The Best Baked Chocolate Donuts: Moist, Fluffy & Easy Homemade Recipe (4 Ways!)
These incredible baked chocolate donuts are a dream come true for any chocolate lover. Imagine sinking your teeth into a super moist and wonderfully fluffy cake donut, generously coated in a rich, decadent chocolate fudge icing. But why stop there? This recipe takes indulgence to the next level by offering four distinct and delightful topping variations! The best part? They’re baked, not fried, making them a healthier and much easier option for satisfying those instant chocolate cravings without the mess and fuss of hot oil. Get ready to create bakery-quality treats right in your own kitchen!
For several years, I had the pleasure of working at a bustling bakery, where we consistently produced thousands of delectable, cake-style baked donuts each week. This extensive experience taught me the true magic of these delightful treats. What I love most about them is their incredible simplicity: they’re wonderfully easy to whip up, require no specialized equipment beyond a donut pan, and you entirely bypass the common concerns associated with handling hot frying oil. This makes them an ideal baking project for home cooks of all skill levels.
Just like the best donuts you’d find at a professional bakery, these homemade baked chocolate donuts boast an exceptionally moist texture and a deeply rich, satisfying chocolate flavor. We’re not just making plain chocolate donuts here; I’ve also included instructions for four exciting flavor variations to suit every palate: classic chocolate crumb, the irresistible combination of chocolate peanut butter, indulgent chocolate on chocolate, and fun, festive chocolate sprinkle donuts. Each variation adds its own unique charm and taste dimension, ensuring there’s a favorite for everyone.
If you’re looking to explore beyond chocolate, be sure to try my equally delicious carrot cake donuts or the delightful banana donuts! They offer a fantastic change of pace and are just as easy to make.
Table of Contents
Tips for Perfect Baked Chocolate Donuts
Use a kitchen scale. When it comes to baking, precise measurements are key to consistent results. Baking with a scale is truly my number one baking tip! Flour, especially, can be easily over-measured when using volume cups, leading to an overly dense and dry batter. By weighing your ingredients, you ensure the perfect ratio, preventing dry, crumbly donuts and guaranteeing a moist, tender crumb every time.
Ensure room temperature ingredients. This might seem like a small detail, but it makes a significant difference. Eggs, milk, and sour cream at room temperature emulsify much more easily with other ingredients, creating a smooth, homogenous batter. A well-emulsified batter bakes more evenly, resulting in a lighter texture and a more refined crumb in your chocolate donuts.
Utilize a piping bag. For perfectly shaped baked donuts, a piping bag is your best friend. Whether you use a reusable pastry bag or a simple ziplock bag with one corner snipped off, it allows for clean and even distribution of batter into the donut pan molds. This method not only helps your donuts bake uniformly but also gives them that classic, appealing donut shape, making them look as good as they taste.
Avoid overmixing the batter. The moment you combine wet and dry ingredients, gluten begins to develop. Overmixing strengthens this gluten network, which can lead to tough, dense donuts rather than the desired fluffy texture. Mix just until the ingredients are combined. A few small lumps in the batter are perfectly fine and often indicate a properly mixed, tender dough.
Check for doneness early. Ovens can vary significantly in temperature, so relying solely on the recipe’s suggested baking time can sometimes lead to over or under-baked results. Start checking your baked chocolate donuts a few minutes before the recommended time. They are typically done when the tops spring back lightly when gently touched, and a toothpick inserted into the center comes out with a few moist crumbs attached, but no wet batter.
Glaze when completely cool. Patience is a virtue, especially when it comes to glazing your delicious chocolate donuts. If the donuts are still warm, the glaze will melt and run off, resulting in a sticky, uneven, and ultimately messy finish. Allow them to cool completely on a wire rack before dipping them into your chosen glaze or frosting for a smooth, perfect coating.
Ingredient Notes and Substitutions for Moist Donuts
Buttermilk: Buttermilk is a secret weapon in this recipe. Its natural acidity reacts with the baking soda, creating a light, airy crumb. More importantly, it adds an incredible amount of moisture to the batter, which is crucial for preventing your chocolate donuts from becoming dry and crumbly. While you can create a homemade buttermilk substitute using milk and lemon juice or vinegar, I highly recommend using genuine buttermilk for the best results. The commercial version offers a richer flavor and a higher fat content that contributes significantly to the donut’s moist texture.
