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

Ingredients:

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

Directions:

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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130 Responses to “Glazed Chocolate Donuts”

  1. Laura Ball August 21, 2013 @ 5:40 am (#
    51
    )

    In the beginning it says no mixer needed, but then in the recipe it says beat vanilla, etc. Which one do I need to do?? Thanks!!

    [Reply]

    Karly Reply:

    No mixer! Just mix the liquid ingredients together by hand.

    [Reply]

  2. Emy August 21, 2013 @ 5:02 pm (#
    52
    )

    I made these for my family and they were a huge hit. We all thought they tasted like cake chocolate cake doughnuts from the store and they were so easy. I can’t wait to eat them again. Thanks for the great recipe!

    [Reply]

  3. Machelle August 29, 2013 @ 5:48 pm (#
    53
    )

    I made these for my son who has severe food allergies and subbed the milk and sour cream for non-dairy versions. The doughnuts were delicious and my son loved them! Thank you for the recipe!

    [Reply]

  4. Morgan September 4, 2013 @ 8:50 am (#
    54
    )

    I am going to double the recipe and make for the bake sale at the kids school Fri. The 6th grade class donates this month. Hopefully they go over well!

    [Reply]

    Karly Reply:

    I bet they will! :)

    [Reply]

  5. Karen September 12, 2013 @ 5:30 pm (#
    55
    )

    I’ve been looking for this recipe forever! So excited to eat cake for breakfast. So thanks ;)

    [Reply]

  6. Kim D. September 24, 2013 @ 9:47 pm (#
    56
    )

    Hello Karly I want to make these but I don’t have a donuts pan but i do have a 7 spot mini donut maker….can I make these in there??? If so how long do they cook for….thanks.

    [Reply]

    Karly Reply:

    Yep, they should work in the donut maker just fine! I don’t know how long they’ll take though, so you’ll have to eyeball the first batch. :)

    [Reply]

    Charna Scarpati Reply:

    @Karly, I made these this morning in my mini donut maker, it cooks like 2-3 minutes until the green light turns on.

    Question though, mine arent as dark as yours. Did I do something wrong?

    Charna

    [Reply]

    Karly Reply:

    @Charna Scarpati,

    I’m betting we just used different types of cocoa powder. I generally use Hershey’s Special Dark and it has a nice dark color to it. Any powder will work though. Hope they were delicious! :)

  7. Rebekah September 29, 2013 @ 5:17 pm (#
    57
    )

    Can you use coconut flour in these? Also if so, would you use the same amount?

    [Reply]

    Karly Reply:

    I’ve never tried baking with coconut flour, so I’m not sure if it would work or not.

    [Reply]

  8. renee October 6, 2013 @ 10:19 am (#
    58
    )

    Were do I find the ingredients for the glazed chocolate donuts

    [Reply]

    Karly Reply:

    They’re at the bottom of the blog post, under the last photo.

    [Reply]

  9. Betty October 22, 2013 @ 2:15 pm (#
    59
    )

    I made a double batch of these on saturday and they were gone in minutes!! Was wondering if you have a regular (non-chocolate) recipe of these baked donuts? So delicious , airy, and amazing! And that glaze recipe is a keeper!

    [Reply]

  10. Charlotte October 23, 2013 @ 3:51 am (#
    60
    )

    I made these donuts today, following the recipe exactly, without the choc chips since i had none. Delicious. Thank you for sharing.

    [Reply]

  11. kez November 1, 2013 @ 3:11 am (#
    61
    )

    hi! i was wondering if i could just pipe the donuts out because i dont have a donut maker! thanks :)

    [Reply]

    Karly Reply:

    @kez,

    The dough won’t hold it’s shape if you pipe it. I would recommend just baking them in a muffin tin. Baked donuts are more or less just muffins anyway. ;)

    Just watch your bake times as they’ll need adjusted.

    [Reply]

  12. Susannah November 1, 2013 @ 12:31 pm (#
    62
    )

    Thanks a million for this recipe! I’m making it tomorrow morning for our anniversary breakfast. Do you use sweetened or unsweetened cocoa powder? Thanks in advance!

    [Reply]

  13. Diz November 5, 2013 @ 9:04 am (#
    63
    )

    Thanks for the recipe….but I don’t have a doughnut pan!!! What can use or can I baked them in a cookie sheet???

    [Reply]

    Karly Reply:

    @Diz,

    Just bake them in a muffin tin and dip the tops in glaze. You’ll need to adjust your baking time, but otherwise follow the recipe. :)

    [Reply]

  14. Laurie November 5, 2013 @ 9:11 am (#
    64
    )

    I was wondering if I could substitute the oil for applesauce? 1/4 cup is alot of oil.

    [Reply]

    Karly Reply:

    @Laurie,

    I don’t bake with applesauce, so I honestly don’t know. If you try it, please report back! :)

    [Reply]

  15. K_Lo November 10, 2013 @ 2:01 pm (#
    65
    )

    OMG! These SO exceeded my expectations!! They were quick and easy, using ingredients I keep in the house and the glaze was amazing! I’m in love and my diet is in trouble! Lol!

