If you’re craving a treat that’s rich, moist, and packed with chocolatey goodness, this Baked Chocolate Cake Doughnuts Recipe is going to become your new favorite. These doughnuts boast a tender crumb thanks to the perfect balance of cocoa and buttermilk, all baked (not fried!) for a lighter yet indulgent dessert or breakfast option. With a decadent glaze that melts into every bite, these doughnuts offer that classic cake-doughnut charm without the fuss of frying, making them a deliciously easy way to satisfy your sweet tooth any time of day.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Baked Chocolate Cake Doughnuts Recipe. Each component plays a vital role, from lending texture to achieving the deep chocolate flavor and that irresistible glaze finish.
- All-purpose flour: Provides the structure for the doughnuts, ensuring they hold together with a soft crumb.
- Cocoa powder: Brings in rich chocolate flavor and gives the doughnuts a beautiful dark color.
- Baking powder and baking soda: These leavening agents work together to give the doughnuts a light and fluffy texture.
- Kosher salt: Enhances all the other flavors and balances sweetness.
- Unsalted butter (melted): Adds moisture and richness without overpowering the chocolate notes.
- Light brown sugar: Imparts a subtle caramel flavor and keeps the doughnuts tender.
- Buttermilk (room temperature): Reacts with the leavening agents and contributes to a tender, moist crumb.
- Egg (room temperature): Acts as a binder and adds structure, making the doughnuts just the right level of lightness.
- Vanilla extract: Boosts the overall flavor, making the chocolate pop even more.
- Nutmeg: Offers a warm, cozy hint that complements the chocolate beautifully.
- Confectioners’ sugar (for glaze): Creates a sweet, smooth coating that balances the rich cake base.
- Milk (for glaze): Thins the glaze for a perfect dipping consistency.
- Pinch of salt (for glaze): Balances sweetness and enhances the glaze flavor.
How to Make Baked Chocolate Cake Doughnuts Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 175°C (350°F). Grease your doughnut pan lightly to make sure your cake doughnuts release easily after baking. Setting this up first ensures even cooking and the perfect golden crust.
Step 2: Combine the Dry Ingredients
Whisk together the flour, cocoa powder, baking powder, baking soda, and kosher salt in a large bowl. This step evenly distributes your leavening and seasoning so every bite is perfectly balanced with flavor and texture.
Step 3: Mix the Wet Ingredients
In a separate bowl, combine the melted butter, light brown sugar, room-temperature buttermilk, egg, vanilla extract, and nutmeg. Stir gently until everything is smoothly blended, showcasing a luscious, silky batter that promises moistness in every bite.
Step 4: Bring Wet and Dry Ingredients Together
Gradually add the wet mixture to the dry ingredients, folding gently until just combined. Avoid over-mixing here to maintain a tender crumb in your baked chocolate cake doughnuts.
Step 5: Fill the Pan and Bake
Fill each doughnut cavity about three-quarters full with your batter. This allows room for rising without spillover. Pop the pan in the preheated oven and bake for about 11 minutes, or until a toothpick inserted comes out clean, signaling perfect doneness.
Step 6: Cool and Glaze
Let the doughnuts cool in the pan for about 5 minutes before transferring to a wire rack. While cooling, prepare the glaze by whisking together the confectioners’ sugar, milk, vanilla extract, and a pinch of salt until smooth, then dip each doughnut into the glaze for a shiny, sweet coating.
How to Serve Baked Chocolate Cake Doughnuts Recipe
Garnishes
While the glaze offers plenty of sweetness, you can elevate your Baked Chocolate Cake Doughnuts Recipe by sprinkling with mini chocolate chips, colorful sprinkles, or a light dusting of cocoa powder. Nuts or shredded coconut work wonderfully too, adding texture and a delightful crunch.
Side Dishes
These doughnuts pair beautifully with a hot cup of coffee or a frothy latte for breakfast or brunch. For an afternoon snack, enjoy them alongside a berry compote or fresh fruit salad to balance the richness.
Creative Ways to Present
Turn these doughnuts into a showstopper by stacking them into a doughnut tower or serving them on a platter with assorted glazes and toppings. You can also slice and sandwich with whipped cream or chocolate spread for an indulgent twist everyone will love.
