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
Your recipe makes 8 doughnuts, however the pans are either 6 or 12? How do you adjust while making yours? Fill rest of pan with water while baking?
Hi Cat, some bakers like to fill empty cavities with water, but we don’t. Feel free to do either!
Fantastic and easy chocolate doughnut glaze. My family loved the donuts.
Hi Cesur, No. This batter is for baked cake donuts– classic fried donuts have a different type of batter and taste.
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! : )
I usually cut the chocolate glaze in half as it’s a bit too much for us. I keep making these because it’s relatively easy to make and I love that it just makes 6 donuts, although now that my kids are bigger I have to double it !
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! : )
I usually cut the chocolate glaze in half as it’s a bit too much for us. I keep making these because it’s relatively easy to make and I love that it just makes 6 donuts, although now that my kids are bigger I have to double it!
If i wanted to double this recipe, do i need to make any changes?
Hi Heidi, no changes needed.
Loved these donuts as much as your Apple Cider donuts (also amazing). My wife would prefer a more dense donut, like she would get from a donut shop. Should I not spoon and level flour or add more flour? Would appreciate any suggestions you can provide
Hi Bob, these donuts have more of a light cake texture, and we fear adding more flour would simply dry out the donuts and would require tweaking the other ingredients, too. If you do decide to experiment, we’d love to know how it goes!
Your recipe for chocolate doughnut holes calls for 1/2 cup cocoa. The rest of the recipe requires 2 eggs, 1 cup sugar and 2 cups flour, approximately double the measure of ingredients in this recipe.
In order to make chocolate doughnuts, should 1/4 cup of cocoa be used instead of 1/2 cup?
Sally, just though I’d add, I’m becoming addicted your recipes! Thanks!
Hi Linda! You can absolutely try adding 1/4 cup (21g) cocoa powder here. Though I would also increase the liquid (milk) and perhaps add a little sugar since cocoa powder is bitter. I haven’t tested it, so let me know how they turn out.
I see you’ve already answered my question!! I’ll try this
Thank you
This recipe is beyond fantastic. The light fluffy doughnut, the smooth frosting, not to mention it isn’t overpoweringly sweet. I find this recipe to be extremely easy to follow, and not to time consuming. I highly recommend this recipe to everyone! It’s fun and easy, and you don’t have to deal with any grease!
Will this glaze harden? I’m looking for a white chocolate glaze that will harden. Any recommendations?
Hi Alicia, The frosting won’t get rock hard, but the butter helps it solidify and “set” on top of each donut so that you can stack them if needed. Happy baking!
While they do taste good, and I did eat two , I do not think they taste like “real donuts”. They are definitely more like muffins. But I guess baking as opposed to frying is going to taste different anyway. It was my first time using my new donut pan and I’ll probably make them again.
If I don’t have yogurt OR sour cream, can I sub buttermilk for the acid? Would I still use the same anount of regular milk or reduce it?
Hi M, You can replace both the yogurt and the milk with buttermilk. So you will use a total of 1/2 cup of buttermilk. Enjoy!
Could you tell me how much cocoa powder to add to the batter to make chocolate donuts with the chocolate glaze? They are a favorite for my daughter. Thank you.
Hi Debbie! You can use this recipe for Chocolate Donut Holes instead – bake them in your donut pans and top with this chocolate glaze. Enjoy!
Hi!
I would love to make these in a muffin tin as “donut holes.” How long do you recommend I bake them for and how do I know when they are finished baking? Also, about how many donut holes do you think this recipe would make? Love all of your recipes! Thank you!
Hi Jess! You should get about 20 donut holes from this batter. Bake at the same temperature for about 9-10 minutes.
I made these this morning and first time making donuts! So easy! I was out of yogurt so I subbed sour cream, and out of corn syrup and subbed maple syrup! They turned out great! Only thing is I made my hole too big in the ziplock pipping bag and I only got 5 out of the recipe. Next time’s a charm !
Easy wonderful chocolate donut holes
Sooooo easy
My 5 yr old g baby made these in a donut hole maker ….
Soooooo easy to put together
can I sub maple syrup for the corn syrup?
