Chocolate buttermilk baked donuts are moist chocolate buttermilk baked donuts that are topped with a rich chocolate glaze. These easy donuts taste like a piece of Texas sheet cake!
Donuts. They are, without a doubt, one of my favorite desserts. I’ve found that I can’t eat more than one first thing in the morning, but I certainly enjoy them for dessert!
These Chocolate Buttermilk Baked Donuts were inspired by Texas Sheet Cake.
Since they’re baked and not fried, these donuts are cake-like. They are really soft and tender and have a nice flavor and tang from the buttermilk.
No matter whether you eat these chocolate buttermilk baked donuts for breakfast or for dessert, they’re definitely worth making!
How to make chocolate buttermilk baked donuts
Step 1: Preheat oven to 350F. Grease a 2 standard sized donut pans (12 donuts total); set aside.
Step 2: In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 3: Add egg, buttermilk, vegetable oil, and vanilla extract. Whisk until combined. Batter will be on the thicker side.
Step 4: Spoon batter into a donut pan, filling about 3/4 full.
Step 5: Bake for about 8-10 minutes. Donuts should spring back when lightly touched.
Step 6: Allow to cool in the pan for 5 minutes. Remove from pan, and set on wire cooling rack.
Step 7: When donuts are almost room temperature, whisk together powdered sugar, cocoa powder, 2 tablespoons buttermilk, and vanilla extra until well-combined.
Step 8: Add additional buttermilk as needed to make a thick glaze.
Step 9: Dip cooled donuts into glaze, and let set before eating.
Low-fat or whole milk buttermilk will work for this recipe.
If you don’t have buttermilk, you can make a homemade buttermilk substitute.
I’ve only used unsweetened cocoa powder in this recipe. I haven’t tried using Dutch-processed cocoa powder.
Be sure both grease the pan well and to let the donuts cool before trying to remove them from the pan to keep them from tearing.
Loosely cover any leftover donuts. The glaze can get soft if stored in an airtight container.
The donuts are best eaten when fresh but will keep for 1-2 days at room temperature.
More baked donut recipes!
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Chocolate Buttermilk Baked Donuts
- Donut pan
Chocolate Buttermilk Baked Donuts
- 1 ½ cup all-purpose flour
- 1/3 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Chocolate Buttermilk Glaze
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2-3 tablespoons buttermilk
- 1/2 teaspoon vanilla extract
- Preheat oven to 350F. Grease a 2 standard sized donut pans (12 donuts total); set aside.
- In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add egg, buttermilk, vegetable oil, and vanilla extract. Whisk until combined. Batter will be on the thicker side.
- Spoon batter into a donut pan, filling about 3/4 full.
- Bake for about 8-10 minutes. Donuts should spring back when lightly touched.
- Allow to cool in the pan for 5 minutes.
- Remove from pan, and set on wire cooling rack.
- When donuts are almost room temperature, whisk together powdered sugar, cocoa powder, 2 tablespoons buttermilk, and vanilla extra until well-combined.
- Add additional buttermilk as needed to make a thick glaze.
- Dip cooled donuts into glaze, and let set before eating.
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Comments & Reviews
Eli A says
Great recipe! Light and flavorful. I added instant coffee crystals to intensify the chocolate and omitted the vanilla. Baked in a silicone donut pan (no greasing of pans needed!). I couldn’t find either of the 2 packages of confectioner’s sugar in the pantry so they were eaten and immensely enjoyed plain.
Thank you so much! I’m so glad that you enjoyed them!
Could I make these in small Bundt pans?
Liz H says
I don’t usually leave reviews on blog recipes (I mean to but usually forget, lol). Well I made these last night on a whim. Didn’t have very high expectations since baked donuts are usually “meh” but I had buttermilk to use up so I went for it. Holy smokes these were the best chocolate donuts I’ve ever had (including fried). They’re so moist, light, and PACKED with flavor. The frosting was next level, the use of buttermilk in the frosting kind of weirded me out, but I’m so glad I did it. I did add a pinch of salt to the frosting out of habit (it didn’t need it) otherwise I followed recipe exactly. Next time I might try adding a little instant coffee to the frosting for a mocha frosting.
Thank you for an amazing recipe!
Thank you so much for taking the time to leave that review! I really appreciate hearing that people are enjoying my recipes, so thank you!
Easy and fast to make and tasted great. Not to sweet.
Thanks! Glad you liked them.
This recipe is amazing! The cake base is soft and light and moist and the glaze adds just the right tangibles with the buttermilk. My whole family loves them and requested that the recipe go in “the book” which means it’s a definite keeper! Thanks for an amazing and easy recipe!
Thank you! I’m so glad that you liked the donuts! =) Thanks for commenting!
Can I just omit the cocoa powder to get regular buttermilk doughnuts? Also could I use full fat buttermilk instead of low-fat? TIA
Hi! Yes, you can use full-fat buttermilk. As far as omitting the cocoa powder, I you would need to add more flour, but I’m not sure exactly what the ratios would need to be. Good luck!
cailene naidoo says
I have just tried out your recipe and its amazing I love it❤❤❤❤❤????
Yay!! I’m so glad! Thank you for coming back to comment! =)
Yum!! These were some of the best donuts that we’ve ever had! I could eat a bowl of the icing by itself!
Thank you! I’m glad you liked them! =)
Absolutely delicious. Thank you!
Glad you liked them! Thank you!
Made these for my family of 5 this morning and there wasn’t one crumb left! So good. These will definitely be added to the breakfast rotation. Thanks!
Yay!! So glad that your family liked them! Thanks for taking the time to come back and leave a comment! =)
I made these last night and they are amazing!
One question though, do they need to be refrigerated?
Thanks! I don’t refrigerate them, but if you’re unsure about it, I would just to be safe.
Helle Love The recipe but can i make them without a Donut pan? Unfortunately I do not won one.
You could try making them in a muffin tin instead. They will be muffins at that point, but that’s one alternative.
I brought one of these donuts to work for my boss about a month ago, and she asked me to make them again LITERALLY every single week until I brought more. She said, and I quote, “These are honestly the best donuts I’ve ever eaten” – I think we’ll call that a win. Thanks for sharing!
I love it! There’s nothing better than hearing that people are enjoying my recipes. Thank you so much for coming back to leave a comment!! =)
Samantha P says
Should buttermilk and egg be room temp? Can’t wait to give this a try.
You can, but I don’t usually bother to bring them to room temp before I make the recipe. Hope you enjoy!! =)
Thalia @ butter and brioche says
i much prefer baked donuts over fried so i definitely would LOVE these. they look too good!
Thanks so much, Thalia!
Keith @ How's it Lookin? says
They look great. Homemade donuts are awesome, thanks a lot
They are hard to beat! =) Thank you!
Quin @ Butter Be Ready says
These look and sound so delicious, I absolutely love chocolate doughnuts!!!!!
Thanks so much!