Chocolate Glazed Cake Doughnut Recipe

Name: Chocolate Glazed Cake Doughnut
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8 doughnuts
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 cup buttermilk; 1 large egg; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1/2 cup semisweet chocolate chips; 2 tablespoons unsalted butter; 1 tablespoon light corn syrup; 1/2 teaspoon vanilla extract; 2 tablespoons milk

American · Dessert · 22 min total

Chocolate Glazed Cake Doughnut recipe videos

These baked cake doughnuts are soft, tender, and topped with a rich chocolate glaze. Perfect for a quick breakfast or dessert, they come together in under 30 minutes with no frying required.

10
min prep

12
min cook

8
servings

280
kcal/serving

Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
2 tablespoons unsalted butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
2 tablespoons milk

Instructions

Preheat oven to 350°F (175°C). Grease a 6-cavity doughnut pan.
In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
Spoon batter into a piping bag or zip-top bag with corner snipped. Pipe batter into prepared doughnut pan, filling each cavity about 2/3 full.
Bake for 10-12 minutes or until doughnuts spring back when lightly touched. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
For the glaze: In a small saucepan over low heat, combine chocolate chips, butter, corn syrup, and vanilla. Stir until melted and smooth. Remove from heat and stir in milk until glossy.
Dip each cooled doughnut top into the glaze, allowing excess to drip off. Place on rack to set. Serve immediately or store in an airtight container.

Tips

For a thicker glaze, let it cool for a few minutes before dipping.
Doughnuts are best eaten the same day but can be stored in an airtight container at room temperature for up to 2 days.
If you don't have buttermilk, add 1/2 tablespoon lemon juice to 1/2 cup milk and let sit for 5 minutes.

More about Chocolate Glazed Cake Doughnut →

AI estimate may be inaccurate · Terms