    [Reply]

  16. zach November 10, 2013 @ 9:44 pm (#
    66
    )

    i am a vegetarian and i was wondering if you could substitute the whole milk for almond milk, and the egg for an egg substite???

    [Reply]

    Karly Reply:

    @zach,

    I don’t bake with those products myself, so I have no idea how it would work. Sorry I’m not more help!

    [Reply]

    Liz Reply:

    @zach, I made them with egg replacer and soy milk and they were delicious. I did them in mini-muffin pans so they were like DD’s munchkins. My family can’t get enough of them.

    [Reply]

  17. Becky November 24, 2013 @ 9:08 am (#
    67
    )

    I know I’m late to the party, but I just made these today after craving doughnuts for a week. My changes: skim milk instead of whole, plain Greek yogurt in place of the sour cream & oil (1/2 cup + 1 tbsp – I use the Chobani conversion chart to healthy up all of my baked goods), and did not use the glaze. Hubby, 2 year old, & I all agreed they are delicious, and the chocolate chips added enough sweetness that the glaze wasn’t necessary. I used a quart size zipper bag with the corner cut off to pipe them into the pan. It made a dozen for me at 107 calories each with my changes.

    [Reply]

    Karly Reply:

    @Becky,

    Excellent changes! :)

    [Reply]

  18. Rebecca January 2, 2014 @ 12:52 pm (#
    68
    )

    How long do they cool in the pan before glazing? Thanks!

    [Reply]

    Karly Reply:

    Hi @Rebecca,

    I let them cool completely. :)

    [Reply]

    Jamie g Reply:

    I am the head baker at a doughnut shop and we always glaze doughnuts hot. It helps the glaze melt into all the crask and makes for a nice glossy finish

    [Reply]

    Karly Reply:

    @Jamie g,

    Oh, that’s good to know! I’ll definitely give that a try next time!

  19. Mary January 4, 2014 @ 4:25 pm (#
    69
    )

    These were such a hit during the holidays! My best friend is coming over tomorrow and we will make a few more batches. We’ve been looking for a recipe for plain/old fashioned donuts and haven’t been able to find one that seems like it would match this one. I was thinking of using this one, skip the cocoa powder, add nutmeg and cinnamon. I’m a little on the fence tabour one thing though: should I add 1/8-1/4 cup of flour? I feel like since I’m omitting 1/4 of dry ingredients I need to substitute it for something else, or the dough will be too liquid. Do you have any thoughts or suggestions? Thanks again for the lovely recipe!

    [Reply]

    Karly Reply:

    @Mary,

    I’m afraid I’m a bit too late to this one! Sorry, Mary! I would have added a bit more flour to make up for the cooca powder. What did you do and did they turn out? :)

    [Reply]

  20. Chris January 17, 2014 @ 5:33 pm (#
    70
    )

    This recipe is for normal sized doughnuts not mini right?

    [Reply]

  21. Christina February 13, 2014 @ 4:52 pm (#
    71
    )

    I was looking at this recipe and it looks great. Except for the fact that I don’t have a donut maker. Do you think I can use a Waffle maker instead? Or even a cupcake tin?

    [Reply]

    Karly Reply:

    @Christina,

    I would use a muffin tin and just adjust the bake time as needed. :)

    [Reply]

  22. Colleen February 18, 2014 @ 12:50 pm (#
    72
    )

    Yum! Just made these but realized i was out of eggs after i told the kids we’d make donuts. I subbed yogurt for the sour cream and an applesauce cup for the eggs, plus added 1 tsp. of baking powder. I cooked them for 10 to 12 minutes. They’re amazing and we haven’t even glazed them yet.

    [Reply]

  23. Abby February 18, 2014 @ 8:42 pm (#
    73
    )

    So I made this with coconut oil, and just wanted to warn the friends at home that due to its “tempature issues” they weren’t as pretty as I expected, but still edible. Next time, I will use dark chocolate cocoa. That would make this awesome.

    [Reply]

  24. Yvonne February 21, 2014 @ 4:39 am (#
    74
    )

    Hi, I stumble upon your blog while searching for the perfect baked choc donuts recipe. I can’t wait to try it! I’m new to using the measuring cup for baking. Do you use the same cup for both wet (ie. milk) and dry ingredients? Thanks!

    [Reply]

    Karly Reply:

    HI @Yvonne,

    Technically, you’re supposed to use different measures for wet and dry ingredients. The wet measuring cup looks like a big cup, the dry measure is more of a scoop. I tend to use both interchangably though and never have a problem with it. If you only have one available, just use it. I think you’ll be fine! :)

    [Reply]

  25. Yvonne February 21, 2014 @ 11:10 pm (#
    75
    )

    That’s great…coz I only have 1 measuring cup now ;-)

    [Reply]

  26. Jillian February 25, 2014 @ 5:19 pm (#
    76
    )

    I just made these today and have a quick question. How long does it take for the glaze to fully “set” and get the wonderful crackly appearance? I’m ready to eat one (or six) but they’re still sticky! :)

    [Reply]

    Karly Reply:

    @Jillian,

    It should just take 5 minutes or so. Not too long at all. :)

    [Reply]

    shayna Reply:

    @Karly, I had a sticky issue to maybe I did something wrong.

