Fluffy Baked Chocolate Chip Cake Donuts Recipe

Let’s talk donuts. From yeasted and cake donuts to filled varieties, there’s a lot to love. Today we’re focusing on baked chocolate chip cake donuts — a simple, delicious treat that’s every bit as good as it sounds.

These cake donuts sit somewhere between a classic bakery donut and a soft slice of chocolate chip cake. They’re tender, full of melty chips, and baked — so you avoid deep frying while still getting that comforting donut experience.

Baked cake donuts are easy to make because they rely on baking powder rather than yeast. That means no rising time, no kneading, and fewer steps that can go wrong. The batter mixes quickly, the donuts bake in a shallow pan, and you end up with a golden, tender treat in minutes.

One of the best parts is how flexible this recipe is. Swap the chocolate glaze for a vanilla glaze, dust them with cinnamon sugar, or press extra chips on top before baking. The chocolate chips in the batter give bursts of chocolate in every bite, but the recipe welcomes plenty of variations.

1. Simple and approachable: No special tools or yeast required — just common baking equipment and a donut pan.
2. Lighter texture: Baking instead of frying produces donuts that are tender and less greasy.
3. Kid- and crowd-pleasing flavor: Chocolate chips and a chocolate glaze bring a familiar, rich flavor everyone enjoys.

• All-purpose flour
• Granulated sugar
• Baking powder
• Fine sea salt
• Eggs
• Sour cream
• Whole milk
• Unsalted butter, melted
• Vanilla extract
• Semi-sweet chocolate chips
• Powdered sugar
• Unsweetened cocoa powder
• Additional milk (for glaze)
• Chocolate sprinkles (optional)

1. Preheat the oven to 400°F (200°C). Spray a 12-count donut pan with cooking spray and set aside.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
3. Add the eggs, sour cream, milk, melted butter, and vanilla. Stir until the batter is smooth and there are no dry patches.
4. Fold in the chocolate chips until evenly distributed.
5. Spoon or pipe the batter evenly into the 12 donut wells.
6. Bake 9–10 minutes, until the donuts spring back when touched or a toothpick inserted in the center comes out clean.
7. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. To make the glaze, whisk together powdered sugar, cocoa powder, vanilla, and 3 tablespoons of milk. You’re aiming for a dipping consistency; if it’s too thick, add 1 more tablespoon of milk.
9. Dip the tops of the cooled donuts in the glaze, return them to the wire rack set over parchment to catch drips, and add sprinkles immediately if using.
10. Serve right away or allow the glaze about 30 minutes to set before storing or serving.

CAN I USE A DIFFERENT GLAZE?

Absolutely. A vanilla glaze, a simple powdered sugar glaze, or a cinnamon-sugar finish all work well. For a richer twist, stir a little melted peanut butter into the glaze.

WHAT KIND OF CHOCOLATE CHIPS ARE BEST?

Semi-sweet chips are a dependable choice for balanced sweetness, but milk, dark, or white chocolate chips are fine alternatives. Keep in mind melting behavior varies between types and brands.

ANY ADDITIONS?

If you want to change things up, try one of these add-ins or toppings:

• Chopped nuts for crunch (almonds or walnuts)
• Cinnamon-sugar coating for a warm, cozy flavor
• Fresh berries or sliced fruit as a topping
• Citrus zest in the batter to brighten flavors
• Toasted coconut for a tropical note
• Caramel or maple drizzle for extra richness
• Extra chocolate chips pressed on top before baking
• Colorful sprinkles for a festive finish
• A light dusting of powdered sugar for a classic look

ANY SUBSTITUTIONS?

Here are a few simple swaps depending on what you have or dietary needs:

• Use cake flour instead of all-purpose for a lighter crumb.
• Swap sour cream for Greek yogurt for a tangy note.
• Buttermilk can replace sour cream for a tender result.
• Almond or oat milk works as a dairy-free milk substitute.
• Try white chocolate chips for a different flavor profile.
• If you’re out of butter, a neutral oil like canola or melted coconut oil keeps the donuts moist.

Refrigerator: Once cooled, store donuts in an airtight container in the fridge for up to 3 days. Warm briefly in the microwave for a fresh-baked texture.

Freezer: Wrap donuts individually and place in a freezer-safe bag for up to 2 months. Thaw at room temperature for 10–15 minutes before serving.

These cake donuts make a cheerful weekend bake. Serve them fresh with a glass of milk, bring them to a brunch, or pack a few to share. They’re easy to make, customizable, and likely to become a repeat favorite.