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4.64 from 309 votes
Delicious Chocolate Cake Donuts made in a DIY Donut pan
Chocolate Cake 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!

Course: Breakfast, Dessert
Cuisine: American
Servings: 15 donuts
Author: adapted from www.sprinklesomesugar.com
  • 1 cup (5oz/142g) 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
  1. 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.
  2. Sift together the flour, cocoa powder, baking soda, baking powder, both sugars and salt.
  3. In a separate jug mix together egg, sour cream, melted butter, and vanilla extract.

  4. Add the wet ingredients into the dry and gently mix to a smooth batter.
  5. 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.
  6. 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.
  7. 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.

Watch the Recipe Video!