    [Reply]

    Jessica Reply:

    I had a sticky issue to ….my glaze didn’t set? Any ideas why this happened?

    Karly Reply:

    @Jessica,

    I’m not sure what the issue is. They set up just fine for me. :(

    Karly Reply:

    @Jessica,

    Hi again! I just looked over the recipe and changed it to 2 cups of powdered sugar. That should help things set better. Sorry about that!

  27. cory March 2, 2014 @ 4:55 pm (#
    77
    )

    Sourcream??

    [Reply]

    Karly Reply:

    @cory,

    Yes, indeed. :)

    [Reply]

  28. Jess(ica) @CookingIsMySport April 4, 2014 @ 8:12 am (#
    78
    )

    I bought a new donut pan and have been looking for a chocolate donut recipe to use, and this one looks PERFECT! Thank you Karly :-)

    [Reply]

    Karly Reply:

    @Jess(ica) @CookingIsMySport,

    Yay! I hope you love it!

    [Reply]

  29. Ati May 12, 2014 @ 8:00 pm (#
    79
    )

    Thanks a lot Karly for the simple recipe but its so great!very delicious.i think adding chocochip make your recipe unique&special.Most important for me is that all donuts become perfect in shape&not sticky in my donut maker.
    I’m looking for vanilla flavour version of baked donut.maybe you can share too..

    [Reply]

  30. Toni July 4, 2014 @ 3:21 pm (#
    80
    )

    Did you use a special tool to form, them in the shape of a doughnut or do that by hand as well?

    [Reply]

    Karly Reply:

    @Toni,

    They were baked in a donut pan.

    [Reply]

  31. Diane Bowman July 6, 2014 @ 7:00 am (#
    81
    )

    I made these yesterday and hate to say it but they were not good. Very flat tasting and the glaze never set up, I even put them in the icebox and the glaze soaked into them and they were wet and soggy.

    [Reply]

    Karly Reply:

    @Diane Bowman,

    I’m sorry to hear that Diane! It’s frustrating when a recipe doesn’t work out for you. :(

    [Reply]

  32. claudine boucher July 7, 2014 @ 7:38 am (#
    82
    )

    I saw this recipe and made this weekend. Got the pan at Target. I didnt have enough sour cream so I used applesauce for the remaing amount. The donuts came out delish.

    [Reply]

    Karly Reply:

    @claudine boucher,

    So glad you liked them!

    [Reply]

  33. Gail July 17, 2014 @ 9:57 am (#
    83
    )

    I made these with vanilla low-fat yogurt instead of the sour cream. They turned out REALLY good!! Frosted them w /vanilla frosting ….perfect!

    [Reply]

  34. Aseel August 8, 2014 @ 9:17 pm (#
    84
    )

    The donuts looked SO PRETTY but the problem is that they weren’t chocolatey enough. Thanks a lot for the recipe though

    [Reply]

  35. Amy August 9, 2014 @ 7:35 pm (#
    85
    )

    These are great baked cake donuts! The glaze is right-on. Thanks for sharing!

    [Reply]

  36. veronica September 6, 2014 @ 12:57 pm (#
    86
    )

    These didn’t count out good at all. The taste was fine but I had trouble with the glaze setting. I am sure I should have let my donuts sit longer before I dipped them. How long do you let yours sit for before glazing? They have been sitting longer than 5 minutes and it doesn’t look like a glaze on top. The donuts are so sticky. Could it be because I left the glaze on simmer while my second batch was cooking? Also, I piped the batter but I didn’t put enough dough in each because they didn’t really look like donuts lol…..next time I will pipe more in.

    [Reply]

    Karly Reply:

    @veronica,

    I’m sorry to hear you had trouble with the glaze. I wouldn’t think that simmering would cause a problem. The recipe for the glaze comes straight from Alton Brown, so I’m not sure why people are having issues with it. It sets just fine for me. :(

    [Reply]

  37. Claire September 16, 2014 @ 9:32 am (#
    87
    )

    What’s the shelf life of the donuts? Thanks!!

    [Reply]

    Karly Reply:

    @Claire,

    I wouldn’t keep them for more than a few days. Treat them like you would a muffin and they’ll be fine.

    [Reply]

  38. Melanie October 9, 2014 @ 11:39 am (#
    88
    )

    Do you know if these would freeze well? I want to make them for my nephew’s birthday party which is in 2 days and would need to do them ahead of time. Will they keep for 2 days already glazed? Need to refrigerate?

    [Reply]

    Melanie Reply:

    @Melanie, Nevermind, just saw your reply to Claire! But still curious if you’ve tried freezing at all…

    [Reply]

    Karly Reply:

    Hi @Melanie,

    I would freeze the donuts, unglazed, just as you would muffins. Defrost and glaze right before serving. :)

    [Reply]

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