Dessert

Baked Chocolate Cake Doughnuts with Vanilla Glaze Recipe

ByLana Polati October 28, 2025October 28, 2025

Introduction

Baked chocolate cake doughnuts are a delightful twist on the classic fried version, offering a rich chocolate flavor with a tender crumb. Lightly spiced with nutmeg and topped with a smooth vanilla glaze, these doughnuts are perfect for breakfast or an indulgent snack.

A stack of seven glazed chocolate donuts arranged closely together on a white marbled surface with crumpled white parchment paper underneath; each donut has a smooth, shiny, light greyish-white glaze covering its dark brown, cake-like texture, with small uneven patches and a hole in the center. They are placed on a light wooden serving board, and part of a white speckled round plate is visible in the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
125 grams confectioners’ sugar
2 tbsp milk
1 tsp vanilla extract
Pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a donut pan with butter or baking spray to ensure easy removal.
Step 2: In a large bowl, whisk together the flour, cocoa powder, nutmeg, baking powder, baking soda, kosher salt, and light brown sugar until well combined.
Step 3: In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until fully incorporated, making sure there are no pockets of flour.
Step 5: Transfer the batter to a piping bag or use a spoon to fill each donut cavity about three-quarters full.
Step 6: Bake the doughnuts for 11-13 minutes, until they turn golden brown and spring back when touched lightly.
Step 7: Remove the doughnuts from the pan after 5 minutes and transfer to a wire rack to cool completely. If baking more batches, re-grease the pan before refilling.
Step 8: To make the vanilla glaze, combine confectioners’ sugar, milk, vanilla extract, and a pinch of salt in a medium bowl. Stir until smooth.
Step 9: Dip each cooled doughnut into the glaze and place back on the wire rack set over a paper towel to catch drips. Let the glaze set before serving.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and better rise.
Add a pinch of cinnamon for a warming spice twist alongside the nutmeg.
For a richer glaze, substitute some milk with cream or add a tablespoon of melted butter.
If you don’t have buttermilk, mix 113 ml of milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes before using.

Storage

Store the baked doughnuts in an airtight container at room temperature for up to 2 days. If glazed, refrigerate them to prevent the glaze from melting; bring to room temperature before serving. Reheat gently in a microwave for 10-15 seconds if desired.

How to Serve

A close-up top view of seven brown glazed donuts arranged tightly on a white marbled surface, each donut showing a smooth shiny white glaze coating with some drip marks and small cracks. The donuts have a slightly rough texture underneath the glaze with classic circular holes in the center. The lighting highlights the glaze’s glossy finish and the donuts' soft, cake-like texture beneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these doughnuts?

Yes, you can freeze the baked doughnuts without glaze in a sealed container or freezer bag for up to 1 month. Thaw at room temperature and add glaze before serving.