Breads & Doughs

Chocolate Cake Donuts & DIY Donut Tin

4.59 from 220 votes
Learn how to make Chocolate Cake Donuts without yeast and with no Donut Tin needed. I'll show you how in my baking video & recipe!
Delicious Chocolate Cake Donuts made in a DIY Donut pan

Hi Bold Bakers!

We are no strangers to Baked Donuts here on Bigger Bolder Baking, however this recipe is different. This time we are making Chocolate Cake Donuts AND I’m going to show you how to make donuts without a donut tin.

Chocolate Cake Donuts are different than traditional Donuts but equally as delicious. There’s no yeast needed for these bad boys since it’s more of a cake batter which means no waiting for a dough to rise.

How to Make a DIY Donut Tin

All you need to make a donut tin is a cupcake tin and large squares of tin foil. Mold one square of foil around your finger to create the center and then shape it to fit the shape of the cupcake tin. It is incredibly fast to do and the proof is in the pictures.

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Another option is to create a cupcake tin and place metal piping nozzles in the center of the tin and pipe the Donut batter around that. This method also works really well.

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If you do already own a donut tin then obviously use that. I don’t and that’s why I chose this method. Necessity is the mother of invention.

This Chocolate Cake Donuts recipe contains sour cream. This makes the Chocolate Donuts really soft because the acid in the sour cream tenderizes the gluten in the flour.

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You can also use Buttermilk or Yogurt. Use store bought or check out my recipes for Homemade Buttermilk, Homemade Yogurt and even Homemade Sour Cream. Failing that, you can use regular milk. If you want to make that homemade then get a cow.

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If you are Vegan, Vegetarian or eat dairy free you can easily substitute the dairy for dairy-free milk and butter. To substitute the eggs check out my Egg Substitutes Chart. Apple sauce is a good substitute for this recipe.

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If you like desserts that are baked instead of fried then check out my No-Knead Baked DonutsBaked Fall Egg Rolls and Baked Churros .

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Watch The Recipe Video!

Chocolate Cake Donuts

4.59 from 220 votes
Learn how to make Chocolate Cake Donuts without yeast and with no Donut Tin needed. I'll show you how in my baking video & recipe!
Author: adapted from www.sprinklesomesugar.com
Servings: 15 donuts
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Learn how to make Chocolate Cake Donuts without yeast and with no Donut Tin needed. I'll show you how in my baking video & recipe!
Author: adapted from www.sprinklesomesugar.com
Servings: 15 donuts

Ingredients

  • 1 cup (5oz/150g) all-purpose flour
  • 1/2 cup (1.5oz/45g) unsweetened cocoa powder
  • 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/3 cup (2oz/60g) brown sugar
  • 2 tablespoons sugar
  • pinch salt
  • 4 tablespoons (2oz/60g) butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup (6oz/180g) sour cream (buttermilk or yogurt)
    Chocolate Glaze
  • 2 tablespoons unsweetened cocoa powder
  • cups powdered sugar
  • 3-4 tablespoons milk
  • 1 teaspoon vanilla extract (optional)
  • pinch of salt

Instructions

  • To make the Donuts: Preheat oven to 350oF(180oC). Make your DIY Donut tin and grease it with butter. Watchman video to see how you can create your own Donut tin with a cupcake tin and tinfoil.
  • Sift together the flour, cocoa powder, baking soda, baking powder, both sugars and salt.
  • In a separate jug mix together egg, sour cream and melted butter
  • Add the wet ingredients into the dry and gently mix to a smooth batter.
  • Add batter to a piping bag or ziploc bag. Cut a corner off to pipe into donut pan wells. Fill them no higher than 2/3 of the way up so they don't bake over.
  • Bake donuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.
  • To make the Glaze: Sift together the icing sugar and cocoa powder. Whisk in the milk, vanilla and whisk until the glaze is smooth. You may need to add additional powdered sugar or milk depending on the consistency you like. Dip the top of each donut in the glaze. Serve it warm or at room temperature. Store in an airtight container for up to 3 days.

 

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Comments & Reviews

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SuzetteG316
Member
SuzetteG316
6 months ago

Delicious! I love cake style donuts so much that I did go out and buy a donut tin. So worth the money if you make donuts more than just once in a blue moon. 🙂 My only addition to this recipe is 1 teaspoon espresso powder. You cannot taste coffee since the amount is so little, but coffee even in small amounts adds richness and depth to the taste of chocolate which I just love. Thanks Gemma for another great recipe!

Shandra
Guest
Shandra
1 year ago

Great recipe for chocolate cake—-it’s light and fluffy and not too sweet. However donuts should have a more dense crumb, not just be cake in a ring shape. So while they tasted good and my family will enjoy them, I’ll keep looking for an actual chocolate donut recipe.

Member
Siham Hassan
1 year ago

Love your recipes❤️ You’re one of the reasons i love baking etc???? thank you for inspiring people like me????

Jburatti
Member
Jburatti
10 days ago

Found this after a King Author Flour recipe completely failed. This one was great. I had to add a little milk to get a pipeable consistency but that was a minor change. Will definitely make again.

Tiffany
Guest
Tiffany
20 days ago

I purchased at least 3 books on doughnuts and a silicone doughnut mold. All of them require yeast. Your recipe is perfect because it allows me to just pour. Can your recipe be used as a standard or base recipe and batter and I just add the additional flavors and fixing. I don’t want to feel like purchasing these books was a waste of money. Please advise.
Thank you.

Wendy Washburn
Guest
Wendy Washburn
1 month ago

These were wonderful! Especially while still warm! I did add a 1/2 tablespoon of instant espresso to enhance the flavor 5 stars all the way!

Member
Lea GuevaraRn
2 months ago

Can i fry this?

Sarah
Guest
Sarah
2 months ago

Turned out really good. In fees hours they all got disappeared;)

Amanda L
Guest
Amanda L
2 months ago

I made these today as hubby was craving doughnuts. They turned out amazing!!!

Glenda Schuneman
Guest
Glenda Schuneman
2 months ago

These were excellent and so easy to make!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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