Glazed Chocolate Donuts

These glazed chocolate donuts are soft and moist and dipped in a sweet glaze!Glazed Chocolate Cake Donuts - my favorite recipe!

I’ve been on a quest to create the perfect chocolate cake donut. I mean, first of all, goals like this are fun to achieve. Even the not-so-perfect chocolate donuts are still chocolate donuts.

Second, how fabulous would it be to have a perfect chocolate donut recipe? Pretty darn fabulous, you guys. Being known as the lady with the perfect chocolate donut recipe is kind of a big deal.

So, I set my mind to it and I measured and mixed and baked and tasted and then did it again and again quite a few times. Finally, I came up with this recipe. The perfect chocolate donut. It’s moist. It’s fluffy. It’s like a chocolate cake, but it’s shaped like a donut which means that it’s breakfast. Then I dunked the donuts in my favorite donut glaze. It gets all crisp and crackly and is pretty much just as perfect as the donut shop glaze.

Glazed Chocolate Cake Donuts - my favorite recipe!

These are definitely my favorite baked donuts! If you prefer fried donuts, be sure to check out my favorite recipe for those here!

If you’re looking for an easy recipe for your donut pan, this is the one. No mixer needed and it takes less than 20 minutes to get your donuts on the table.  These make a great after school snack, too.

Glazed Chocolate Cake Donuts - my favorite recipe!

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Glazed Chocolate Donuts

Yield: 10 donuts

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes


For the donuts:
1 cup flour
1/2 cup sugar
1/4 cup cocoa powder
1/4 cup mini chocolate chips (optional)
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 egg
6 tablespoons sour cream
1/4 cup milk
1/4 cup vegetable oil
For the glaze:
2 cups powdered sugar
6 tablespoons whole milk
1 teaspoon vanilla


To make the donuts:
Preheat oven to 375 degrees.
In a medium mixing bowl, combine the flour, sugar, cocoa powder, chocolate chips, and baking soda.
In a small bowl, beat together the vanilla, egg, sour cream, milk, and oil.
Stir the wet ingredients into the dry until just combined.
Spoon in a greased donut pan.
Bake for 8 minutes or until the tops spring back when you touch them.
Let the donuts cool in the pan before glazing.
To make the glaze:
In a small saucepan over low heat, combine the sugar, milk, and vanilla until well combined. Remove from the heat.
Dunk the donuts in the glaze to fully coat and place on a wire rack to set.

donut recipe from Buns In My Oven, glaze recipe from Alton Brown

(This glaze recipe originally called for 1 1/2 cups of powdered sugar, but after many people said it wasn’t setting up properly, I’ve increased it to 2 cups. It should firm up much better.)
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174 Responses to “Glazed Chocolate Donuts”

  1. Gina June 13, 2015 @ 9:05 pm (#

    These looked great and I was excited about the recipe, but they just didn’t taste like a doughnut to me. Even though it’s a baked cake doughnut, it had the light, spongy texture of a cake, not the firm density of a chocolate doughnut. The only substitutions I made because I didn’t have the ingredients were plain yogurt for sour cream and corn oil for regular vegetable oil. I don’t think these were significant enough to mes with the taste. These were just lacking in flavor. They came out looking nice though. Thanks for the opportunity to try it. These just weren’t for me.


    • John S replied: — November 16th, 2015 @ 10:10 am

      Gina, my thoughts exactly. These aren’t dense, cakey, gut-quenching doughnuts; they’re light, airy muffins that are attending a costume party. They definitely look the part, but that’s as far as the comparison goes. These will not realistically satisfy anyone’s doughnut craving… Sadly.


  2. Sadie June 16, 2015 @ 9:02 am (#

    I read through the reviews before making these and a few noted that the flavor was underwhelming so I added 1/4 tsp salt, 1/2 tbsp instant espresso, 1/2 tsp cinnamon, 1/4 tsp cardamom, 1/4 tsp nutmeg and 1/8 tsp ginger for a “chai” version. The donuts themselves are delicious but I had trouble with the glaze not setting so they’re really sticky to handle, which is disappointing. I’ve made hard chocolate glazes for donuts before and have never had a problem. The glaze was very foamy….is it supposed to be?


