Baked Chocolate Donuts With Vanilla Glaze
These glazed chocolate doughnuts are easy to mix and bake, and they are cakey and delicious. Add some sprinkles to the glaze for a special occasion!
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These baked chocolate donuts are everything you want from a classic cake-style donut — soft, tender, and deeply chocolaty — but without the fuss of frying. The batter mixes together in minutes and bakes into feather-light donuts with a moist crumb and a rich cocoa flavor. The vanilla glaze adds the perfect contrast: sweet, creamy, and shiny enough to cling beautifully to the warm donuts.
Because they’re baked rather than fried, these donuts feel lighter and easier, making them a great choice for weekend breakfasts, holidays, or whenever you want a homemade treat without pulling out a pot of hot oil. Dress them up with sprinkles for birthdays or special occasions, or keep them simple with a smooth vanilla glaze. Either way, they’re a fun, fast, and impressive homemade treat.
What You’ll Like About This Recipe
Fast and fuss-free. The batter comes together quickly with basic pantry ingredients, and the donuts bake in just minutes. There’s no deep frying, no oil splatter, and no complicated techniques involved.
Rich chocolate flavor. Cocoa powder and optional espresso powder create a deep, bakery-style chocolate taste that feels indulgent without being overly sweet.
Light cake-like texture. Baking soda, sour cream, and melted butter give these donuts a soft, tender crumb similar to a chocolate snack cake but shaped into fun donut rings.
Versatile glaze options. The classic vanilla glaze is smooth and sweet, but it can easily be flavored with almond, peppermint, maple, cocoa, or citrus for endless variations.
Perfect for celebrations. Add sprinkles, crushed candy, chocolate shavings, or edible glitter to make these donuts the centerpiece of a birthday breakfast or holiday brunch.
Ingredient Notes
- All-purpose flour: Provides structure while keeping the donuts light. Measuring by weight or spooning-and-leveling prevents a dense texture.
- Unsweetened cocoa powder: Natural cocoa gives the donuts their rich chocolate flavor. Dutch-process cocoa can be used for a deeper, smoother chocolate taste.
- Espresso powder (optional): Enhances the chocolate flavor without making the donuts taste like coffee. A small amount goes a long way.
- Baking soda: Helps the donuts rise and creates their soft, cake-like texture.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Egg: Binds the ingredients and adds structure, helping the donuts hold their shape.
- Sour cream: Adds moisture and richness, keeping the donuts tender and preventing dryness. Greek yogurt is a suitable substitute.
- Granulated sugar: Sweetens the batter and contributes to the soft crumb.
- Melted butter: Adds richness and a tender mouthfeel. Ensure the butter is slightly cooled so it doesn’t scramble the egg.
- Vanilla extract: Adds warm, sweet flavor and complements the chocolate beautifully.
- Confectioners’ sugar (for glaze): Creates a smooth, glossy glaze that firms up as the donuts cool.
- Milk: Adjusts the glaze’s consistency — add more for a thinner glaze and less for a thicker coating.
How to Make It
- Preheat the oven and grease the donut pan well.
- Combine the dry ingredients in one bowl, whisking to remove any lumps.
- Whisk the egg, sour cream, sugar, melted butter, and vanilla together in a second bowl until smooth.
- Add the flour mixture and stir just until combined, being careful not to overmix.
- Pipe or spoon the batter into the donut pan, filling each cavity about two-thirds full.
- Bake until the donuts are set and a toothpick comes out clean, then cool slightly before glazing.
- Stir together the glaze ingredients and drizzle or dip the warm donuts until coated.
Tips
- Use a piping bag or a zip-top bag with the corner snipped off to fill the donut pan quickly and neatly.
- Do not overmix the batter; a few small lumps are fine and help ensure a soft, tender donut.
- Allow the melted butter to cool slightly before adding it to the eggs to prevent curdling.
- Grease the donut pan thoroughly, especially around the center posts, to ensure clean release.
- Dip the donuts while they are still slightly warm — the glaze clings better and forms a smoother finish.
- For a thicker glaze, whisk in more powdered sugar; for a thinner drizzle, add small amounts of milk until you reach the desired flow.
- If using sprinkles, add them immediately after glazing so they adhere properly before the glaze sets.
Recipe Variations
- Double chocolate donuts. Add a handful of mini chocolate chips to the batter for melty chocolate pockets in every bite. A chocolate glaze doubles the richness and creates a bakery-style look.
- Mocha donuts. Increase the espresso powder and add a touch of espresso or coffee to the glaze for a donut that tastes like a chocolate latte.
- Peppermint chocolate donuts. Add a drop of peppermint extract to the glaze and top with crushed peppermint candy for a festive holiday treat.
- Orange-chocolate donuts. Add orange zest to the batter and a splash of orange juice to the glaze for a bright, citrus-chocolate combination reminiscent of chocolate-orange truffles.
- Cookies-and-cream donuts. Fold crushed chocolate sandwich cookies into the batter or sprinkle them over the glaze for a fun, kid-friendly variation.
Serving Suggestions
- Serve with coffee, milk, or hot cocoa for a warm, comforting breakfast treat.
- Add sprinkles, chopped nuts, cocoa nibs, or shaved chocolate to make them more decorative for celebrations.
- Pair with fruit salad or yogurt parfaits for a fuller brunch spread.
- Choose to dip them halfway in the glaze instead of fully coating for a bakery-style presentation.
How to Store
Refrigerate: Store glazed or unglazed donuts in an airtight container for up to 3 days. Unglazed donuts stay softer longer.
Freeze: Freeze unglazed donuts in a freezer-safe container or bag for up to 2 months. Thaw at room temperature before glazing.
Reheat: Warm briefly in the microwave (about 5 to 8 seconds) to soften the texture. Avoid overheating, which can dry out the donuts.
Frequently Asked Questions
If you love the convenience of baked donuts, these maple-glazed pumpkin doughnuts are another delicious alternative, or you might like these basic doughnuts with vanilla glaze.
Baked Chocolate Donuts With Vanilla Glaze
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder, optional
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/3 cup granulated sugar
- 5 tablespoons butter, melted
- 3/4 teaspoon vanilla extract
Glaze
- 1 cup confectioners’ sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 F.
- Spray the doughnut pan with nonstick cooking spray or lightly grease the cavities.
- In a bowl, combine the flour, cocoa, espresso powder (if using) baking soda, and salt; stir or whisk to combine.
- In a mixing bowl, whisk the egg with the sour cream, sugar, melted butter, and 3/4 teaspoon of vanilla extract. Add the flour mixture and stir just until moistened.
- Spoon the batter into a plastic bag, cut a corner off, and pipe it into the wells of the doughnut pan. Or spoon the batter into the pan.
- Bake the doughnuts for 11 to 13 minutes, or until a toothpick inserted into a doughnut comes out clean.
- Meanwhile, sift the confectioners’ sugar into a small bowl and add 2 tablespoons of milk and 1/2 teaspoon of vanilla extract. Stir and add more milk, in small amounts, until the desired consistency is reached.
- Cool the doughnuts slightly in the pan and then remove them to a wire rack.
- Glaze the doughnuts while they are still warm.
- Stir the powdered sugar, milk, and vanilla together in a medium bowl.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
