Baked Chocolate Cake Donuts

We get it, raised donuts cooked in fry oil aren’t for everyone–and that’s ok. It can be really intimidating to know there is oil on your stove burning in your giant pot at 350*F. That doesn’t mean homemade donuts are completely out of your reach. There is another way! Enter the Baked Chocolate Cake Donuts.

When you fry donuts you can work with a looser dough because the hot oil will cook faster and the donuts keep their shape. But with baked donuts, you want to have dough with more structure and stiffness. This is why baked donuts come out slightly crumbier, chewier, and denser. And baked donuts will not have the same rich, greasy bite as fried donuts–not at all a bad thing!

Best of all, you won’t need hot oil. Instead, you can use a donut pan to bake up your cakey donuts. We couldn’t give you an option for baked donuts and not include a chocolate option. Because we all know just how strongly we feel about chocolate. This simple recipe is easy to throw together any time you have a donut craving. And the chocolate glaze will pair well with anything!

We would say that baked chocolate cake donuts are a delicious treat that can satisfy any sweet tooth. And we also found that baked donuts give you a little more room to play with ingredients that can impact the flavor and mouthfeel of the final product. So think about the taste and texture you want to achieve, and pick a recipe that works best for you!

Baked Chocolate Cake Donuts

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  • For the Donuts
  • 2 ¼ cups all-purpose flour
  • ½ unsweetened cocoa powder
  • ⅔ cup granulated sugar
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 ¼ cups whole milk (room temperature)
  • 1 large egg (room temperature)
  • 4 tbsp unsalted butter (melted)
  • 2 tsp vanilla extract
  • For the Chocolate Glaze
  • ½ cup semisweet compound chocolate
  • 2 Tbsp heavy cream
  • 2 Tbsp unsalted butter (cubed)



Preheat oven to 350℉. Lightly spray donut tray with baking spray.


In large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.


In separate bowl, whisk milk, egg, butter and vanilla until combined.


Mix wet and dry ingredients until fully combined.


Transfer to a piping bag. Snip off the tip and pipe the batter into each well filling right to the edge of the pan.


Bake at 350℉ for 8-10 minutes until donuts puff up over the rim and a toothpick comes out with just a few moist crumbs.


Let cool in the pan 5 minutes. Then turn out onto a wire cooling rack and let cool completely.


For the chocolate glaze, melt chocolate, heavy cream, and butter in microwave safe bowl for 20 second increments.


Stir until well combined. Dip a cooled donut in the chocolate glaze and place back on the wire rack to set up (about 20 minutes).

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