I can never resist these baked chocolate donuts: rich, glossy, and impossibly soft with a deep cocoa finish. One bite makes it clear why they disappear fast.

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I’m wildly obsessed with these baked chocolate donuts because they hit that deep chocolate craving without feeling like a whole production. I love the soft, cakey bite, the glossy frosting, and the way cocoa powder makes every bite taste bold instead of flat.

But the real reason I keep coming back? That little tang from buttermilk that keeps them tender and not too sweet.

And yes, I absolutely count frosting as a personality trait here. Rich, messy, chocolate-on-chocolate goodness.

No fryer drama. No sad dry donut energy.

Just my kind of treat. The kind I “taste test” three times.

Ingredients

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Flour gives the donuts structure, so they’re soft but not falling apart.
Cocoa powder brings that deep chocolate vibe without making things overly sweet.
Sugar keeps them tender and gives that classic donut-shop sweetness.
Baking powder and baking soda help them puff up instead of turning dense.
Salt makes the chocolate taste bolder.
Tiny thing, big difference.
The egg holds everything together and adds a little richness.
Buttermilk keeps the crumb moist, soft, and just a little tangy.
Oil or butter adds moisture, so you’re not eating dry cake rings.
Vanilla rounds out the chocolate.
Basically, it makes everything taste warmer.
Powdered sugar makes the frosting smooth, sweet, and easy to dip.
Extra cocoa in the frosting doubles down on the chocolate goodness.
Milk or cream loosens the frosting so it’s glossy, not stiff.
Soft butter makes the frosting richer.
Plus, it tastes more homemade.

Ingredient Quantities

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

3/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large egg

3/4 cup buttermilk

1/4 cup vegetable oil or melted unsalted butter

1 teaspoon vanilla extract

1 cup powdered sugar (for frosting)

2 tablespoons cocoa powder (for frosting)

1 to 2 tablespoons whole milk or heavy cream (for frosting)

1 tablespoon unsalted butter, softened (for frosting)

Pinch of salt

How to Make this

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1. Preheat oven to 350 F and lightly grease a 6 or 12-cavity donut pan or spray with nonstick spray.

2. Whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a bowl.

3. In a separate bowl, beat 1 large egg with 3/4 cup buttermilk, 1/4 cup vegetable oil or melted unsalted butter, and 1 teaspoon vanilla extract until combined.

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

5. Transfer batter to a piping bag or a resealable plastic bag with the corner snipped, and pipe into the donut cavities about three quarters full.

6. Bake for 10 to 12 minutes or until a toothpick inserted into the donut body comes out with a few moist crumbs.

7. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

8. For the frosting, beat together 1 cup powdered sugar, 2 tablespoons cocoa powder, 1 tablespoon softened unsalted butter, and a pinch of salt; add 1 to 2 tablespoons whole milk or heavy cream a little at a time until you reach a smooth, spreadable consistency.

9. Dip or spread the frosting onto cooled donuts, letting excess drip back onto the rack.

10. Allow the frosting to set for a few minutes, then serve fresh or store in an airtight container for up to 2 days.

Equipment Needed

1. Oven
2. 6 or 12-cavity donut pan (or silicone donut mold)
3. Mixing bowls (one large, one medium)
4. Measuring cups and spoons
5. Whisk
6. Rubber spatula or wooden spoon
7. Piping bag or resealable plastic bag with corner snipped
8. Wire cooling rack

FAQ

What is the proper batter consistency? The batter should be thick but pourable, similar to a loose cookie dough or muffin batter. It will hold its shape slightly when spooned into the pan but spread a little during baking.

Can I substitute regular milk for buttermilk? Yes. Make a quick buttermilk substitute by stirring 1 tablespoon white vinegar or lemon juice into 3/4 cup milk, let sit 5 minutes, then use as directed.

Should I use vegetable oil or melted butter? Both work. Oil yields a moister, softer donut and keeps longer. Melted unsalted butter gives richer flavor but can make texture slightly denser.

