Why You’ll Love This Recipe
I make these donuts whenever I want a bakery-style treat without the hot oil or the long wait for yeast dough. The batter comes together in one bowl and bakes in just 10 minutes, and the buttermilk keeps the crumb tender and moist. The cocoa gives them a deep chocolate flavor, and the shiny frosting sets into a thin, fudgy layer that makes them feel extra special. They’re easy enough to make with kids, and you only need a donut pan.
Ingredients
For the donuts
- 190 g (1½ cups) all-purpose flour
- 40 g (½ cup) unsweetened cocoa powder
- 100 g (½ cup) granulated sugar
- 50 g (¼ cup) light brown sugar, packed
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg, at room temperature
- 180 ml (¾ cup) buttermilk, at room temperature
- 60 ml (¼ cup) vegetable oil or melted butter
- 2 tsp vanilla extract
For the chocolate frosting
- 120 g (1 cup) icing (powdered) sugar
- 2 tbsp unsweetened cocoa powder
- 2 tbsp unsalted butter, melted
- 2 to 3 tbsp milk
- ½ tsp vanilla extract
- Pinch of salt
- Sprinkles, for decorating
Directions
- Heat the oven. Preheat to 175°C (155°C fan / 350°F). Grease a 6-cavity donut pan well with butter or cooking spray.
- Mix the dry ingredients. In a large bowl, whisk the flour, cocoa powder, both sugars, baking powder, baking soda, and salt until no lumps remain.
- Mix the wet ingredients. In a separate bowl or jug, whisk the egg, buttermilk, oil, and vanilla until smooth.
- Combine. Pour the wet ingredients into the dry and stir until just combined. Don’t overmix, or the donuts will turn dense.
- Fill the pan. Spoon the batter into a piping bag or zip-top bag, snip off the corner, and pipe it into the cavities, filling each about three-quarters full.
- Bake. Bake for 10 to 12 minutes, until the donuts spring back when lightly pressed.
- Cool. Let them rest in the pan for 5 minutes, then turn them out onto a wire rack and cool completely.
- Make the frosting. Whisk the icing sugar, cocoa, melted butter, vanilla, and salt with 2 tablespoons of milk. Add more milk a teaspoon at a time until the frosting is thick but pourable.
- Dip. Dip the top of each cooled donut into the frosting, letting the excess drip off.
- Decorate and set. Add sprinkles right away, then set the donuts on the rack for 15 minutes until the frosting firms up.
Servings and Timing
- Yield: 6 standard donuts (or 12 if using a mini donut pan)
- Prep time: 15 minutes
- Bake time: 10 to 12 minutes
- Cooling and frosting: 30 minutes
- Total time: about 1 hour
Variations
- Double chocolate: Fold 60 g (⅓ cup) of mini chocolate chips into the batter.
- Vanilla glaze: Skip the chocolate frosting and dip in a simple glaze of icing sugar, milk, and vanilla.
- Peanut butter drizzle: Top the frosted donuts with a drizzle of melted peanut butter and chopped peanuts.
- Mocha: Add 1 tsp instant espresso powder to the dry ingredients and the frosting.
- Cinnamon sugar: Brush the warm donuts with melted butter and roll them in cinnamon sugar instead of frosting.
- Mini donuts: Use a mini donut pan and bake for 7 to 8 minutes.
Storage and Reheating
Store the frosted donuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. The unfrosted donuts freeze well for up to 3 months, so wrap them individually, thaw at room temperature, and frost when ready. To refresh a day-old donut, warm it in the microwave for 8 to 10 seconds. I don’t recommend freezing them once frosted, as the glaze can become sticky when thawed.
FAQs
Why are my baked donuts dry?
They were likely overbaked or the batter was overmixed. Pull them out as soon as they spring back to the touch.
Can I make them without a donut pan?
Yes. Bake the batter in a greased muffin tin for 14 to 16 minutes to make chocolate muffins, and frost the tops.
Can I use regular milk instead of buttermilk?
You can. Stir 1 teaspoon of lemon juice or white vinegar into ¾ cup of milk and let it sit for 5 minutes before using.
Why is my frosting too thin?
Add more icing sugar a tablespoon at a time until it thickens. If it’s too thick, add milk a few drops at a time.
Can I make the batter ahead?
It’s best baked right away, since the leavening starts working as soon as the wet ingredients are added.
Can I use Dutch-processed cocoa?
Yes. It will give a darker, smoother flavor, and the donuts will still rise well thanks to the baking powder.
Conclusion
These chocolate frosted baked donuts are one of my favorite quick treats when a donut craving hits. They’re soft, deeply chocolatey, and finished with a shiny frosting that makes them look like they came from a bakery. I hope they become a weekend tradition in your kitchen, too.
Print
Soft, cakey baked donuts with a tender vanilla crumb, dipped in a glossy chocolate frosting. No frying required, ready in under 30 minutes, and perfect for breakfast, brunch, or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 6 donuts
- Category: undefined
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 3/4 cup (180 ml) whole milk, room temperature
- 1 large egg, room temperature
- 1/4 cup (60 ml) vegetable oil or melted butter
- 1 tsp vanilla extract
- For the frosting: 1 cup (120 g) powdered sugar
- For the frosting: 3 tbsp (15 g) unsweetened cocoa powder
- For the frosting: 2 tbsp (30 g) unsalted butter, melted
- For the frosting: 2 to 3 tbsp (30 to 45 ml) milk
- For the frosting: 1/2 tsp vanilla extract
- For the frosting: pinch of salt
- Sprinkles or chocolate shavings, for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a standard 6-cavity donut pan with nonstick spray or butter.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
- In a separate bowl or measuring cup, whisk the milk, egg, oil, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few small lumps are fine.
- Transfer the batter to a piping bag or zip-top bag and snip off a corner. Pipe the batter into the donut pan, filling each cavity about 3/4 full.
- Bake for 10 to 12 minutes, until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
- Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
- For the frosting, sift the powdered sugar and cocoa powder into a bowl. Add the melted butter, vanilla, salt, and 2 tablespoons of milk, and whisk until smooth.
- Add more milk a teaspoon at a time until the frosting is thick but pourable.
- Dip the top of each cooled donut into the frosting, letting the excess drip off, then return to the rack.
- Add sprinkles right away, before the frosting sets, and let set for 10 minutes before serving.
Notes
- Piping the batter with a bag gives neat, even donuts, but you can also carefully spoon it into the pan.
- Do not overbake, or the donuts will turn dry; they should be pale golden with a soft crumb.
- Make sure the donuts are completely cool before dipping, or the frosting will slide off.
- This recipe makes 6 donuts; the batter can be doubled and baked in two batches.
- For chocolate donuts, replace 1/4 cup of the flour with unsweetened cocoa powder.
- Store in an airtight container at room temperature for up to 2 days.
- Unfrosted donuts can be frozen for up to 2 months; thaw and frost before serving.
Nutrition
- Serving Size: 1 donut
- Calories: 320
- Sugar: 33 g
- Sodium: 290 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 35 mg