Effortless Baked Buttermilk Donuts

A smooth cocoa batter gets baked until it's soft and airy, then covered in shiny chocolate glaze for donuts that don’t need any frying or fancy gadgets. These chocolate buttermilk donuts bring that Texas sheet cake flavor in a handheld way, great for a snack any time of day. The little bit of tang from the buttermilk keeps things from getting too sweet and makes each donut super moist—they’ll stay fresh longer than the ones you fry. Deep chocolate color makes them look gorgeous, and the outside stays a little glossy while the inside is tender and cake-like. You get just the right mix of textures. And while old-school yeast donuts take forever to rise, these are ready fast—perfect when you want something sweet on a busy morning or for a fun get-together.

I came up with this after searching everywhere for an easy way to make donuts without needing fancy tools or tricky steps that usually trip me up. After playing around with different liquids and baking times, this one nailed it—amazing texture, chocolate flavor that’s every bit as good as a bakery, and easy enough to make all the time. Now, my family always asks for these on lazy Saturday mornings or as a treat after dinner. They love how rich the taste is but don’t get that heavy, oily feeling you usually get from fried treats. Even my mother-in-law, who never trusts homemade over bakery stuff, was shocked and just had to get the method after her first bite.

Must-Have Ingredients

• Buttermilk: Brings a nice tang and helps everything rise—fresh is best for the softest donuts.
• Cocoa powder: Packs in the chocolate taste—pick one that’s unsweetened and natural so it works right with your baking soda.
• All-purpose flour: Holds everything together for the right crumb—unbleached flour gives the purest flavor.

How to Make Them

Getting Ready:

Set your oven to 350°F and move the rack to the middle. Spray or butter up two donut pans and dust with some flour if you want.

Mix Up the Dry:

In a bowl, toss together half a teaspoon salt, one teaspoon baking powder, one teaspoon baking soda, a quarter cup cocoa powder, three-quarters cup plain sugar, and two cups flour.

Add the Wet Stuff:

Push the dry mix to the sides so there’s a little well in the center. Crack in a large egg and add a cup of buttermilk, a quarter cup of oil, plus a teaspoon of vanilla. Stir until you don’t see any more streaks.

Fill the Pans:

Scoop the batter into a plastic zip bag, snip off a corner, and squeeze into the donut molds so they’re about 3/4 full.

Bake Time:

Pop in the oven for around 8 or 10 minutes. Give one a gentle poke—if it springs right back, they’re done.

Cool Down:

Let them rest in the pans five minutes, then turn everything onto a rack and wait until they’re totally cool before you glaze them.

Whip up the Glaze:

Mix up one cup powdered sugar, two tablespoons cocoa powder, two tablespoons buttermilk, and half a teaspoon vanilla until it’s super smooth.

Glaze and Finish:

Dunk the top of each donut in the glaze, let any extra drip off into the bowl, and set them aside for fifteen minutes so the top gets set.

Pin it

My neighbor didn’t buy that baked donuts would taste as good as fried ones until I brought these to a weekend coffee catch-up. She took a bite, raved about the rich chocolate topping and soft inside, then immediately asked for the details. She’s been making them for her kids’ after-school snack ever since and loves that they’re easier and a little lighter than what you’d get at a drive-through.

Picking the Right Cocoa

Always use plain, unsweetened cocoa powder (no sugar added) so it reacts right with your baking soda for that perfect rise. Get one with 22–24% cocoa butter for deep chocolate flavor.

Better-for-You Facts

Baking instead of frying cuts the fat by about a third. The buttermilk adds not just moisture but also some calcium and protein to each bite. Swap out half the regular flour for whole wheat if you want even more fiber—no one will notice a difference in texture.

Ways to Serve

Try these with fresh berries for a quick morning meal, or pour extra glaze over them when you’re craving a more indulgent dessert. Heat them for a few seconds and top with a scoop of coffee ice cream to make things fancy.

Keeping Them Fresh

If you’re eating them the same day, toss a piece of wax paper over to keep them moist. Stash any leftovers overnight between layers of parchment in a tight container on the counter. For storing longer, freeze donuts before you put on the glaze, then let them thaw and glaze later.

Common Fixes

If they’re turning out dense, keep mixing to a minimum. Make sure to coat your pans well so they pop right out. Glaze cracking? Sounds like the donuts were too cool or the glaze was too warm—just glaze them while they’re gently warm for a smooth top.

Fun Seasonal Swaps

Mix things up through the year: add some orange zest in the spring, fresh raspberry puree in summer, a dash of warm spice in autumn, or go with peppermint and smashed candy canes during winter.

Pin it

I’ve lost count of the occasions where I’ve turned to these chocolate buttermilk donuts, and they never fail me. The balance of soft crumb, rich chocolate punch, and pretty glaze means they stick around in my kitchen for both die-hard chocolate fans and folks who just want an easy dessert.

Frequently Asked Questions

→ Do I need a special pan for these baked buttermilk donuts?

Yep, you'll want a donut pan—the one with round wells and holes in the middle. Most kitchen stores or online shops have them. No donut pan? Try a muffin tin for little donut-muffins (they just won't have the hole).

→ Is there a swap if I don't have buttermilk?

No buttermilk? Stir about 2 teaspoons of white vinegar or lemon juice into regular milk and let it sit for a bit so it looks a little curdled. Or thin some plain yogurt with milk for a similar taste and texture.

→ How should I keep these donuts and how long are they good for?

Best to eat them the day you bake 'em. Still, you can toss cooled donuts in a sealed box on the counter for a day or two. If you want to keep them longer, store in the fridge for up to 4 days. Just blast them in the microwave for 10 seconds or reheat fast in a warm oven to freshen up.

→ Are these donuts freezer friendly?

They freeze awesome! Stick unglazed donuts on a baking tray in the freezer, then throw them in a freezer bag once firm. Lasts about 3 months. Thaw and pop the glaze on fresh. Freezing them glazed? Separate layers with wax paper so they don’t stick.

→ What other toppings can I add to these donuts?

These donuts go with loads of toppings. Try vanilla glaze (just powdered sugar, a splash of milk, and some vanilla), maple syrup glaze, cinnamon sugar, or fruity icing with juice. You can even add sprinkles, crushed nuts, coconut, or cookie bits. Or keep it easy and shake over some powdered sugar.