Chocolate donut cake is a rich, moist, and tender chocolate cake baked in an oversized bundt pan to resemble an old‑fashioned chocolate cake donut. Finished with a sweet, creamy vanilla glaze, this easy, crowd‑pleasing dessert is perfect for celebrations or an indulgent weeknight treat.
Why should you make this recipe
Cake donuts are simple, adaptable, and quick to bake. This giant chocolate donut cake keeps that familiar cake‑donut texture—but larger. It’s easy to prepare with everyday ingredients and gets its classic look from a vanilla glaze poured over the cooled cake.
- Simple ingredients and easy method: Pantry staples come together quickly to make a flavorful bundt cake that mimics an old‑fashioned chocolate donut.
- Moist, tender crumb: Butter, brown sugar, buttermilk, and sour cream produce a rich, tender texture that holds together beautifully when sliced.
- Fun presentation: The finished cake looks like a giant chocolate fry donut, making it a playful centerpiece for parties or brunch.
Ingredients
These ingredients make a glazed chocolate donut cake baked in a 10‑inch (12‑cup) bundt pan.
Chocolate Donut Cake
- Dry: all‑purpose flour, Dutch‑processed cocoa powder, baking powder, baking soda, nutmeg or cardamom, salt, instant espresso powder (optional).
- Wet: unsalted butter, granulated sugar, light brown sugar, eggs, vanilla extract, buttermilk, sour cream, and hot water or coffee.
Vanilla Glaze
Powdered sugar, milk, water or coffee, and vanilla extract.
Substitutions
If you need swaps, here are safe alternatives:
- Gluten‑free flour: Use a quality 1:1 gluten‑free blend measured by weight (about 330 g) if needed.
- Cocoa: Any good cocoa works; Dutch‑processed gives a mellow, deep chocolate flavor.
- Sugars: Granulated and light brown sugar create moisture and flavor. Maple sugar can be used to reduce refined sugar.
- Butter: Salted butter may be substituted if you reduce added salt.
- Buttermilk: Make a quick buttermilk by adding 1 tablespoon lemon juice or vinegar to milk and letting it sit 10 minutes.
- Sour cream: Swap with full‑fat Greek yogurt or additional buttermilk as needed.
- Eggs: This recipe was developed with eggs and hasn’t been tested egg‑free.
Variations
- Chocolate ganache: Heat 8 oz heavy cream (hot but not boiling) and pour over 10 oz chopped chocolate. Let sit 3–4 minutes, stir until glossy, then pour over the cooled cake.
- Coffee glaze: Replace 2 tablespoons of the glaze liquid with brewed espresso or strong coffee for a coffee‑flavored glaze.
How to make
Follow these steps to bake the chocolate donut cake.
- Preheat and prepare pan: Preheat oven to 350°F (177°C). Grease a 10‑inch (12‑cup) bundt pan with nonstick spray and work it into all grooves with a pastry brush or paper towel.
- Combine dry ingredients: Whisk together 2 3/4 cups (330 g) all‑purpose flour, 3/4 cup (60 g) Dutch‑processed cocoa powder, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1/2 tsp ground nutmeg or cardamom, and 1 tsp instant espresso powder until uniform.
- Cream butter and sugars: In a stand mixer fitted with the paddle, cream 1 cup (226 g) room‑temperature unsalted butter, 1 1/4 cups (250 g) granulated sugar, and 1/2 cup (100 g) light brown sugar until light and fluffy, about 2–3 minutes. Scrape the bowl.
- Add eggs and vanilla: On low speed, beat in 3 room‑temperature eggs one at a time, then 2 tsp vanilla until combined.
- Finish the batter: On the lowest speed or by hand, add the dry ingredients to the butter mixture alternating with 3/4 cup (180 ml) buttermilk and 1/4 cup (60 g) sour cream until just combined. Gently stir in 1/2 cup (120 ml) hot water or coffee.
- Bake: Evenly transfer the batter to the prepared bundt pan. Bake 45–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Cool the cake in the pan for 10 minutes. Invert the pan onto a rack or plate, then flip the cake right side up. Cool completely before glazing—about 30–45 minutes.
- Make glaze and finish: Whisk 2 cups (240 g) powdered sugar with 2 tbsp water or coffee, 2 tbsp milk, and 1 tsp vanilla until smooth. Pour the glaze over the cooled cake and brush the sides if desired. Let set 30–45 minutes before slicing.
