These chocolate cake doughnuts taste like a bakery classic, but they’re made right at home in a standard doughnut pan. They’re soft, tender, and full of deep cocoa flavor, with just the right amount of sweetness. Because they’re baked, not fried, you skip the mess and still get a rich, satisfying bite.
Perfect for a weekend breakfast, a quick dessert, or an easy treat to share. If you love chocolate, these donuts will hit the spot without a lot of fuss.
What Makes This Recipe So Good
- Baked, not fried: Less mess, less oil, and still wonderfully soft and cakey.
- Quick to make: The batter comes together in minutes, and the donuts bake in about 10 minutes.
- Deep chocolate flavor: Cocoa powder and a touch of espresso powder make the chocolate shine.
- Moist and tender: Buttermilk and oil give you that bakery-style crumb.
- Easy to customize: Glaze, dip, or dust with sugar—these donuts play well with endless toppings.
What You’ll Need
- All-purpose flour – The base for structure.
- Unsweetened cocoa powder – Natural or Dutch-process; Dutch gives a darker color and smoother flavor.
- Granulated sugar – Sweetness and moisture.
- Baking powder – Helps the donuts rise.
- Baking soda – Works with the buttermilk for extra lift.
- Kosher salt – Balances the sweetness.
- Espresso powder (optional) – Deepens the chocolate flavor without making it taste like coffee.
- Buttermilk – Tender crumb and light tang. Whole milk with 1 teaspoon vinegar per 1/2 cup can substitute.
- Large eggs – Bind and add richness.
- Neutral oil (canola, vegetable, or light olive) – Keeps the donuts moist.
- Vanilla extract – Warm, sweet aroma.
- Mini chocolate chips (optional) – For extra chocolate bursts.
- Nonstick spray – To grease the doughnut pan.
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 350°F (175°C).
Generously coat a 6-cavity doughnut pan with nonstick spray. If using silicone pans, place them on a baking sheet for stability.
- Mix dry ingredients: In a medium bowl, whisk 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1 teaspoon espresso powder (optional) until no streaks remain.
- Combine wet ingredients: In a separate bowl, whisk 1/2 cup buttermilk, 2 large eggs, 1/4 cup neutral oil, and 1 teaspoon vanilla until smooth.
- Make the batter: Pour the wet ingredients into the dry. Whisk gently until just combined.
If adding mini chocolate chips, fold in 1/4 cup. The batter will be thick but spreadable—avoid overmixing.
- Fill the pan: Spoon the batter into a piping bag or a zip-top bag and snip the corner. Pipe the batter into each doughnut well, filling about 3/4 full.
Smooth tops with a damp finger if needed.
- Bake: Bake 10–12 minutes, until the donuts spring back lightly when touched and a toothpick comes out with a few moist crumbs.
- Cool: Let the donuts rest in the pan for 5 minutes. Turn them out onto a wire rack to cool completely before glazing.
- Glaze or finish: Whisk 1 cup powdered sugar, 2 tablespoons cocoa powder, 3–4 tablespoons milk, and 1/2 teaspoon vanilla until smooth. Dip cooled donuts, let the glaze drip, then set on the rack to firm.
For a quicker finish, dust with powdered sugar or roll warm donuts in cinnamon sugar.
How to Store
- Room temperature: Keep glazed or plain donuts in an airtight container for up to 2 days. Add a sheet of parchment between layers.
- Refrigerator: Store for up to 5 days. Let come to room temperature before serving for best texture.
- Freeze: Freeze unglazed donuts, well wrapped, for up to 2 months.
Thaw at room temperature, then glaze.
- Refresh: Warm a donut in the microwave for 8–10 seconds to soften and boost aroma.
Why This is Good for You
- Portion control: Individual donuts make it easier to enjoy a treat without going overboard.
- Baked instead of fried: You skip deep-frying oil, which can lighten the overall indulgence.
- Cocoa benefits: Cocoa contains antioxidants and adds rich flavor without needing tons of fat.
- Customizable sweetness: You can reduce sugar slightly or choose a lighter glaze if you prefer.
Of course, this is still a dessert, but it’s a smart way to satisfy a chocolate craving with a home-baked option that uses simple, familiar ingredients.
Pitfalls to Watch Out For
- Overmixing the batter: This can make the donuts tough. Stir until just combined.
- Overfilling the pan: If you fill to the top, the center holes can close up. Aim for about 3/4 full.
- Skipping the nonstick spray: Even a “nonstick” pan needs a light coating for clean release.
- Glazing while hot: Warm donuts can melt the glaze into a mess.
Cool fully before dipping.
- Using old leaveners: Expired baking powder or soda means flat, dense donuts. Check dates.
Variations You Can Try
- Double Chocolate: Add 1/2 cup mini chocolate chips and finish with a chocolate glaze.
- Mocha: Increase espresso powder to 2 teaspoons and add a coffee glaze (milk plus cooled espresso).
- Mint Chocolate: Swap vanilla for 1/2 teaspoon peppermint extract and top with crushed peppermint.
- Orange Dark Chocolate: Add 1 teaspoon orange zest to the batter and finish with an orange-vanilla glaze.
