These easy homemade baked chocolate donuts are topped with a delicious chocolate glaze and sprinkles!  Perfect for breakfast or a sweet treat.

Four chocolate frosted donuts on a white dessert plate. Each donut is coated in sprinkles.

Remember when I mentioned in my last post that a few weekends ago I baked a lot of donuts? Well, it just so happened to be these donuts. I experimented with several different things and after quite a few batches, I finally landed on the winning batch of donuts.

And then I topped them with more chocolate and sprinkles. Because chocolate donuts just don’t feel complete to me without sprinkles.

Ever since I first tried homemade baked donuts, I’ve been a huge fan of them.  You may remember these baked pumpkin donuts. They’re still one of my favorite recipes on the blog to date and they also happen to be one of the more popular recipes on my blog!

Since I absolutely love chocolate, I decided that it was about time for a chocolate version instead. Because if I ever do order a donut, it’s always a chocolate donut with sprinkles.

Now, these aren’t exactly like a fried donut. They kind of have a cakey texture, but they are very good and much lighter than the fried version.

A stack of two frosted chocolate donuts on a square of parchment paper. More donuts are on a cooling rack in the background.

Ingredients for This Recipe 

This is an incredibly easy baked donut recipe that requires minimal prep work. Here’s what you’ll need to make these chocolate frosted donuts: 

  • All-purpose flour: Make sure to spoon and level the flour so you don’t end up with dense, dry baked donuts. 
  • Cocoa powder: You’ll need unsweetened cocoa powder for this recipe. 
  • Baking soda: Helps the donuts rise in the oven and prevents them from being dense. 
  • Salt: Enhances the chocolate flavor and balances out the sweetness of the batter. 
  • Buttermilk: Makes for ultra moist donuts. If you don’t have buttermilk on hand, you can make your own homemade buttermilk in about 5 minutes. 
  • Granulated sugar: Sweetens the donuts without adding flavor. 
  • Egg: Adds moisture and helps bind the batter together. 
  • Butter: Needs to be melted and given time to cool before being mixed into the batter. 
  • Vanilla extract: Pure vanilla delivers the best flavor. 
  • Powdered sugar: Is used in the glaze to sweeten it. 
  • Milk: Add more milk to the chocolate glaze as you see fit to thin it out. 

Baked chocolate cake donuts in a donut pan.

How to Make Baked Chocolate Donuts

The donuts only take about 10 minutes to whip up and then another 10 minutes to bake. First, whisk together the flour, baking soda, cocoa powder, and salt. In a separate bowl, whisk together the wet ingredients. 

Add the wet ingredients to the dry and mix until just combined. Spoon the batter into a greased donut pan and bake until a toothpick inserted in the center comes out clean. 

I always let the donuts cool in the pan for a few minutes while I make the frosting and then dip them into it while they’re still a little warm.

Do I Have to Use a Donut Pan? 

If you want traditional chocolate frosted donuts, then yes. However, you can still make this recipe without a donut pan. Use a muffin tin instead, and bake the “donuts” for roughly 15 to 20 minutes. 

Baked chocolate frosted donuts on a wire cooling rack. Each donut is topped with sprinkles.

Baking Tips 

  • Don’t fill the donut cavities completely full. Otherwise, they will overflow and no one wants that.
  • This chocolate cake donut recipe will make about 8 donuts, depending on how full you fill them you may be able to get about 10.
  • Here’s a donut pan that’s similar to the one that I use, I love mine and use it all of the time!
  • These are best served the same day that you make them too. But they usually don’t make it past one day anyway. Trust me.

More Baked Donut Recipes to Make! 

Four baked chocolate donuts topped with chocolate glaze and sprinkles on a white plate.

Baked Chocolate Donuts

4.96 from 22 ratings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
These easy homemade baked chocolate donuts are topped with a delicious chocolate glaze and sprinkles! Perfect for breakfast or a sweet treat.
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Ingredients

Servings: 8 donuts

Chocolate Donuts:

  • 1 cup (125 grams) all-purpose flour (spooned & leveled)
  • 1/4 cup (22 grams) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (120 ml) buttermilk
  • 1/2 cup (100 grams) granulated sugar
  • 1 large egg (room temperature)
  • 2 tablespoons (30 grams) butter (melted)
  • 1 teaspoon vanilla extract

Chocolate Glaze:

  • 1 cup (120 grams) powdered sugar
  • 3 tablespoons (17 grams) unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 3-4 tablespoons (45 to 60 ml) milk (or as needed)

Instructions
 

To make the donuts

  • Preheat the oven to 350°F. Spray a donut pan well with non-stick cooking spray and set aside.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In a separate bowl, mix together the buttermilk, sugar, egg, butter, and vanilla until well combined.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Spoon the batter into the donut cavities making sure to only fill them about 2/3 - 3/4 of the way full.
  • Bake for 8-10 minutes or until a toothpick inserted into the donut comes out clean.
  • Remove from the oven and allow to cool for about 5 minutes in the pan. Remove donuts from the pan and transfer to a wire rack to cool.

To make the glaze

  • In a separate bowl, mix together the powdered sugar, cocoa powder, vanilla, and milk. If the glaze is too thick, slowly add one tablespoon of milk at a time until it has reached your desired consistency.
  • Dip the tops of the donuts into the glaze and transfer back to the wire rack to cool and allow the glaze to harden. Top with sprinkles if desired.

Notes

Storage: Donuts are best eaten the same day, but can be stored in an airtight container for 2-3 days.
Freezing instructions: Let the donuts cool completely, then seal in an airtight bag or freezer-safe container. Freeze (unglazed) for up to 3 months. Wait to glaze the donuts until you thaw and serve them. 
Cuisine: American
Course: Breakfast
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.