Craving a decadent treat that’s easier to make than you think? This Chocolate Donut Cake is your answer, offering all the rich, comforting flavors of a classic chocolate cake with the delightful charm of a donut, perfect for any occasion.
Key Ingredients for Chocolate Donut Cake
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed recommended for richer color and flavor)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon white vinegar, let sit for 5 minutes)
- ½ cup vegetable oil (or other neutral-flavored oil)
- 1 teaspoon vanilla extract
- 1 cup hot water or hot brewed coffee (coffee enhances chocolate flavor)
For the Chocolate Glaze:
- 2 cups powdered sugar, sifted
- ⅓ cup unsweetened cocoa powder, sifted
- ½ teaspoon salt
- 6 tablespoons unsalted butter, melted
- ¼ cup milk (more or less, to achieve desired consistency)
- 1 teaspoon vanilla extract
Optional Toppings:
- Sprinkles
- Chopped nuts (pecans, walnuts)
- Chocolate chips
- Shredded coconut
How to Make Chocolate Donut Cake
This Chocolate Donut Cake is a delightful fusion of two beloved desserts, offering an incredibly moist and tender crumb that’s bursting with deep chocolate flavor. Its simplicity makes it a perfect weeknight treat or a showstopper for any celebration, and it can be prepared in under an hour, making it an ideal last-minute indulgence.
Step-by-Step Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or a standard bundt pan. If using a bundt pan, ensure all crevices are well-greased and floured to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these dry ingredients are thoroughly combined without any clumps of cocoa powder.
- Combine Wet Ingredients (Except Hot Liquid): In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well blended.
- Add Wet to Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Do not overmix at this stage.
- Incorporate Hot Liquid: Carefully add the hot water or hot brewed coffee to the batter. Mix on low speed until the batter is smooth and relatively thin. This is a common characteristic of chocolate cake batters made with hot liquid and contributes to its moist texture.
- Pour and Bake: Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes for a 9×13 inch pan, or 45-55 minutes for a bundt pan, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan on a wire rack for about 15-20 minutes before inverting it onto the wire rack to cool completely. If using a bundt pan, ensure it cools adequately before attempting to invert.
- Prepare the Chocolate Glaze: While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, sifted cocoa powder, and salt.
- Add Wet Glaze Ingredients: Add the melted butter, milk, and vanilla extract to the dry glaze ingredients. Whisk until smooth and glossy, adding more milk a teaspoon at a time if needed to reach your desired drizzling consistency. The glaze should be thick enough to coat the cake but thin enough to flow easily.
- Glaze the Cake: Once the cake is completely cool, place it on a serving platter. Drizzle the chocolate glaze generously over the top, allowing it to drip down the sides.
- Add Toppings (Optional): Immediately after glazing, while the glaze is still wet, sprinkle your desired toppings such as colorful sprinkles, chopped nuts, or chocolate chips over the cake.
- Set the Glaze: Allow the glaze to set for at least 30 minutes before slicing and serving.
Why You’ll Love This Chocolate Donut Cake
You’ll absolutely adore this Chocolate Donut Cake for its incredibly moist, tender crumb that melts in your mouth, offering a truly indulgent chocolate experience. Unlike a traditional cake that can sometimes be dry, this recipe utilizes a secret ingredient – hot liquid – that ensures a fudgy, rich texture reminiscent of the best donuts. Plus, making this showstopper at home is incredibly budget-friendly, saving you money compared to buying expensive bakery treats while delivering superior flavor.
The velvety smooth chocolate glaze, enhanced with a hint of vanilla and a pinch of salt to balance the sweetness, elevates this cake to dessert perfection. Imagine the delight of your family and friends as they savor this delightful creation, a comforting treat that’s both impressive and surprisingly easy to whip up. So, why wait for a special occasion? Dive into this recipe and experience the joy of homemade goodness – your taste buds will thank you!
Storing and Reheating Tips
Leftover Chocolate Donut Cake can be stored at room temperature in an airtight container for up to 3 days. Ensure the glaze has fully set before covering. For longer storage, refrigerate the cake in an airtight container. Refrigeration can help maintain freshness for up to a week, though it may slightly alter the texture, making it a bit firmer.
To reheat a slice, you can microwave it for 10-15 seconds on a microwave-safe plate, just enough to warm it through. Be careful not to overheat, as this can make the cake tough. This cake also freezes beautifully. Once completely cooled and the glaze is set, wrap the entire cake tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before bringing to room temperature or gently reheating.
Final Thoughts
This Chocolate Donut Cake is a testament to how simple ingredients can create extraordinary flavors and textures. Encourage yourself to bake this delightful cake; it’s a guaranteed crowd-pleaser that brings joy with every decadent bite.
Chocolate Donut Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or a standard bundt pan. If using a bundt pan, ensure all crevices are well-greased and floured to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these dry ingredients are thoroughly combined without any clumps of cocoa powder.2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well blended.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Do not overmix at this stage.
- Carefully add the hot water or hot brewed coffee to the batter. Mix on low speed until the batter is smooth and relatively thin. This is a common characteristic of chocolate cake batters made with hot liquid and contributes to its moist texture.1 cup hot water or hot brewed coffee
- Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes for a 9×13 inch pan, or 45-55 minutes for a bundt pan, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for about 15-20 minutes before inverting it onto the wire rack to cool completely. If using a bundt pan, ensure it cools adequately before attempting to invert.
- While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, sifted cocoa powder, and salt.2 cups powdered sugar, ⅓ cup unsweetened cocoa powder, ½ teaspoon salt
- Add the melted butter, milk, and vanilla extract to the dry glaze ingredients. Whisk until smooth and glossy, adding more milk a teaspoon at a time if needed to reach your desired drizzling consistency. The glaze should be thick enough to coat the cake but thin enough to flow easily.6 tablespoons unsalted butter, ¼ cup milk, 1 teaspoon vanilla extract
- Once the cake is completely cool, place it on a serving platter. Drizzle the chocolate glaze generously over the top, allowing it to drip down the sides.
- Immediately after glazing, while the glaze is still wet, sprinkle your desired toppings such as colorful sprinkles, chopped nuts, or chocolate chips over the cake.Sprinkles, Chopped nuts (pecans, walnuts), Chocolate chips, Shredded coconut
- Allow the glaze to set for at least 30 minutes before slicing and serving.