Baked Chocolate Cake Doughnuts

Chocolate, Desserts

Baked Chocolate Cake Doughnuts are the best alternative to frying while still getting a rich fluffy donut. These get even closer to the classic flavor with chocolate icing and sprinkles to make a delicious chocolate sprinkle doughnut.

Baked Double Chocolate Cake Doughnuts

First things first:

Are Baked Doughnuts good?

The answer is yes! However if the question was do they taste just like fried doughnuts the answer would be no. They’re each their own separate thing but are both equally delicious. Some things that help baked doughnuts:

  • Not over baking! These need to be baked just until they’re cooked through and then popped out of the mold after about 5 minutes. If you let them cool in the pan they might stick and they’ll also continue to bake.
  • Use Buttermilk or Sour Cream. These use buttermilk but either one is okay to help with a rich crumb that will make these resemble the fried counterpart a little more.
  • Put as much flavor as you can in them! These use espresso powder and chocolate chips to really help boost the chocolate flavor and make these taste even better.

Baked Double Chocolate Cake Doughnuts

How to make Baked Cake Doughnuts:

  1. Prepare Your Doughnut Pan. Spray it liberally with cooking spray and set aside.
  2. Mix the dry ingredients. Whisk them all together and set aside.
  3. Melt the butter and chocolate. Then add the sugar, eggs, buttermilk and vanilla.
  4. Combine the wet and dry ingredients. Mix just until combined then fill up the doughnut pan cavities halfway.
  5. Bake! Just until they’re cooked through and a toothpick inserted comes out clean.
  6. Cool the doughnuts. Let the doughnuts sit in the pan then carefully flip the pan over a cooling rack for them to fall out and cool completely.
  7. Make the glaze. Right before you’re ready to glaze the doughnuts, mix all the glaze ingredients together until smooth.
  8. Dip! Carefully dip the tops of the doughnuts in the glaze then place back on the cooling rack and top with sprinkles.

Baked Double Chocolate Cake Doughnuts

Can I freeze Baked Cake Doughnuts?

  • Yes! Just place them on an even layer on a baking sheet, unglazed, and freeze until solid, about 2 hours. Place in a freezer safe zip top bag and store for up to one month.
  • When you want to serve, just remove from the freezer and thaw completely at room temperature and follow the glaze making directions in the recipe.

Baked Double Chocolate Cake Doughnuts

Baked Double Chocolate Cake Doughnut Recipe

5 from 4 votes
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Serving Size: 6 Doughnuts
Calories: 396kcal
Baked Chocolate Cake Doughnuts are the best alternative to frying while still getting a rich fluffy donut. These get even closer to the classic flavor with chocolate icing and sprinkles to make a delicious chocolate sprinkle doughnut.


Chocolate-y Cake Doughnuts:

  • Cooking spray, for doughnut pan
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter
  • 3 ounces dark chocolate chips, or chopped
  • 1/2 teaspoon instant espresso powder
  • 1/2 cup light brown sugar
  • 1 large egg yolk
  • 1/2 cup buttermilk, shaken
  • 1 teaspoon vanilla extract

Chocolate Glaze & Sprinkles:

  • 2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons milk or water
  • 1 teaspoon corn syrup, optional
  • 3 tablespoons sprinkles of choice, you might need more, who knows!


  • Preheat your oven to 350 degrees F. Spray your doughnut pan with cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
  • In a medium saucepan, set over medium heat, add the butter. When melted, add the chocolate chips and espresso powder. Allow to stand and melt for a minute or two and then mix with a spatula until smooth. Turn the heat off and then stir in the sugar and egg yolk. Lastly, whisk in the buttermilk and vanilla extract.
  • In one batch, add the wet ingredients to the dry and mix just until you no longer see any speckles of flour. Fill the doughnut pan half way. Transfer the doughnuts to the oven to bake for 12 to 15 minutes, until firm to the touch. Allow to cool in the doughnut pan for a minute or two and then run a butter knife along the outside, lifting them out of the pan with your fingers. Transfer them to a cooling rack while you make the frosting.
  • Meanwhile, in a medium bowl, whisk together the powdered sugar, cocoa powder, vanilla extract and 2 tablespoons of milk. Add more milk or water, one tablespoon at a time, until it reaches a thick yet pourable consistency. If you like, you can add the corn syrup. This is not mandatory and was only used to give it that beautiful sheen—feel free to skip it! Dip the doughnuts, one at a time, into the frosting and place back on the cooling rack. Top with a liberal amount of sprinkles. Doughnuts will stay delicious for up to 3 days when kept in an airtight container.


