These baked chocolate donuts come out soft, moist, and deeply chocolaty every time I make them. I love that they are baked instead of fried, which keeps them lighter while still feeling like a real treat. Topped with a simple chocolate glaze, they work perfectly for breakfast, dessert, or a cozy afternoon snack.
Why You’ll Love This Recipe
I love this recipe because it is easy to prepare with simple pantry ingredients and no special equipment. The donuts bake quickly, stay tender for days, and deliver rich chocolate flavor without being too sweet. I also enjoy how versatile they are, since I can dress them up with toppings or keep them plain for a simpler treat.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups all purpose flour
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
2 large eggs
1/3 cup vegetable oil or melted butter
1 teaspoon vanilla extract
For the chocolate glaze:
1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing a donut pan. In a large bowl, I whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, I mix the milk, eggs, oil, and vanilla extract until smooth.
I pour the wet ingredients into the dry ingredients and gently stir until just combined. I avoid overmixing so the donuts stay soft. I spoon or pipe the batter into the donut pan, filling each cavity about three-quarters full.
I bake the donuts for 10 to 12 minutes, until a toothpick inserted comes out clean. After baking, I let them cool in the pan for a few minutes before transferring them to a wire rack.
To make the glaze, I whisk together powdered sugar, cocoa powder, milk, and vanilla until smooth. Once the donuts are completely cool, I dip the tops into the glaze and let it set before serving.
Servings And Timing
I usually get about 10 to 12 donuts from this recipe. Preparation takes around 15 minutes, baking takes about 12 minutes, and cooling and glazing take another 10 to 15 minutes. From start to finish, I can have these donuts ready in about 40 minutes.
Variations
When I want extra texture, I add chocolate chips or chopped nuts to the batter. For a dairy-free version, I use plant-based milk and oil instead of butter. Sometimes I skip the glaze and dust the donuts lightly with powdered sugar for a simpler finish.
Storage/Reheating
I store these donuts in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. If I want them warm, I reheat them in the microwave for about 10 seconds. I usually add the glaze after reheating if possible to keep it smooth.
FAQs
Can I Make These Donuts Without A Donut Pan?
I can use a muffin pan instead, though the shape will be different. The taste and texture stay the same.
Can I Freeze Baked Chocolate Donuts?
I freeze them without glaze in an airtight container for up to two months and glaze them after thawing.
How Do I Know When The Donuts Are Done?
I check by inserting a toothpick into the donut. If it comes out clean, they are ready.
Can I Use Whole Wheat Flour Instead?
I can replace half the all purpose flour with whole wheat flour, but I expect a slightly denser texture.
Why Are My Donuts Dry?
I usually find this happens if I overbake them or overmix the batter, so I keep a close eye on both steps.
Conclusion
These baked chocolate donuts are one of my favorite homemade treats because they are quick, rich, and incredibly satisfying. I enjoy how easy they are to customize and how well they fit into any time of day. Whenever I crave something chocolaty without too much effort, this is the recipe I return to.
