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The Busy Baker

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Glazed Chocolate Donut Bundt Cake

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This Glazed Chocolate Donut Bundt Cake tastes just like everyone’s favorite 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!  

Glazed Chocolate Donut Bundt Cake www.thebusybaker.ca
Glazed Chocolate Donut Bundt Cake www.thebusybaker.ca

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  *I originally shared this AMAZING recipe with my readers in October 2016. I’m re-sharing it today with a brand new tutorial video, making it even easier for you to make it at home in your own kitchen!   I’ve mentioned before that if I had to choose between salty and sweet I’d choose salty every time. Given the choice between a bowl of buttery popcorn and a piece of cake the popcorn would win, hands down, every single time. But donuts? Now that’s another story entirely.  

Glazed Chocolate Donut Bundt Cake www.thebusybaker.ca
I don’t know exactly what it is about donuts that makes them so much more delicious than other sweet treats, but whatever it is is fine with me!! I’ve actually already shared my love of donuts with you several times, like when I shared these yummy Skinny Chocolate Donuts with you, or my all time favourite (and one of the most popular recipes on my blog) these Old Fashioned Cinnamon Sugar Cake Donuts. To be honest, I don’t think I’ve met a donut recipe I haven’t liked!  

Glazed Chocolate Donut Bundt Cake www.thebusybaker.ca
When it comes to donuts I don’t discriminate, but one of my all time favourite donuts is a tender chocolate cake donut coated in a crispy, crackly, sugary glaze. This Glazed Chocolate Donut Bundt Cake is all those things and more!! I’ve been trying for years to perfect a glaze like this for my home baking and I’m happy to say I’m finally pleased with the texture – it’s perfectly sweet and thin, not at all like a frosting – it may just be the best glaze ever. And paired with tender, moist chocolate cake…who could resist??  

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Glazed Chocolate Donut Bundt Cake www.thebusybaker.ca
The recipe for this Glazed Chocolate Donut Bundt Cake is actually the same recipe as my No-Fail Chocolate Layer Cake. It’s pretty much the best chocolate cake recipe you’ll ever come across, and as they say – if it ain’t broke, don’t fix it. I use different versions of this recipe for cakes and cupcakes of all shapes and sizes and it turns out perfectly every single time. It’s been in my recipe collection for over ten years and it’s not going anywhere anytime soon! I even made a version of it for a friend’s birthday here in Romania a few weeks ago without measuring cups and measuring spoons and it still turned out beautifully! If that’s not a good cake recipe, I don’t know what is!!  

Glazed Chocolate Donut Bundt Cake www.thebusybaker.ca
And don’t think for a second about skipping the last ingredient in this Glazed Chocolate Donut Bundt Cake recipe – trust me, it is what makes this cake something special! Between this amazing chocolate cake and the perfect glaze, you’re going to be in donut-inspired heaven before you know it!

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Glazed Chocolate Donut Bundt Cake www.thebusybaker.ca

Looking for more delicious cakes? You’ll love my Chocolate Layer Cake or this delicious Banana Cake with Peanut Butter Frosting!!

 
Glazed Chocolate Donut Bundt Cake www.thebusybaker.ca

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Glazed Chocolate Donut Bundt Cake www.thebusybaker.ca
I hope you enjoy this Glazed Chocolate Donut Bundt Cake recipe! Let me know in the comments below, what’s your favourite indulgent dessert to make at home?

Looking for even more delicious desserts??? Try the ones I’ve linked below!

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Recipe Video

Watch the video below to see exactly how I make this chocolatey recipe. You can find more delicious recipe videos on my YouTube channel.

 

Glazed Chocolate Donut Bundt Cake

This Glazed Chocolate Donut Bundt Cake is a deliciously sweet and tender chocolate cake with the perfect donut glaze!
4.93 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: Baking
Keyword: Glazed Chocolate Donut Bundt Cake
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 servings
Calories: 405kcal
Author: Chrissie Baker (thebusybaker.ca)

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
US Customary - Metric

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!

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 74g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 383mg | Potassium: 262mg | Fiber: 3g | Sugar: 55g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
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Comments

  1. Unknown says

    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!

    Reply

  2. Pieterina says

    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! 🙂

    Reply

    • Chrissie says

      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 🙂

      Reply

    • Sandra M. says

      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 🙂

      Reply

      • Chrissie says

        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 🙁

        Reply

  3. Paige says

    5 stars
    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!

    Reply

    • Chrissie says

      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! 🙂

      Reply

  5. Elisa says

    5 stars
    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!

    Reply

    • Chrissie says

      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 🙂

      Reply

  7. sarah k @ the pajama chef says

    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!

    Reply

    • Chrissie says

      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.

      Reply

  8. Sheri says

    5 stars
    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!

    Reply

  9. Lisa says

    5 stars
    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,

    Reply

  14. Brenda says

    5 stars
    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

    Reply

    • Chrissie says

      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!

      Reply

  15. Amy says

    I’m just curious, after adding boiling water, should the cake better be very watery? It seems it should be thicker!

    Reply

    • Chrissie says

      Yes! The batter is very watery, which is what makes it so moist. Don’t worry, it bakes up nice and tender 🙂

      Reply

  16. Alyssa says

    Hello! The only thing I have at my house is an angel food pan, would this recipe still work in that pan? Thank you.

    Reply

  19. GB says

    5 stars
    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!

    Reply

  20. Claudia says

    5 stars
    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.

    Reply

  22. Emily says

    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!

    Reply

    • The Busy Baker says

      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! ☺️

      Reply

  24. shelly says

    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.

    Reply

  25. Fran says

    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?

    Reply

  26. Beth Cocola says

    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.

    Reply

  27. Linda says

    5 stars
    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!

    Reply

  28. Heather says

    5 stars
    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?

    Reply

    • The Busy Baker says

      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!☺️

      Reply

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