Baked Chocolate Frosted Cake Donuts

Chocolate Frosted Baked Cake Donuts covered in sprinkles. Homemade donuts are probably easier to make than you think and you can save a trip to the donut shop!

These chocolate dipped baked cake donuts are great after a ham & potato breakfast casserole or spinach & zucchini frittata for breakfast!

I actually first made and shared these chocolate glazed donuts on Amanda’s Cookin’ but they’re so pretty (& good!) I wanted to share them here, too. They’re so easy to make that I’ve already made a few batches.

Ingredients

• Flour – I’ve only tested with all-purpose white flour.
• Sugar – Granulated white sugar.
• Baking Powder – To make them fluffy.
• Nutmeg – For a great “spicy” flavor.
• Cinnamon – The compliment to nutmeg.
• Salt
• Buttermilk – If you don’t have buttermilk, I have a hack below to make some…or you can use regular milk.
• Eggs – You’ll need to beat two large eggs.
• Butter – Melted and cooled (so you don’t scramble the eggs).
• Vanilla – Try to use real vanilla extract instead of imitation for the best flavor.
• Chocolate Chips – I like to use Ghirardelli baking chips. You can thin them with a bit of coconut oil, if needed, to make dipping easier.

Helpful Tools

• Donut Pan
• GOOD chocolate chips
• SPRINKLES

Are donuts baked or fried?

Yeast donuts are usually fried while cake donuts are typically baked. I like fried donuts but I don’t fry in my kitchen and these baked cake donuts are just as good. Whip them up on a weekend morning to score points with the whole family.

What is the best donut pan?

I got a Wilton donut pan that makes 6 donuts at a time, is non-stick, and is dishwasher safe. It has worked really well for me since I’ve been on a donut kick. Remember the Cinnamon Sugar Pumpkin Donuts from a couple weeks ago?

I love any excuse to break out my sprinkle collection and these could be really cute for Halloween this weekend.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, which I often don’t, you can easily make some with this buttermilk substitute – to a measuring cup, add 1 Tablespoon lemon juice or vinegar then finish filling to 1 cup with milk. Let stand for 5-10 minutes to let milk curdle. Voila – buttermilk.

Need more donuts? Try these:

Cinnamon Sugar Baked Donuts
Cinnamon Sugar Pumpkin Donuts
Apple Donut Mini Muffins
Raspberry Thumbprint Donuts
Gluten Free Mochi Donuts

4.50 from 8 votes

Chocolate Frosted Baked Cake Donuts

Created by Melissa Williams

Servings: 12 donuts

Prep Time: 10 minutes mins

Cook Time: 7 minutes mins

Decorating Time 10 minutes mins

Total Time: 27 minutes mins

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Baked Cake Donuts dipped in chocolate and covered in sprinkles. Homemade donuts are probably easier to make than you think and you can save a trip to the donut shop!

Video

Ingredients

 

1x2x3x

• ▢ 2 cups all purpose flour
• ▢ ⅔ cup granulated white sugar
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon nutmeg
• ▢ ½ teaspoon cinnamon
• ▢ ½ teaspoon salt
• ▢ ¾ cup buttermilk
• ▢ 2 large eggs beaten
• ▢ 2.5 Tablespoons butter melted & cooled
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup chocolate chips I use Ghirardelli baking chips
• ▢ 1 teaspoon coconut oil

Instructions

• Preheat your oven to 425°F and lightly spray a donut pan with non-stick spray. Set aside.
• To a large bowl, add all of the dry ingredients.
  2 cups all purpose flour, ⅔ cup granulated white sugar, 2 teaspoons baking powder, ½ teaspoon nutmeg, ½ teaspoon cinnamon, ½ teaspoon salt
• Add in the buttermilk, beaten eggs, melted butter, and vanilla. Stir until just combined.
  ¾ cup buttermilk, 2 large eggs, 2.5 Tablespoons butter, 1 teaspoon vanilla extract
• Pour the batter into a large zip top bag and snip the tip to easily pour into the donut pan. It will fill 12 donut wells evenly.
• Bake for 7-9 minutes or until golden brown.
• While they are cooling, to a microwave safe bowl, add the chocolate chips and coconut oil and microwave for 30 seconds, stir, then microwave another 30 seconds (as needed) and stir until smooth.
  1 cup chocolate chips, 1 teaspoon coconut oil
• Dip each cooled donut into the melted chocolate and immediately top with sprinkles.
• Enjoy!

Notes

• If you don’t have buttermilk, which I often don’t, you can easily make some with this hack – to a measuring cup, add 1 tablespoon lemon juice or vinegar then finish filling to 1 cup with milk. Let stand for 5-10 minutes to let milk curdle. Voila – buttermilk.
• Grocery stores also carry powdered buttermilk that you reconstitute by adding water!
• Don’t overmix the batter. Stir until just combined, otherwise you’ll end up with dense donuts. 

⭐️ Final Step! Please let me know how you liked this recipe by leaving a review and rating below. Your feedback supports my small business and allows me to continue providing free, high quality recipes.

Nutrition

Serving: 1g | Calories: 241kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 157mg | Potassium: 123mg | Fiber: 1g | Sugar: 21g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Cinnamon Sugar Pumpkin Donuts
Apple Donut Mini Muffins