Chocolate Cake Donuts Baked

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And maybe, just maybe, you’ve been eyeing those fancy donut shops, thinking “I could totally do that… if I wasn’t so busy adulting/binge-watching/napping.” Well, friend, today’s your lucky day. We’re diving headfirst into the glorious world of **baked chocolate cake donuts**, and trust me, it’s easier than deciding what to watch next on Netflix.

Why This Recipe is Awesome

Look, I get it. The word “donuts” usually conjures images of hot oil, splattering grease, and the very real possibility of burning your house down. But not today! This recipe is your guilt-free, mess-free ticket to donut paradise because they’re **baked, not fried**. That means less fuss, less mess, and honestly, less immediate regret after eating three in a row. It’s practically health food, right? (Don’t quote me on that, but we can pretend.) Plus, it’s pretty much idiot-proof. Even I didn’t mess it up, and my kitchen has seen some things.

You’ll whip these up faster than you can say “more chocolate, please.” They’re fluffy, deeply chocolatey, and the perfect excuse to have cake for breakfast. Or lunch. Or dinner. No judgment here.

Ingredients You’ll Need

Gather your troops! Here’s what you’ll need for your donut domination:

• **All-Purpose Flour:** About 1 ½ cups. The backbone of our donut dreams.
• **Unsweetened Cocoa Powder:** ½ cup. Go for the good stuff; it makes a difference, IMO.
• **Granulated Sugar:** ¾ cup. Because sweetness is a virtue.
• **Baking Powder:** 1 teaspoon. Our little leavening hero.
• **Baking Soda:** ½ teaspoon. Another secret agent for fluffiness.
• **Salt:** ½ teaspoon. Balances all that lovely sweetness.
• **Large Egg:** 1. Room temp if you’re feeling fancy, but don’t stress if not.
• **Milk:** ¾ cup. Any kind works, but whole milk makes them extra rich.
• **Melted Butter (unsalted):** ¼ cup. Or a neutral oil like canola. Butter just hits different, though.
• **Vanilla Extract:** 1 teaspoon. Because vanilla makes everything better.
• **For the Glaze (optional but highly recommended):**
  • **Powdered Sugar:** 1 cup. The cloud-like base.
  • **Unsweetened Cocoa Powder:** 2 tablespoons. More chocolate!
  • **Milk:** 2-3 tablespoons. To make it pourable.
  • **Vanilla Extract:** ¼ teaspoon. Just a kiss.

Step-by-Step Instructions

1. **Get Prepped:** Preheat your oven to **350°F (175°C)**. This isn’t optional, people. And generously grease your donut pan(s) with non-stick spray or butter. Don’t skip this unless you like your donuts stuck.
2. **Mix the Dry Stuff:** In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Make sure there are no lumpy bits. We want smooth sailing.
3. **Mix the Wet Stuff:** In a separate medium bowl, whisk the egg, milk, melted butter (or oil), and vanilla extract until well combined.
4. **Combine Forces:** Pour the wet ingredients into the dry ingredients. Mix with a spatula until *just* combined. **Do not overmix!** A few lumps are totally fine; overmixing leads to tough donuts, and nobody wants that.
5. **Fill ‘Em Up:** Transfer your batter to a piping bag (or a large Ziploc bag with a corner snipped off). Pipe the batter evenly into the prepared donut cavities, filling each about two-thirds full. If you overfill, they’ll lose their hole-y goodness.
6. **Bake ‘Em Good:** Pop them in the preheated oven for **8-10 minutes**. They’re done when they spring back lightly when touched and a toothpick inserted comes out clean.
7. **Cool Down:** Let the donuts cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from getting soggy bottoms.
8. **Glaze Away (Optional):** While they cool, whisk together all the glaze ingredients in a small bowl until smooth. Once the donuts are cool, dip each one into the glaze, letting the excess drip off. Place back on the wire rack for the glaze to set.

Common Mistakes to Avoid

Look, we all make mistakes. It’s part of the human experience. But let’s try to avoid *these* ones, okay?

• **Forgetting to Preheat the Oven:** Rookie mistake. Your donuts won’t bake evenly, and you’ll just be sad. **Always preheat!**
• **Overmixing the Batter:** This is the arch-nemesis of tender baked goods. You want just combined, not whipped into oblivion. Lumps are your friends here.
• **Overfilling the Donut Pan:** Donut volcanoes are cool in theory, but not when you want a perfect donut shape. Stick to two-thirds full.
• **Not Greasing the Pan:** Unless you enjoy chiseling your donuts out of the pan, grease it generously. Seriously, **grease it!**
• **Glazing Hot Donuts:** Patience, grasshopper. Hot donuts will just absorb the glaze into a sugary mess. Wait until they’re cool.

Alternatives & Substitutions

Feeling adventurous? Or just realized you’re missing an ingredient? No stress! We’ve got options.

• **Dairy-Free Delight:** Swap regular milk for almond, soy, or oat milk. Use a plant-based butter or just stick with a neutral oil for the fat. Easy peasy.
• **Glaze Galore:** Don’t love a plain chocolate glaze? Mix in a dash of peppermint extract for mint chocolate donuts (hello, holidays!), or a pinch of instant espresso powder to deepen the chocolate flavor. You could also skip the chocolate glaze entirely and make a simple vanilla glaze or sprinkle with powdered sugar.
• **Add-Ins:** Feeling fancy? Fold in some mini chocolate chips, sprinkles, or even finely chopped nuts into the batter before baking. Because why not?
• **No Donut Pan? No Problem (Kind Of):** You *can* bake these in a muffin tin! They’ll be donut muffins, which aren’t quite the same, but still delicious. Fill muffin cups about halfway. Adjust baking time accordingly (likely 15-18 minutes).

FAQ (Frequently Asked Questions)

• **”Can I use margarine instead of butter?”** Well, technically yes, you *could*. But why hurt your soul (and your donuts) like that? Butter just tastes better. For real richness, stick to butter.
• **”How long do these baked donuts last?”** Honestly, probably not long enough for you to worry about shelf life! But seriously, stored in an airtight container at room temp, they’re best for 2-3 days. They get a little less soft after day one.
• **”Can I freeze them?”** Yep! Freeze unglazed donuts in an airtight container for up to 3 months. Thaw at room temp, then glaze if you want. Genius for a quick treat later!
• **”What if I don’t have a piping bag?”** A large Ziploc bag with a corner snipped off works perfectly. Or, if you’re feeling brave, carefully spoon the batter into the wells. It’s a bit messier but totally doable.
• **”My donuts turned out dry. What went wrong?”** Two main culprits: overmixing the batter (creates too much gluten, making them tough) or overbaking them. Keep an eye on the oven; they bake quickly!

Final Thoughts

See? That wasn’t so scary, was it? You just whipped up a batch of delicious, fluffy, chocolatey goodness, and your kitchen is still in one piece. Go on, pat yourself on the back. You’ve earned it. Now go impress someone—or yourself, which is arguably more important—with your new culinary skills. Maybe make a second batch just because you can. You’re basically a professional donut maker now, FYI. Enjoy!