Cake Donuts with Chocolate Glaze

My Dear Friends,
How are you planning for a long weekend next week?

I’m planning to stay home, have my non-turkey Thanksgiving meals (usually consist of Asian noodle soup and dumplings!) and have an apple pie with sea salt caramel at the end of the meal. This time, maybe I’ll throw in hot cocoa and a movie with my 5-year-old. How about you?

Aside from roasting Turkey, making stuffings, and baking some pies, you can make these fun, eye-catching mini donuts with chocolate glaze. These are super fun to put together, super delicious, and a perfect fun project to do in the kitchen (kiddos or not)
The texture is crunchy on the surface but soft on the inside. Be prepared to make extras because these treats may be gone in 5 minutes the moment you put them on the table. Because who can resist those shiny dark chocolate glaze on top of soft-cake round donuts? Ha.

With this easy recipe, you can make these sweet indulgences in less than 10 minutes. Since these are cake donuts, you don’t need yeast in the dough which means you don’t need to wait for the dough to rise. (less time to wait, more time to enjoy)

My suggestion is to save the extras chocolate glaze as a drizzle on top of ice cream sundae, or to make chocolate-covered strawberries for the next time around!

Happy Thanksgiving to you all!

Cake Donuts with chocolate glaze

Mini cake donuts - non yeast dough
Course Dessert
Cuisine American
Keyword chocolate, donuts
Prep Time 10 minutes
Cook Time 15 minutes
Servings 10 minis
Author mixingbowlnyc


  • 1 cup all purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ Tablespoon baking powder
  • teaspoon ground cinnamon
  • ¼ cup buttermilk
  • ½ large egg (I know this may sound weird, but you can lightly beaten 1 egg in a small bowl- then just use half)
  • 1 Tablespoon melted butter

Chocolate Glaze

  • 2 tablespoon unsalted butter
  • 2 ounces dark chocolate pastilles
  • 1 cup powdered sugar
  • 2 tablespoon boiling water
  • 1 teaspoon vanilla extract


To make cake donuts

  • Mix flour, sugar, salt, baking powder, and ground cinnamon into a bowl.
  • With a motor running, add buttermilk and mix well.
  • Add egg and melted butter. The dough will be sticky.
  • Transfer them into a pastry bag and draw a circle on the donut pans. (since I don't have any donut pan, I just drew a circle my self. Don't worry if you can't make it perfectly round because it's still yummy!)
  • To deep-fry the donuts you will need a heavy-bottomed saucepan or deep fryer. Heat the oil, over medium-high heat, to 375 degrees F (190 degrees C).
    It's important to maintain that temperature as at this temperature the oil seals the outside of the doughnut so it doesn't soak in. When the oil is too hot the donut will get too brown and crisp on the outside before the inside has time to be cooked through. If the oil is not hot enough, the doughnut will absorb too much of the oil and the texture will be soggy and greasy. So clip a candy thermometer to the inside of your pan so you can constantly monitor the temperature of the oil, adjusting the heat as necessary.

Chocolate Glaze

  • Melt the chocolate and butter together in a microwave or use a double boiler in a low heat.
  • Stir often, and make sure the chocolate doesn't get burned.
  • After the chocolate and butter are completely melted, add powdered sugar and stir well.
  • Add boiling water a little at a time, and keep stirring until they're well mixed. Add vanilla extract.
  • You can adjust the thickness of the glaze. If the glaze is too thick add a little more of boiling water. If the glaze is too lose, add a little more of powdered sugar.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.