These homemade chocolate frosted baked donuts come together quickly with simple ingredients, complete with a rich, glossy chocolate glaze that sets on top. They’re soft, cakey, and the ideal excuse for indulging in sprinkles for breakfast! This easy recipe for baked donuts will quickly become a favorite breakfast treat.
I originally published this recipe in 2014, and I’ve since updated it with new photos and extra success tips for consistently excellent results.
Do you have a donut pan? Add this fun baking tool to your collection, because today we’re making chocolate frosted baked donuts. And once you start, you’ll want to use it again for recipes like baked apple cider donuts and more.
Today’s baked donuts are soft, cakey, and dipped in a thick, glossy chocolate glaze, then finished with rainbow sprinkles. They come together quickly with simple ingredients and no mixer, making them perfect for breakfast, brunch, or a fun, kid-friendly baking project. The batter is similar to muffins, so even if you’ve never made donuts before, you can feel confident here! 😉
This recipe is built on my go-to baked donut base for consistent, reliable results. Sour cream (or Greek yogurt) adds moisture without weighing the crumb down, brown sugar brings softness and flavor, and a touch of nutmeg gives that classic donut shop taste. The butter-based chocolate glaze sets into a smooth, shiny finish.
Why You’ll Love These Chocolate Frosted Baked Donuts:
- No mixer required—just whisk and bake
- Ready in under 1 hour
- Baked, not fried—easier, less mess, and lighter
- Soft & cakey with a tight crumb
- Rich chocolate glaze sets beautifully
- Sprinkles! I repeat: sprinkles
- Perfect for kids, birthday breakfasts, or weekend baking
- Enjoy that nostalgic donut shop flavor without leaving home
One reader, Lucia, commented: “This recipe is beyond fantastic. The light fluffy doughnut, the smooth frosting, not to mention it isn’t overpoweringly sweet… I highly recommend this recipe to everyone! It’s fun and easy, and you don’t have to deal with any grease! ★★★★★“
Another reader, Jenny, commented: “This recipe has become part of a tradition in my house going on 8 years now. I make them for my three kids’ birthday breakfasts. I wish I could post pictures here of them ‘growing’ with these donuts! ★★★★★“
Another reader, Gemma, commented: “Made this for a recent birthday breakfast in our house… a little girl who is usually VERY PICKY about her donuts absolutely loved these!!! They taste like ‘real donuts’ (as one eater said, surprised) and were gone within minutes. ★★★★★“
Why Bake Donuts?
Baked donuts are easier to make at home because there’s no hot oil or special equipment required. Instead of frying, the batter bakes in a donut pan for a soft, cake-like texture, making them quicker and less fussy (especially with kids helping!).
If you’d prefer traditional fried donuts, try my homemade glazed doughnuts recipe. No donut pan? A muffin pan works instead—see recipe Notes for details.
Ingredients You Need & Why
We’re using my standard baked donut recipe as the base. It’s what I use for my cinnamon sugar donuts, chai spice donuts, crumb cake donuts (doubled for that recipe), and lemon poppy seed donuts. It’s a very thick batter that produces tight-crumbed, cakey donuts.
- Flour: All-purpose flour is best for baked donuts.
- Baking Powder + Baking Soda: Lifts up the donuts as they bake.
- Salt: Key for flavor balance.
- Nutmeg: Truly gives these donuts that special bakery taste and aroma. Don’t skip!
- Egg: Binds the ingredients together.
- Brown Sugar: Sweetens and adds moisture.
- Milk: Adds moisture and thins the batter.
- Sour Cream or Plain Greek Yogurt: Adds flavorless moisture that won’t weigh the crumb down.
- Butter: For texture as well as that irresistible buttery flavor.
- Vanilla: Another key flavor for this donut base.
The Process Is Super Simple
If you can make muffins, you can make donuts. These come together quickly and easily, no mixer required!
Make the donut batter: Whisk together the dry ingredients in one bowl and the wet ingredients in another, then combine the two.
Fill the donut cavities: Because the batter is thick, it’s easiest to transfer it to the pan using a piping bag or a large zip-top bag with the corner snipped. Just spoon the batter into the bag, trim off a bottom corner, and squeeze the batter into the donut cavities. Just like this:
Chocolate Glaze Donut Topping
We’re using the same chocolate glaze as we do for these banana donuts. Combine chocolate chips (or you could use chopped baking chocolate), butter, corn syrup, and water in a microwave-safe bowl. Microwave in 20-second increments, stirring after each, until completely melted and smooth.
The chocolate glaze behaves like a soft chocolate ganache, but the addition of butter (which is solid at room temperature) helps it set on top of the donuts as the glaze cools.
Water thins out the glaze so it’s the perfect consistency for dipping the donuts, and the corn syrup is what gives it that glossy sheen… but if you don’t have any, you can simply leave it out.
Dip the tops of the slightly cooled donuts into the chocolate glaze, and decorate with sprinkles. Kids especially love to help with this part! They instinctively know that the proper way to measure sprinkles is with your heart.
Flavor Variations & Ideas
Want to switch things up?
- Swap chocolate glaze for vanilla or strawberry donut frosting
- Instead of sprinkles, top with crushed cookies, nuts, or shredded coconut
- Add mini chocolate chips to the batter
P.S. Looking for a baked chocolate cake-style donut recipe? You can find one on page 205 of my NYT best-selling cookbook, Sally’s Baking 101!
Baked Donuts Success Tips
- Don’t overmix the batter. For soft and springy donuts, mix just until the ingredients are combined.
- Pipe the batter into the pan. For the neatest donut shape, pipe the batter into the donut pan using a zip-top bag with the corner snipped (or use a piping bag). Because the batter is thick, spooning it into the pan can be messy.
- Enjoy them fresh. These donuts are best enjoyed the same day, but leftovers keep well for about 2 days, or you can freeze them.
Chocolate Frosted Baked Donuts
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 8 donuts
- Category: Donuts
- Method: Baking
- Cuisine: American
Description
This recipe uses a reliable baked donut base with a few key ingredients. Sour cream (or yogurt) adds moisture without weighing down the crumb, while brown sugar brings softness and flavor. A touch of nutmeg gives that classic donut shop taste, and the butter-based chocolate glaze sets into a smooth, glossy finish. The recipe yields just 8 donuts, so be sure to double it if you’re feeding a crowd.
Ingredients
Donuts
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 teaspoon ground nutmeg (gives that classic “bakery donut” flavor)
- 1 large egg, at room temperature
- 1/3 cup (67g) packed light or dark brown sugar
- 1/4 cup (60g/ml) milk, at room temperature
- 1/4 cup (60g) sour cream or plain yogurt, at room temperature
- 2 Tablespoons (28g) unsalted butter, melted
- 1 and 1/2 teaspoons pure vanilla extract
Chocolate Glaze
- 1/2 cup (90g) semi-sweet chocolate chips
- 2 Tablespoons (28g) unsalted butter
- 2 teaspoons light corn syrup
- 2 teaspoons water
- optional: rainbow sprinkles, for topping
Instructions
- Preheat the oven to 350°F (177°C). Grease a donut pan with nonstick spray. This recipe makes 8 donuts, so grease 2 cavities of a second donut pan or bake in batches. Set aside.
- Make the donuts: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a medium bowl, whisk together the egg, brown sugar, milk, and sour cream/yogurt until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be thick.
- Transfer the donut batter to a gallon-size zip-top plastic bag and use scissors to snip off the tip of one bottom corner (or use a piping bag). Pipe the batter into the donut pan cavities, filling each about 1/2–2/3 full.
- Bake for 9–10 minutes or until the donuts spring back when lightly pressed. Cool the donuts in the pan set on a cooling rack for 2 minutes, then remove them from the pan and place on the rack to slightly cool before glazing. Re-grease the pan and bake the remaining donut batter.
- Make the chocolate glaze: Place the chocolate chips, butter, corn syrup, and water in a medium microwave-safe bowl. Microwave for 20-second increments, stirring after each, until completely melted and smooth. Dip the tops of the slightly cooled donuts into the glaze and add sprinkles, if using. Enjoy immediately or wait for the glaze to set.
