Doughnut, cake type, chocolate icing
Common food
Photo: Wikipedia
A dense, moist, cake-like doughnut, often ring-shaped, generously coated in a thick, sweet chocolate icing. Its crumb is tender yet substantial, offering a satisfying chew that contrasts with the smooth, rich glaze. While indulgent at 427 kcal per 100g, it provides a quick source of energy primarily from carbohydrates and fats.
💚 Why it's loved
People adore it for the perfect marriage of a soft, cakey interior with a decadent, sweet chocolate shell, delivering a powerful hit of comfort and nostalgia. It's a beloved treat for breakfast, coffee breaks, and celebrations, symbolizing simple, accessible indulgence.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carbohydrate content can lead to rapid blood-sugar spikes and subsequent energy crashes, making it a poor choice for those managing diabetes or insulin resistance. To mitigate this, pair a small portion with a source of protein or healthy fat (like a handful of nuts or Greek yogurt) to slow sugar absorption. Individuals with gluten or egg allergies must avoid it entirely.
Key benefits
- Provides a quick energy boost from carbohydrates.
- Contains some protein from flour and eggs.
- Can be a source of dietary iron and B vitamins from enriched flour.
- Offers a comforting, calorie-dense snack for active individuals.
- The chocolate icing may contain small amounts of antioxidants from cocoa.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern ring doughnut shape is often credited to a 19th-century American sailor, Hanson Gregory, who claimed to have punched out the center to solve the problem of undercooked dough in the middle of fried cakes.
Full nutrition (scales with serving)
| Water | 20.1 g |
| Energy | 427 kcal |
| Protein | 4.5 g |
| Total lipid (fat) | 23.5 g |
| Carbohydrate, by difference | 50.3 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 26.1 g |
| Calcium, Ca | 34.0 mg |
| Iron, Fe | 2.3 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 224 mg |
| Potassium, K | 146 mg |
| Sodium, Na | 418 mg |
| Zinc, Zn | 0.46 mg |
| Copper, Cu | 0.11 mg |
| Selenium, Se | 8.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.32 mg |
| Riboflavin | 0.24 mg |
| Niacin | 2.4 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 74.0 ug |
| Folic acid | 61.0 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 116 ug |
| Choline, total | 31.2 mg |
| Vitamin B-12 | 0.05 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 3.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 15.0 ug |
| Vitamin E (alpha-tocopherol) | 1.9 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 7.8 ug |
| Fatty acids, total saturated | 10.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.10 g |
| SFA 14:0 | 0.22 g |
| SFA 16:0 | 8.0 g |
| SFA 18:0 | 1.5 g |
| Fatty acids, total monounsaturated | 8.6 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 8.6 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.6 g |
| PUFA 18:2 | 3.3 g |
| PUFA 18:3 | 0.22 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 8.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 16.0 mg |
FAQ
Is a cake doughnut different from a yeast doughnut?
Yes. Cake doughnuts are leavened with baking powder/soda, resulting in a denser, more crumbly texture. Yeast doughnuts are leavened with yeast, making them lighter, airier, and often larger.
Why is the chocolate icing so hard on a cake doughnut?
The icing is typically a simple glaze made from powdered sugar, cocoa, and a small amount of liquid (milk or water). It sets into a firm, sweet shell as it cools on the warm doughnut.
Can I freeze chocolate iced cake doughnuts?
Yes, but the texture may suffer. Wrap them tightly in plastic wrap and foil. The icing may become sticky or crack upon thawing. Best consumed fresh.