Baked Chocolate Glazed Donuts Recipe

I just made the softest, most insane Chocolate Glazed Donuts and I refuse to tell you how many I demolished.

I’m obsessed with these baked Chocolate Glazed Donuts because they’re the softest Chocolate Donuts I’ve ever had. Ultra chocolaty, almost moist enough to melt on your tongue, and that glaze?

I can’t stop dunking. I love how the chocolate hits hard without being sickly sweet.

Baking with good unsweetened cocoa powder and a splash of buttermilk gives them that tender crumb that turns every bite into chaos in the best way. They look shop-bought but feel homemade.

I keep telling myself just one more. Spoiler: I never stop at one.

No regrets, crumbs and a glass of milk every time.

Ingredients

• Flour — the backbone, gives structure and that tender donut crumb.
• Plus cocoa powder adds deep chocolate color and bittersweet taste.
• Sugar brings sweetness and helps the crust caramelize a bit.
• Baking powder helps them rise light and cakey, not heavy.
• Baking soda gives lift and reacts with buttermilk for tenderness.
• Salt balances sweetness and sharpens the chocolate notes.
• Eggs add protein and richness, they hold everything together.
• Buttermilk makes batter tangy and extra moist, keeps crumbs soft.
• Oil keeps donuts tender and gives a silky mouthfeel.
• Vanilla adds warmth and makes chocolate taste rounder and friendlier.
• Nonstick spray stops sticking; use just a tiny bit.
• Powdered sugar makes the glaze smooth and glossy when mixed.
• Plus glaze cocoa boosts chocolate intensity without extra bitterness.
• Milk thins the glaze; add more for a looser dip.
• Butter in the glaze gives silkiness and richer flavor.
• Basically vanilla and a pinch of salt finish the glaze perfectly.

Ingredient Quantities

• 1 3/4 cups (220 g) all purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder, plus extra for dusting if you want
• 1 cup (200 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 2 large eggs, room temp if you can
• 1 cup (240 ml) buttermilk, or 1 cup milk + 1 tablespoon lemon juice left 5 min to sour
• 1/3 cup (80 ml) neutral oil like vegetable or canola, or melted light olive oil
• 2 teaspoons vanilla extract
• Nonstick spray or a little melted butter to grease the donut pan (just a tiny bit)
• For the chocolate glaze: 1 1/2 cups (180 g) powdered sugar
• For the chocolate glaze: 1/4 cup (25 g) unsweetened cocoa powder
• For the chocolate glaze: 3 to 4 tablespoons milk, adjust to get the thickness you want
• For the chocolate glaze: 2 tablespoons unsalted butter, melted
• For the chocolate glaze: 1 teaspoon vanilla extract and a pinch of salt

How to Make this

1. Preheat oven to 350°F (175°C) and grease a 6 or 12-cavity donut pan lightly with nonstick spray or a tiny bit of melted butter so the donuts release easily.

2. Whisk together dry ingredients in a large bowl: 1 3/4 cups (220 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 cup (200 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt. Mix well so there are no lumps.

3. In a separate bowl, beat 2 large eggs, then add 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice left 5 min to sour), 1/3 cup (80 ml) neutral oil, and 2 teaspoons vanilla extract. Whisk until combined.

4. Pour the wet into the dry and stir gently until just combined. Dont overmix; a few small lumps are okay. Batter should be thick but spoonable. If it seems super stiff, add a splash of milk.

5. Transfer batter to a piping bag, ziplock with corner snipped, or use two spoons. Fill each donut cavity about 3/4 full for a nice ring. Tap the pan once on the counter to remove big air bubbles.

6. Bake for about 10 to 12 minutes for small/standard donuts or 12 to 15 minutes for larger ones, until a toothpick comes out mostly clean and the tops spring back when touched. Let donuts cool in the pan 5 minutes then transfer to a wire rack to cool completely.

7. While donuts cool, make the chocolate glaze: sift together 1 1/2 cups (180 g) powdered sugar and 1/4 cup (25 g) unsweetened cocoa powder in a bowl. Add 3 tablespoons milk to start, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Whisk until smooth. Add the 4th tablespoon of milk only if you need to loosen the glaze to your preferred dipping consistency.

8. Dip the top of each cooled donut into the glaze and let excess drip back into the bowl, then place back on the rack. If you want, dust lightly with extra cocoa powder while glaze is tacky for a pretty finish.

9. Let glaze set for 10 to 20 minutes before serving. Store leftovers in an airtight container at room temp for 1 to 2 days or refrigerate up to 4 days, bring back to room temp before eating for best softness.

10. Quick tips: room temp eggs and buttermilk give better rise, dont overfill the pan, and if you dont have buttermilk use the milk + lemon trick mentioned earlier. If glaze firms up while dipping, stir in a few drops of milk to loosen it. Enjoy the softest, ultra chocolaty, super moist donuts you ever ate.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 6- or 12-cavity donut pan (lightly greased)
3. Large mixing bowl and a medium mixing bowl
4. Whisk
5. Measuring cups and spoons (grams & ml helpful)
6. Rubber spatula or wooden spoon
7. Piping bag or ziplock bag with corner snipped, or two spoons for filling
8. Sieve or fine-mesh strainer for powdered sugar and cocoa
9. Wire cooling rack
10. Toothpick or cake tester to check doneness

FAQ

Baked Chocolate Glazed Donuts Recipe Substitutions and Variations

• All purpose flour: you can use 1 to 1 whole wheat flour but expect a denser, slightly nuttier donut and maybe add 2 to 3 tablespoons extra buttermilk if the batter seems dry.
• Unsweetened cocoa powder: natural cocoa works fine; if you only have Dutch processed, reduce baking soda to 1/4 teaspoon and keep the baking powder the same, cause Dutch cocoa is less acidic.
• Buttermilk: swap with 1 cup plain yogurt thinned with 2 to 3 tablespoons milk or use 1 cup milk plus 1 tablespoon vinegar or lemon juice left 5 minutes to sour; flavor and rise are very similar.
• Neutral oil: you can use melted unsalted butter in the same amount for a richer taste, but chill the batter a little less cause butter firms up when cold.

Pro Tips

1. Let the donuts cool completely before glazing. If the glaze hits warm donuts it melts off and gets thin, so be patient — wait until they’re room temp or the glaze will run right off.
2. Use room temperature eggs and buttermilk. Cold ingredients fuss with the batter and can make the donuts dense, so take 20 minutes to warm them on the counter.
3. Don’t overmix the batter. Stir until just combined; a few little lumps are fine. Overmixing wakes up the gluten and makes the donuts chewy instead of tender.
4. If your glaze firms up while you’re dipping, add milk a teaspoon at a time and stir till it loosens. Also dip only the tops so the bottoms stay dry and the rings keep their shape.