Baked Chocolate Cake Donuts with Vanilla Icing

Baked Chocolate Cake Donuts with Vanilla Icing | Revamperate Baked Chocolate Cake Donuts with Vanilla Icing | Revamperate
For my coworkers birthday, I said I would make him cake (as I do for everyone in my department), and he said chocolate was his favorite. So I thought, what should I make with chocolate? I mean, there are so many things to do with chocolate cupcakes. That’s the beauty of chocolate. Anyway, I thought I would try something a little different this time. Instead of making good ol’ cupcakes, I decided to go or donuts…made with cake! Now they not only taste like cake, they actually ARE cake.

Yup, these donuts are real baked chocolate cake donuts made from boxed cake mix (my favorite invention ever).

Baked Chocolate Cake Donuts with Vanilla Icing | Revamperate
Baked chocolate cake donuts ingredients (makes 24-28 donuts):

  • 1 box of chocolate cake mix (I used Betty Crocker triple chocolate mix)
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 1/4 cups water

Mix your boxed cake mix according to the instructions on the box, and move the batter to a large ziplock bag. Spray a donut pan with cooking oil and cut the corner off of the bag to distribute the batter between the donut cavities until they are 2/3 full. Bake on 350 degrees for 10-12 minutes until an inserted toothpick comes out clean. Let the donuts cool while you make the frosting. I call it frosting because it’s thicker than a glaze, but ultimately it tastes very similar. I just preferred the frosting-like consistency since I was going for a real cake-like taste. As a compromise, let’s call it icing! The nice thing is it hardens after sitting for a while unlike standard frosting.

Baked Chocolate Cake Donuts with Vanilla Icing | Revamperate Baked Chocolate Cake Donuts with Vanilla Icing | Revamperate
Vanilla icing ingredients:

  • 6 tbs butter, melted
  • 2 1/2 cups powdered sugar
  • 2 tsp vanilla extract
  • 4 tbs milk (or heavy cream)
  • Food coloring/sprinkles (optional)

In a bowl, whisk together the melted butter, powdered sugar and vanilla with a whisk. Then add the milk a little at a time until you reach your desired consistency, and whisk until the frosting is smooth. Tint with food coloring if you desire. Mine accidentally came out looking like Tiffany’s themed cupcakes (sorry Herb!). To prevent the frosting from hardening too early, warm it in the microwave in 8-10 second intervals and whisk it as needed.

Hold the cooled donuts by the sides and dip the tops into the warm frosting. Tilt to the side to let excess icing to drip off, and leave the donuts on a cooling rack to drip. After the icing starts to harden, dip the donuts a second time for good measure. Top with sprinkles if you desire and let the frosting harden completely.

Stack them on top of each other to make a donut cake or serve alongside a glass milk, and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *