How do I store chocolate cake donuts to keep them fresh?

To keep your chocolate cake donuts soft and moist, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in a sealed container for up to 5 days. Just note that refrigeration may make the texture slightly denser, so allow them to return to room temperature before serving.

Can I freeze baked chocolate cake donuts?

Yes! These donuts freeze beautifully. Place unglazed chocolate cake donuts in a single layer on a baking sheet to flash-freeze, then transfer to a zip-top bag or airtight container. They’ll keep for up to 2 months. Thaw at room temperature, then dip in ganache just before serving for best texture and flavor.

What’s the difference between cake donuts and yeast donuts?

Cake donuts, like this chocolate cake donut recipe, are leavened with baking powder or soda, giving them a dense, tender crumb — more like a muffin or cupcake. Yeast donuts are lighter and chewier, made from dough that requires proofing. Cake donuts are ideal for baking, while yeast donuts are typically fried.

Can I make these donuts gluten-free or dairy-free?

Absolutely. For gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. For dairy-free, replace buttermilk with a plant-based milk and vinegar combo, and use vegan butter and chocolate chips. These swaps keep the chocolate cake donut flavor and texture deliciously close to the original.

Chocolate Cake Donut – Best Baked Treat You’ll Crave

Name: Chocolate Cake Donut
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 2/3 cup dark cocoa powder; 1¼ cups brown sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 large eggs; 3/4 cup buttermilk; 2 teaspoons vanilla extract; 1/2 cup melted butter; 1/2 cup mini chocolate chips; 1/2 cup semi-sweet chocolate chips (for glaze); 2 tablespoons butter (for glaze); 2 teaspoons corn syrup (for glaze); 2 teaspoons water (for glaze)

Description

These baked chocolate cake donuts are soft, moist, and packed with rich cocoa flavor. Topped with a silky chocolate ganache and chocolate sprinkles, they’re the perfect indulgent treat for breakfast or dessert without the mess of frying.

Ingredients

Scale

1¾ cups all-purpose flour
2/3 cup dark cocoa powder
1¼ cups brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
3/4 cup buttermilk
2 teaspoons vanilla extract
1/2 cup melted butter
1/2 cup mini chocolate chips
1/2 cup semi-sweet chocolate chips (for glaze)
2 tablespoons butter (for glaze)
2 teaspoons corn syrup (for glaze)
2 teaspoons water (for glaze)

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Instructions

Preheat the oven to 350°F (175°C). Lightly spray two donut pans with non-stick cooking spray and set aside.
In a large bowl, stir together the flour, dark cocoa powder, brown sugar, baking powder, baking soda, and salt.
In a separate bowl or large measuring cup, whisk together the eggs, buttermilk, vanilla extract, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the mini chocolate chips gently with a spatula.
Spoon the batter into a piping bag or zip-top bag. Snip the corner and pipe batter into the prepared donut pans, filling each cavity halfway.
Bake for 12–15 minutes, or until a toothpick inserted into a donut comes out clean.
Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the glaze, combine semi-sweet chocolate chips, butter, corn syrup, and water in a microwave-safe bowl.
Microwave in 20-second intervals, stirring between each, until the glaze is melted and smooth.
Dip the tops of each cooled donut into the glaze and return to the wire rack. Decorate with chocolate sprinkles if desired.

Notes

Use a piping bag or zip-top bag to easily fill donut pans without mess.
Make sure not to overmix the batter to keep the donuts tender.
Let the glaze cool slightly before dipping to ensure it sticks better.
Store leftover donuts in an airtight container at room temperature for up to 2 days.
Freeze unglazed donuts for up to 2 months and glaze before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 383 kcal
Sugar: 69 g
Sodium: 461 mg
Fat: 17 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 169 g
Fiber: 5 g
Protein: 16 g
Cholesterol: 57 mg