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!
Baked Cake Donuts
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 you’ll need to make chocolate frosted donuts
Below is a list of ingredients you’ll need to help you prep. Scroll all the way down for the full recipe card.
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.
Equipment you’ll need to make baked donuts
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 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.
Need more donuts? Try these:
Cinnamon Sugar Baked Donuts
Cinnamon Sugar Pumpkin Donuts
Apple Donut Mini Muffins
Raspberry Thumbprint Donuts
Chocolate Frosted Baked Cake Donuts
Ingredients
- 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!
Nutrition
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.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Or maybe you’ll like…
Cinnamon Sugar Pumpkin Donuts
Apple Donut Mini Muffins
These look so delicious….. Can self-rising flour be used instead of plain flour ?
I haven’t tried it but I think it’ll be fine, just leave out the baking powder & salt the recipe calls for 🙂
Can butter be used instead of coconut oil for the icing?
Yep, you don’t even *have* to use anything but it helps thin the chocolate a bit & make it smooth.
Thank you!
I tried the frosting with semi sweet and milk chocolate chips. Both got crumbly and didn’t melt right. Do you have any tips? This is urgent second recipe I’ve tried recently with this issue.
Which brand of chocolate chips are you using? I always use Ghirardelli baking chips & they kept really smoothly. You also may be microwaving too long & burning it.
I tried Baker’s for the semi sweet and Nestle for the milk. I was doing about 15 seconds​ :/
I’ve tried glass and ceramic dishes. Should I try something else?
15 secs, stir, 15 secs, stir? That should be fine. & You’re using butter? Can you try coconut oil? Or shortening? Glass bowl is what I use, too. I’ve used both of those brands without issue, I just keep Ghirardelli on hand.
I found a different recipe for the frosting that worked for me. The donuts were delicious!!
Good! Yeah, mine is a “glaze” not a true frosting. Glad they finally worked out =)
Hi! I made some donuts today and they came out SUPER dense!! I have no clue why! Do have an idea what I’ve done?
I’m sorry, it’s hard to know without being in the kitchen with you 🙂 did you follow the recipe or make any changes?