Fudgy, glossy, oven-baked treats
If you love the idea of chocolate donuts but don’t want to deal with hot oil, these baked glazed chocolate donuts are your new go-to. They come out soft and cake-like with a deep cocoa flavor, and the warm chocolate glaze sets into that shiny “bakery-style” finish. This is a perfect weekend breakfast treat, birthday brunch dessert, or quick after-school sweet bite. Best part? They’re fast: mix, pipe, bake, dip, and you’re done. Add sprinkles, crushed nuts, or shredded coconut for a fun Pinterest-worthy look—no frying required, just pure chocolate happiness.
- Prep: 15 mins
- Cook: 10 mins
- Total: 40 mins
- Servings: 11
Ingredients
- Cooking spray
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup milk
- 2 tablespoons milk
- 2 eggs
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
Chocolate Glaze
- 1/4 cup butter
- 1 tablespoon heavy cream
- 1 tablespoon milk
- 2 teaspoons corn syrup
- 1 teaspoon vanilla extract
- 1 ounce bittersweet chocolate, chopped
- 1 ounce semisweet chocolate chips
- 1 1/4 cups confectioners’ sugar
Kitchen Tools
- Donut pan (11 cavities or bake in batches)
- Mixing bowl + whisk
- Electric mixer (helpful, optional)
- Measuring cups & spoons
- Resealable plastic bag (or piping bag)
- Small saucepan + spatula
- Cooling rack (optional, for cleaner glazing)
Step-by-Step Instructions
- Prep: Preheat oven to 325°F (165°C). Spray donut pan well. Set a rack over parchment for easy glazing later
- Mix dry: Whisk flour, sugar, cocoa, baking powder, baking soda, and salt until evenly combined.
- Add wet: Beat in 3/4 cup + 2 tbsp milk, eggs, melted butter, and vanilla until smooth and well blended.
- Pipe: Spoon batter into a bag, snip a corner, and pipe into donut cups about 3/4 full (keeps the shape neat).
- Bake: Bake about 10 minutes, until a toothpick comes out clean. Cool in pan 5–10 minutes, then gently remove.
- Make glaze: In a small saucepan over medium-low heat, melt butter with cream, milk, corn syrup, and vanilla (2–3 minutes).
- Melt chocolate: Reduce heat to low; stir in bittersweet chocolate + chips until melted and glossy (2–3 minutes).
- Finish glaze: Remove from heat and whisk in confectioners’ sugar until smooth.
- Dip & set: Dip cooled donuts in glaze, add toppings if you like, and let set about 15 minutes
Pro Tips
- Storage: Keep in an airtight container at room temperature for 1–2 days, or refrigerate up to 4 days. Glaze may soften in the fridge.
- Glaze consistency: Too thick? Add 1–2 teaspoons warm milk. Too thin? Add 1–2 tablespoons powdered sugar.
- Clean donut shapes: Piping the batter (not spooning) gives smooth, even rings with fewer crumbs in the glaze.
- Serving: Best slightly fresh pair with coffee, hot chocolate, or a glass of cold milk.
- Make ahead: Bake donuts the night before; glaze the next morning for the prettiest shine.
Main Body
These baked glazed chocolate donuts deliver the cozy joy of a classic donut shop treat without the fryer, the oil smell, or the mess. The batter is a simple cocoa cake base that bakes up tender with a soft crumb, so you get a donut that feels indulgent but still light enough for breakfast. Because they’re baked, they’re also easier to make in a home kitchen, especially if you’re cooking with kids or squeezing a treat into a busy schedule.
The key technique is mixing just until smooth and piping the batter neatly into the donut pan. Overmixing can make the donuts a little tougher, so once the flour is fully incorporated and the batter looks uniform, stop. Piping is the little “pro move” here: it helps the donuts bake evenly and keeps the center hole clean, which makes dipping into the glaze quick and satisfying.
Cocoa powder gives the donuts their deep chocolate flavor, while the combination of baking powder and baking soda helps them rise nicely in the oven. The melted butter and eggs add richness and structure, so the rings hold their shape when you glaze them. Think of these as chocolate cake donuts soft, tender, and made for dunking. If you want an even darker chocolate note, use Dutch-process cocoa (if available) and pair it with the bittersweet chocolate in the glaze for that grown-up bakery taste.
The glaze is where the magic happens: butter and a splash of dairy create a smooth base, corn syrup adds shine, and the mix of chocolates makes it taste like melted truffles. Dip the donuts while the glaze is warm and glossy, then set them on a rack so excess drips away. For a Pinterest-style finish, top immediately with sprinkles, crushed nuts, toasted coconut, or mini chocolate chips whatever your family loves most.
For an easy flow on a weeknight or party morning, bake the donuts first, cool them while you make the glaze, then dip and decorate assembly-line style. Leftovers reheat gently in the microwave for a few seconds, but they’re honestly best the day you glaze them soft donut, shiny chocolate coat, and that “one more bite” moment that makes everyone smile.
Variation Recipes
- Double Chocolate Sprinkle: Add 1/2 cup mini chocolate chips to the batter, then finish with rainbow sprinkles right after dipping.
- Mocha Glaze: Whisk 1–2 teaspoons instant espresso powder into the warm glaze for a coffeehouse twist.
- Orange-Chocolate: Add 1 teaspoon orange zest to the batter and swap vanilla in the glaze for 1/2 teaspoon orange extract.
Conclusion
These baked glazed chocolate donuts are the easiest way to get that donut-shop vibe at home no frying, no fuss, just soft chocolate rings with a glossy glaze that sets beautifully. Save this recipe for weekends, parties, or “we need a sweet treat” days, and don’t forget to make it your own with fun toppings. If you try them, pin it, share it, and pass the joy along busy mornings deserve something delicious.
Nutrition (Estimated)
| Serving | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 donut | 317 | 5g | 53g | 11g | 3g | 28g |
Disclaimer: Estimates vary by ingredients and tools.