Baked Chocolate Cake Doughnuts

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This rich chocolate cake doughnuts are baked, not fried. They’re easy to make and even easier to devour! 

I’m happy to have Natalie here to share this scrumptious recipe with all of you today!

I’m Natalie from Life Made Simple, and I’m back to share this decadent chocolate doughnuts! I absolutely love doughnuts, but I hate all of the work/mess that comes along with frying them! That’s where these come in. They’re baked, not fried… and every bit as delicious 🙂

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Making these chocolate doughnuts couldn’t be easier. Just whip up the batter, bake them and then dip them. The hardest part is waiting for that tangy buttermilk glaze to set!

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I’d highly recommend using bread flour instead of all-purpose flour, as it gives these doughnuts added denseness (it makes them a lot more like old-fashioned cake doughnuts versus a muffin or cake). You can find it in the bulk section at most grocery stores… just a cup will do. And be sure to watch them as they bake. You want to remove them as soon as they spring back. Overbaking these will result in dry, crumbly doughnuts, and that’s definitely NOT what we want!


I decided to keep my doughnuts really simple, but you could definitely add sprinkles to the top! I hope you’ll enjoy these baked chocolate cake doughnuts. They’re dense, moist and incredibly chocolatey!

5 from 1 vote
Baked Chocolate Cake Doughnuts
Servings: 12 large doughnuts
Author: Kristen Duke
  • For the doughnuts:
  • 1/4 c. unsalted butter melted
  • 1/2 c. brown sugar
  • 1 tsp. vanilla extract
  • 1/2 c. semisweet chocolate chips melted
  • 1 egg + 1 egg yolk
  • 1/3 c. cocoa powder unsweetened natural or Dutch-process
  • 1 c. bread flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. sour cream
  • 1/4 c. buttermilk
  • 1 tsp. apple cider vinegar
  • -
  • For the glaze:
  • 1 c. powdered sugar
  • 1 tsp. vanilla extract
  • 1-2 tbsp. buttermilk
  1. Preheat oven to 350 degrees. Lightly grease a standard size doughnut pan, set aside.
  2. In a large mixing bowl, beat the butter, brown sugar, and vanilla until creamy. Add the melted chocolate and mix until smooth. Add the egg and egg yolk, mix just until combined.
  3. In a small mixing bowl whisk together the cocoa powder, flour, baking soda and salt. In a seperate mixing bowl combine the sour cream, buttermilk and vinegar. Alternate adding the dry ingredients along with wet ingredients. Mix until a smooth batter forms, taking care not to overmix
  4. Scoop batter into a ziploc bag, clip the corner and pipe into the prepared molds, filling 3/4 of the way. Place in the oven and bake for 15-18 minutes or until a toothpick comes out clean. Take care not to overbake or they will turn out dry. I like to remove them as soon as they are slightly firm to the touch.
  5. Allow the doughnuts to cool for 3 minutes before removing from the molds and placing on a wire rack to cool completely.
  6. Meanwhile, to make the glaze, whisk together the ingredients in a small bowl. Dip the tops of the doughnuts into the glaze and shake/swirl to remove excess glaze. Return the doughnuts to the rack to allow the glaze to set, about 15 minutes (you can add sprinkles at this time if you'd like). Doughnuts are best the day they are made.
Recipe Notes

Adapted from Spoon Fork Bacon

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