Baked Chocolate Cake Donuts with Vanilla Glaze: Rich, Moist, and Effortlessly Delicious

Prepare to fall in love with these incredible homemade chocolate cake donuts, perfectly baked and generously coated with a smooth, sweet vanilla glaze. Boasting a wonderfully rich chocolate flavor and a delightfully dense, cake-like texture, these aren’t just any donuts—they’re the perfect treat to whip up a day ahead, ensuring a stress-free morning indulgence. Forget the fuss of deep-frying; these baked beauties offer all the deliciousness with none of the mess, making them an ideal project for a lazy weekend or a special breakfast occasion.

My Donut Pan Confession: A Journey to Homemade Bliss

I have a confession to make. For three years, a shiny donut pan sat patiently in my kitchen cupboard, an unused Christmas gift I had even specifically asked for. It was one of those items that seemed like a fantastic idea at the time, full of promise for delightful homemade treats, only to be tucked away and, well, forgotten. Does that sound familiar to anyone else? We all have those kitchen gadgets, don’t we? This pan, however, was destined for a greater purpose than mere dust collection.

The Spark: A Mini Donut Maker and a Game-Changing Cookbook

The catalyst for finally embracing my donut pan came quite unexpectedly. Browsing online, I stumbled upon this fascinating Automatic Mini Donut Maker. It looked incredibly cool, a truly fun gadget that promised effortless mini donut production. I imagined endless weekend mornings, the kids gathered around, eagerly awaiting their bite-sized creations. But then, a familiar thought crept in: how could I possibly justify buying *another* donut maker when my perfectly good donut pan had languished in obscurity for so long?

The answer was clear: I needed to make some donuts. It was time to finally put that pan to use. It wasn’t just about the pan; it was about the joy of homemade treats, the simple pleasure of a warm donut on a Saturday morning. Along with the mini donut maker, Amazon also recommended a cookbook that caught my eye:

Mini Donuts: 100 Bite-Sized Donut Recipes to Sweeten Your “Hole” Day by Jessica Segarra. This book proved to be an absolute treasure. With recipes for donuts that could be fried, baked in a machine, baked in a special donut pan, or even baked without any special equipment, I knew this was the resource I needed. While the title explicitly mentions “Mini,” the genius of this cookbook lies in the fact that all the recipes are easily adaptable to full-size donuts, making it incredibly versatile for any donut-making endeavor.

Naturally, my first foray into homemade donuts had to be something chocolate. To my delight, this cookbook features an entire chapter devoted to chocolate recipes. Be still my heart! (And speaking of kitchen essentials, don’t you just love my cookbook stand? Seriously, everyone should have one. It keeps your page open exactly where you want it and, crucially, prevents all those inevitable drips and splatters from getting all over your precious recipes.)

My Secret Weapon: The Mess-Free Batter Transfer Trick

Now, let me share a game-changing tip that will make your donut-making experience infinitely cleaner and more enjoyable. Instead of attempting to spoon your donut batter into the individual indentations of the donut pan (which often results in drips and uneven filling), try this:

Line a large cup with a large plastic bag (a sturdy freezer bag works best). Pour your prepared donut batter into the bag, then carefully seal it. Push the batter away from one of the bottom corners of the bag. Using kitchen shears, snip a small piece off that corner, creating an opening about 1/2 inch wide. This effectively transforms your plastic bag into a makeshift piping bag!

Now, you can easily pipe your batter into the donut pan without dripping all over your counter or the pan itself. While it does require two hands – one to hold the main body of the bag and the other to guide the “tip” – the reduction in mess is absolutely worth it. Less mess always equals more fun in the kitchen, in my book!

And yes, even with my trusty piping bag trick, I still managed a few tiny drips – but nothing major! The result? Beautifully shaped, perfectly baked donuts that look as good as they taste.

Let me tell you, these chocolate cake donuts are so incredibly good, you could absolutely enjoy them plain, right out of the oven. But where’s the fun in that? A little frosting elevates them from merely delicious to utterly irresistible.

Now that I’ve finally broken out the donut pan, I can’t wait to make more donuts! It truly makes you wonder, why did I wait so long to use it?