- Donuts taste best the day they’re made. Cover leftover donuts tightly and store at room temperature for 1–2 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: You can freeze the baked donuts for up to 2–3 months. For best results, freeze them before adding the chocolate glaze. Let the donuts cool completely, then place them in a freezer-friendly container or zip-top bag with parchment between layers to prevent sticking. Thaw in the refrigerator overnight or at room temperature for a couple hours. Warm in the microwave for about 10–15 seconds, if desired. Once thawed, dip in freshly made chocolate glaze and add sprinkles before serving. You can freeze glazed donuts, but the chocolate topping may lose some of its smooth, glossy finish after thawing. For best appearance and texture, it’s recommended to glaze after thawing.
- Special Tools (affiliate links): Donut Pan | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack
- Muffins: You can bake this batter in a standard 12-count muffin pan instead of a donut pan. The recipe yields around 8 muffins. Fill each muffin cup about 2/3 full and bake at the same temperature for about 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for a few minutes, then add the chocolate glaze and sprinkles.
- Milk: For the donut batter, any milk works, dairy or nondairy. We’ve tested with whole milk, skim milk, and unsweetened vanilla almond milk.
- Can I Double This Recipe? Yes, absolutely. The recipe yields just 8 donuts. To double for 16 donuts, simply double all of the ingredients.
Reader Comments and Reviews
AMAZING DONUTS! I made these for family that came from India (they’d never had cake donuts before) using 2% milk and nonfat yogurt, and they turned out so yummy! Even my parents, who are always on a diet, had these 🙂 Thanks!
I just got a mini-doughnut pan yesterday and can’t wait to make these with the kiddos! What time/temp would you recommend for the minis? Thank you!
Mini donuts are going to be so cute! I haven’t tested these in a mini pan so I do not know they exact bake time. Keep the oven the same temperature and watch them closely. Enjoy!
I made these this morning with my 3 year old. They are so easy to make and so good. Definitely will be making again! =)
Hi. Is there a substitute for the yogurt—a way to make it non-dairy? Thank you.
Hi CS! You can use nondairy yogurt such as soy or coconut– or another nondairy yogurt you enjoy. Mashed banana should work too!
Hi Sally! I use this recipe regularly with my kids–we LOVE them! This year my daughter is requesting a large baked doughnut in a ring pan in lieu of a birthday cake. (In other words–a cake sized baked donut!) Do you have any recommendations for baking time and temperature when using this recipe in a 10 inch ring pan?
Hi BethAnn! I’m unsure– there definitely won’t be enough batter for a cake though. I recommend AT LEAST doubling it.
It worked out! I made the batter (x4) and filled a 10″ ring pan until it was 2/3 full. 325° for about 45 minutes did the trick. Topped it with your ganache (doubled the recipe of course) and some jumbo rainbow candy sequins. Super cute! Tagged on Instagram:-)
Hi, these were the best I’ve ever eaten, and now it’s my permanent “Most Scrumpalicious Donut” recipe. Thank you so much, everyone loved it.
Angie.
Hi There,
I literally just made this for a birthday party and they look amazing. The party is not until tomorrow and I snuck one in and tried it and it was SO GOOD! Thank you so much for the wonderful recipe.
I have to say, this was my first time making the donuts and the recipe was just perfect. Thank you for the share!! Wishing you a wonderful day! *Can you tell how excited I am of the success of this recipe?!* 🙂
hi sally, i only have packed dark brown sugar. can i use that?
Dark brown would be fine!
Hi, Sally
I made these today for Mother’s Day and they were a huge hit! The kids loved the sprinkled ones too! I was just wondering how to make the ganache with milk chocolate for my husband who doesn’t love the semi sweet?? I want to wow him with your fabulous donuts!!
Thanks so much
Shannon
How about using milk chocolate chips instead? Have you ever seen those in stores? I know Nestle Tollhouse makes them.
Hi Sally,
Is there a replacement for ground nutmeg? and If I make these without nutmeg, will they still taste good?
Nutmeg gives them that social bakery donut taste, but they’re still great without it.
Made these last night and took them to a weekly church function this morning. They were a hit! So easy to make. I’ve been asked to make them again next week 🙂
I made them today and they are sooo good and easy ❤❤
This looks amazing. I’d love to try it but due to a food allergy, I can’t use egg or egg replacers. Can you tell me the purpose of the egg in the recipe (e.g. binding, leavening). Could I switch it out for banana, applesauce or thickened flax/chia?
