This Glazed Chocolate Donut Cake tastes just like everyone’s favourite coffee shop donut! It’s the perfect chocolate bundt cake recipe: quick and easy, moist and fluffy, and oh so chocolatey! And the simple and easy sugary glaze just puts this dessert over the top!
Estimated reading time: 10 minutes
Every now and then there’s a recipe that stands above the rest. A recipe that’s just SO amazingly good it gets rave reviews every time you serve it. In our kitchen, this Glazed Chocolate Donut Cake is THAT recipe. It’s a super tender and moist chocolate cake with the BEST sweet, crinkly glaze – just like a glazed chocolate coffee shop donut. It’s a recipe we go back to again and again, and we know you’re going to love it too!
There’s one ingredient in this recipe that takes this chocolate cake from good to AMAZING: boiling water.
Yes, you read that correctly – adding some boiling water to the cake batter right before baking causes the batter to become very fluid, but it bakes up into the most moist and decadent chocolate cake ever.
And if you want to elevate your homemade chocolate cake even further, add fresh hot black coffee instead of plain water. The hot coffee will moisten the cake just like the boiling water, and it will deepen the chocolate flavour even further. It’s truly the BEST and easiest secret ingredient to the perfect homemade chocolate cake that tastes like it’s from a fancy restaurant!
Here’s all our best cake-baking tips that will take this glazed chocolate donut cake from great to AMAZING!
Make sure your milk and eggs are at room temperature. This will create a smooth cake batter and help the ingredients combine properly.
The best way to measure flour is in grams, but if you’re using cup measurements, be sure to fluff the flour in its bag or container before scooping VERY gently (don’t pack the flour into the measuring cup at all), then level it off with the back of a knife or other flat object.
Vegetable oil, when added to chocolate cakes, makes the cake ultra moist and gives the cake a soft, fluffy texture.
Do not over-mix, especially after adding the wet ingredients. Over-mixing can create a dry, tough cake.
This can create something called tunneling where long, thin air bubbles appear in the baked cake. This is caused by vigorous mixing that strengthens the gluten strands in the cake batter too much. Instead, mix on low to medium speed just until the ingredients combine.
Always grease your cake pan generously with butter or baking spray and dust the inside with flour (use flour if you’re making a white cake and cocoa powder for a chocolate one). This will prevent the cake from sticking to the pan.
Don’t let an unbaked cake sit out on the counter. Always preheat your oven first and bake the cake immediately after adding the batter to the pans. This will help the cake rise properly in the oven as the leavening agent in the cake batter is activated as soon as the wet and dry ingredients are combined.
Don’t place the pan too close to one side of the oven as this can cause it to brown unevenly. Add the pan to the centre of the oven so it bakes evenly.
Avoid opening the oven during baking unless it’s absolutely necessary to rotate the cake while baking (if your oven is small or has a hot spot). Opening the oven door at the end of the baking time is okay, especially because testing the cake with a toothpick is necessary to prevent over-baking.
Over-baked cakes are dry and crumbly. Be sure to remove them from the oven as soon as a toothpick inserted into the top of the cake comes out clean.
Under-baked cakes are partly baked but gummy on top and in the centre. Test the cake with a toothpick to be sure the cake is baked completely.
Don’t try to frost or glaze a cake that’s still warm, especially if you’re using a butter-based frosting as the butter will melt and you’ll be left with a mess. Wait for the cake to cool completely, then add the glaze or frosting.
Here are some common problems you might encounter while baking cakes and how to prevent them:
- Make sure to measure ingredients accurately, especially the leavening agents like baking powder.
- Do not over-mix the batter as this can result in excess air being incorporated into the batter, leading to uneven baking and sinking in the centre of the cakes.
- Ensure the oven is preheated to the correct temperature before placing the cake inside.
- Avoid opening the oven door during baking as this can cause major changes in oven temperature and result in an uneven rise.
- Measure the flour properly by spooning it into the measuring cup and levelling it off, rather than scooping it directly from the bag (using the fluff and scoop method also works well).
- Do not over-mix the batter as this can over-develop gluten in the batter and lead to a tougher texture. Mix until the ingredients are just combined and the flour disappears.
- Check the baking time and temperature. Over-baking can cause the cake to dry out. Use a toothpick to check for doneness.
- An oven temperature that’s too high can cause the cake to rise too quickly and crack on the surface. Double-check that your oven temperature is correct by using an oven thermometer.
