Today we’re making these chocolate-frosted cake doughnuts.
Thursday is my favorite day — the anticipation of the weekend makes it feel special. I admit I often enjoy the lead-up to things more than the events themselves, which probably means I should practice savoring the moment more.
I definitely savored this one. Over the past year I’ve developed a serious doughnut obsession, which is funny because for almost thirty years I didn’t care much for them despite having a major sweet tooth.
Maybe my palate is changing — is that a real thing? If so, I’d gladly shift mine toward vegetables and greens, but for now I remain a doughnut fan.
I’m picky about doughnuts. I use both “donut” and “doughnut” because both feel right sometimes. The essentials: they must be fresh, not cream-filled, not dusted in powdered sugar, and preferably sugared or chocolate-frosted. I tried a brownie-batter donut from a chain once and it was a sugar overload — even for me.
That said, there are exceptions: mini maple-bacon doughnuts and glazed blueberry cake doughnuts are both favorites. So maybe I’m a doughnut purist with a soft spot for good variations.
One thing I won’t compromise on: sprinkles. I will always use my fair share.
These cake doughnuts are straightforward to make — and fried. I enjoy baked doughnuts, but when I’m making doughnuts at home I prefer frying them for that authentic texture. They don’t taste exactly like Dunkin’s cake doughnuts, but they’re very close and seriously delicious. The chocolate glaze is rich and glossy; if you want something simpler you could use a ganache, but this glaze plus sprinkles makes the doughnuts feel special.
Chocolate Frosted Cake Donuts
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Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg lightly beaten
- 5 tablespoons unsalted butter melted and cooled
- 2 teaspoons vanilla extract
- oil for frying
chocolate glaze
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 teaspoon light corn syrup
- 1/4 cup milk
- 3 ounces dark chocolate, chopped
- 1 cup powdered sugar
Instructions
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In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center.
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In a measuring cup or small bowl, whisk together the milk, egg, melted cooled butter and vanilla. Pour the wet ingredients into the dry ingredients and mix with a large spoon until combined. Do not overmix — the dough will be sticky. Cover with plastic wrap and chill in the refrigerator for 1 hour.
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After an hour, turn the dough onto a well-floured surface and roll it to about 1/2 to 3/4 inch thickness. Cut doughnut shapes with a doughnut cutter, biscuit cutter, or round cutter; use a small cutter, bottle cap, or the wide end of a piping tip to cut the centers.
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Heat oil in a large saucepan to 360–365°F (use a candy thermometer). Fry doughnuts 2–3 at a time for about 2 minutes per side, until puffed and golden. Carefully remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.
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For the glaze: in a small saucepan over medium heat, combine butter, vanilla, corn syrup and milk. Whisk until the butter melts, then reduce heat to low and add the chopped chocolate, whisking until smooth. Remove from heat and whisk in the powdered sugar until no lumps remain. Dunk each cooled doughnut into the glaze, add sprinkles if desired, and let set about 30 minutes.
Notes
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I appreciate you so much!
They look like they’re begging to be eaten.