This is a great recipe to double, if you're feeling lots of doughnuts in your life.
Silicone Spatula | Fine Mesh Strainer | Stainless Steel Bowls
CourseBreakfast, Dessert
Keywordcake doughnuts, chocolate cake doughnut, doughtnuts
Nutrition Facts
Baked Double Chocolate Cake Doughnut Recipe
Amount Per Serving
Calories 396 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 9g56%
Cholesterol 17mg6%
Sodium 189mg8%
Potassium 322mg9%
Carbohydrates 74g25%
Fiber 4g17%
Sugar 64g71%
Protein 4g8%
Vitamin A 208IU4%
Calcium 110mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

If you make these Baked Chocolate Cake Doughnuts, let me know on Instagram!

Looking for more dessert recipes? Here are some of my favorites:

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Leave a Reply

  • Reply Medeja June 4, 2015 at 2:06 am

    Yummy! They look so tempting! Would like to grab one 🙂

  • Reply Katrina @ Warm Vanilla Sugar June 4, 2015 at 4:10 am

    Your donuts look so perfect!! I definitely need to get on this. I mean, that glaze?!?

  • Reply Lauren @ Lauren Caris Cooks June 4, 2015 at 4:51 am

    Wow!! I would absolutely LOVE to try one of these. That chocolate icing looks SO tempting and the doughnuts look so light. Beautiful pictures too 🙂

    Lauren x

  • Reply Mollie June 4, 2015 at 7:32 am

    Oh my goodness, you are killing me with these!! They look so amazing.

    xoxo Mollie

  • Reply joanna // jojotastic June 4, 2015 at 9:22 am

    ahh!! please come to seattle and make these for me. correction: i’ll fly you to seattle to make these for me.

  • Reply Ashley Nathalie June 4, 2015 at 10:55 am

    Yum Yum Yum. I haven’t had a doughnut in a loooooooooong time. Now I must get one. This weekend. Done.

  • Reply Steph June 4, 2015 at 12:03 pm

    These look heavenly.


  • Reply Jesssi June 4, 2015 at 4:28 pm

    WANT. Oh my word… I could eat ten of these.

  • Reply Nikki Rader June 4, 2015 at 4:51 pm

    I’ve never much had a desire to buy a doughnut pan, but I DEFINITELY do now! These look delicious!!

  • Reply Flor June 4, 2015 at 5:10 pm

    So I want to make tres leches donuts for my girls’ birthday. Do you think I can use the base of this recipe sans the chocolate and espresso and then use the tres leches glaze. The party is for 50 people so I really don’t want to fry 50+ plus donuts. I promise to make these chocolate donuts as well since I am a fan of your cooking style.

    • Reply Adrianna Adarme June 4, 2015 at 5:21 pm

      Hmm…I’m afraid it won’t work. I’m not sure since I didn’t test it that way and I have a feeling it’d be too big of a risk. Sorry I can’t be more help!

  • Reply National Donut Day | Heart This Life June 5, 2015 at 11:17 am

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    […] these baked chocolate cake donuts. classic. […]

  • Reply instalacje_elektryczne June 9, 2015 at 6:50 am

    So beautiful doughnuts! I could eat them all, they must be delicious 😉

  • Reply huzzah! : CAKIES June 13, 2015 at 10:14 am

    […] I’m in the mood to make baked chocolate cake doughnuts. […]

  • Reply CHRISTINE June 25, 2015 at 2:46 am

    Am already salivating

  • Reply Venus July 3, 2015 at 6:34 pm

    Will this batter hold up to shaping for the fryer, or must they be baked?

    • Reply Adrianna Adarme July 5, 2015 at 12:58 pm

      I’m not sure since I’ve never fried it. Something tells me it won’t.

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  • Reply Lea July 8, 2015 at 3:32 pm

    Would this work for mini cupcakes too? I only have 1 mini donut pan….and 6 kids….

  • Reply Anjanette July 15, 2015 at 11:13 pm

    5 stars
    Can you substitute milk chocolate or semi sweet chocolate for the dark chocolate? I am not a big fan of dark chocolate and neither are my kids. Thanks in advance. Any suggestions would be greatly appreciated.

  • Reply Alison at Home July 17, 2015 at 2:33 pm

    Mmmm delicious! One day I’m soo going to make these. Yummy 🙂

    Alison At Home!

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  • Reply Kelly Bannister May 5, 2018 at 8:45 am

    5 stars
    I tried these this morning. I really loved the recipe for the actual donut BUT the chocolate icing was just way too much. Everyone scraped it off. I think I’m going to dust them with powdered sugar next time.

    • Reply Adrianna Adarme May 6, 2018 at 9:51 pm

      Awww that’s too bad! Yes, next time just dust ’em with powdered sugar or eat ’em plain. 🙂

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  • Reply Michelle Sodora April 2, 2020 at 7:23 am

    Hi- baking now- is this batter supposed to be very thick? Used sour cream in lace of buttermilk….

    • Reply Adrianna Adarme April 2, 2020 at 11:42 am

      ahh yeah the sour cream would make it thicker. next time you could mix the sour cream with a bit of milk (or water) to thin it out a bit. lemme know how they turn out!