These baked vanilla cake doughnuts with chocolate glaze have a delicious doughnut texture and are ultra-moist. With a thick chocolate glaze and coated in sprinkles, they won’t last long…. Plus, there’s no hot oil or deep frying!
So, Friday was National Doughnut (Donut?) Day. I was not aware of this til about 10am, and frankly I felt rather left out. Why was there not some sort of public service announcement? Perhaps a memo at work stating we’d have reduced hours? A flyer posted on the door of my apartment like when there’s scheduled maintenance? If I had known when I left for work at 6:30, I could have purchased a delicious doughnut for my breakfast.
But, all was not lost. I have a doughnut pan! And I used said doughnut pan to make not one, but six doughnuts!
The doughnuts I made are a baked vanilla cake doughnut with a generous amount of chocolate glaze. They’re soft, perfectly cakey & have that delicious bakery taste. Plus – with thick chocolate frosting you can’t go wrong.
The batter is simple to put together. You simply whisk your dry & wet ingredients respectively, then mix your dry ingredients into the wet. After baking in your 6 cavity pan, the doughnuts are then dipped in a chocolate ganache glaze and showered with sprinkles. In total, you’re looking at about 30 minutes from start to finish.
A few notes about the ingredients.
- I like to use an extra egg yolk in these doughnuts. It gives them a more yellow colour, keeps them moist an provides a rich flavour that stands up to the chocolate glaze.
- These doughnuts also call for 1/4 tsp nutmeg. Turns out, nutmeg is what gives them that authentic bakery style taste.
- I used buttermilk. If you don’t have buttermilk on hand, you can make a DIY version. Simply add 1 teaspoon vinegar to your liquid measuring cup, pour in some milk to the 1/3 cup line and leave to sit for 5 minutes.
- The chocolate glaze is a ganache. By using melted chocolate (instead of cocoa), you’ll get a thick and glossy coating of chocolate.
You can either shower the tops of your doughnuts with sprinkles or go full Homer Simpson style and completely dip the tops in sprinkles. Why hello there rainbow deliciousness sprinkle heaven!
With vanilla, chocolate & sprinkles – you’re really appealing to all doughnut lovers with this recipe. I wouldn’t recommend waiting til next year’s National Doughnut Day to make these.
- 1 cup all-purpose flour
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup granulated sugar
- 1 large egg + 1 large egg yolk room temperature preferred
- 2 tablespoons unsalted butter melted & cooled
- 1/3 cup buttermilk*
- 1 1/2 teaspoons real vanilla extract
- 4 oz semi-sweet or dark chocolate , I recommend not using chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon light corn syrup
- rainbow sprinkles
- Preheat your oven to 350F degrees and spray your 6-cavity doughnut pan with non-stick cooking spray.
- In a small bowl, whisk together the flour, nutmeg, baking soda and baking powder. Set aside.
Then in a separate bowl, whisk the eggs, sugar and buttermilk until smooth. Add in the melted butter and vanilla.
- Fold the flour mixture into the wet and stir until just combined. Your batter will be very thick.
- Then either spoon into your doughnut cavities. Or pour your batter into large zipped-top bag, cut off one of the end corners at the bottom of the bag, and pipe into your doughnut cavities.
- Bake your doughnuts for 8-11 minutes. They should be bounce back slightly if you touch them with your finger, and an inserted toothpick will come out clean.
While your doughnuts are cooling, get on with your glaze. In a small sauce pan over low heat, melt together the chocolate and cream. When almost melted, add the corn syrup and whisk until fully combined.
- Take your glaze off the heat. Dip the tops of your doughnuts in the chocolate glaze. Then set to dry on a cooling rack and shower them with sprinkles.
How did you celebrate National Doughnut Day???