Chocolate Cake Donuts

Do you like cake donuts? They’re different than regular yeast donuts and are SO much easier! Homemade are also so much cheaper!

I ordered some silicone donut pans off of Amazon and we have been making different variations of baked donuts. They are also better for you, as they are not fried. (At least that’s what I like to tell myself.)

They’re absolutely delicious and you can make them in a fraction of the time and customize them in so many different ways!

ingredients

Donuts

1-1/2 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
2 eggs
1/2 cup sour cream
6 tablespoons whole milk
2 tablespoons butter, melted
2 teaspoons vanilla extract

Glaze

1-1/2 cups powdered sugar, sifted
4 tablespoons whole milk
1 teaspoon vanilla extract

instructions

Preheat oven to 400ºF. Spray a donut pan (12) with non-stick cooking spray. Set aside.
In a bowl, add all dry ingredients and whisk to combine. Add eggs, sour cream, milk, butter, and vanilla to the dry ingredients. Stir everything until just combined.
Spoon or pipe batter using a piping bag, into the wells of each donut tin.
Cook for about 10 minutes or until donuts spring back when touched. Remove from oven and place on wire rack to cool.
Meanwhile, mix together the glaze ingredients. Whisk together powdered sugar, milk, and vanilla.
Once the donuts have cooled, dip the tops and bottoms of the donuts into glaze, then set back on wire rack to allow glaze to set.
Chocolate cake donuts can be stored in an airtight container, at room temperature, for up to 3 days.