Hi E, You can simply leave it out. The corn syrup makes the frosting a little shinier and smoother. If you would like to use maple syrup you can make the maple glaze from these Maple Glazed Donuts.
We have to bake gluten free in our house, and I do pretty good.. But I’ve been wanting to experiment with some donuts because well…. the only bakery that made delicious gluten free donuts closed!!!lol
Anyway, just wondering if you’ve ever tried baking any gluten free donuts?
Hi Nicole! I haven’t. But let us know if you find a delicious gluten free donut recipe.
I know this is an old question but I wanted to respond for anyone who is wondering if gluten free flour works. It does! I made these using Bob’s 1:1, no deviations, and they came out great!
Hi Sally, I followed this recipe with slight deviation I didn’t use nutmeg because of allergy and used Activia yoghurt (a store bought regular yoghurt fortified with probiotics and Vitamin D)…. the doughnuts ended up:
1- tasting like muffins
2- they looked like muffins (the first tray) the second tray looked like falafel
3- it was so hard to get them out of the pan although I greased it well
I am suspecting that the yoghurt made them taste like muffins, but what about the way they look? do you think overfilled/underfilled the tray in my two trials?
in the end everyone loved them though but I wasn’t sure how to feel I expected a dunking doughnut flavor and ended up with a really good muffin
I’m glad to help! These are definitely denser donuts than, say, a fried donut. They do taste similar to muffins. A thick dough won’t produce smooth looking donuts, so that may be why your donuts looked a little lumpy. Over-measuring flour could be the culprit here. Make sure you spoon and level (or weigh) the flour. Under-filling the donut pan could be the issue as well– simply not enough batter in each to properly rise. I hope all of this is helpful if you decide to try the recipe again!
These doughnuts were not good at all! I tried making these with my sister and they turned out tasting like banana bread without the banana but not at all sweet either! I was really looking forward to these and turns out it was a disaster! I am highly disappointed! I expected these to be much better than what you made them out to be! We will certainly not make these again! I also did everything the exact way it was instructed! I rate this only 1 star out of 5!
Made these this morning! So easy. Great recipe ! Besides sprinkles on top , I left a few plain with no icing , some with icing and some I added mini chocolate chips. I also made 2 batches
Sally would I be able to use a mini donut maker for this recipe ? Txs
I don’t see why not! The bake time will be shorter for mini-donuts.
What can I use to substitute for corn syrup?
Hi Meilen, You can simply leave it out. The corn syrup makes the frosting a little shinier and smoother.
Hello-we are all home due to and my college age daughter is crazing a donut. Alas, we don’t have a donut pan. Will they still taste like donuts if made in a muffin pan? Thanks!
Hi Leslie! See my recipe note about turning these into muffins.
I’ve made these before with regular flour delicious. I’m all out of regular flour so wanted to know if these can be made with bread flour? Thanks!
I’m glad you enjoyed them, Catherine! You can use bread flour for a slightly chewier donut.
My son loves donuts and we wanted to try and make these this afternoon. Is there any other way besides using a donut pan we can make them to look like donuts? A friend suggested using a muffin tin Upside down but I’m wondering if the batter would be too runny.
Hi Andrea, The batter is too thin to hold its shape without a donut pan. You can use this batter in a mini-muffin pan and call them donut holes though 🙂
These are the best homemade baked donuts I have ever made. They were a huge hit with the family! Will definitely make these often.
Could these be converted into coconut donuts, by any chance? I was thinking of replacing the milk with canned coconut milk, and adding some coconut extract to both the batter and the frosting; if I wanted to add some dried coconut, too, could I fold some into the batter? If I can, how much would you recommend? Thanks, Sally! 🙂
Hi Erin, All of this should work! For the donuts you can use coconut milk instead of regular and add in a bit of coconut extract. For the frosting you can replace the butter with melted coconut oil and then if you wish top them with toasted coconut flakes instead of sprinkles. Let me know if you try it!
I just made these, I substituted buttermilk for milk and they are gorgeous! Giving some for Christmas gifts to my hairdresser tomorrow!
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 😀 Thank you Sally!