Cocoa powder: For a truly rich and deep chocolate flavor that stands out, opt for an unsweetened Dutch-processed cocoa powder. Brands like Ghirardelli are excellent choices. Dutch-processed cocoa has been treated with an alkali to reduce its acidity, resulting in a darker color and a smoother, less bitter chocolate taste compared to natural cocoa powder. This makes it perfect for creating intensely chocolatey baked goods.
Oil: To ensure the pure chocolate flavor of your donuts shines through, aim for a flavorless oil. Canola oil, vegetable oil, or avocado oil are all excellent choices. These oils provide necessary moisture and tenderness to the donuts without imparting any unwanted flavors. The fat from the oil contributes to the soft, cake-like texture, keeping your donuts moist for longer.
Sour cream: The addition of sour cream might seem unusual, but it’s another fantastic ingredient for achieving a super moist and tender texture in these baked chocolate donuts. Its high fat content and slight acidity work similarly to buttermilk, adding richness and contributing to a fine crumb. If sour cream isn’t available, full-fat plain Greek yogurt makes an excellent substitute, offering similar moisture and tanginess.
All-purpose flour: This provides the primary structure for your donuts. Remember the tip about using a kitchen scale to measure accurately, as too much flour will lead to dense, dry donuts.
Eggs: Large eggs bind the ingredients together, add richness, and contribute to the donut’s structure and rise, ensuring a fluffy result.
Vanilla extract: A good quality vanilla extract enhances the chocolate flavor, adding a layer of warmth and complexity to the overall taste.
You’ll find the complete ingredient measurements and detailed instructions listed in the comprehensive recipe card below!
Easy Baked Chocolate Donut Recipe Instructions
Step 1: Prepare the chocolate crumb topping (if using). In a small bowl, combine the melted butter with the flour, cocoa powder, and sugars. Mix these ingredients until delightful, coarse crumbs form. Place this mixture in the freezer to chill until you’re ready to use it, which will help it hold its texture during baking. (See Image 1 below for visual guidance)
Step 2: Whisk together the dry ingredients. In a medium bowl, whisk together your measured flour, rich cocoa powder, baking powder, baking soda, and a pinch of salt. Ensure these are thoroughly combined to allow for even leavening throughout the donut batter. (See Image 2 below)
Step 3: Combine the wet ingredients. In a separate, large mixing bowl, whisk together the buttermilk, granulated sugar, egg, melted butter, sour cream, flavorless oil, and fragrant vanilla extract. Mix until all these liquid components are well integrated and smooth. (See Image 3 below)
Step 4: Form the donut batter. Gently whisk the dry ingredients into the wet ingredients. Mix until they are *just* combined. Remember, a few lumps are okay; overmixing can lead to tough donuts. (Refer to Image 4 above for the batter consistency)
Step 5: Fill your donut pans. Carefully transfer the prepared donut batter into a piping bag. Then, fill the molds of two donut pans, ensuring each mold is about 2/3 full. This allows room for the donuts to rise beautifully without overflowing. (See Image 5 below demonstrating how to fill the pan)
Step 6: Add crumb topping (if desired). Retrieve your chilled chocolate crumb from the freezer. Break it into small, even pieces. Evenly sprinkle these delicious crumbs over three of your filled donut molds, gently pressing them into the top of the batter to secure them. (Image 6 below shows the crumb application)
Step 7: Bake your chocolate donuts. Transfer the donut pans to your preheated oven and bake until the tops are golden brown and spring back lightly when touched. Once baked, allow the pan to cool on a wire cooling rack for a few minutes before carefully removing the donuts to cool completely. (Image 7 above shows the baked donuts on a rack)
Step 8: Glaze and decorate. This is where the fun begins! Once your baked donuts are completely cool to the touch, gently dunk the tops into your chosen glazes. Then, decorate them as desired with your favorite toppings to create stunning and delicious variations! (Refer to Image 8 below for inspiration on decorating)
Creative Flavor and Decorating Ideas for Your Donuts
One of the joys of making homemade baked chocolate donuts is the endless possibilities for customization! While you’re welcome to make all your donuts in a single flavor, I’ve outlined four exciting variations that are sure to impress. Feel free to mix and match or get creative with your own unique combinations!
