying required. They’re perfect for weekend breakfasts, school lunches, or a quick dessert when you want something chocolatey but simple.

Why you’ll love this dish

These donuts are quick to make, forgiving for beginners, and kinder to your stovetop than frying. Because they’re baked, you get a tender cake-like crumb without the hassle of hot oil — and the texture pairs beautifully with a glossy cocoa glaze. They’re also budget-friendly: a single cup of flour and basic ingredients produce a dozen-ish donuts (depending on your pan size), which makes them great for potlucks or feeding a family.

“An instant favorite in our house — rich chocolate without being heavy, and the glaze sets perfectly on the warm cake.” — home baker review

This recipe is also versatile: swap milk for buttermilk for tang, or add espresso powder for depth. It’s an ideal make-ahead bake for weekend brunches or to satisfy last-minute cravings.

The cooking process explained

Before you start, here’s what happens: dry ingredients get whisked to ensure even rising and a smooth crumb. Wet ingredients are mixed separately so you don’t overwork the batter. You combine them just until incorporated — that keeps the donuts tender. Batter goes into a greased donut pan about two-thirds full, bakes for roughly 10–12 minutes, and cools slightly before a simple chocolate glaze is drizzled on top.

This short process means under 30 minutes of active work and about 12 minutes of unattended baking. You’ll need a donut pan — a silicone version makes removal easier — and a small offset spatula or spoon for glazing.

Gather these items

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 cup granulated sugar
• 1/2 cup milk (see substitutions)
• 1/4 cup vegetable oil (or melted butter)
• 2 large eggs

Notes on ingredients and swaps:

• Milk: whole milk gives richer flavor; buttermilk adds tang and makes the crumb slightly moister. For non-dairy, use almond or oat milk.
• Oil vs. butter: oil keeps the donuts very moist; melted butter adds a bit more flavor.
• Cocoa: Dutch-processed cocoa will give a darker, smoother chocolate flavor; natural cocoa works fine too.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease a donut pan thoroughly with nonstick spray or brush with oil.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/2 cup granulated sugar. Break up any clumps so the dry mix is smooth.
3. In a separate bowl, beat 1/2 cup milk, 1/4 cup vegetable oil, and 2 large eggs until combined and smooth.
4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined — a few small streaks of flour are okay. Avoid overmixing to keep the donuts tender.
5. Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full. A zip-top bag with the corner snipped or a piping bag makes this neat and quick.
6. Bake for 10–12 minutes, or until a toothpick inserted into the donut comes out clean or with a few moist crumbs. Rotate the pan halfway if your oven has hot spots.
7. Let the donuts cool in the pan for 3–5 minutes, then transfer to a wire rack to cool completely.
8. For the glaze: whisk together powdered sugar and cocoa powder with a little milk until you reach a pourable but thick consistency. Drizzle over cooled donuts and let the glaze set for a few minutes before serving.

Best ways to enjoy it

• Serve warm with a steaming mug of coffee or hot chocolate for a cozy breakfast.
• Plate three donuts on a dessert board with fresh berries and a dusting of cocoa for a party platter.
• Top with chopped toasted nuts, shredded coconut, or rainbow sprinkles for celebrations.
• Pair with plain Greek yogurt or vanilla ice cream to balance the richness.

How to store & freeze

• Room temperature: Keep in an airtight container for up to 2 days. Place parchment between layers to prevent sticking.
• Refrigerator: You can refrigerate for up to 5 days, but donuts may dry out. Bring to room temperature or warm briefly before serving.
• Freeze: Wrap cooled donuts individually in plastic wrap, then place in a freezer-safe container or bag for up to 2 months. Thaw at room temperature or reheat from frozen in a 300°F (150°C) oven for about 10 minutes.

Food safety tip: If using a perishable glaze (e.g., one made with cream cheese), store in the refrigerator and consume within 3–4 days.

