Baked Donuts with Ruby Chocolate Glaze

Overhead shot of baked donuts with pink ruby chocolate glaze and white flowers spread across

These Baked Donuts fulfill all your breakfast dreams without all that immediate post-donut guilt!



For the Donuts

For the Chocolate Glaze


  1. Preheat oven to 350°F. Spray a donut pan with non-stick spray. Set aside
  2. Make the donuts: Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Set aside. Whisk the egg, brown sugar, milk, and sour cream together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick. Pipe the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling ⅔ – ¾ of the way full. Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a baking sheet. Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack. Allow donuts to cool down until you can handle them
  3. Glaze the Donuts: Place the chocolate into a medium sized bowl. Set aside. In a microwave-safe bowl or glass measuring cup, heat the heavy cream for 45 seconds. Pour it over the chocolate, add in the vanilla extract (if using semi-sweet chocolate only), and then stir until chocolate is completely melted and smooth. Dip each slightly cooled donut into the glaze, swirl around, and then carefully lift up and place onto a cooling rack. You can add sprinkles or additional toppings now before the glaze sets


  • Store any leftovers in an airtight container at room temperature for up to 2 days
  • Donuts (with no topping) may be frozen for up to 2 months. Thaw overnight in the refrigerator and warm up in the microwave for just a few seconds
  • Recipe adapted from Sally’s Bake Blog

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