- Chocolate on Chocolate: For the ultimate chocolate lover, this is a must-try. After dipping your baked chocolate donuts in the rich chocolate glaze, amplify the cocoa experience by topping them with elegant chocolate shavings, mini chocolate chips, or classic chocolate sprinkles. This creates a beautifully monochromatic and intensely flavored treat.
- Chocolate Peanut Butter: This classic flavor pairing is always a hit. Once your donuts are glazed, drizzle them generously with warm, melted peanut butter. For an extra layer of decadence and texture, sprinkle with finely chopped peanut butter cups. The salty-sweet combination is simply irresistible.
- Chocolate Crumb: The chocolate crumb topping adds a wonderful texture and an extra layer of chocolatey goodness. These donuts are typically dunked in a contrasting vanilla glaze, which allows the crumb to truly stand out. The delicate crunch against the soft donut and smooth glaze is a delightful experience.
- Rainbow Sprinkle: Bring a pop of color and a festive feel to your baked chocolate donuts with rainbow jimmy sprinkles. These are perfect for parties, celebrations, or simply to brighten your day. You can even adapt this idea for different holidays by using themed sprinkles – think red and green for Christmas, or pink and red for Valentine’s Day!
- White Chocolate Drizzle: For a striking contrast, drizzle melted white chocolate over your chocolate-glazed donuts. A simple zig-zag pattern adds an elegant touch.
- Coconut Delight: After glazing, dip the donuts into toasted shredded coconut for a tropical twist that adds both flavor and texture.
- Chopped Nuts: For a nutty crunch, sprinkle finely chopped almonds, walnuts, or pecans over your freshly glazed donuts.
Don’t be afraid to experiment with different glazes too! A simple powdered sugar glaze can be flavored with citrus zest, coffee extract, or even a touch of mint for unique variations.
Storage, Freezing, and Make-Ahead Tips
Storage: While these baked chocolate donuts are undeniably at their absolute best when enjoyed fresh on the day they are made, any leftovers can be stored for later enjoyment. Place them in a loosely covered airtight container at room temperature. They will retain their freshness and moist texture for approximately 1-2 days. Avoid tightly sealing the container if they are glazed, as this can make the glaze sticky.
Freezing: If you plan to make a larger batch or want to prepare them in advance, I highly recommend freezing the donuts plain, without any glaze or toppings. Once completely cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or an airtight container, using parchment paper between layers to prevent sticking. They can be safely stored in the freezer for up to one month. When you’re ready to enjoy them, simply let them defrost at room temperature for an hour or two before decorating with your favorite glazes and toppings.
Make Ahead: As mentioned, baked donuts are truly best when served on the same day they’re prepared. However, if your schedule demands baking them ahead of time, a smart strategy is to bake the donuts and allow them to cool completely, but hold off on glazing them. Store the plain donuts as described above, and then glaze them on the very day of serving. This crucial step helps prevent the icing from wrinkling, cracking, or becoming soggy, ensuring your donuts look and taste perfectly fresh for your event.
Frequently Asked Questions About Baked Donuts
The key to easy removal is proper preparation of your donut pan. Always ensure you thoroughly grease the donut molds with cooking spray or a light coating of butter before adding any batter. Even nonstick pans benefit from this step. Additionally, allowing the baked donuts to cool in the pan for a few minutes (typically 5-10 minutes) after removing them from the oven makes them much easier to release without breaking. They’ll firm up slightly, preventing sticking.
Once your donut pan has cooled enough to be handled comfortably, gently loosen each donut from its mold. You can achieve this by slightly tilting the pan and using an offset spatula, your finger, or the blunt edge of a knife to carefully pry each one out. If greased properly and allowed to cool slightly, they should slide out quite easily. Transfer them to a wire rack immediately to cool completely before glazing.
