Soft and tender Chocolate Sour Cream Baked Donuts are soft and fluffy with a simple sweet glaze. An easy and quick recipe for a sweet treat and to get some use out of your donut pan!
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This post was originally posted on 5/30/2020 and updated on 3/23/2023.
Why These Donuts are Awesome
- A very easy recipe requiring basic pantry ingredients.
- Batter is made all in one bowl with no need for a mixer.
- Takes only minutes to prepare and bake.
- The texture is soft, light and fluffy. Perfect in all ways.
- These fresh donuts are irresistible for all chocolate lovers.
- They taste like chocolate cake!
Chocolate Sour Cream Baked Donuts Ingredients
- Sour Cream
- Canola Oil
- White Sugar
- Pure Vanilla Extract
- Instant Coffee Granules
- Baking Soda
- Baking Powder
- Unsweetened Cocoa Powder
- Unbleached All Purpose Flour
- Powdered Sugar
- Sour Cream: Plain Greek yogurt is a good substitute.
- Canola Oil: You can also use vegetable oil or melted butter.
- Pure Vanilla Extract: I always recommend using pure extracts. The imitation extracts leave an unwanted after taste to your baked goods.
- Instant Coffee: Instant Espresso Powder can also be used, or the coffee can be omitted. I highly suggest using the coffee, it really enhances the flavor of the chocolate.
- All Purpose Flour: White whole wheat flour, whole wheat flour or a blend of both can be used. Note: the donuts will be a little bit more heavy and even a bit dense when using wheat flour.
This chocolate cake donut recipe is topped with a simple vanilla glaze and is a delicious treat that will cure all the chocolate cravings!
How To Make Chocolate Sour Cream Baked Donuts
- Start out by preheating your oven to 350°F and grease your donut pans with non-stick cooking spray.
- In a large batter bowl or mixing bowl, whisk together the wet ingredients: sour cream, canola oil, sugar, egg, vanilla extract, and instant coffee granules.
- Next, add the dry ingredients: baking soda, baking powder, cocoa powder, flour and salt. Whisk until it is all combined. The donut batter will be slightly thick.
- Now, using a spoon, piping bag or zip top bag, fill the prepared donut pans ¾ full. This recipe will make approximately 10 donuts. I most always use a zip top bag. Fold the top of the bag over and add the batter to the bag. Squeeze the batter down to one corner of the bag, then snip the corner of the bag, twist the top like a pastry bag, and pipe the batter into the donut pans. Works like a charm!
- Bake the donuts for 10-12 minutes until a toothpick comes out clean and donuts spring back when touched. Let the donuts cool in the pans for 5 minutes then remove them and place on a wire rack to cool completely or eat warm, whichever your chocolate loving heart wants to do! I do both!
- Once cooled you can add a simple glaze. To make glaze, whisk together: powdered sugar, milk and vanilla.
- Dip the donuts into the glaze and top with sprinkles. Let sit until glaze is set.
Storing Glazed Chocolate Donuts
Storing: Store cooled and glazed donuts in a single layer in an airtight container on the counter for 3-4 days. You can also store them in the fridge for a few extra days but the donuts will dry out in the fridge.
Freezing: The donuts can be frozen glazed or unglazed. If freezing glazed place the donuts on a sheet pan in a single layer and flash freeze. Once frozen place in a freezer safe airtight container or zip top bag between layers of wax paper. If the donuts are unglazed you can skip the flash freeze step.
Thawing: Simply thaw the donuts for a few hours at room temperature.
Would you like to have a double chocolate donut? Top these homemade donuts with this rich chocolate glaze instead!
- 1 cup semi-sweet chocolate chips
- 2 teaspoons coconut oil
In a microwave safe bowl, add the semi-sweet chocolate chips and coconut oil. Heat them for 30 seconds and stir. If needed, heat another 15 seconds and stir again until completely melted and smooth. Dip tops of the donuts in the chocolate glaze letting the excess drip off, and then immediately dip in shallow bowl of sprinkles or shake sprinkles over the frosting. Let donuts rest on wire rack until frosting is completely set.
Tips for Chocolate Sour Cream Donuts
- Start with room temperature ingredients. This helps the batter come together smoother and ensures even baking.
- Always fluff your flour before measuring. Once fluffed then spoon it into the measuring cup and level it off. This helps eliminate the chance of too much flour being added to the dough, which can create tough donuts.
- Be careful not to over mix the batter. It can also create dense and tough texture instead of soft and fluffy donuts.
- Grease the pan well with non-stick cooking spray. That way they will just slide out when you flip them over once done cooling.
- For best results use a piping bag or zip top bag. It's a much cleaner and easier way to fill the donut pan. Fold the top of the bag over and transfer batter to the bag. Squeeze the batter down to one corner of the bag, then snip the corner of the bag, twist the top and pipe the batter into the donut pan.
- For the perfect donut don't overfill the donut pan. You want them to be about ¾ full. Any fuller than that and the donuts will bake around the center and there will be no donut hole.
- If you don't have a donut pan you can use a muffin pan. Grease the muffin pan well or line with paper liners. Fill the muffin cups half full and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
More Delicious Chocolate Recipes
- Oatmeal Fudge Bars
- Homemade Brownie Bites
- S'mores Brownies
- Homemade Chocolate Cupcakes
- Chocolate Zucchini Cake
- Mexican Brownie Skillet
- German Chocolate Sheet Cake
Chocolate Sour Cream Baked Donuts
- Preheat oven to 350°F and grease donut pans with non-stick spray.
- In a large batter bowl or mixing bowl, whisk together: sour cream, canola oil, sugar, egg, vanilla extract, and instant coffee.
- Add the baking soda, baking powder, cocoa powder, flour and pinch salt. Whisk until combined. Batter will be slightly thick.
- Using a spoon, piping bag or zip top bag, fill the donut pans ¾ full.
- Bake for 10-12 minutes until toothpick comes out clean and donuts spring back.
- Let cool in pans for 5 minutes and then remove to a wire rack to completely cool.
- Whisk together the powdered sugar, milk and vanilla.
- Dip cooled donuts in glaze and top with sprinkles.