Doughnuts, cake-type, chocolate, sugared or glazed
Whole food · Baked Products
Photo: Wikipedia
A dense, cake-like doughnut with a rich chocolate interior, often coated in a sweet, shiny glaze or a dusting of fine sugar. Its texture is moist and slightly crumbly, offering a deep cocoa flavor balanced by the sugary exterior. Nutritionally, it's a calorie-dense treat, with a single 100g serving providing nearly 20% of the daily value for fat and over 30g of sugar.
💚 Why it's loved
People adore the classic combination of rich chocolate cake and sweet glaze, which delivers an intense, comforting flavor hit. Its portability and status as a nostalgic, indulgent treat make it a popular choice for celebrations and quick snacks.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carb content can lead to rapid blood-sugar spikes and subsequent energy crashes. To counteract this, pair it with a source of protein or healthy fat (like a handful of nuts or Greek yogurt) to slow digestion, and practice strict portion control by choosing a smaller size or sharing.
Key benefits
- Quick source of energy from carbohydrates and fats
- Contains small amounts of iron and magnesium from cocoa
- Provides a quick psychological boost or comfort
- Widely available and affordable treat
- Can be part of a balanced diet in moderation
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The chocolate cake doughnut is denser and more muffin-like than its yeast-raised counterpart because it uses chemical leaveners (baking powder/soda) instead of yeast, giving it its characteristic crumb.
Full nutrition (scales with serving)
| Water | 16.3 g |
| Energy | 417 kcal |
| Energy | 1745 kj |
| Protein | 4.5 g |
| Total lipid (fat) | 19.9 g |
| Ash | 1.8 g |
| Carbohydrate, by difference | 57.4 g |
| Fiber, total dietary | 2.2 g |
| Total Sugars | 31.9 g |
| Calcium, Ca | 213 mg |
| Iron, Fe | 2.3 mg |
| Magnesium, Mg | 34.0 mg |
| Phosphorus, P | 162 mg |
| Potassium, K | 106 mg |
| Sodium, Na | 215 mg |
| Zinc, Zn | 0.57 mg |
| Copper, Cu | 0.19 mg |
| Manganese, Mn | 0.37 mg |
| Selenium, Se | 4.1 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.07 mg |
| Niacin | 0.47 mg |
| Pantothenic acid | 0.34 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 45.0 ug |
| Folic acid | 28.0 ug |
| Folate, food | 17.0 ug |
| Folate, DFE | 64.0 ug |
| Choline, total | 29.1 mg |
| Vitamin B-12 | 0.10 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 12.0 ug |
| Retinol | 11.0 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Vitamin A, IU | 39.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 20.0 ug |
| Vitamin E (alpha-tocopherol) | 0.21 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 9.8 ug |
| Fatty acids, total saturated | 5.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 2.6 g |
| SFA 18:0 | 2.4 g |
| Fatty acids, total monounsaturated | 11.3 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 11.3 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.5 g |
| PUFA 18:2 | 2.3 g |
| PUFA 18:3 | 0.12 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 | 57.0 mg |
| Tryptophan | 0.06 g |
| Threonine | 0.17 g |
| Isoleucine | 0.20 g |
| Leucine | 0.34 g |
| Lysine | 0.23 g |
| Methionine | 0.10 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.22 g |
| Tyrosine | 0.16 g |
| Valine | 0.23 g |
| Arginine | 0.23 g |
| Histidine | 0.10 g |
| Alanine | 0.19 g |
| Aspartic acid | 0.35 g |
| Glutamic acid | 1.00 g |
| Glycine | 0.16 g |
| Proline | 0.33 g |
| Serine | 0.26 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 1.0 mg |
| Theobromine | 21.0 mg |
FAQ
What's the difference between a cake doughnut and a yeast doughnut?
A cake doughnut uses baking powder or baking soda for leavening, resulting in a denser, more crumbly, cake-like texture. A yeast doughnut uses yeast, creating a lighter, airier, and chewier interior.
Is chocolate cake doughnut high in sugar?
Yes. A typical 100g serving contains about 32g of sugar, which is over 6 teaspoons. The glaze or sugar coating contributes significantly to this total.
Can I find a version with less sugar?
While traditional recipes are high in sugar, some bakeries offer 'lightly glazed' or 'dusted' versions. You can also look for cake doughnuts made with dark chocolate, which may have a slightly lower sugar content than milk chocolate varieties.