This recipe for Easy Baked Glazed Chocolate Donuts makes a healthier treat. Baked not fried, these cake doughnuts are generously glazed.
A Chocolate Glazed Donuts Recipe Baked at Home
These Easy Baked Glazed Chocolate Doughnuts are a sweet, family-friendly homemade treat that will be gobbled up in seconds by children and adults alike.
They are soft, flavorful and so much better than other baked doughnuts I’ve tried. Most have been doughnut-shaped cakes, but these really do taste like doughnuts – delicious, you can’t eat just one doughnut!
Why This Recipe Works
- Using good quality cocoa powder gives a deeper chocolate richness.
- Replacing the oil you find in most donut recipes with melted butter gives a much more flavorful result.
- Double Glazing gives an extra thick coating of glaze.
Baked Donuts Anyone Can Make
Making baked doughnuts is so simple! All you need is one bowl, one wooden spoon, and a donut pan! The hardest part is melting the butter that I used instead of all oil, but it’s well worth it because it adds a lot of flavors.
How to Make Easy Baked Glazed Chocolate Donuts
To make these Baked Glazed Chocolate Doughnuts, generously grease the pan and fill the doughnut sections 3/4 of the way to allow them to rise, but not so much they are difficult to get out of the pan.
Once baked, they should be dipped in the glaze while still warm. I did mine one at a time and then went back to the first and did a second coat.
Cool completely on a wire rack to allow the glaze to set.
once the glaze is set, serve and enjoy!
This the pan I have. You can get a pan like mine, here on Amazon . (#paidlink). I highly recommend the two-pack.
This recipe makes 18 doughnuts so if you don’t have two, it will take quite a while to get through the batter.
Did you make this?
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Let’s Make Easy Baked Glazed Chocolate Donuts
Ingredients
- 2 cups all-purpose flour
- ½ cup cocoa powder
- ¾ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large egg lightly beaten
- 1 cup whole milk
- 2 tablespoons butter melted
- 2 tablespoon vegetable oil
- 1½ teaspoons vanilla extract
For the double glaze: (Note: if you plan to do just one layer, half the recipe)
- 4 cups powdered sugar
- 1½ teaspoons vanilla extract
- 10 to 12 tablespoons milk
- ¼ teaspoon salt optional
Instructions
For the Donuts
- Preheat the oven to 350 degrees. Grease 3 (6 section) doughnut pans well.
- Into a large bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt.
- In a small bowl, whisk together the egg, milk, melted butter, vegetable oil, and vanilla.
- Stir the wet mixture into the dry ingredients until just combined. If the mixture looks dry or gummy, add more milk until it loosens into a batter.
- Spoon the batter into the baking pans, filling each one a little more than three-quarters full.
- Bake for 17 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the Glaze
- Combine all the ingredients in a medium bowl and mix until smooth.
- Place baking paper under wire racks to catch the excess glaze.
- As each batch is finished baking, coat the hot donuts in glaze on both sides by dunking each side quickly. Set them on a wire rack to let the excess drip off onto the baking paper underneath.
- Once you reach the end, re-dip for a second time.
Nutrition Information:
This recipe was updated on Jan 2, 2021 with an improved glaze recipe.
B. Lai says
Excellent recipe
Erren's Kitchen says
Thank you so much 🙂
Krista Nagels says
I am vegan and I made this recipe with almond milk, vegan butter, and egg replacements. My family LOVED it and we ate them all in a few days. My six year old asked for more!
Erren's Kitchen says
Wow Krista that’s amazing, I’m so glad you were able to use alternatives to make these! Thank you 🙂
Maddie says
I want to make this recipe ahead of time, but am curious for your recommendation. I want to make Thursday night and serve on Saturday morning but am worried about the glaze sitting too long. Should I make them and glaze them and just store in pantry/fridge? Or should I make them now, glaze them on the day I want to serve?
Erren's Kitchen says
Hi Maddie, I think glazing them before serving would be better. You can keep them at room temperature in an airtight container for a couple of days, or in the fridge. I hope this helps
ET says
So happy I tried this recipe. It’s amazing. Rich chocolate flavor and great texture- pretty much spot on to the traditional cake donut. Brought to a family party and it was a huge hit.
Erren's Kitchen says
Thank you so much, I love to hear this 🙂
Rachel says
Hi there! I just tried this recipe and my batter came out very doughy and thick. I was expecting to be more fluid consistency. The donut didn’t come out as moist as I had expected too. I used Hershey cacoa that was naturally unsweetened. Is that okay?
Erren's Kitchen says
Hi Rachel, I haven’t had this problem before, it could be the cocoa, I haven’t used that particular brand before. Hopefully once they are glazed, it will soak in and make them moister. I’m sorry I can’t be of any more help on this.:-)
beth y says
Hi! Was wondering what you could use rather than donut pans to bake these?
Erren's Kitchen says
Hi Beth, I found this useful article online, I hope it helps https://www.kitchenfeeds.com/donut-pan-substitute/
AJ says
Nice, can you please add this article to the main post?
Chelle N. says
Balance of sweetness between the donut and glaze was perfect even with the double glaze process. The donut itself has a deep, rich chocolate flavor— perfect as a coffee complement! Only complaint and the reason I gave 4/5 vs 5/5 was the texture. It ate more sponge cake and didn’t quite have the crumb texture of a donut. Even still, this is a great baked donut recipe!
Erren's Kitchen says
Thank you Chelle, i’m glad you enjoyed it 🙂
Susan says
I made these this morning for breakfast. The whole family loved them! Thanks so much!
Erren Hart says
That’s so great to hear! I’m glad you all enjoyed them so much!
Cheryl says
The glaze recipe was way off! I had to use a lot more hot water because the consistency was too thick. The bake time for the donuts was much longer than 17 minutes as well. I’d recommend maybe 23-25 minutes.
Erren Hart says
Hi Cheryl, I’ve been testing a new glaze for a while now that doesn’t require hot water (which seems to have different results for some people). I’ve updated the recipe with that one. Thanks for the feedback it’s always appreciated.
Andrea says
Can you freeze then with the glaze on?
Erren Hart says
You can, but I recommend freezing without the glaze.