Glazed Chocolate Cake Doughnuts (Baked Version) You’ll Crave

Forget frying oil and sticky stovetops. These Glazed Chocolate Cake Doughnuts (Baked Version) deliver that bakery-level indulgence with none of the hassle.

They’re rich, tender, and ready faster than your coffee machine warms up. And yes, they’re baked—not because we’re virtuous, but because we like speed, control, and repeatable results.

One bowl, one pan, and a glossy glaze that makes them look dangerously professional.

Why You’ll Love This Recipe

Crazy moist, zero deep fryer: You get a bakery-style crumb without the grease headache.
Quick and weeknight-friendly: From mixing bowl to mouth in under 30 minutes.
Shiny chocolate glaze: Sets beautifully and tastes like a truffle met a doughnut.
Beginner-proof: Pantry staples, no fancy gear beyond a doughnut pan.
Customizable: Add espresso, orange zest, or sprinkles—make them yours.

Servings, Prep Time, Cooking Time, Calories

Servings: 12 doughnuts
Prep Time: 10 minutes
Cooking Time: 10–12 minutes
Calories: ~260 per glazed doughnut (estimate)

Key Ingredients

All-purpose flour (1 1/4 cups): The backbone for a tender crumb.
Unsweetened natural cocoa powder (1/2 cup): Deep chocolate flavor; use high-quality for best results.
Granulated sugar (1/2 cup) + light brown sugar (1/4 cup): Sweetness and moisture.
Baking powder (1 tsp) + baking soda (1/2 tsp): Lift and softness.
Kosher salt (1/2 tsp): Balances sweetness.
Buttermilk (3/4 cup): Tang and tenderness; substitutes below.
Large eggs (2): Structure and richness.
Neutral oil (1/4 cup): Sunflower, canola, or light olive oil keeps them moist.
Vanilla extract (1 1/2 tsp): Rounds out flavor.
Espresso powder (1 tsp, optional): Enhances chocolate (not a coffee bomb, promise).

For the Chocolate Glaze:

Powdered sugar (1 cup): Smooth base.
Unsweetened cocoa powder (2 tbsp): For a glossy chocolate finish.
Milk or half-and-half (3–4 tbsp): Adjust to desired consistency.
Vanilla extract (1/2 tsp): Flavor boost.
Pinch of salt: Makes flavors pop.
Optional: 1 tbsp melted butter: Adds shine and body.

How to Put It All Together

Preheat and prep: Heat oven to 350°F (175°C). Lightly grease a 12-cavity doughnut pan or two 6-cavity pans.
Whisk dry ingredients: In a large bowl, whisk flour, cocoa, both sugars, baking powder, baking soda, salt, and espresso powder (if using) until well combined.
Combine wet ingredients: In a separate bowl, whisk buttermilk, eggs, oil, and vanilla until smooth.
Mix the batter: Pour wet into dry and stir with a spatula just until no flour streaks remain.
Batter will be thick—don’t overmix.
Fill the pan: Spoon batter into a piping bag or zip-top bag, snip the corner, and pipe batter into wells about 3/4 full. Neat rings = even baking.
Bake: 10–12 minutes until tops spring back lightly and a tester comes out clean.
Overbaking turns them dry, and nobody wants that.
Cool: Rest in pan 5 minutes, then transfer to a wire rack to cool completely before glazing.
Make the glaze: Whisk powdered sugar, cocoa, salt, vanilla, and 3 tbsp milk (and melted butter if using). Add more milk a teaspoon at a time until thick but pourable.
Dip and set: Dip tops of cooled doughnuts into glaze, let extra drip off, then set on rack.
Add sprinkles if you’re feeling joyful.
Optional double-dip: For extra gloss, let first layer set 5 minutes and dip again. Because extra chocolate is never wrong.

Storage Made Simple

Room temperature: Store glazed doughnuts in an airtight container up to 2 days.
A sheet of parchment between layers prevents sticking.
Refrigerator: Up to 5 days. Bring to room temp for best texture.
Freezer: Freeze unglazed doughnuts up to 2 months.
Thaw, then glaze fresh. Glaze doesn’t love the freezer, FYI.
Refresh: 10 seconds in the microwave revives day-old doughnuts.
Don’t overdo it unless you like chocolate lava fingers.