Helpful cooking tips

• Don’t overmix the batter. Overworking develops gluten and leads to tougher cake donuts. Mix until just combined.
• Fill the pan evenly. Use a measuring spoon, scooper, or piping bag to get consistent sizes and uniform bake times.
• Test doneness with a toothpick. A clean toothpick or a few moist crumbs means they’re ready.
• Cool before glazing. If donuts are too warm, the glaze will slide off instead of setting.
• Use a silicone pan or spray metal pans well to ensure easy release.

Creative twists

• Espresso chocolate: Add 1 tsp instant espresso powder to the wet ingredients for deeper chocolate flavor.
• Orange-chocolate: Fold in 1 tsp orange zest to the batter and top with an orange-infused glaze.
• Peanut butter swirl: Drizzle melted peanut butter over the chocolate glaze, then chill briefly to set.
• Gluten-free: Substitute a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum).
• Cake donut holes: Use leftover batter to fill mini muffin tins for bite-sized treats.

Helpful answers

Q: How long does this recipe take from start to finish?
A: Active prep is about 10–15 minutes. Baking is 10–12 minutes per batch. From start to finish you can expect 25–35 minutes.

Q: Can I fry these instead of baking?
A: This recipe is formulated for baking. Frying requires a different batter ratio (often more fat) and careful temperature control. If you want fried donuts, use a recipe specifically designed for frying.

Q: Can I make these dairy-free or vegan?
A: Yes. Use plant-based milk (almond/oat), a neutral oil, and replace eggs with commercial egg replacer or flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Texture may be slightly different but still delicious.

Q: Will they rise more with baking soda?
A: The recipe uses baking powder, which provides both lift and tenderness. Baking soda needs an acid to react (like buttermilk). You can substitute 1/4 tsp baking soda plus 1/2 cup buttermilk for the milk and baking powder combo, but adjust other liquids accordingly.

Q: How do I keep the glaze from cracking?
A: Let the donuts cool completely and use a glaze that’s thick but still pourable. If glaze is too stiff, add milk a teaspoon at a time. Set glazed donuts on a wire rack so excess runs off and the surface dries evenly.

Conclusion

These baked chocolate cake donuts are an approachable, crowd-pleasing recipe that delivers tender, chocolatey results with minimal fuss. If you want further inspiration or alternate chocolate donut techniques, check out this classic Frosted Chocolate Cake Doughnuts – the chic brûlée and this reliable Chocolate Fudge Cake Doughnuts | King Arthur Baking for more ideas and variations.

Baked Chocolate Cake Donuts

These baked chocolate cake donuts are easy to make, tender, and delicious with a glossy cocoa glaze, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Servings: 12 donuts

Course: Breakfast, Dessert

Cuisine: American

Calories: 130

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder Dutch-processed cocoa gives a smoother flavor.
• 1 tsp baking powder Provides lift and tenderness.
• 1/2 cup granulated sugar

Wet Ingredients

• 1/2 cup milk Whole milk gives richer flavor; almond or oat milk can be used for non-dairy.
• 1/4 cup vegetable oil Can substitute with melted butter for more flavor.
• 2 large eggs Can be replaced with commercial egg replacer or flax eggs for a vegan option.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease the donut pan thoroughly with nonstick spray or oil.
2. In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, and sugar until smooth.
3. In a separate bowl, combine the wet ingredients: milk, vegetable oil, and eggs. Beat until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, avoiding overmixing.
5. Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full.

Baking

1. Bake for 10-12 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
2. Let the donuts cool in the pan for 3-5 minutes, then transfer to a wire rack to cool completely.

Glazing

1. For the glaze, whisk together powdered sugar and cocoa powder with some milk until you achieve a pourable but thick consistency.
2. Drizzle the glaze over the cooled donuts and let it set for a few minutes before serving.

Notes

Store in an airtight container for up to 2 days at room temperature, up to 5 days in the refrigerator, or freeze for up to 2 months. Reheat from frozen in a 300°F oven.