- Cookies and Cream: Fold in 1/3 cup crushed chocolate sandwich cookies and glaze with vanilla icing plus more crumbs.
- Gluten-Free: Use a 1:1 gluten-free all-purpose blend and let the batter rest 10 minutes before baking.
- Dairy-Free: Use a neutral oil, almond or oat milk with 1 teaspoon vinegar to mimic buttermilk, and a dairy-free glaze.
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FAQ
Can I make these without a doughnut pan?
Yes. Spoon the batter into a greased mini muffin pan and bake 8–10 minutes for chocolate “donut holes.” You can also pipe rings onto a parchment-lined baking sheet, but they won’t hold a perfect shape.
What kind of cocoa powder is best?
Dutch-process cocoa gives a smoother, darker chocolate flavor, while natural cocoa is a bit brighter.
Either works here—use what you have. If you use Dutch-process, the color will be deeper and the flavor slightly more mellow.
Why add espresso powder if I don’t want coffee flavor?
Espresso powder boosts the chocolate notes without tasting like coffee. It’s optional, but a small amount makes a big difference in depth.
Can I reduce the sugar?
You can cut the granulated sugar in the batter by 2–3 tablespoons without harming texture.
Keep in mind the glaze adds sweetness, so you can also choose a thinner glaze or a light dusting of powdered sugar instead.
How do I know when the donuts are done?
They should spring back lightly when touched. A toothpick inserted should come out with a few moist crumbs, not wet batter. Overbaking can dry them out, so start checking at 9–10 minutes.
How can I keep the center holes from closing?
Don’t overfill the wells and make sure the batter is evenly distributed.
Piping the batter gives you better control and cleaner rings than spooning.
Can I make the batter ahead?
It’s best to bake right after mixing so the leaveners work properly. If you must wait, mix dry and wet ingredients separately in advance, then combine just before baking.
What’s the best way to glaze without a mess?
Place a wire rack over a sheet pan. Dip the tops of cooled donuts in glaze, let excess drip back into the bowl, then set on the rack to set.
Add sprinkles or toppings while the glaze is still tacky.
Why are my donuts tough or dry?
Overmixing, overbaking, or using too much flour can cause this. Measure flour by fluffing, spooning into the cup, and leveling, and pull the donuts from the oven as soon as they’re set.
In Conclusion
These Chocolate Cake Doughnuts are easy, fast, and full of rich flavor, with a tender crumb and a glossy finish if you go for the glaze. They bake up beautifully in minutes and welcome all kinds of fun toppings.
Keep the ingredients on hand, and you’ll have a reliable treat ready whenever a chocolate craving hits. Simple method, big payoff—these baked chocolate donuts are the kind you’ll make again and again.
Chocolate Cake Doughnuts Easy Baked Chocolate Donuts – A Simple, Rich Treat
Ingredients
- All-purpose flour – The base for structure.
- Unsweetened cocoa powder – Natural or Dutch-process; Dutch gives a darker color and smoother flavor.
- Granulated sugar – Sweetness and moisture.
- Baking powder – Helps the donuts rise.
- Baking soda – Works with the buttermilk for extra lift.
- Kosher salt – Balances the sweetness.
- Espresso powder (optional) – Deepens the chocolate flavor without making it taste like coffee.
- Buttermilk – Tender crumb and light tang. Whole milk with 1 teaspoon vinegar per 1/2 cup can substitute.
- Large eggs – Bind and add richness.
- Neutral oil (canola, vegetable, or light olive) – Keeps the donuts moist.
- Vanilla extract – Warm, sweet aroma.
- Mini chocolate chips (optional) – For extra chocolate bursts.
- Nonstick spray – To grease the doughnut pan.
Instructions
- Preheat and prep: Heat your oven to 350°F (175°C).Generously coat a 6-cavity doughnut pan with nonstick spray. If using silicone pans, place them on a baking sheet for stability.
- Mix dry ingredients: In a medium bowl, whisk 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1 teaspoon espresso powder (optional) until no streaks remain.
- Combine wet ingredients: In a separate bowl, whisk 1/2 cup buttermilk, 2 large eggs, 1/4 cup neutral oil, and 1 teaspoon vanilla until smooth.
- Make the batter: Pour the wet ingredients into the dry. Whisk gently until just combined.If adding mini chocolate chips, fold in 1/4 cup. The batter will be thick but spreadable—avoid overmixing.
- Fill the pan: Spoon the batter into a piping bag or a zip-top bag and snip the corner. Pipe the batter into each doughnut well, filling about 3/4 full.Smooth tops with a damp finger if needed.
- Bake: Bake 10–12 minutes, until the donuts spring back lightly when touched and a toothpick comes out with a few moist crumbs.
- Cool: Let the donuts rest in the pan for 5 minutes. Turn them out onto a wire rack to cool completely before glazing.
- Glaze or finish: Whisk 1 cup powdered sugar, 2 tablespoons cocoa powder, 3–4 tablespoons milk, and 1/2 teaspoon vanilla until smooth. Dip cooled donuts, let the glaze drip, then set on the rack to firm.For a quicker finish, dust with powdered sugar or roll warm donuts in cinnamon sugar.