How to Make Glazed Chocolate Doughnuts

Don’t be intimidated by homemade doughnuts. This treat is actually simple to make from scratch—especially if you go for a baked doughnut, like this glazed chocolate doughnut.

While classic bakery doughnuts are usually made with yeasted dough and then deep-fried, cake doughnuts are simple. Delicious, soft and light, they’re as easy to make as cupcakes. You just prepare a batter, pour it into a special doughnut pan and bake. Adding a glaze is literal icing on the cake…er, doughnut.

Glazed Chocolate Doughnut Recipe

This recipe, from Taste of Home contributor Jennifer Sobjack, yields 1-1/2 dozen doughnuts.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup baking cocoa
• 1/2 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 3/4 cup buttermilk
• 1/4 cup unsalted butter, melted

Glaze:

• 1 cup confectioners’ sugar
• 1/4 teaspoon vanilla extract
• 4 to 5 tablespoons heavy whipping cream

Directions

Step 1: Mix the dry ingredients and the wet ingredients separately

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Preheat your oven to 350ºF. In a large bowl, mix together the flour, baking cocoa, brown sugar, baking powder, baking soda and salt. In another bowl, whisk together the eggs, buttermilk and melted butter until well-blended.

Step 2: Combine the wet and dry ingredients

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Pour the wet ingredients into the dry ingredients. Stir until blended; there shouldn’t be bits of flour in the mix. The batter will be thick.

Step 3: Pipe the doughnuts

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Cut a small hole in the corner of a food-safe plastic bag, or use a piping bag. Fill the bag with batter. Pipe the batter into two 6-cavity doughnut pans coated with cooking spray, filling the cavities about two-thirds full.

Step 4: Bake

Bake until the doughnuts spring back when touched, 10 to 12 minutes. Since the batter contains cocoa, they’ll be too dark to use browning as an indicator of doneness. If unsure, pierce with the tip of a knife; the tip should come out clean.

Cool the doughnuts for five minutes in the pan before removing to wire racks to cool completely.

Step 5: Make the glaze

In a small bowl, combine the confectioners’ sugar, vanilla and just enough heavy cream to reach the desired consistency. Some people enjoy a thick glaze you can sink your teeth into, while others prefer a thin layer. If the glaze is too thick, you can always add more cream. Too runny? Add a bit more sugar.

Step 6: Glaze the doughnuts

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Dip each doughnut into the bowl, holding the edges with your fingertips. Let the glaze reach halfway up the doughnut, then lift it straight out, allowing the excess to drip off. Place the doughnut on a wire rack until the glaze is set.

Repeat with the remaining doughnuts.

Tips for Making Glazed Chocolate Doughnuts

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Can you fry chocolate doughnuts?

Fried doughnuts are doable for home bakers—they just require a different technique and, alas, a different recipe. Batter for cake doughnuts is generally wetter and relies on chemical leavening agents to rise. If you try to fry doughts with this recipe, they will probably fall apart in the oil. Use a proper yeasted doughnut recipe if you prefer to fry.

Can you make different glazes?

Absolutely! One of the best traits of cake doughnuts is their versatility. While we love chocolate glaze, you might enjoy traditional vanilla glaze. Maple glaze is a fall favorite—sprinkle with bacon bits for a sweet and savory treat. Or, toss the warm doughnuts in cinnamon sugar for a different sweet finish. If you don’t want to make icing or don’t have the ingredients, you can never go wrong with spreading some peanut butter over the top!

What if I don’t have a doughnut pan?

It’s definitely easier to make doughnuts in a pan designed for the job. But, if you don’t love single-use kitchen gadgets, you can rig up a doughnut pan using a muffin pan, aluminum foil and some ingenuity.

How do you store glazed chocolate doughnuts?

Store frosted doughnuts in an airtight container for up to two days. They’ll keep at room temperature, but if it’s hot or humid, it’s best to keep them in the refrigerator. Doughnuts freeze well too. Place them on a sheet pan and freeze until solid, then transfer to an airtight container. They’ll keep up to two months.