Cake Donuts With Chocolate Glaze Recipe

I can never resist these golden baked cake donuts with their tender crumb and glossy chocolate glaze. One bite and it is clear why the deep fryer can stay tucked away.

I’m obsessed with these Cake Donuts with Chocolate Glaze because they hit that sweet spot without the greasy deep-fried drama. I get golden, tender donuts with a soft cake crumb, then that glossy chocolate topping swoops in and takes over in the best way.

The sour cream keeps every bite light but rich, and the cocoa powder gives the glaze that deep chocolate punch I crave. And honestly, they’re dangerous sitting on my counter.

One turns into three fast. But I’m not apologizing.

These are the donuts I want when my sweet tooth gets loud and I need something seriously good.

Ingredients

• All-purpose flour gives the donuts their soft, cakey bite without getting too fancy.
• Granulated sugar keeps them sweet, tender, and honestly pretty snackable.
• Baking powder and baking soda help them puff up instead of turning dense.
• Salt balances the sweetness, so the chocolate glaze doesn’t taste flat.
• Cinnamon adds cozy bakery vibes, but it’s totally fine to skip.
• Eggs bring structure and a little richness, so they hold together nicely.
• Milk loosens the batter and keeps the crumb soft.
• Sour cream or Greek yogurt makes them moist with a tiny tang.
• Butter or oil adds richness, tenderness, and that “just one more” feeling.
• Vanilla makes everything taste warmer, sweeter, and more homemade.
• Nonstick spray saves you from donut pan drama.

  Basically, use it.

• Powdered sugar makes the glaze smooth, sweet, and glossy.
• Cocoa powder brings the chocolate flavor without making things heavy.
• Milk or cream thins the glaze so it dips like a dream.
• Plus melted butter, vanilla, and salt make the glaze taste legit.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• 2 large eggs
• 1/2 cup (120 ml) milk
• 1/2 cup (120 g) sour cream or plain Greek yogurt
• 4 tablespoons (60 g) unsalted butter, melted or 1/4 cup (60 ml) neutral vegetable oil
• 1 teaspoon vanilla extract
• Nonstick spray or a little extra melted butter for the donut pan
• 1 cup (120 g) powdered sugar for the glaze
• 2 tablespoons unsweetened cocoa powder
• 2 to 3 tablespoons milk or cream for the glaze
• 2 tablespoons (30 g) unsalted butter, melted for the glaze
• 1/2 teaspoon vanilla extract for the glaze
• Pinch of salt for the glaze

How to Make this

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

2. Whisk together 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon if using.

3. In a separate bowl beat 2 large eggs, then whisk in 1/2 cup (120 ml) milk, 1/2 cup (120 g) sour cream or plain Greek yogurt, 4 tablespoons (60 g) melted unsalted butter or 1/4 cup (60 ml) neutral vegetable oil, and 1 teaspoon vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix.

5. Transfer batter to a piping bag or a resealable plastic bag with the corner snipped, or use a spoon, and fill the donut cavities about 3/4 full.

6. Bake for 8 to 10 minutes or until the donuts are golden and a toothpick inserted comes out clean; allow donuts to cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.

7. While donuts cool, make the chocolate glaze by sifting together 1 cup (120 g) powdered sugar and 2 tablespoons unsweetened cocoa powder into a small bowl.

8. Stir in 2 to 3 tablespoons milk or cream, 2 tablespoons (30 g) melted unsalted butter, 1/2 teaspoon vanilla extract, and a pinch of salt until the glaze is smooth and reaches a thick but pourable consistency. Adjust with more milk for thinner glaze or more powdered sugar for thicker glaze.

9. Dip the tops of cooled donuts into the glaze, allow excess to drip off, then place back on the rack until the glaze sets. Serve once set.

Equipment Needed

1. Oven
2. Donut pan
3. Mixing bowls (one large, one medium)
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cups and spoons
7. Piping bag or resealable plastic bag with corner snipped (or large spoon)
8. Fine mesh sieve for powdered sugar and cocoa
9. Wire cooling rack
10. Small bowl or microwave-safe bowl for melting butter and mixing glaze, plus a toothpick to test doneness

FAQ

Cake Donuts With Chocolate Glaze Recipe Substitutions and Variations

• All purpose flour: cake flour (use equal weight or for 1 cup AP remove 2 tbsp and replace with 2 tbsp cornstarch), whole wheat pastry flour for a nuttier, slightly denser result, or a 1:1 gluten free baking blend by weight.
• Sour cream or plain Greek yogurt: buttermilk (use equal volume), plain yogurt if you only have one style, or milk mixed with 1 tsp lemon juice or vinegar per 1/2 cup for a quick tangy substitute.
• Unsalted butter (melted): neutral vegetable oil or melted coconut oil in equal volume, or unsweetened applesauce 1:1 to reduce fat and add moisture (donuts will be denser).
• Powdered sugar for glaze: make a chocolate ganache instead (about 3 oz chopped chocolate melted with 2 to 3 tbsp cream), or grind granulated sugar to a powdered consistency in a food processor, or use a mixture of maple syrup and cocoa powder thinned to taste.

Pro Tips

1. Let the wet and dry bowls rest for a minute after mixing them together, then fold just until you no longer see streaks. A few small flour patches are fine. Overmixing makes the crumb tough and the donuts heavy.

2. Fill the donut cavities using a piping bag or a freezer bag with the corner snipped for even rings and fewer drips. Fill to about 3 4 full so they rise nicely without spilling over.

3. Check doneness early at 8 minutes with a toothpick in the thickest part. If it comes out with a few moist crumbs the donuts are done. They will continue to set while cooling, so avoid baking longer than necessary.

4. For a glossy, crack-free glaze, dip completely cooled donuts and let excess drip off on a wire rack. If the glaze firms too quickly, warm it for 5 to 10 seconds in the microwave and stir to restore pourability. Store donuts in an airtight container at room temperature for up to two days or freeze unglazed for longer keeping.