To check for doneness, gently press the top of a donut with your finger; it should spring back lightly. Another reliable method is to insert a toothpick into the thickest part of a donut. If it comes out with a few moist crumbs attached, but no wet batter, your donuts are perfectly baked. Remember that every oven behaves differently, so always start checking for doneness a few minutes before the suggested baking time to prevent them from becoming overbaked and dry.
While a donut pan is highly recommended for achieving the classic shape and is a worthwhile investment (often less than $20 on Amazon!), you do have alternatives. If you don’t have one, you can use a mini muffin pan. The donuts will be shaped like mini muffins, but they will still be delicious. You’ll need to adjust the baking time, as mini muffins typically bake faster than donuts; start checking around 8-10 minutes. Alternatively, you can form donut shapes on a baking sheet using aluminum foil if you’re feeling adventurous, though this is less ideal for a consistent shape.
Several factors can contribute to dry and crumbly baked chocolate donuts. The most common culprits include using too much flour (which is why a kitchen scale is essential!), incorrectly measuring other ingredients, or simply overbaking the donuts. Make sure to follow the recipe closely, measure accurately, and check for doneness early to preserve their moist texture. Overmixing the batter can also lead to a tough, dry result due to excessive gluten development.
Buttermilk is highly recommended for this recipe due to its acidity and high fat content, which contribute significantly to the donuts’ tender and moist crumb. If you absolutely must substitute, you can create a homemade version by adding one tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with regular milk (preferably whole milk) to the 3/4 cup mark. Let it sit for 5-10 minutes until it curdles slightly. While this will mimic the acidity, the texture and flavor of your donuts may be slightly different compared to using genuine buttermilk.
To boost the chocolate intensity, you can add a tablespoon of instant espresso powder to the dry ingredients – it won’t make your donuts taste like coffee, but it will deepen and enhance the chocolate flavor. You can also fold in a handful of mini chocolate chips into the batter before baking. For the glaze, ensure you’re using a high-quality, unsweetened Dutch-processed cocoa powder, and don’t hesitate to melt some good quality dark chocolate into your fudge icing for an extra rich finish!
Absolutely! This recipe works perfectly for mini donut pans. Simply adjust the baking time accordingly, as mini donuts will bake much faster. Start checking them for doneness around 5-7 minutes. All other instructions for preparation, glazing, and decorating remain the same, just on a smaller, cuter scale!
More Delicious Sweet Breakfast Recipes
If you loved these baked chocolate donuts, you’re in for a treat! Explore more of our delightful sweet breakfast and dessert recipes perfect for any occasion:
- Irresistible Cinnamon Roll Muffins
- Decadent Chocolate Chip Cookie Rolls
- Luxurious Brioche French Toast Casserole
If you tried this amazing recipe for baked chocolate donuts, or any other recipe from my website, I would absolutely love to hear about your experience! Please let me know how it went in the comments section below. Your feedback truly means a lot to me! While you’re there, don’t forget to leave a star rating to share your thoughts. You can also connect with me and tag me on Instagram or Facebook so I can see your wonderful creations!
Baked Chocolate Donuts
Equipment
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2 nonstick donut pans
Ingredients
Chocolate Crumb Topping
- 2 tablespoons all-purpose flour
- 1 teaspoons unsweetened dark cocoa powder
- 1 tablespoon granulated sugar
- 1 teaspoon light brown sugar, packed
- 1 tablespoon unsalted butter, melted
Chocolate Donut Batter
- 1 1/2 cups all-purpose flour, *see notes below for measuring*
- 1/4 cup unsweetened dark cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 cup buttermilk, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sour cream, room temperature
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
Vanilla Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Chocolate Glaze
- 1 3/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 3-4 tablespoons whole milk
- melted peanut butter
- rainbow sprinkles
- chocolate shavings or sprinkles
- chopped peanut butter cups
Instructions
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Lightly spray or butter your donut pan molds thoroughly and preheat your oven to 350 F (180 C).
