Creamy, pillowy, and finished with a glossy chocolate hug — these Cake Donuts with Chocolate Glaze are pure comfort in a bite. They bake up quickly, have a tender cake-like crumb, and the chocolate glaze adds just the right amount of sweetness and shine. A fun fact: cake donuts are older than many people realize — they were a favorite in American kitchens long before the modern fried donut boom. If you want a quick treat that tastes like it took more work than it did, this recipe is for you. For another take on classic donuts and chocolate treats, see our Cake Donuts with Chocolate Glaze recipe which shares helpful tips and variations. Simple, family-friendly, and fast — let’s get baking!
What is Cake Donuts with Chocolate Glaze?
What makes these “cake donuts” and not the fried kind? Think of them as tiny, ring-shaped coffee cakes wearing chocolate coats — dense and tender rather than airy and yeast-risen. Who named them that — a committee of bakers with a sense of humor? Maybe. Did someone once say “the way to a man’s heart is through his stomach” while handing over one of these warm donuts? Very likely. There’s a tiny, silly legend in my family that the name stuck because the texture is so cake-like you’ll forget you’re eating a donut. Give them a try and see if they win over your sweet-tooth and your loved ones.
Why You’ll Love This:
- Comforting texture: These donuts have a soft, moist crumb with the familiar chew of a cake donut and a melt-in-your-mouth center that satisfies without being heavy.
- Cost-saving and efficient: Making donuts at home saves money over store-bought gourmet versions and lets you control quality ingredients — no preservatives, and you can use pantry staples.
- Flavorful finish: The warm chocolate glaze brings a shiny, indulgent top note that pairs perfectly with cinnamon and nutmeg in the batter.
Compared to a classic fried donut, these bake faster, use less oil, and clean up in a snap. If you loved our other baked breakfast treats, this one will be a new favorite. Ready to bake? Don’t forget to preheat the oven.
How to Make:
Quick Overview
This recipe is easy, fast, and deeply satisfying. The batter mixes in a couple of bowls, no special equipment beyond a donut pan is needed, and the bake time is under 10 minutes. Expect a tender, lightly spiced cake texture with a rich, glossy chocolate glaze that sets quickly. Total time: about 20–25 minutes (5–10 minutes prep, 9–10 minutes baking, plus cooling and glazing).
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 2 tablespoons melted butter, cooled slightly
- 1/4 cup plain yogurt, room temperature (Greek or regular)
- 1/4 cup milk of choice, room temperature
- 1/3 cup packed light brown sugar
- 1 large egg, room temperature
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Melted chocolate chips with a splash of cream or butter (or your favorite chocolate frosting recipe), warmed and smooth for glazing
Directions
- Preheat oven to 350°F and lightly grease a donut pan with nonstick spray or a thin layer of butter.
- In a large bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt until evenly combined.
- In another bowl, whisk the egg and brown sugar until slightly frothy, then add the yogurt, milk, melted butter, and vanilla and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined — do not overmix or the donuts can turn dense. A few small streaks of flour are okay.
- Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full for a nice dome without overflow. A zip-top bag with a corner snipped works great for piping.
- Bake 9–10 minutes until the tops are lightly golden and a toothpick inserted into a donut comes out clean. Rotate the pan halfway through if your oven runs uneven.
- Cool the donuts in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
- Prepare the chocolate glaze by melting chocolate chips with a splash of cream or butter until smooth. Dip the tops of each donut in the glaze, letting excess drip off, then place back on the rack to let the glaze set before serving.
What to Serve With:
- A steaming cup of coffee or a latte for breakfast or brunch.
- Fresh fruit or a simple fruit salad to balance the richness.
- Whipped cream or a scoop of vanilla ice cream for dessert-style serving.
- A glass of cold milk or hot chocolate for kids and the nostalgic crowd.
- A side of homemade berry compote if you want a fruity contrast.
Top Tips for Perfecting:
- Ingredient substitutions: Use dairy-free milk and vegan butter with a plant-based yogurt for a dairy-free version; swap coconut sugar for brown sugar if desired.
- Room temperature ingredients: Let eggs and milk come to room temperature for better emulsion and lighter texture.
- Don’t overmix: Stir until combined; overworking the batter activates gluten and creates tougher donuts.
- Fill pan consistently: Use a cookie scoop or piping bag to ensure even baking.
- Glaze consistency: If glaze is too thick, add a teaspoon of warm cream or milk until it coats the back of a spoon. If too thin, let it cool a minute to thicken.
- Common mistake: Glazing while donuts are warm can cause the glaze to run off — cool them until slightly warm or room temperature.
Storing and Reheating Tips:
- Refrigeration: Store glazed donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving for best texture.
- Freezing: Un-glazed donuts freeze best. Place cooled, un-glazed donuts on a baking sheet to freeze solid, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and glaze just before serving.
- Reheating: Warm donuts for 10–15 seconds in the microwave (depending on wattage) to revive softness. For a slightly crisp edge, reheat in a 325°F oven for 3–5 minutes. Add glaze after warming if you prefer it fresh.
FAQs
Can I make these without a donut pan?
Yes. If you don’t have a donut pan, spoon batter into a mini muffin tin for donut holes, or use a regular muffin tin for cake-style muffins; adjust baking time to about 12–14 minutes.
Can I fry this batter instead of baking?
This batter is designed for baking and will hold up poorly to frying. For fried donuts, use a yeast or specifically formulated fried donut batter.
How do I get the glaze shiny and smooth?
Heat the chocolate gently with a splash of cream or butter and stir until completely smooth. Avoid overheating chocolate, which can seize and become grainy.
Can I add mix-ins like chocolate chips or nuts?
Yes — fold in a small handful of mini chocolate chips or finely chopped nuts to the batter, but don’t overfill the cavities to avoid overflow.
What if my donuts sink in the middle?
Underbaking or overmixing can cause sinking. Check with a toothpick at the minimum bake time and avoid over-stirring the batter.
Conclusion
These Cake Donuts with Chocolate Glaze are a quick, family-friendly dessert that feels special but is simple enough for busy mornings. They’re tender, lightly spiced, and finished with a glossy chocolate top that everyone will love. Try baking a batch this weekend — they’re perfect for sharing with friends, family, or anyone who appreciates a warm treat. For a different chocolate cake donut inspiration, check out this beautiful variation at Glazed Chocolate Cake Doughnuts – Alpine Ella.
Cake Donuts with Chocolate Glaze
Equipment
- Donut Pan
- Mixing Bowl
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1 cup all-purpose flour spooned and leveled
- 1/4 cup light brown sugar packed
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Wet Ingredients
- 2 tablespoons melted butter cooled slightly
- 1/4 cup plain yogurt room temperature (Greek or regular)
- 1/4 cup milk of choice, room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla extract
For Glazing
- 1 cup melted chocolate chips with a splash of cream or butter
Instructions
- Preheat oven to 350°F and lightly grease a donut pan with nonstick spray or a thin layer of butter.
- In a large bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt until evenly combined.
- In another bowl, whisk the egg and brown sugar until slightly frothy, then add the yogurt, milk, melted butter, and vanilla and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined — do not overmix.
- Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full.
- Bake 9–10 minutes until the tops are lightly golden and a toothpick inserted into a donut comes out clean.
- Cool the donuts in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
- Prepare the chocolate glaze by melting chocolate chips with a splash of cream or butter until smooth. Dip the tops of each donut in the glaze, letting excess drip off.