Easy Baked Chocolate Cake Donuts

What do these donuts taste like?

Imagine a classic chocolate cake, but in donut form! Baked chocolate cake donuts are not greasy like fried donuts, but they still have that beautiful, soft texture. The flavor is a rich and full of chocolate that just melts in your mouth. 

Love easy chocolate desserts? Try my Easy Eggless Chocolate Cheesecake, Classic Chocolate Cupcakes, or my Cheater's Chocolate Mousse.

Why you'll love this chocolate cake donut recipe

• Easy baked donuts - This baked cake donut recipe is totally fuss-free! No complicated steps or special equipment needed. You don't even need a mixer!
• Amazing chocolate flavor - These donuts are rich in chocolate, yet not overly sweet. The chocolate ganache topping is absolutely delicious, too!
• Perfect texture - I love the fluffy, cake texture these donuts have. 

What you need

Ingredients for baked chocolate cake donuts

• Flour - You'll need all purpose flour.
• Sugar - I like using light brown sugar, but you could also use granulated sugar.
• Cocoa powder - I always use unsweetened Dutch-processed cocoa powder.
• Eggs - You'll need two eggs at room temperature.
• Fresh milk - I use low-fat milk.
• Melted butter - I prefer unsalted butter.
• Vinegar - I use white vinegar.
• Leavening agents - Since this is a no yeast donut recipe, I use both baking powder and baking soda to help them rise.
• Salt - I add a tiny amount to boost all the flavors.
• Chocolate chips - I absolutely love chocolate frosted donuts, so I use mini semi-sweet chocolate chips to make the chocolate ganache. If you don't have chocolate chips on hand, you could use finely chopped semisweet chocolate, instead.
• Chocolate sprinkles (not shown above) - Sprinkles are optional, but I love them on top of the ganache. If you don't have sprinkles, you can add some shaved chocolate on top.

Equipment you'll need

• mixing bowls
• whisk
• donut pans or molds

How to make baked chocolate cake donuts

Step-by-step Instructions

1. Sift the cocoa powder, baking powder and baking soda together.

2. Then add the sugar and salt and whisk together to combine.

3. In another bowl, whisk together the eggs, milk, melted butter and vinegar.

4. Pour the wet ingredients into the dry ingredients and whisk together until the batter is smooth.

5. Fill the cavities of a well-greased donut pan about ¾ full. I used a jug to do this because the batter is thin. Then bake the donuts and let them cool.

6. Make the chocolate ganache. Melt chocolate chips and milk (microwave-safe bowl) in 10-second increments, stirring between, until smooth.

Now, it's time to give your donuts a big, chocolatey hug! Dip the top of each donut in the ganache and then add some chocolate sprinkles. You could also spread the ganache on the donuts using the back of a spoon.

Recipe notes

Storage Tips & Freezing Instructions

Store these donuts in an airtight container for up to about 2 days.

You can also freeze them unfrosted for up to about 3 months. Wrap individual donuts in plastic wrap and then place them in freezer bags. Thaw them in the refrigerator before frosting or glazing them.

Variations 

• Make glazed chocolate cake donuts. Instead of thick, chocolate ganache, you could also make a simple glaze made with powdered sugar and milk. Make sure the glaze is a pourable consistency. Dip the donuts and cover them with the glaze and then place them on a wire rack to dry.
• Add some texture. You could top the donuts with your favorite chopped nuts. Walnuts and peanuts pair really well with chocolate. You could also add the nuts to the batter before baking the donuts.

Tips for success

• Use a digital scale. As I always say, a digital scale offers the best results. This ensures a consistent batter and perfectly textured donuts.
• Grease the donut pan well. I love using butter to grease the pans.
• Room temperature ingredients. Make sure your eggs, milk, and butter are at room temperature. I suggest taking them out of the fridge 30 minutes before baking. Room temperature ingredients mix together more easily, leading to a smoother batter.
• Use the right cocoa. For a richer chocolate flavor, I always use unsweetened Dutch-process cocoa powder. It has a deeper color and creates a richer chocolate flavor.
• Sifting the dry ingredients. Sifting ensures there are no lumps in the batter, resulting in fluffier cake donuts.
• Use a jug to fill donut pan. This batter isn't that thick so I found it really helpful to just pour the batter into the cavities using a jug.
• Don't overfill the donut pan. If you overfill them, you might not get any donut holes because of the extra batter. Fill them about about ¾ full.

Frequently asked questions