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Make the chocolate crumb topping. In a small bowl, combine the flour, cocoa powder, granulated sugar, light brown sugar, and melted butter. Mix with your fingers or a fork until the mixture forms coarse, distinct crumbs. Place this bowl in the freezer to chill while you prepare the donut batter, which helps the crumbs maintain their shape during baking. This amount is sufficient for topping approximately 3 donuts. If you wish to apply the crumb topping to all 12 donuts, please refer to the notes section below for the adjusted, larger recipe for the crumb mixture.2 tablespoons all-purpose flour, 1 teaspoons unsweetened dark cocoa powder, 1 tablespoon granulated sugar, 1 teaspoon light brown sugar, 1 tablespoon unsalted butter
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In a clean, medium-sized bowl, whisk together the measured all-purpose flour, unsweetened dark cocoa powder, baking powder, baking soda, and fine sea salt. Ensure all dry ingredients are thoroughly combined to guarantee an even rise and consistent flavor in your donuts.1 1/2 cups (190 g) all-purpose flour, 1/4 cup (20 g) unsweetened dark cocoa powder, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon fine sea salt
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In a separate, larger mixing bowl, whisk together the room temperature buttermilk, granulated sugar, large egg, melted unsalted butter, room temperature sour cream, canola oil, and vanilla extract until the mixture is smooth and well combined. Once the wet ingredients are ready, gradually whisk the dry ingredients into the wet mixture until they are just incorporated. Be careful not to overmix; a few lumps are normal and preferred for a tender donut.3/4 cup (150 g) buttermilk, 1/2 cup (100 g) granulated sugar, 1 (52 g) large egg, 4 tablespoons (56 g) unsalted butter, 2 tablespoons (30 g) sour cream, 2 tablespoons (30 g) canola oil, 2 teaspoons vanilla extract
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Transfer the donut batter into a piping bag (or a large ziplock bag with a corner snipped off). Carefully fill the greased donut molds about 2/3 full with batter. This ensures they rise perfectly without overflowing. If you only own one donut pan, you’ll need to bake the donuts in two rounds. Once the first batch is done and cooled slightly, wash the pan, re-grease it, and then fill it with the remaining batter for the second round.
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If using, retrieve the chocolate crumb topping from the freezer and break it into small pieces. Evenly sprinkle the crumb topping across the tops of three of the donuts, gently pressing it into the batter so it adheres during baking. Place the pans in the preheated oven and bake for 8-10 minutes, or until the tops spring back lightly when touched. Once baked, allow the donut pan to cool on a wire rack for a few minutes before carefully removing the donuts from the molds. Transfer them to the wire rack to cool completely before proceeding with glazing.
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Prepare the vanilla glaze for the crumb donuts. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until you achieve a smooth consistency. The glaze should be relatively thin, allowing for a light coating. Once the donuts are completely cool, dunk the tops of the crumb-topped donuts into this vanilla glaze, then place them back on the wire rack to allow the glaze to set.1/2 cup (50 g) powdered sugar, 1/4 teaspoon vanilla extract, 1 tablespoon milk
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Prepare the chocolate glaze. In a separate bowl, whisk together the powdered sugar, unsweetened cocoa powder, and whole milk (start with 3 tablespoons and add more if needed). The chocolate glaze should be thick enough to coat the back of a spoon and fall off your whisk slowly but smoothly. Once the remaining chocolate donuts are fully cooled, dunk their tops into this luscious chocolate glaze, allowing any excess to drip off before placing them back on the wire rack.1 3/4 cup (180 g) powdered sugar, 1/4 cup (20 g) unsweetened cocoa powder, 3-4 tablespoons whole milk
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Now for the grand finale – decorate your glazed donuts! Get creative with melted peanut butter and chopped peanut butter cups, vibrant rainbow sprinkles for a festive touch, or elegant chocolate shavings/sprinkles. Arrange them on a serving platter and enjoy your homemade bakery-style baked chocolate donuts!melted peanut butter, rainbow sprinkles, chocolate shavings or sprinkles, chopped peanut butter cups
Notes
- 1/3 cup all-purpose flour (42 g)
- 2 tbsp cocoa powder (10 g)
- 1/4 cup granulated sugar (50 g)
- 1 tbsp light brown sugar (15 g)
- 3 tbsp unsalted butter, melted (42 g)
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.