  3. Suzanne July 11, 2015 @ 9:44 am (#

    My glaze didn’t set up either, but I didn’t have whole milk. I used 2% instead since that’s what I had. Could that be the reason?


    • Karly replied: — July 13th, 2015 @ 9:16 am

      I’m honestly not sure why some people are having problems with the glaze. It could have been the milk.


      • Max replied: — October 7th, 2015 @ 7:25 pm

        The milk does not matter… if you simply warm the milk first to just below boiling and then whisk in the powdered sugar and remaining ingredients, it will set. If you wanted it to set up really tight, you can cook the entire recipe over a double boiler…the higher you take the temp the harder the sugar will set (just like when cooking sugar to different stages, except its not necessary to cook that high. Actually if you allowed the donuts to sit out at room temp long enough they would dry on their own without heating, but the heating is instant.


  4. fadia July 28, 2015 @ 5:35 am (#

    thanks for the recipe. it was yummy!
    followed the recipe as written but did add a bit of coffee granules
    it turned out between a cake and a muffin just as you had written
    will save this recipe for future chocolate muffins :)


  5. fadia July 28, 2015 @ 5:40 am (#

    oops! donuts! i actually dont have donut tins so ended up making them as muffins
    so this recipe worked out well for me as muffins even though they are supposed to donuts 😉


  6. Jessica Flory August 19, 2015 @ 1:51 pm (#

    These donuts are the BOMB!!! The best donuts I’ve ever made!!! They were so moist and chocolatey. I dipped them in chocolate ganache instead of the glaze. Incredible!!


    • Karly replied: — August 20th, 2015 @ 7:39 am

      Glad they were a hit!


  7. susan October 23, 2015 @ 11:23 am (#

    Can i freeze these after glazing. I need things to make ahead.


    • Karly replied: — October 27th, 2015 @ 7:58 pm

      I’m not sure – I’ve never tried it. Not sure how well the glaze will hold up, but if you try please report back!


      • Samantha replied: — November 9th, 2015 @ 11:09 pm

        I have frozen some and when they defrost the glaze is absorbed into the doughnut like a sponge. I wouldn’t recommend freezing them.


        • Karly replied: — November 10th, 2015 @ 7:41 am

          Ooh, good to know! Maybe best to freeze before glazing.


  8. Angela October 28, 2015 @ 3:15 pm (#

    Just tried them and we love them! We used our mini cupcake maker since I don’t have a donut pan (it’s on my Christmas list ;)). So they ended up being like donut holes. I was craving chocolate donuts and these took care of the craving thank you!


    • Karly replied: — October 29th, 2015 @ 9:53 am



  9. Jennifer December 13, 2015 @ 9:52 am (#

    Can you use this recipe and a donut maker. I’ve got my child a babycakes donut maker for Christmas and I’m looking for a good chocolate donut recipe.


  10. Jennifer December 13, 2015 @ 9:53 am (#

    **Can you use this recipe in a donut maker. I got my child a babycakes donut maker for Christmas and I’m looking for a good chocolate doughnut recipe.


    • Karly replied: — December 15th, 2015 @ 7:45 am

      Sure you can! You’ll need to adjust the baking time, so just keep an eye on them. :)


  11. Terri January 26, 2016 @ 10:57 am (#

    I read many of the comments and was a bit hesitant about making these donuts after that, but I had bought the ingredients…… THEY ARE AMAZING. The texture was great. They are chocolately but not overly sweet (without the glaze) and moist and rich.

    Since my boyfriend declared he wasn’t all that interested in eating them I decided to go with an espresso glaze instead which pushed these from the realm of amazing into OUT OF THIS WORLD.

    Here is the glaze I used (I didn’t have any corn syrup so I left that out and I just realized I didn’t add the salt):

    1/4 cup boiling-hot water
    5 teaspoons instant-espresso powder or instant-coffee granules
    1 1/2 cups confectioners sugar
    1 tablespoon light corn syrup
    1/4 teaspoon pure vanilla extract
    1/4 teaspoon salt


    • Karly replied: — January 26th, 2016 @ 11:54 am

      Oh goodness, that glaze sounds AMAZING. Must try!! :)


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