Baked Chocolate Cake Donuts Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. I have a soft spot in my heart for donuts. I think everybody does, right? They’re like the ultimate comfort any-day-food/special occasion treat/amazing food perfection. My very very favorite donut is a glazed chocolate cake donut. As much as I love a good, yeasty pastry– nothing hits the spot quite like a dense-yet-fluffy cake donut covered in a sweet glaze. It’s my number one pick every time. I consider myself overly-qualified to judge a good chocolate cake donut (considering my ongoing 28-year obsession with them), and let me tell you: this homemade baked version is something to write home about. This is virtually the only donut I make anymore. Sure, I dabble in the occasional frying of yeast doughs and refrigerated biscuits. But by and large, this is the recipes we use over and over again in our home when the craving for donuts strikes (and when nobody wants to get out of their jammies and leave the house to go buy some)! I’ve been baking these for years, and I think they are just the very best there is when it comes to homemade chocolate donuts. They have the slightest hint of a crunch on the outside (like a fried donut would have) and they are pillow-y soft and moist on the inside. Whatever you do– don’t skip out on the glaze! Once you’ve glazed these donuts, you won’t be able to tell the different from a store bought cake donut and this homemade baked version. Absolute perfection. Enjoy! Continue to Content Baked Chocolate Cake Donuts Yield: 6-7 regular sized donuts They have the slightest hint of a crunch on the outside (like a fried donut would have) and they are pillow-y soft and moist on the inside. And once you've glazed these donuts, you won't be able to tell the different from a store bought cake donut and this homemade baked version. Absolute perfection. Print Ingredients 3/4 cup flour 1/4 cup cocoa powder 1 Tbsp. cornstarch 1/2 cup sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 egg 1/2 cup milk 1 teaspoon vanilla 4 tablespoons vegetable oil For the glaze: 1 cup powdered sugar 2 tbsp water Instructions Preheat the oven to 450ºF. Whisk together the flour, cocoa powder, corn starch, sugar, baking powder, and salt. Add the egg, milk, vanilla, and vegetable oil. Mix until smooth batter forms. Pour batter into a large piping bag (I usually use a gallon sized zip top bag). Generously and thoroughly grease a donut baking tin with nonstick cooking spray. Snip the corner of the bag and pipe the batter into the tins, filling each about 3/4 full. (My donut pan only bakes 6 donuts at a time, so I typically overfill each one just a bit or I have a little batter left over-- which I will sometimes use to make a few mini donuts in my mini pan). Bake for 7-8 minutes until toothpick inserted comes out clean. Let donuts cool in pan for about 10 minutes, until pan is cool enough to handle. Invert donuts onto a wire rack for complete cooling. Whisk together the powered sugar and water until smooth. Spoon glaze over each donut.
Delicious dessert treat or even at breakfast with coffee. The best part is they are baked. xo Catherine Reply
Who doesn’t just want to dig into a warm, homemade donut….and chocolate no less! This looks better than the green juice I’m drinking 🙂 Reply
I’ve been looking for the right donut recipe because I go through the drive through regularly for the chocolate donuts for my oldest, who loves his chocolate donuts. Thank you! Reply
These do look good, but I have always loved the yeast doughnuts and hated the cake ones. However, all the cake ones I have seen have been the store bought with powdered sugar. I can’t stand that texture in my mouth. These with the glaze look good. I am sure mu husband would love them. Also, I tried baking the Martha Stewart cookies this time using the regular oven and not the convection. The were still way too thin and crunchy for me. Just don’t know why. I used different temps and put dough in oven frozen and they still were thin. I am jinxed I think with making cookies unless I use whole wheat flour and oatmeal. HA!! Reply
I tried frying donuts one time and it was a…disaster. So I’ve shied away from frying for a while and these just look fantastic! Pinned! Reply
glazed cake doughnuts have always been my favorite, and I cannot wait to try your recipe, they look better than anything from the store Reply
these look fabulous! Where did you get the printed fork? I have been looking for cute desert forks like these for a while. Reply
I love this recipe. The cornstarch really gives that crisp, fried like texture. Where did yoi get those cute cake forks? They are a treasure Reply
These doughnuts were divine! I subbed whole wheat pastry flour and thought they might turn out too dense, but instead they were light, soft, and oh so chocolatey! I used special dark cocoa and cut the sugar to 1/3 cup and I’ve already devoured two of them(they only came out of the oven 15 mins ago!). Yum! Reply