- Avoid opening the oven door during the first half of baking. This can cause sudden temperature changes that contribute to cracking on the top of the cake.
- Properly grease and flour the cake pans (dust with cocoa powder instead of flour for a chocolate cake). You can also use parchment paper to line the bottoms of the pans to prevent sticking.
- Allow the cake to cool in the pan for 10, 15 or even 20 minutes before inverting it onto a wire rack. Cooling the layers in the pan for several minutes helps the cake release more easily.
Here’s everything you’ll need to have in your kitchen to make this delicious chocolate donut cake recipe (paid links):
Here’s a list of all the ingredients you’ll need to make this delicious chocolate donut cake recipe (paid links):
For the cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups white sugar
- 1/2 cup brown sugar packed
- 1 cup cocoa powder dutch processed is best
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoons sea salt
- 1 1/4 cups low-fat buttermilk
- 1/2 cup vegetable oil
- 1 teaspoons vanilla
- 2 large eggs
- 1 cup boiling water
For preparing the bundt pan:
- 2-3 teaspoons butter or margarine
- 2 tablespoons cocoa powder
For the glaze:
- 2 cups powdered sugar
- 6 tablespoons whole milk
- 1/2 to 1 teaspoon vanilla extract
Time needed: 1 hour and 50 minutes
Here’s how to make this amazing glazed chocolate donut cake recipe!
- Get prepared.
Preheat your oven to 350 degrees Fahrenheit. Next, prepare your bundt pan by greasing it well with 2-3 tsp butter or margarine and “flouring” it with cocoa powder. Tap our as much of the excess cocoa powder as you can – you only want a very thin layer to coat the inside of the cake pan so it disappears as the cake bakes.
- Mix together the dry ingredients.
After the bundt pan is greased and floured, measure the flour, white sugar, brown sugar, cocoa powder, baking soda, baking powder and sea salt into a large mixing bowl. Give the mixture a stir with a wire whisk to combine all the ingredients.
- Mix together the wet ingredients.
To a separate bowl add the buttermilk, vegetable oil, eggs, and vanilla and whisk them together with a fork.
- Combine.
Dump the wet ingredients into the dry ingredients and stir them together with a rubber spatula to combine.
- Add the boiling water.
Set your kettle to boil and once it’s boiled, measure out one cup of boiling water.
Add the boiling water to the cake batter in a slow stream, whisking as you add it. Continue adding the boiling water and whisking until the boiling water is all combined and the batter is smooth. - Bake.
Pour the batter into the prepared bundt pan and bake at 350 degrees Fahrenheit for 36-40 minutes, or until a toothpick inserted into the cake comes out clean.
- Let the cake cool.
Let the cake cool almost completely on a wire rack in the bundt pan. While it cools it should pull away slightly from the pan, making it easy to remove when it’s cool.
- Glaze the cake and serve.
Carefully flip the bundt pan upside down on top of a wire rack to remove the cake. Add some parchment paper under the wire rack once you’ve inverted the cake (this will catch the extra glaze you’re about to make!). In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Slowly pour the glaze over the cake, using a pastry brush to make sure every last inch of the cake is covered in the glaze. Let the glaze dry completely before slicing into the cake to achieve that perfect, crispy, sugary crust! Serve the cake as soon as the glaze is dry, and enjoy!
How do I make a moist chocolate cake?
Adding boiling water to your chocolate cake batter right before baking creates the most moist and delicious cake that’s tender and perfect for frosting.
Can I use cocoa powder instead of melted chocolate in a chocolate cake recipe?
Can I substitute melted butter for oil in a chocolate cake recipe?
We don’t recommend substituting melted butter for the oil in a chocolate cake recipe as it will cause the cake to become dry and crumbly. For a moist and tender cake, use vegetable oil.
Can I freeze a chocolate cake?
Yes! Chocolate cake freezes very well. We recommend freezing before glazing and then thawing completely to room temperature before adding the glaze.
Can I bake a chocolate cake ahead of time?
Yes. We recommend baking the cake up to 2 days ahead of time and storing it in the fridge or freezer wrapped in plastic wrap to keep it moist and fresh. Glaze before serving.
We hope you love this Glazed Chocolate Donut Cake as much as we do! Let us know in the comments below, what’s your favourite donut flavour? We’d love to know!
Watch the video below to see exactly how I make this chocolatey recipe. You can find more delicious recipe videos on my YouTube channel.
If you made this, share a photo!
Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
Glazed Chocolate Donut Cake
Recipe: Equipment
Recipe: Ingredients
For the cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups white sugar
- 1/2 cup brown sugar packed
- 1 cup cocoa powder dutch processed is best
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoons sea salt
- 1 1/4 cups low-fat buttermilk
- 1/2 cup vegetable oil
- 1 teaspoons vanilla
- 2 large eggs
- 1 cup boiling water
For preparing the bundt pan:
- 2-3 teaspoons butter or margarine
- 2 tablespoons cocoa powder
For the glaze:
- 2 cups powdered sugar
- 6 tablespoons whole milk
- 1/2 to 1 teaspoon vanilla extract
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Next, prepare your bundt pan by greasing it well with 2-3 tsp butter or margarine and “flouring” it with cocoa powder. Tap our as much of the excess cocoa powder as you can – you only want a very thin layer to coat the inside of the cake pan so it disappears as the cake bakes.
- After the bundt pan is greased and floured, measure the flour, white sugar, brown sugar, cocoa powder, baking soda, baking powder and sea salt into a large mixing bowl. Give the mixture a stir with a wire whisk to combine all the ingredients.
- To a separate bowl add the buttermilk, vegetable oil, eggs, and vanilla and whisk them together with a fork.
- Dump the wet ingredients into the dry ingredients and stir them together with a rubber spatula to combine.
- Set your kettle to boil and once it’s boiled, measure out one cup of boiling water.
- Add the boiling water to the cake batter in a slow stream, whisking as you add it. Continue adding the boiling water and whisking until the boiling water is all combined and the batter is smooth.
- Pour the batter into the prepared bundt pan and bake at 350 degrees Fahrenheit for 36-40 minutes, or until a toothpick inserted into the cake comes out clean.
- Let the cake cool almost completely on a wire rack in the bundt pan. While it cools it should pull away slightly from the pan, making it easy to remove when it’s cool.
- Carefully flip the bundt pan upside down on top of a wire rack to remove the cake.
- Add some parchment paper under the wire rack once you’ve inverted the cake (this will catch the extra glaze you’re about to make!).
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Slowly pour the glaze over the cake, using a pastry brush to make sure every last inch of the cake is covered in the glaze.
- Let the glaze dry completely before slicing into the cake to achieve that perfect, crispy, sugary crust!
- Serve the cake as soon as the glaze is dry, and enjoy!
Recipe: Notes
Storage Instructions
Store this cake in an airtight container for up to 3 days.Freezer Instructions
We recommend freezing this cake without the glaze for best results. Before serving, thaw the cake completely to room temperature, uncovered, and then glaze the cake as directed.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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This cake is definitely a winner! Thank you for this recipe and for making me look like such a pro to everyone who enjoyed it. This is the moistest chocolate cake I have ever made. It's an amazing recipe!
So glad you love them as much as we do! Thanks for the positive feedback! 🙂
This is my go to chocolate cake. Always comes out great !! Perfect recipe. Thank you.
You’re welcome Stephie! Thanks so much for letting us know it’s your go to recipe!☺️
Hi! This looks delicious.. we usually don’t have buttermilk on hand, so I am wondering it would be okay to substitute it with something? Thank-you! Can’t wait to try this! 🙂
My best advice is to add a splash of vinegar to some regular milk, let it sit for 5 minutes and you’ll have some homemade buttermilk. That’s always what I do when I’m out of buttermilk 🙂
If you check around, depending on where you live, you can buy powdered buttermilk. It’s great to keep in a stored container and then you always have buttermilk available for any recipe. You just need to add water to it and mix well! I’m in Canada and it’s readily available in “Bulk Barn” stores – where you can buy it in any quantity you want 🙂
I am from Canada and I’m a big Bulk Barn fan 🙂 Unfortunately I’m living in Eastern Europe right now and it’s not available here 🙁
We use sour cream thinned with heavy cream. Works wonderfully!
Best chocolate cake Recipe I’ve ever used. I used special dark cocoa powder because it’s what I had opened, and I didn’t have any buttermilk on hand so I added a couple Tbsp. Lemon juice to milk as a substitute. Still came out great! Thanks!
So glad you loved the recipe! Thanks for the positive feedback! I’ve made those same substitutions to this cake in a pinch and it always turns out perfectly! 🙂
Looking forward to baking this yummy cake. Will sure give a feedback.
I hope you enjoy it!!
