I can never resist these golden baked cake donuts with their soft, tender crumb and glossy chocolate glaze. One bite and they earn a permanent spot on the sweet treat list.

Jump to Recipe

I’m obsessed with these Cake Donuts with Chocolate Glaze because they hit that sweet spot between bakery treat and lazy-day snack. The donuts bake up golden, tender, and light, with just enough nutmeg to give them that classic donut-shop flavor.

And then there’s the chocolate glaze. Glossy, rich, and just messy enough to make me not care about sticky fingers.

I love how the buttermilk keeps the crumb soft without making the donuts heavy. But the best part?

No greasy aftertaste, no giant cleanup, just a tray of chocolate-topped donuts that disappear way too fast. Seriously.

I never make enough.

Ingredients

Print Recipe (No Advertisments)

All purpose flour gives the donuts that soft, cakey bite we’re here for.
Granulated sugar adds sweetness and helps the edges get a tiny bit golden.
Baking powder and baking soda bring the lift, so they’re not dense pucks.
Nutmeg is the classic donut-shop flavor, warm and a little nostalgic.
Salt keeps everything from tasting flat, especially with all that sweet glaze.
Buttermilk makes the crumb tender and gives a slight tang.
So good.
Eggs add structure and richness, so the donuts hold together nicely.
Melted butter brings flavor and keeps things soft, not dry or sad.
Vanilla makes the batter taste cozy, like actual bakery vibes.
Powdered sugar makes the glaze smooth, sweet, and easy to dip.
Cocoa powder gives the glaze that deep chocolate taste without being fussy.
Milk loosens the glaze, so you can make it thick or drippy.
Plus, a little butter in the glaze makes it shiny and richer.
Basically, that pinch of salt makes the chocolate pop harder.

Ingredient Quantities

2 cups (250 g) all purpose flour

3/4 cup (150 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground nutmeg

1/2 teaspoon fine salt

3/4 cup (180 ml) buttermilk

2 large eggs, room temperature

2 tablespoons unsalted butter, melted and cooled

1 teaspoon vanilla extract

Nonstick cooking spray or a little melted butter for greasing the donut pan

For the chocolate glaze: 1 cup (120 g) powdered sugar

2 tablespoons unsweetened cocoa powder

2 to 3 tablespoons milk, plus more as needed for thinning

1 tablespoon unsalted butter, melted

1/2 teaspoon vanilla extract

Pinch of salt

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and lightly grease a donut pan with nonstick cooking spray or melted butter.

2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground nutmeg, and 1/2 teaspoon fine salt.

3. In a separate bowl whisk 3/4 cup (180 ml) buttermilk, 2 large room temperature eggs, 2 tablespoons melted and cooled unsalted butter, and 1 teaspoon vanilla extract until combined.

4. Pour the wet ingredients into the dry ingredients and stir gently until just combined and no large pockets of flour remain; do not overmix.

5. Transfer batter to a piping bag or a sturdy zip-top bag with a corner snipped off, and fill each donut cavity about three quarters full.

6. Bake for 8 to 10 minutes or until donuts are golden brown and a toothpick inserted into the donut body (not the hole) comes out clean; allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

7. While donuts cool, make the chocolate glaze by whisking together 1 cup (120 g) powdered sugar, 2 tablespoons unsweetened cocoa powder, a pinch of salt, 1/2 teaspoon vanilla extract, and 1 tablespoon melted unsalted butter.

8. Add 2 to 3 tablespoons milk, whisking until smooth; adjust with more milk a teaspoon at a time to reach a pourable glaze consistency.

9. Dip the top of each cooled donut into the glaze, let excess drip off, then return to the wire rack until the glaze sets.

Equipment Needed

1. Oven and thermometer
2. Donut pan (nonstick)
3. Large mixing bowl and a separate small mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Piping bag or sturdy zip top bag (for filling)
7. Spatula or wooden spoon
8. Wire cooling rack
9. Toothpick (for doneness check)
10. Small microwave safe bowl or saucepan (for melting butter)

FAQ

Can I bake these donuts instead of frying them? Yes. This recipe is for baked cake donuts made in a donut pan; bake at 350 F (175 C) for about 10 to 12 minutes or until a toothpick comes out clean.

How do I prevent the donuts from sticking to the pan? Thoroughly grease the pan with nonstick spray or melted butter and wipe excess out of the cavities. Let donuts cool in the pan for 2 to 3 minutes, then gently invert onto a rack to finish cooling.

How do I get the glaze smooth and shiny? Sift the powdered sugar and cocoa before mixing. Add milk one teaspoon at a time until the glaze reaches a pourable consistency, then stir in melted butter and vanilla. Dip slightly warm donuts and allow excess to drip off on a wire rack.

