Hey friend! So, you want to master the art of making cake donuts dipped in a silky chocolate glaze? Trust me, I’ve been down that delicious road more times than I can count, and I’m happy to spill all the secrets. Whether you’re baking for brunch, a sweet snack, or just because—these cake donuts with chocolate glaze are going to be your new obsession. Let’s jump right into the best recipe I’ve curated after testing top recipes, sprinkled with my own tips and tricks, and optimized for Pinterest and Google so your blog or social share can truly shine.
Why Cake Donuts Rock (and Chocolate Glaze Perfects Them)
Cake donuts are a little sturdier than their yeast-based cousins, super tender, and packed with flavor. They bake fast and hold up beautifully under a luscious chocolate glaze that’s not just tasty—it also looks incredible. I personally love the contrast: the rich, cakey donut and the sticky, glossy chocolate topping. Plus, homemade donuts? They scream “I’m special!” louder than any fry-up from the bakery.
And here’s the kicker: chocolate glaze is ridiculously easy to whip up and doesn’t require fancy equipment. You only need a few staples—powdered sugar, cocoa powder, butter, vanilla extract, and some hot water or milk. I’ve had days when a quick batch of these turned around my whole mood!
(Psst: If you’re serious about your baking game, a good quality cocoa powder and sifter are game changers. I recommend grabbing this Cocoa Powder and this handy Sifter to make sure your glaze is ultra-smooth.)
Cake Donut with Chocolate Glaze Recipe
Ingredients You’ll Need
For the Donuts:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder (natural is best)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 large egg
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
For the Chocolate Glaze:
- 1 cup powdered sugar (sifted!)
- 1/4 cup unsweetened cocoa powder (sifted)
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons hot water (adjust for consistency)
Step-by-Step: Making Magic Happen
Donuts First—The Cake Base
- Preheat your oven to 350°F (175°C). Spray a donut pan with non-stick spray (FYI, I love this Wilton Non-Stick Donut Pan from Amazon link for easy cleaning).
- In a large bowl, whisk together all the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure no lumps hide!
- In another bowl, mix the wet ingredients: sour cream, egg, milk, oil, and vanilla.
- Pour wet mix into dry and stir gently until just combined. The batter will be a bit thick but smooth—don’t over-mix, or your donuts could end up tough.
- Scoop batter into the donut pan cavities, filling about 3/4 full. Don’t overdo it; expansion happens!
- Bake for 11-12 minutes or until a toothpick inserted comes out clean. Don’t open the oven door early unless you want flat donuts—been there, done that!
- Let the donuts sit in the pan a moment before removing to a wire rack to cool completely.
Now, the Star: Chocolate Glaze
- In a medium bowl, whisk together powdered sugar and cocoa powder. Use a sifter here if you can—any lumps will mess with that gorgeous shiny finish.
- Add melted butter and vanilla extract. At first, that mixture will look clumpy; don’t panic!
- Slowly whisk in hot water, one tablespoon at a time, until you get a smooth, pourable consistency—think glossy syrup. Too thick? Add more water. Too thin? Add a bit more powdered sugar.
- Dip the donut tops carefully into the glaze and let excess drip off. Place them back on the wire rack (make sure to place a baking sheet or parchment underneath to catch drips).
- For extra flair or crunch, sprinkle chopped nuts, rainbow sprinkles, or coarse sea salt before the glaze sets.
- Let the glaze set for at least 30 minutes. If you like thicker glaze, give them a second dip once the first layer has dried.
Pro Tips That Saved Me from Donut Disasters
- Don’t skip sifting your powdered sugar and cocoa powder for the glaze. I learned that the hard way, and trust me, you want that silky smooth finish.
- Use natural cocoa powder for a lighter, fluffier donut that rises properly. Plus, it tastes less bitter.
- If you don’t have a donut pan, use a muffin tin but remember the shape won’t be as donut-ish. Still delicioso!
- Room temperature ingredients blend better. Cold eggs or milk can cause lumps or batter that doesn’t mix well.
- For the glaze, always add water gradually. You can fix a too-thick glaze, but too runny? That’s a mess—you’ll have glaze puddles everywhere.
- Thinking of making these keto or vegan? Substitutions can work, but expect texture tweaks. I’m happy to share vegan tips if you want!
Why This Recipe Works Better Than Others (My Personal Experience)
After trying about a dozen chocolate cake donut recipes (and burning my fair share of batches), this one nails the soft crumb, rich chocolate flavor, and light enough texture—plus it holds the glaze without getting soggy or cakey mess. The sour cream adds just enough moisture without weighing the batter down.
I also swear by a second dip in glaze for holidays or when impressing friends—I once brought these to a bake sale, and everyone asked for more. The shiny chocolate glaze steals the show every single time.
Ingredients
Method
- Preheat oven to 350°F. Spray donut pan with non-stick spray.
- Whisk dry donut ingredients together in a large bowl.
- Mix wet ingredients in another bowl, then combine with dry. Stir until just mixed.
- Fill donut pan cavities 3/4 full with batter. Bake 11-12 minutes, until a toothpick is clean. Cool on rack.
- For glaze, whisk powdered sugar and cocoa powder. Add melted butter and vanilla. Slowly add hot water to desired consistency.
- Dip donut tops in glaze and let excess drip off. Set on wire rack; allow glaze to set.
Notes
- Use natural cocoa powder for lighter cake texture.
- Don’t over-mix batter to keep donuts soft.
- Sift glaze ingredients for smooth, glossy finish.
- For thicker glaze, dip twice with drying time in between.
Final Thoughts (With a Dash of Sarcasm)
Look, no one’s got time for complicated baking that ends in disaster or a flour explosion in the kitchen. This recipe is as straightforward as it gets, with the bonus of being impressive (because who says donuts can’t be fancy?). Plus, you get to flex your baking muscles and say, “Yeah, I made these.” Your friends will definitely be jealous.
And FYI, if you’re still not convinced, grab a donut pan Wilton Donut Pan on Amazon. Having the right tools saves you from pulling your hair out—and trust me, that’s worth every penny. Happy baking! 🍩