This was a wonderfully moist chocolate cake. My only problem was my glaze never dried into that glorious crackly finish!! I think maybe the cake was still too warm when I glazed it and it just soaked it all in…it tasted really good, it just didn’t look like the donut I was going for. I almost made a chocolate drizzle to put on top, but I decided it would be too over the top (if that’s possible!), so we enjoyed it the way it was. I will try again though – the cake recipe is amazing!
Glad you liked the cake!! The glaze is a tricky one. Definitely make sure the cake is completely cool before glazing and allow the glaze to dry before slicing if you’re after that crackly glaze effect 🙂
Pinning this because it just looks so perfect! And I don’t use my bundt pan nearly enough!
Thanks so much! Hope you enjoy it!
thinking about making this for a baby shower. would the glaze still have that ‘donut’ look if i made the cake the night before? i know the appearance of glazes can be a little iffy if made in advance but i’m sure the cake itself would be fine. any thoughts on appearance? thanks!
Yes, letting the glaze set overnight is actually a great way to have it set! Just be sure you cover it somehow with a cake container or a large bowl to keep the cake from drying out.
OMG Chrissie, this is the BEST chocolate cake I’ve EVER baked!! I used the Hershey’s Special Dark cocoa powder and 5 Tbsp of my handy Saco buttermilk powder instead of actual buttermilk, and it made the most chocolately, dense but not heavy, moist cake, literally the best cake I’ve ever eaten!! I made it for my adult son’s birthday, he took his normal huge slice, and he couldn’t even finish it, it was so decadently delicious!! Ten stars, lady, and I can’t wait to see what other great recipes I can find on your site. Thanks so much for a keeper recipe!
So glad you love this recipe as much as we do!! It’s one of my most requested recipes…no surprise!!
I made this cake to add a bit of chocolate decadence to our Thanksgiving spread. This is hands down the best chocolate cake I’ve ever made and I have been cooking for a VERY long time! I didn’t change a single thing…it’s perfect. Thank you so much, from my entire family, for posting this recipe,
Thanks SO much for the great feedback on this recipe! I’m so glad you loved it so much!! 🙂
Will this rock of I added a bit of Rum?
If that’s what you’d like, go for it! I’m not a fan of rum 🙂
This cake looks perfect!
Thanks so much!
I’ve never made bundt cake before but this one looks really good!
Thanks Meg!
This looks so fluffy! I can’t wait to try making this!
Thanks Carolyn!
I TOTALLY RETRACT MY LAST COMMENT AND POST!11 THIS BUNDT IS THE BOMB! I originally gave 1 star – based upon my experience with the batter. I stated that the batter spilled in the oven, yet I used a 12 cup bundt and the batter wasn’t anywhere near the top of the pan. What occurred was….. I inadvertently placed the oven rack upside down so when I placed the cake in the oven it wasn’t level. Which makes total sense that it only spilled on one side of the pan…. dugh!!!! Anyways…. I baked it through – but it took considerably longer to bake. So, when the cake tested done, and it cooled, it inverted PERFECTLY..right out the pan. The cake was velvety dark and the crumbs tasted awesome. SO.. I proceeded to chocolate ice it (because that was a request) and the cake sits beautifully on my glass cake, and I couldn’t imagine why it wasn’t working for me AND there were so many positive reviews…. Well, this is a keeper – and I can’t wait to serve it tomorrow for Memorial Day
I’m so glad you realized the mistake and that the cake worked out so well for you! Baking times can vary depending on the kind of oven you have, so that’s not surprising. I’m so happy you enjoyed the recipe!
I’m just curious, after adding boiling water, should the cake better be very watery? It seems it should be thicker!
Yes! The batter is very watery, which is what makes it so moist. Don’t worry, it bakes up nice and tender 🙂
Hello! The only thing I have at my house is an angel food pan, would this recipe still work in that pan? Thank you.
Yes, although you will need to make sure to grease and flour the pan very well.
So delicious… the best chocolate cake I bake .. very moist love it
So glad you liked it!! 🙂
Sweetened or unsweetened cocoa powder?! I’m overthinking it here.
unsweetened!
This is my new go to chocolate cake recipe. WINNER! I made buttermilk with whole milk and lemon juice and used Hershey’s cocoa and it’s still the best chocolate cake I ever made! New sub!
Thanks so much Gwen!😊
This cake is FABULOUS! It is easy to make ( thanks to your great instructions) delicious and beautiful. I usually pick anything but chocolate until I tasted this cake! It is amazing! I baked it for my husband’s birthday and he LOVED it. Thank you for sharing this fabulous cake.