How do I prevent the frosting from cracking? Ensure the donuts are completely cool before frosting. If the frosting is too thick, add a little milk or cream 1 teaspoon at a time to reach a glossy, spreadable consistency.

Can I bake these as muffins instead of donuts? Yes. Fill a muffin tin about two thirds full and bake 16 to 18 minutes, or until a toothpick comes out clean. Adjust baking time as needed.

How should I store leftovers and how long do they keep? Store cooled donuts in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days but bring to room temperature before serving for best texture. For longer storage, freeze unglazed donuts wrapped tightly for up to 2 months and thaw before frosting.

Homemade Baked Chocolate Donuts (+ Frosting!) Recipe Substitutions and Variations

Buttermilk: substitute 3/4 cup milk mixed with 3/4 teaspoon lemon juice or white vinegar, let sit 5 minutes before using.
All-purpose flour: use an equal amount of whole wheat pastry flour for a slightly nuttier, denser donut, or a 1:1 gluten-free baking blend for gluten-free results.
Large egg: replace with 1 “flax egg” made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let thicken 5 minutes; for a lighter option use 1/4 cup applesauce.
Unsalted butter (frosting): swap with equal amount solid coconut oil at room temperature for a dairy-free frosting, or use a stick of dairy-free margarine for similar texture.

Pro Tips

1. Let ingredients come to room temperature — especially the egg and buttermilk — so the batter emulsifies smoothly and your donuts stay tender and even-textured.

2. Use a light hand when combining wet and dry ingredients. Mix until you just do not see big streaks of flour; a few tiny flour ribbons are fine. Overmixing will make the donuts tough.

3. For clean, easy filling, spoon batter into a sturdy piping bag or a jar with a wide mouth and squeeze from the top. Fill the cavities only about three quarters full to avoid oversized domes that crack.

4. Adjust frosting thickness gradually. Add milk or cream a teaspoon at a time until it coats the back of a spoon but still drips slowly. If it becomes too thin, sift in a little more powdered sugar. Store finished donuts in a single layer at room temperature in an airtight container for up to 48 hours.

Homemade Baked Chocolate Donuts (+ Frosting!) Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can never resist these baked chocolate donuts: rich, glossy, and impossibly soft with a deep cocoa finish. One bite makes it clear why they disappear fast.

Servings

servings

Calories

322

kcal

Equipment: 1. Oven
2. 6 or 12-cavity donut pan (or silicone donut mold)
3. Mixing bowls (one large, one medium)
4. Measuring cups and spoons
5. Whisk
6. Rubber spatula or wooden spoon
7. Piping bag or resealable plastic bag with corner snipped
8. Wire cooling rack

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
3/4 cup buttermilk
1/4 cup vegetable oil or melted unsalted butter
1 teaspoon vanilla extract
1 cup powdered sugar (for frosting)
2 tablespoons cocoa powder (for frosting)
1 to 2 tablespoons whole milk or heavy cream (for frosting)
1 tablespoon unsalted butter, softened (for frosting)
Pinch of salt

Directions

Preheat oven to 350 F and lightly grease a 6 or 12-cavity donut pan or spray with nonstick spray.
Whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a bowl.
In a separate bowl, beat 1 large egg with 3/4 cup buttermilk, 1/4 cup vegetable oil or melted unsalted butter, and 1 teaspoon vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined and no large streaks of flour remain; do not overmix.
Transfer batter to a piping bag or a resealable plastic bag with the corner snipped, and pipe into the donut cavities about three quarters full.
Bake for 10 to 12 minutes or until a toothpick inserted into the donut body comes out with a few moist crumbs.
Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting, beat together 1 cup powdered sugar, 2 tablespoons cocoa powder, 1 tablespoon softened unsalted butter, and a pinch of salt; add 1 to 2 tablespoons whole milk or heavy cream a little at a time until you reach a smooth, spreadable consistency.
Dip or spread the frosting onto cooled donuts, letting excess drip back onto the rack.
Allow the frosting to set for a few minutes, then serve fresh or store in an airtight container for up to 2 days.

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.