How to store, freeze and thaw
- Store: Keep in an airtight container at room temperature for 3–4 days.
- Freeze: Wrap individual slices or the whole cake tightly in plastic wrap, place in a freezer bag, and freeze up to 3 months.
- Thaw: Remove the desired portion and let thaw at room temperature until fully softened.
M’s expert tips
- Grease thoroughly: Use nonstick spray and brush it into every groove of the bundt pan to prevent sticking.
- Use full‑fat dairy: Whole‑fat buttermilk and sour cream produce a more tender, moist cake.
- Bring ingredients to room temperature: Room‑temperature eggs, butter, and dairy mix more evenly and reduce the need to overmix.
- Avoid overmixing: Stir dry ingredients in on low speed or by hand until just combined.
- Timing for removing from pan: Cool the cake 10–15 minutes in the pan; less may cause it to fall apart, and more may increase sticking.
- Cool before glazing: Make sure the cake is fully cool so the glaze sets properly.
- Don’t skip the glaze: The vanilla glaze gives the cake its donut‑like appearance and sweet finish.
FAQs
Why is my chocolate donut cake dry?
Dryness often comes from too‑high oven temperature or overmixing. Use a reliable oven thermometer, bake at the recommended temperature, and mix the batter only until the ingredients are combined.
Can I make this donut cake smaller?
Yes. Fill mini bundt or donut molds ¾ full and bake at 350°F (177°C) for about 17–25 minutes, or until a toothpick comes out clean with a few moist crumbs.
Can I make this into individual cake donuts?
Yes. Pipe or spoon batter into a greased 6‑count donut pan and bake at 350°F (177°C) for about 10 minutes. This recipe yields roughly 28 individual cake donuts.
Can I use a different glaze?
Yes. Mix 2 cups powdered sugar with 3–4 tablespoons milk and optional food coloring for a colored glaze, or use chocolate ganache as an alternative topping.
Other bundt cake recipes to try
- Donut Cake
- Carrot Bundt Cake
- Pumpkin Bundt Cake
- Banana Bundt Cake
- Red Velvet Bundt Cake
If you make this Chocolate Donut Cake, please rate the recipe and leave a comment so others can find it. Happy baking! -M
Chocolate Donut Cake
Megan
Chocolate donut cake is a rich, moist and tender chocolate cake shaped like an oversized old fashioned chocolate cake donut. Top with a sweet and creamy vanilla glaze for a classic finish.
5 from 1 vote
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Prep Time 25 mins
Cook Time 45 mins
Cooling Time 1 hr 15 mins
Total Time 2 hrs 25 mins
Course Celebrations, Dessert
Cuisine American
Servings 12 servings
Equipment
- 1 10 inch (12 cup) capacity bundt pan
- Stand mixer with paddle attachment or electric hand mixer
- Mixing bowl
- Whisk
Ingredients
Chocolate Donut Cake
- 2¾ cup (330 g) all purpose flour
- ¾ cup (60 g) Dutch processed cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg or cardamom
- 1 teaspoon salt
- 1 teaspoon instant espresso powder (optional)
- 1 cup (226 g) unsalted butter, room temperature
- 1¼ cup (250 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup (180 ml) buttermilk, room temperature
- ¼ cup (60 g) sour cream, room temperature
- ½ cup (120 ml) hot water or coffee
Vanilla Glaze
- 2 cups (240 g) powdered sugar
- 2 tablespoons (30 ml) water or coffee
- 2 tablespoons (30 ml) milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Grease a 10‑inch (12‑cup) bundt pan and work the grease into all grooves.
- Whisk together the dry ingredients: flour, cocoa, baking powder, baking soda, salt, nutmeg or cardamom, and espresso powder.
- Cream the butter and sugars until light and fluffy, about 2–3 minutes. Scrape the bowl, then add eggs one at a time on low speed, followed by vanilla.
- On low speed or by hand, alternate adding the dry mixture with buttermilk and sour cream until just combined. Stir in hot water or coffee.
- Pour the batter into the prepared pan and bake 45–50 minutes, or until a toothpick shows a few moist crumbs.
- Cool in the pan 10 minutes, invert onto a rack, then flip right side up. Cool completely before glazing.
- Whisk glaze ingredients until smooth. Pour over the cooled cake, brush the sides if desired, and let set 30–45 minutes before slicing.
Notes
Store: In an airtight container at room temperature for 3–4 days.
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