You’re welcome Claudia! So glad to hear you like this recipe so much🙂
I want to make this make cake. Does it have to be low fat buttermilk, or can I use regular buttermilk?
You can use regular buttermilk. Happy baking!
Hi!
What size Bundt pan is ideal for this? I don’t have one and this cake will be perfect for my daughter’s birthday. Might as well buy the best size out of the gate.
Thanks!
Hi Emily, a 9 inch bundt pan would be best for this recipe. This is the one that i use https://amzn.to/3cO9ATJ (affiliate link). Happy baking!
Hi…chking if the eggs can be replaced?Thanx💝
Hi, unfortunately I couldn’t recommend that to you as i have never tried it but if you have an egg replacement that usually works for baking, you can try. Happy baking! ☺️
Have you tried using brewed coffee/espresso in place of the boiling water? I usually use coffee in my chocolate cakes, but don’t want to mess up the “chocolate donut” effect.
Yes! You can definitely make this substitution.
This cake was easy to make and tastes great. I am not normally a chocolate cake fan but this has changed that. Despite letting the cake cool completely and adding extra glaze, I could not get that thick, crackly finish. Would you recommend simply making the glaze thicker next time?
I’d recommend a very thin glaze. That will give you the crackly finish 🙂
I hope to make this cake either tonight or tomorrow morning. If you or another baker could comment….can you substitute kosher salt for sea salt. I have that, regalar table salt and finely ground pink himalyan salt. I am leaning toward kosher but don’t if I should adjust the amount used.
Yes, you could totally use sea salt without having to adjust the measurement. Happy baking ☺️
Goodness gracious this cake is delicious! I made it for friends and it was a huge hit! Two people have already asked me for the recipe. I made it a second time for my family and didn’t even get a chance to make the glaze before they cut into it. Thank you for sharing your recipe!
I know, right!? What’s not to love!? Thanks so much Linda!!
Love this cake! Just wondering if anyone has tried to bake it in a 9×13 pan or as cupcakes? If so, how long would one bake it for?
I’m happy you like it! I have never tried it, but if you do, please let us know! Happy baking ☺️
Can I use a 9×13 in pan instead?
I’ve never tried that but you could try to, as long as you leave enough space for the cake to raise (about 1/3, 1/4 of the pan’s height) and adjust the baking time. Let us know how it turns out!☺️
could you put a peanut butter glaze instead of the white
Sure!
Have to guard it before everyone eats it before dinner!
Looks yummy! Thank you for taking the time to leave your feedback and for sharing a picture with us.
this recipe cuts perfectly in half for a perfect loaf! Equally as delicious!
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Amazing!!!!!!!!!!! Highly recommend
We’re so happy you enjoyed our recipe! Thank you for taking the time to leave your feedback!
Does this freeze/thaw well? There’s only 2 of us, but I’m thinking of making the whole recipe and freezing half for later.
Yes! Absolutely, just make sure you wrap it well to protect it from freezer burn.
The best chocolate cake I have ever eaten!! Thanks so much fore sharing,!!!!
Thank you for your feedback!
Omg.. I’m not exaggerating when I say this is the best cake recipe ever. My husband’s mother owned a bakery and I bake a lot and he said it was the best cake he’s ever had. So delicious! The only thing I’d do different next time is frost over a pan so it’s easier to layer the frosting on thicker.
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
I belong to a book club at my library.:I have been bringing a Bundt cake to our discussion for 3 years. This cake is all the members favorite and the most requested . Thanks so much for sharing !!!
This is probably the best chocolate cake I’ve made or eaten. It is incredibly moist. It’s also very easy and doesn’t require a mixer which was a pleasant surprise.
One note! Per a comment, I glazed my cake the night before to serve the following day and the beautiful glaze had softened and melted into the cake. Still delicious, but if you want a crunchy glaze, glaze a cool cake and then be prepared to wait a couple hours for it to harden. Once it sits covered for a while, it’ll get soggy.
Thanks for your feedback Simone! Yes, depending on your ambient temperature and the time it sits out, your glaze might behave differently.
This cake is in a word, phenomenal. People rave about it and it’s become our family favorite recipe! The only thing I would change is for the icing, 6 Tbs was a bit much, it made The icing too thin and it absorbed into the cake instead of crusting like I wanted to too. I used 3 and a halfish Tbs giving the icing a glue like consistency and it was absolutely perfect! Soooo yummy!!
This is absolutely delicious. I can’t believe how fast it went!