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Let’s talk about donuts. There are so many kinds—yeast donuts, cake donuts, filled donuts, and more. But today, we’re focusing on Baked Chocolate Chip Cake Donuts, a treat that’s as tasty as it sounds!
Think of these cake donuts as the meeting point between a fresh doughnut from your favorite donut shop and a tender slice of chocolate chip cake.
With these donuts, you get the best of both worlds, and you don’t even have to deal with hot oil or complicated steps like deep frying.
What makes baked cake donuts so special? For starters, this cake donut recipe is simpler to master than yeasted dough since it uses baking powder instead of yeast.
That means no waiting for dough to rise, no fuss with kneading, and fewer chances to mess things up.
Plus, there’s no need to break out a candy thermometer, dutch oven, or worry about inches of oil—the donuts bake right in your oven, achieving a golden brown finish without frying.
You can also customize them! Want a vanilla glaze instead of a chocolate one? Go for it. Thinking of adding a sprinkle of cinnamon sugar on top? Why not! The kitchen is your playground here.
And let’s not forget the chocolate chips. They’re the star of this cake donuts show, adding pockets of melty chocolate goodness in every bite.
Some of our other favorite donut recies we have on our site include: Dunkin Donut Munchkins (Air Fryer Recipe), Baked Banana Donuts with Peanut Butter Glaze, and Baked Chocolate Donut with Simple Glaze.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE CAKE DONUTS:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE A DIFFERENT GLAZE?
- WHAT KIND OF CHOCOLATE CHIPS ARE BEST TO USE?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Baked Chocolate Chip Cake Donuts Recipe
WHY THIS RECIPE WORKS:
- Easy and Accessible: Unlike yeast-based donuts or yeast doughnuts, you don’t need a paddle attachment, a dough hook, or special donut cutter.
- Lighter and Less Greasy: Since these donuts are baked, not fried, you skip the vegetable oil, peanut oil, or any other cooking oil used for deep frying in a heavy pot or deep fryer.
- Flavorful and Fun: The chocolate chips and chocolate glaze on top give these donuts a rich taste that kids and adults will love.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Granulated sugar
- Baking powder
- Fine sea salt
- Eggs
- Sour cream
- Whole milk
- Unsalted butter, melted
- Vanilla extract
- Semi-sweet chocolate chips
- Powdered sugar
- Unsweetened cocoa powder
- Additional milk (for glaze)
- Chocolate sprinkles (optional)
HOW TO MAKE CAKE DONUTS:
- Preheat the oven to 400°F. Spray a 12 count donut pan with cooking spray, set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the eggs, sour cream, milk, butter, and vanilla extract, stir until smooth with no dry patches.
- Add the chocolate chips, stir to combine.
- Spoon or pipe the mixture evenly between the 12 donut wells.
- Bake for 9-10 minutes, until the donuts spring back when touched or a toothpick inserted into the center comes clean.
- Let the donuts cool in the pan for 5 minutes, take them out and let cool on a wire rack until cooled completely.
- When the donuts are cool, make the glaze by whisking together the powdered sugar, cocoa powder, vanilla, and 3 tablespoons of milk. You are looking for a dipping consistency, if the glaze is too thick to dip, add another 1 tablespoon of milk.
- Dip the tops of the donuts in the glaze and place them glaze side up on a wire rack over a piece of parchment paper to catch any drips. Immediately top with sprinkles before dipping the next donut.
- Serve immediately or wait about 30 minutes so the glaze can set.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT GLAZE?
Yes! You can easily switch out the chocolate glaze for a vanilla glaze, a simple glaze made from powdered sugar and milk, or even a cinnamon sugar dusting.
If you love peanut butter, try mixing a little melted peanut butter into the glaze.
The choices are endless, so go ahead and play around!
WHAT KIND OF CHOCOLATE CHIPS ARE BEST TO USE?
Semi-sweet chocolate chips are a perfect choice because they offer just the right balance of sweetness.
But don’t be afraid to try milk chocolate, dark chocolate, or even white chocolate chips if that’s what you have on hand.
Just remember that different brands and types of chocolate might melt a little differently.
ANY ADDITIONS?
Think you wanna change things up? Go right ahead!
- Chopped nuts: Add crushed almonds or walnuts for a crunchy bite.
- Cinnamon sugar dusting: Roll warm donuts in a cinnamon sugar mixture for a cozy flavor.
- Fresh berries: Top with sliced strawberries or raspberries.
- Citrus zest: Add a sprinkle of lemon or orange zest to brighten the flavor.
- Coconut flakes: Toasted coconut can add a fun tropical twist.
- Caramel drizzle: Drizzle salted caramel on top for extra sweetness.