Health Benefits

Let’s keep it real: this is dessert. But baked beats fried in the calorie and fat department, especially with oil instead of butter.

Cocoa brings antioxidants (polyphenols) that support heart health, and buttermilk adds a touch of protein and calcium. Balanced treats can fit into a mindful eating plan—portion control is your superpower here.

Want to lighten it up?

Use part whole wheat pastry flour, reduce sugar slightly, or skip the double glaze. You’ll still get that chocolate payoff without feeling like you need a nap afterward.

Nutrition Stats

Per glazed doughnut (estimate):

Calories: ~260
Total fat: ~10g
Saturated fat: ~2.5g
Carbohydrates: ~39g
Sugars: ~24g
Protein: ~4g
Fiber: ~2g
Sodium: ~220mg

Numbers will vary based on brands, exact glaze thickness, and your “accidental” second dip.

IMO, worth it.

Don’t Make These Errors

Overmixing the batter: Leads to tough, rubbery doughnuts. Stir just until combined.
Overfilling the pan: Batter will rise and close the hole.
Stick to 3/4 full.
Skipping the cool-down: Warm doughnuts melt glaze into a mess. Let them cool.
Too-thin glaze: It slides off and we cry.
Aim for thick, pourable ribbons.
Old leaveners: Expired baking powder/soda = flat, sad rings. Check dates.
Using Dutch-process cocoa without adjusting: Natural cocoa matches the leavening.
If using Dutch, add 1–2 tsp lemon juice to buttermilk or increase baking powder by 1/4 tsp.

Easy Swaps & Alternatives

No buttermilk? Use 3/4 cup milk + 2 tsp lemon juice or vinegar; rest 5 minutes.
Gluten-free: Substitute a 1:1 gluten-free baking flour blend with xanthan gum.
Dairy-free: Use almond or oat milk with 2 tsp vinegar; swap dairy in glaze with plant milk and skip butter or use vegan butter.
Richer chocolate: Add 1/3 cup mini chocolate chips to the batter.
Mocha vibe: Up espresso powder to 2 tsp and add a coffee glaze (milk = strong brewed coffee).
Orange-chocolate twist: Add 1 tbsp orange zest to batter and a pinch to the glaze.
Cinnamon sugar version: Skip glaze, brush warm doughnuts lightly with melted butter, and toss in cinnamon sugar.

FAQ

Do I need a doughnut pan?

It helps a lot for shape and even baking. In a pinch, use a muffin tin and foil “cores” to create holes, or make mini muffins and call them doughnut bites—no one will complain.

Can I make the batter ahead?

Best baked right away.

Leavening loses oomph over time. If you must, mix dry and wet separately and combine just before baking.

Why are my doughnuts dry?

They were likely overbaked or overmixed.

Check your oven temperature with an oven thermometer and pull them as soon as they spring back.

Can I use Dutch-process cocoa?

Yes, but adjust acidity. Add 1–2 tsp lemon juice to the buttermilk or increase baking powder slightly to keep the lift.

How do I get a super shiny glaze?

Use a bit of melted butter, sift the powdered sugar and cocoa, and dip fully cooled doughnuts.

A second dip after 5 minutes gives that glossy, bakery look.

Can I reduce the sugar?

Up to 2–3 tablespoons less in the batter is fine. For the glaze, slightly thicker consistency helps maintain sweetness even if you cut back a bit.

What if I want a thicker cake texture?

Reduce buttermilk by 1–2 tablespoons and bake an extra minute.

You’ll get a denser, more “cake doughnut” bite.

Wrapping Up

These Glazed Chocolate Cake Doughnuts (Baked Version) are fast, forgiving, and ridiculously good. You’ll get that classic doughnut satisfaction with less mess and more control.

Keep a batch on standby for brunch, birthdays, or those Tuesday afternoons that require chocolate. Make them once, and they’ll be your new “I’ve got this” dessert—no fryer, no stress, all win.