Glazed Chocolate Donut Cake: Easy Chocolate Bundt with Donut Flavor

This Glazed Chocolate Doughnut Cake blends the soft crumb of a chocolate cake donut with the nostalgic look of a bakery Bundt. It’s made with sour cream, coffee, and cocoa powder for depth, then topped with a classic vanilla glaze. This recipe works for weekend brunch, casual birthdays, or whenever you’re craving chocolate donuts in cake form. It covers search intent from Chocolate Donut Cake to Glazed Chocolate Donut Bundt Cake and even Cake Donuts Baked, all in one easy approach.

A few small ratios do the heavy lifting here. The butter-to-sugar balance sits right in the middle, one cup of butter to 1¼ cups of sugar, giving the cake structure without drying it out. Sour cream and whole milk work together to create a tight crumb that mimics a classic chocolate donut, while the coffee deepens the cocoa without adding bitterness. That’s the base. The glaze takes it further.

I’ve tried this with less butter and more milk. It loses that donut texture. You need that fat to carry the cocoa.

You’ll want a true Bundt pan for this. I use a 10-cup pan with defined ridges so the glaze has somewhere to settle. The bake time may vary slightly, but 45 minutes gives you that just-set crumb without overbaking.

Why I Chose These Ingredients

Butter forms the foundation here. I’ve tested with oil for moisture, but it creates a slick crumb. Butter gives a firmer bite and holds the donut shape better. Granulated sugar, not brown, keeps the flavor focused and clean.

Sour cream adds body. It’s thicker than yogurt and helps the batter cling to the pan ridges. I pair it with whole milk for balance. Coffee makes a quiet appearance, just half a cup, but it makes a real difference in cocoa-based cakes. You can use decaf if needed just don’t skip it.

The cocoa should be unsweetened and Dutch-processed if possible. It gives the darkest color and smoothest finish. For flour, plain all-purpose does the job. No need for cake flour here. I use this same base for my Chocolate Pound Cake, but with slightly different fat ratios.

Cocoa Powder: The Most Important Choice

If you want this to feel like a true chocolate donut cake, don’t skimp on the cocoa. I’ve used both natural and Dutch-process in testing. Dutch-process gives the cleanest dark flavor and pairs best with coffee.

You can tell you’ve used a good one if the batter looks rich before it bakes. It should be nearly black once mixed. If it looks pale, that cake will bake up dull.

If Dutch isn’t available, try Hershey’s Special Dark as a fallback. It gives some of that depth without needing specialty brands.

Step-by-Step Sensory Notes

Once you’ve creamed the butter and sugar, you’ll know it’s ready when it looks pale and fluffy, almost like soft frosting. Add eggs one at a time and don’t rush them. The batter should stay smooth, not split.

After combining the wet ingredients, expect a thin, pourable liquid, the coffee and milk thin out the sour cream. When you start alternating the dry and wet into the base, take it slow. Overmixing here leads to tunnels.

Once it’s in the pan, the batter should feel dense and slightly glossy. Tap the pan to remove air bubbles before baking. For another dense chocolate favorite, try my Double Chocolate Donuts next.

How You Know It’s Baked Right

At 40 minutes, start checking. Insert a skewer into the center. You want a few moist crumbs on the tip — not wet batter. If it comes out clean, it’s overdone.

The top will rise slightly and then settle flat. The edges pull away from the pan just a bit. That’s your cue. Don’t wait for a domed top.

Once out of the oven, let it cool for 10 minutes in the pan. No more. It needs that rest to set, but if you wait too long, it sticks. Learned that the hard way.

Fixing What Goes Wrong

If the cake sticks, check your pan prep. Butter and flour every crevice or use baking spray with flour added. A missed spot will pull off half the glaze later.

If the cake feels dry, double-check your measuring cups. Cocoa powder compresses easily. Spoon it into the cup, then level it. Too much cocoa dries the crumb fast.

If the glaze pools only at the top, your cake’s too cold. Let it come to room temperature before glazing or the drizzle won’t move. I make that mistake when I rush photos.

Variations That Work

Add ½ teaspoon almond extract for a hint of bakery-style sweetness. Swap ¼ cup of the flour for finely ground almond flour for a softer bite.

Try using a maple glaze instead of vanilla. Replace the milk in the glaze with 3 tablespoons maple syrup and a splash of milk.

For something more dramatic, drizzle melted dark chocolate over the glaze once it sets. It firms up and gives that donut-shop look.

How to Store and Reheat

You can leave this cake at room temperature for 2 to 3 days if it’s covered well. I wrap mine in plastic and keep it on the counter. The glaze stays soft.

In the fridge, it lasts up to 5 days. Bring it to room temperature before serving. The texture tightens in the cold.

To freeze, wrap slices individually and place them in a freezer-safe container. They keep for up to 2 months. Thaw at room temperature and add fresh glaze if needed.

Test Kitchen Notes and Practical Tips

Use room temperature butter, eggs, and sour cream. Cold ingredients won’t emulsify properly. The batter may split and bake unevenly.

A 10-cup Bundt pan gives the best structure. If using a larger pan, reduce bake time and monitor the center closely.

Make the glaze thick, but pourable. It should fall in ribbons, not flood the cake. I use a spoon instead of pouring directly.

To make it ahead, bake the cake and freeze without the glaze. Glaze fresh before serving. That keeps the texture true.

Serving Ideas and Presentation Tips

Serve plain for breakfast next to hot coffee. Add whipped cream for dessert.

Top with berries and a dusting of cocoa for brunch.

Plate slices with vanilla bean ice cream.

Use for birthdays with chocolate shavings on top.

I’ve even cubed it and layered into trifles with cream.

Save and Share This Recipe

Save this Chocolate Donut Cake to your Pinterest board so you have it ready next time chocolate cravings hit.

If you bake it, I’d love to hear how it turned out. Did you glaze it warm or let it cool first? Let me know in the comments.