- Chocolate chips on top: Press a few extra chips on top before baking.
- Sprinkles: Colorful sprinkles turn the donuts into a party treat.
- Powdered sugar dusting: A light dusting of powdered sugar adds a pretty finish.
- Maple glaze: Try a maple glaze if you’re feeling adventurous.
ANY SUBSTITUTIONS?
Make it all your own. Swap things out if you think it will suit your needs.
- Cake flour: If you want an even lighter texture, use cake flour instead of all-purpose flour.
- Greek yogurt: Swap sour cream with Greek yogurt for a tangy note and extra protein.
- Buttermilk: If you’re out of sour cream, use buttermilk for a tender crumb.
- Almond milk or oat milk: Replace whole milk with a non-dairy milk for a dairy-free option.
- White chocolate chips: Try white chocolate chips instead of semi-sweet for a different flavor.
- Coconut oil or canola oil: If you’re out of butter, use a neutral oil to keep the donuts moist.
HOW TO STORE:
Refrigerator: Once cooled, place your donuts in an airtight container and keep them in the fridge for up to 3 days.
To enjoy them again, warm them slightly in the microwave for that fresh-baked taste.
Freezer: Wrap donuts individually in plastic wrap and then place in a freezer-safe bag. Store for up to 2 months.
Thaw at room temperature for about 10-15 minutes before enjoying.
DANA’S TIPS AND TRICKS:
- Room Temperature Ingredients: Make sure your sour cream, eggs, and milk are at room temperature for the best texture.
- Don’t Overmix: Stir the dry ingredients and wet ingredients until just combined to avoid tough donuts.
- Use a Piping Bag: Spoon the batter into a piping bag or a ziploc bag with the corner cut off to easily fill the donut pan without a mess.
- Check Doneness: They should feel springy and not gooey. A toothpick inserted should come out clean.
- Cool Properly: Let the donuts rest on a wire rack so the bottoms don’t get soggy.
- Experiment with Glazes: If chocolate glaze isn’t your thing, try a vanilla glaze or even a peanut butter glaze for variety.
Cake donuts are a weekend treat that will bring a big smile to your face and your taste buds.
Enjoy them fresh with a glass of milk, share them with friends, or save some for the next day—just be prepared to make them again and again. Enjoy!
Baked Chocolate Chip Cake Donuts Recipe
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 2 large eggs
- ½ cup sour cream
- 6 tablespoons whole milk
- 2 tablespoons unsalted butter melted
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
For the glaze:
- 1 ½ cups powdered sugar
- 4 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 3-4 tablespoons whole milk
- Chocolate sprinkles for garnish
Instructions
- Preheat the oven to 400°F. Spray a 12 count donut pan with cooking spray, set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.2 cups all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon fine sea salt
- Add the eggs, sour cream, milk, butter, and vanilla extract, stir until smooth with no dry patches.2 large eggs, ½ cup sour cream, 6 tablespoons whole milk, 2 tablespoons unsalted butter, 2 teaspoons vanilla extract
- Add the chocolate chips, stir to combine.1 cup semi-sweet chocolate chips
- Spoon or pipe the mixture evenly between the 12 donut wells.
- Bake for 9-10 minutes, until the donuts spring back when touched or a toothpick inserted into the center comes clean.
- Let the donuts cool in the pan for 5 minutes, take them out and let cool on a wire rack until cooled completely.
- When the donuts are cool, make the glaze by whisking together the powdered sugar, cocoa powder, vanilla, and 3 tablespoons of milk. You are looking for a dipping consistency, if the glaze is too thick to dip, add another 1 tablespoon of milk.1 ½ cups powdered sugar, 4 tablespoons unsweetened cocoa powder, 2 teaspoons vanilla extract, 3-4 tablespoons whole milk
- Dip the tops of the donuts in the glaze and place them glaze side up on a wire rack over a piece of parchment paper to catch any drips. Immediately top with sprinkles before dipping the next donut.Chocolate sprinkles for garnish
- Serve immediately or wait about 30 minutes so the glaze can set.
Notes
- Room Temperature Ingredients: Make sure your sour cream, eggs, and milk are at room temperature for the best texture.
- Don’t Overmix: Stir the dry ingredients and wet ingredients until just combined to avoid tough donuts.
- Use a Piping Bag: Spoon the batter into a piping bag or a ziploc bag with the corner cut off to easily fill the donut pan without a mess.
- Check Doneness: They should feel springy and not gooey. A toothpick inserted should come out clean.
- Cool Properly: Let the donuts rest on a wire rack so the bottoms don’t get soggy.
- Experiment with Glazes: If chocolate glaze isn’t your thing, try a vanilla glaze or even a peanut butter glaze for variety.
Nutrition
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