Can I make the batter or donuts ahead of time? You can mix the batter and store it in the refrigerator for up to 24 hours, but bring it back to room temperature and give it a gentle stir before piping into the pan. Baked donuts keep in an airtight container at room temperature for 2 days.

Can I freeze the donuts or glaze? Freeze plain cooled donuts in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and glaze just before serving. Do not freeze glazed donuts, as the glaze will become soggy.

How can I adjust sweetness or flavor? For deeper chocolate flavor in the glaze, use Dutch processed cocoa or add a teaspoon of instant espresso powder. To reduce sweetness, cut the powdered sugar in the glaze by 1 to 2 tablespoons and add a little more cocoa or a pinch of salt to balance.

Cake Donuts With Chocolate Glaze Recipe Substitutions and Variations

All purpose flour: use 1) cake flour for a lighter crumb (use slightly more liquid if batter seems dense), 2) equal-weight gluten free 1-to-1 flour blend for a cup-for-cup swap, or 3) whole wheat pastry flour for a nuttier flavor but reduce to 1 7/8 cups and expect a denser donut.
Buttermilk: sub equal parts plain yogurt diluted with a little milk, or 1 cup milk plus 1 tablespoon white vinegar or lemon juice left 5 minutes to acidify.
Eggs: for each egg, use 1/4 cup unsweetened applesauce for a softer texture, or 1/4 cup mashed banana for flavor; for structure in baked cake donuts, consider 3 tablespoons aquafaba for each whole egg if you need an egg-free option.
Unsalted butter (in batter or glaze): swap with equal-weight neutral oil like vegetable or canola oil in the batter, or use coconut oil (melted) for a subtle coconut note; in the glaze, butter can be replaced with an equal amount of coconut oil.

Pro Tips

1. Let the eggs and buttermilk come to room temperature before mixing. They blend more easily and give a lighter, more tender crumb than cold ingredients.

2. Scoop batter into a piping bag or zip-top and fill the cavities slowly, tapping the pan gently on the counter to remove air bubbles before baking. This helps keep the rings even and prevents big holes in the donut body.

3. Watch the baking time closely and test in the donut body, not the hole. Oven temps vary, so start checking at 8 minutes to avoid overbaking; slightly underbaked donuts will still set as they cool and stay moister.

4. For a glossy, crack-free glaze, sift the powdered sugar and cocoa before whisking, and add milk a little at a time until just pourable. If the glaze thickens while dipping, warm it briefly and stir to loosen rather than adding a lot more milk.

Cake Donuts With Chocolate Glaze Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can never resist these golden baked cake donuts with their soft, tender crumb and glossy chocolate glaze. One bite and they earn a permanent spot on the sweet treat list.

Servings

servings

Calories

212.5

kcal

Equipment: 1. Oven and thermometer
2. Donut pan (nonstick)
3. Large mixing bowl and a separate small mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Piping bag or sturdy zip top bag (for filling)
7. Spatula or wooden spoon
8. Wire cooling rack
9. Toothpick (for doneness check)
10. Small microwave safe bowl or saucepan (for melting butter)

Ingredients

2 cups (250 g) all purpose flour
3/4 cup (150 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon fine salt
3/4 cup (180 ml) buttermilk
2 large eggs, room temperature
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Nonstick cooking spray or a little melted butter for greasing the donut pan
For the chocolate glaze: 1 cup (120 g) powdered sugar
2 tablespoons unsweetened cocoa powder
2 to 3 tablespoons milk, plus more as needed for thinning
1 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract
Pinch of salt

Directions

Preheat oven to 350°F (175°C) and lightly grease a donut pan with nonstick cooking spray or melted butter.
In a large bowl whisk together 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground nutmeg, and 1/2 teaspoon fine salt.
In a separate bowl whisk 3/4 cup (180 ml) buttermilk, 2 large room temperature eggs, 2 tablespoons melted and cooled unsalted butter, and 1 teaspoon vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined and no large pockets of flour remain; do not overmix.
Transfer batter to a piping bag or a sturdy zip-top bag with a corner snipped off, and fill each donut cavity about three quarters full.
Bake for 8 to 10 minutes or until donuts are golden brown and a toothpick inserted into the donut body (not the hole) comes out clean; allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While donuts cool, make the chocolate glaze by whisking together 1 cup (120 g) powdered sugar, 2 tablespoons unsweetened cocoa powder, a pinch of salt, 1/2 teaspoon vanilla extract, and 1 tablespoon melted unsalted butter.
Add 2 to 3 tablespoons milk, whisking until smooth; adjust with more milk a teaspoon at a time to reach a pourable glaze consistency.
Dip the top of each cooled donut into the glaze, let excess drip off, then return to the wire rack until the glaze sets.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.