Glazed Chocolate Cake Doughnuts Recipe

I can never resist these soft, fluffy chocolate cake doughnuts with their glossy vanilla glaze and bakery-style finish. One bite proves they belong at the top of every doughnut lover’s list.

I’m obsessed with these glazed chocolate cake doughnuts because they hit that sweet spot between brownie-rich and bakery-soft. The crumb is plush, the chocolate flavor from unsweetened cocoa powder actually shows up, and the glossy vanilla glaze cracks just enough when I bite in.

And yes, I absolutely count the little glaze drip on my fingers as part of the experience. But what I love most is how they feel indulgent without being heavy.

Pure vanilla extract gives the glaze that classic doughnut-shop finish, and the whole thing tastes like the chocolate doughnut I hope to find in the case.

Ingredients

• All purpose flour gives the doughnuts structure, so they’re cakey, not floppy.
• Cocoa powder brings that deep chocolate flavor you actually came for.
• Granulated sugar sweetens things up and helps the edges fry nicely.
• Baking powder and baking soda give them lift, so they’re not dense bricks.
• Salt keeps the chocolate from tasting flat.

  Tiny ingredient, big job.

• Eggs add richness and help everything hold together.
• Buttermilk makes the crumb tender with a little tangy balance.
• Whole milk loosens the batter and keeps the texture soft.
• Melted butter adds cozy flavor and a richer bite.
• Vanilla makes the chocolate taste warmer and more bakery-like.
• Vegetable oil gives that crisp outside you’ll want to bite into immediately.
• Powdered sugar turns into that classic sweet, crackly glaze.
• Plus milk makes the glaze smooth, pourable, and easy to love.
• Basically, a pinch of salt keeps the glaze from being too sweet.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 cup (200 g) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, room temperature
• 1/2 cup (120 ml) buttermilk, room temperature
• 1/4 cup (60 ml) whole milk, room temperature
• 4 tablespoons (56 g) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• Vegetable oil for frying, about 4 cups (1 liter) depending on pot size
• 2 cups (240 g) powdered sugar for glaze
• 3 to 4 tablespoons milk for glaze
• 1 teaspoon pure vanilla extract for glaze
• Pinch of salt for glaze

How to Make this

1. Whisk together 2 cups flour, 1/2 cup cocoa powder, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a large bowl until evenly combined.

2. In a separate bowl beat 2 large room temperature eggs, then whisk in 1/2 cup buttermilk, 1/4 cup whole milk, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.

3. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined and a thick, pipeable batter forms; do not overmix.

4. Transfer batter to a piping bag fitted with a large round tip or a sturdy resealable bag with the corner snipped; line a baking sheet with parchment.

5. Heat vegetable oil in a heavy pot to 350 to 375 F (175 to 190 C), using enough oil to come at least 2 inches up the sides, about 4 cups depending on pot size; stabilize temperature with a thermometer.

6. Pipe rings or rounds of batter carefully into the hot oil, frying only a few at a time so they do not crowd the pot; fry about 1 to 2 minutes per side until puffed and a deep chocolate color, flipping once with a slotted spoon or tongs.

7. Remove doughnuts to a wire rack set over a baking sheet or to paper towels to drain briefly so they hold their shape and remain slightly crisp on the outside.

8. While doughnuts cool for a few minutes, make the glaze by whisking 2 cups powdered sugar, 3 to 4 tablespoons milk to reach a thick but pourable consistency, 1 teaspoon vanilla extract, and a pinch of salt until smooth.

9. Dip each warm doughnut into the glaze, letting excess drip back into the bowl, then return to the wire rack to set for a few minutes before serving.

Equipment Needed

1. Large mixing bowl
2. Medium bowl
3. Whisk
4. Rubber spatula
5. Piping bag with large round tip or sturdy resealable bag
6. Heavy pot or deep fryer
7. Candy or instant read thermometer
8. Slotted spoon or tongs
9. Wire rack set over a baking sheet (plus parchment or paper towels)

FAQ

Glazed Chocolate Cake Doughnuts Recipe Substitutions and Variations

• All purpose flour: cake flour (lighter crumb), whole wheat pastry flour (more nuttiness, use 75 percent substitution), gluten free 1:1 baking blend (check for xanthan gum)
• Unsweetened cocoa powder: Dutch process cocoa (sweeter, less acidic), raw cacao powder (more intense, slightly bitter), 2 ounces melted bittersweet chocolate plus reduce fat in recipe slightly
• Buttermilk: 1 cup milk mixed with 1 tablespoon white vinegar or lemon juice, plain yogurt thinned with a little milk to pourable consistency, or sour cream thinned with milk
• Vegetable oil for frying: canola oil, peanut oil, sunflower oil, or avocado oil (choose any high smoke point neutral oil)

Pro Tips

1. Use a thermometer and aim for steady oil between 350 and 375 F. If the oil is too cool the doughnuts soak up oil and go greasy; too hot and the outside will burn before the center cooks.

2. Pipe batter onto a parchment-lined sheet and chill for 10 minutes before frying. That helps the rings hold their shape when they hit the oil and reduces splatter.

3. Let the fried doughnuts rest briefly on a wire rack over a sheet pan, not directly on paper towels. Paper traps steam and softens the crust; the rack keeps them crisp while excess oil drains.

4. Make the glaze slightly thinner than you think you need while the doughnuts are warm. A thinner glaze sets smoother and gives a glossy finish; if it is too thin, add a little more powdered sugar to thicken.