Mashed banana or a flax egg could work in place of the egg. The texture may be a little different, but the donuts will still taste wonderful.
Couldyou by any chance fry the donuts?
No. This batter is for baked cake donuts– classic fried donuts have a different type of batter and taste.
Hi Sally,
I try not to use dairy, do you have something else to use besides the yogurt?
Thanks!!!
mashed banana or unsweetened applesauce would be great.
hI sally I only have a MINI doughnut pan – do you think these would work in it ? How should I change the baking time ? And also I will have to put one batch in and then do the left over batter after that batch is done – will this be ok ? Thanks for all your help sally
Absolutely! I am unsure of the bake time– it will be just a little shorter. You may bake one batch at a time with 1 pan, yes.
Can this batter made a day ahead, then baked the next morning? I have my niece and nephew this weekend and would love to make them these donuts.
thank you,
Unfortunately, no. Once the leaveners and liquid are combined, the batter must be baked. You may certainly mix the dry ingredients together and the wet ingredients together separately ahead of time. When ready to bake, mix them together and bake as instructed in the recipe.
These look so amazing! I can’t wait to try them. I love the easy ganache recipe. I have a mini donut pan with 12 donuts I think. Do you know how high I should fill them and how long to bake them?
I would fill 2/3 of the way full and I’m really unsure about the bake time. It will be short!
Hi Sally! I’m making these for Christmas morning and wondering how I would go about making powdered and cinnamon? I am soooo excited to make these!
When the donuts are warm after baking, simply dip into a little melted butter and then a mix of powdered sugar and ground cinnamon. Enjoy!
Hi, I was wondering if I could use sour cream instead of yogurt?
Hi Amber– yep, that would be just fine
Do you think the bake time for the doughnuts would change if I used a mini-doughnut pan instead?
Yes, it would be less. I’m unsure of the exact time.
For everyone asking for a corn syrup alternative: I made the glaze last night with 2 tsp honey and it turned out great. Not as thick as Sally’s looks, but still tasty. Try it on her baked funfetti donuts — that’s what we did, and we were very happy we did! Thanks for the great recipes, Sally!
I purchased a doughnut pan recently and your website was my first stop for a doughnut recipe. This recipe may also be the last that I try! It was perfect. The doughnut was light a fluffy and the frosting was super easy. I didn’t have corn syrup but did some brainstorming and added just 1 tsp. of molasses instead. My frosting was SUPER shiny (and no molasses taste).
Thanks for sharing!
Alison
Just wanted to say thank you for sharing this! All your recipes are AMAZING and you are my favorite baking blog!
I made these donuts for Father’s Day yesterday and they were a hit (I didn’t have any yogurt so I subbed in sour cream instead, and they were still so great)!
My children and I made these for Mother’s Day this morning and they are YUMMM-O!! I made a few substitutions and used 1/2 cup AP flour and 1/2 cup whole wheat flour and also subbed 1T butter for 1T coconut oil in the donuts. In general, I find that when it comes to flour and fat (butter/oil) just halving the recommended amount and subbing an ingredient of choice (whole wheat flour, oat flour, etc…) really works well!!! May not work for everything, but it has worked for me so far!! 🙂 We LOVED these, they turned out great! We didnt have any corn syrup for the glaze, so we just used whipped cream and sprinkles some chocolate chips on top!
As soon as I read this post I knew I needed to order a doughnut pan. It just came in the mail and I made these this morning. They turned out amazing! The whole family loved them. Super easy to make. Will definitely keep making these and look forward to trying your other doughnut recipes. Thanks!
The combination of the creamy glaze and the sprinkles is awesome! I tried it with chocolate sprinkles and it tastes so good!
These are FANTASTIC!! I made half with sprinkles (like yours) and half with shredded coconut. They are super-easy to make too- the finished product looks very impressive without a whole lot of work. Thanks for sharing this one!!
Could you use this recipe to make one giant donut in a ring mold? Would the baking times and recipe have to be doubled or tripled?
Hi Caitlin, we haven’t tested that so can’t offer any advice. Baking time would be much longer.
I love donuts!! These look delicious! Do you think I could use sour cream instead of yogurt? I know it would up the fat content but I rarely have yogurt in my house. Do you think it would change the consistency too much? Thanks for all your wonderful recipes.
That should be fine.