Yield: 14-15 full size donuts

Chocolate Cake Donuts with Vanilla Glaze

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 3/4 cups granulated sugar
• 3 tablespoons vegetable oil
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup milk

for glaze

• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar

Instructions

1. In a small bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
2. In a large bowl, whisk together sugar and egg. Add oil, sour cream and vanilla, whisk until combined.
3. Alternating, add flour mixture and milk, stirring until no lumps remain.
4. Lightly grease donut pan. Spoon batter (or use my bag trick!) to fill donut indentation to 3/4 full. Bake in a preheated 350 degree oven for 7-9 minutes. Test for doneness using a toothpick. Do not over bake.
5. Remove donuts from pan and let cool completely before icing.
6. For glaze: Sift powdered sugar to remove any lumps. Stir vanilla and milk into powdered sugar, adding enough milk to create a thick glaze. Dip tops of donuts in glaze to coat or spoon glaze over donuts. Let glaze set before storing in an airtight container for up to 3 days.

Notes

You can also use this recipe for a donut maker; follow the manufacturer’s directions for baking. Adjust baking time as needed for mini donuts.

Did you make this recipe?

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Why You’ll Fall in Love with These Chocolate Cake Donuts

Beyond being simply delicious, these baked chocolate cake donuts offer a host of reasons to become your new favorite treat. Firstly, they’re baked, not fried, meaning less oil, less mess, and a slightly lighter option without sacrificing any flavor or texture. The rich cocoa provides an intense chocolate experience that truly satisfies any craving. Their dense, cake-like consistency makes them wonderfully satisfying, a perfect companion to your morning coffee or an afternoon tea. And the best part? They are excellent for making ahead. Prepare a batch the day before, glaze them, and store them in an airtight container for up to three days, ensuring a convenient and delightful treat is always at hand.

Pro-Tips for Donut Perfection

Donut Pan Care: Greasing for Easy Release

Even with non-stick pans, a light coating of non-stick spray or butter and flour is crucial. This ensures your beautiful donuts pop out cleanly every time, preserving their perfect shape and preventing any frustration.

The Batter Consistency: Not Too Thick, Not Too Thin

The batter for these cake donuts should be thick enough to hold its shape but still pourable. If it’s too thick, add milk a teaspoon at a time. If it’s too thin, a tablespoon of flour might help. The goal is a batter that flows smoothly from your piping bag but doesn’t spread excessively.

Mastering the Glaze: Achieving the Perfect Drizzle

The vanilla glaze is incredibly simple, but consistency is key. Sift your powdered sugar to avoid lumps, then add milk gradually. You want a glaze that’s thick enough to coat the donuts nicely without being overly runny. If it’s too thick, add a tiny bit more milk; too thin, add a little more sifted powdered sugar. A perfect glaze should cling to the donut, leaving a lovely opaque finish.

Don’t Overbake!

Cake donuts can easily become dry if overbaked. Keep a close eye on them during the last few minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Overbaking will compromise their wonderfully moist, cakey texture.

Serving Suggestions & Storage

These chocolate cake donuts are wonderfully versatile. Enjoy them fresh from the pan (once cooled and glazed, of course!) with a hot cup of coffee, a glass of cold milk, or as a delightful dessert. For an extra touch, sprinkle with chocolate shavings, colorful sprinkles, or a dusting of extra cocoa powder before the glaze sets. To store, place the glazed donuts in an airtight container at room temperature for up to 3 days. They also freeze well for up to 2 months; simply thaw at room temperature and enjoy!

Embrace Your Inner Donut Creator: Variations & Customizations

While the chocolate cake donut with vanilla glaze is a classic for a reason, don’t hesitate to get creative! You could swap the vanilla extract in the glaze for almond extract for a nutty twist, or even a touch of peppermint extract for a festive treat. For an extra decadent experience, consider a chocolate ganache glaze instead of vanilla. Top them with mini chocolate chips, chopped nuts, or even a sprinkle of sea salt to enhance the chocolate flavor. The possibilities are endless once you master this basic recipe!

Products used in this post:

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