Make Ahead and Storage
Storing Leftovers
Place leftover baked chocolate cake doughnuts in an airtight container at room temperature for up to 2 days. If stored properly, they stay soft and delicious but are best enjoyed fresh for peak flavor and texture.
Freezing
For longer storage, freeze unglazed doughnuts by wrapping them individually in plastic wrap and placing them in a freezer-safe bag for up to 2 months. When ready to enjoy, thaw at room temperature and then glaze freshly to maintain that delightful fresh-made taste.
Reheating
Reheat doughnuts gently in a warm oven (about 150°C or 300°F) for 5 minutes or in the microwave for about 15 seconds. This refreshes their softness and brings back the warmth you crave, as if they were just baked.
FAQs
Can I use regular milk instead of buttermilk?
Yes! If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of regular milk and let it sit for 5 minutes before using. This homemade substitute mimics the acidity and tanginess buttermilk provides, which aids in tenderizing the doughnuts.
What kind of cocoa powder is best for this recipe?
Use unsweetened, natural cocoa powder for a classic chocolate flavor and dark color. Dutch-processed cocoa works too but may slightly affect the rise due to its reduced acidity.
Are these doughnuts suitable for kids?
Absolutely! Since these doughnuts are baked, not fried, and feature a gentle sweetness with no strong spices, they’re a perfect treat for children and adults alike.
Can I make these gluten-free?
To make a gluten-free version, swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure your baking powder is gluten-free as well.
How can I make these doughnuts vegan?
For a vegan twist, substitute the butter with a plant-based alternative, use a flax or chia egg instead of chicken egg, and opt for coconut or almond milk in place of buttermilk with a little acid added.
Final Thoughts
I truly adore how this Baked Chocolate Cake Doughnuts Recipe brings together simplicity, decadent flavor, and that perfect cake texture without the mess of frying. Baking these treats at home means you can enjoy fresh, cozy doughnuts anytime, topped with a sweet glaze that feels like a warm hug. Give it a try—you might just find your go-to recipe for chocolate doughnut bliss!
Print
Baked Chocolate Cake Doughnuts Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 6 servings
- Category: Baked Goods, Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich, moist Baked Chocolate Cake Doughnuts that combine the deep flavor of cocoa with a light, tender crumb. Finished with a smooth vanilla glaze, these doughnuts are perfect for a sweet breakfast treat or an indulgent snack, baked to perfection in just 21 minutes.
Ingredients
Doughnut Batter
- 125 grams all-purpose flour
- 25 grams cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 56 grams unsalted butter, melted
- 106 grams light brown sugar
- 113 ml buttermilk, room temperature
- 1 egg, room temperature
- 1 tsp vanilla extract
- ¼ tsp nutmeg
Vanilla Glaze
- 125 grams confectioners’ sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F) and lightly grease a doughnut pan to ensure the doughnuts release easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and kosher salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, blend melted unsalted butter, light brown sugar, buttermilk, egg, vanilla extract, and nutmeg until the mixture is smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the bowl with dry ingredients, stirring gently and just until everything is combined to avoid overmixing.
- Fill the Doughnut Pan: Spoon the batter into each cavity of the doughnut pan, filling each about three-quarters full to allow room for rising.
- Bake the Doughnuts: Place the pan in the oven and bake for approximately 11 minutes, or until a toothpick inserted into a doughnut comes out clean.
- Cool Doughnuts: Remove from oven and let the doughnuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: Mix confectioners’ sugar with milk, vanilla extract, and a pinch of salt until the glaze is smooth and slightly runny.
- Glaze the Doughnuts: Dip each cooled doughnut into the vanilla glaze, allowing any excess to drip off before placing on a rack to set.
Notes
- If you don’t have a doughnut pan, use a muffin tin and reduce the baking time slightly.
- Room temperature ingredients help the batter blend smoothly and evenly.
- Be careful not to overmix the batter to keep the doughnuts light and fluffy.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a teaspoon of vinegar and use vegan butter.
- Store doughnuts in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Customize the glaze by adding a tablespoon of espresso or orange zest for unique flavors.
