Baked Chocolate Cake Donuts with Bourbon Glaze

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These light, baked chocolate cake donuts are deliciously moist thanks to a hazelnutty Nutella batter. The soft, creamy glaze is an espresso chocolate bourbon ganache made with heavy cream, butter, chocolate, vanilla extract, espresso powder and Bourbon.

Nutella does not only add its signature hazelnut flavor here but it also makes these donuts extra chocolatey as well as creamy and moist.

Two donuts with a thick and shiny chocolate glaze on a plate.

This post was originally published on Jan. 1, 2016.

For more favorite sweets, check out this Chocolate Bourbon Cake and these Baked Cardamom Cinnamon Sugar Donuts.

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About the recipe:

What are cake donuts?

Unlike yeast donuts, cake donuts are made from what is basically cake batter that is raised with baking powder and sometimes baking soda. (Yeast donuts, on the other hand, are made with a yeast dough and as a result have the yeast-typical fermented flavor.) Cake donuts have less chew than yeast donuts and are more crumbly, like an actual cake. Since cake batter is much faster and easier to make than yeast dough (no rise time is needed for the dough, etc.), cake donuts are super quick and easy to make and for the recipe here you don’t even need a mixer!

Can I make this recipe without Bourbon?

Absolutely. Because the Bourbon is only in the glaze, it’s very easy to turn this recipe into a non-alcoholic one. To make this a straight up baked chocolate donut recipe, simply do everything as instructed but leave out the Bourbon.

Can I store the donuts?

These donuts are definitely best served fresh on the day you make them but if you have any left over, you can cover them loosely with plastic wrap and let them sit on the kitchen counter for up to one day. (I don’t recommend refrigerating them because that will dry them out.)

How to make baked chocolate cake donuts step by step:

The actual donuts are made with all your usual ingredients plus one special ingredient and that is Nutella. Nutella does not only add its signature hazelnut flavor here but it also makes these donuts extra chocolatey and wonderfully moist.

The preparation of the batter is very easy, you don’t need a mixer or anything, you just whisk everything together by hand.

Step 1. Start by greasing two 6-cavity donut pans with melted vegetable shortening or non-stick spray. (The recipe makes 11 donuts.)

Two greased 6-cavity donut pans.

Step 2. Heat the oven to 350 degrees F., then whisk together your dry ingredients: 1 cup all-purpose flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder and a pinch of salt.

A small mixing bowl with the dry ingredients for a chocolate donut batter.

Step 3. Next, whisk 1/4 cup Nutella into the dry ingredients. You have to make sure the Nutella is at room temperature, it’s not soft enough when it comes straight out of the fridge. If you forgot to set it out, you can just warm it up in the microwave for a few seconds.

A small bowl with dry ingredients and Nutella.

RECIPE TIP: The easiest way to mix the Nutella into the flour/cocoa blend is to press it in with the whisk, similar to cutting fat into flour. And it doesn’t have to be perfectly blended, it’s okay if it’s clumpy.

Step 4. Next,  grab a second bowl and whisk together 1 egg, 1 teaspoon vanilla extract and 1/3 cup granulated sugar.

A small mixing bowl with sugar, vanilla extract and egg.

Step 5. Whisk in 1/2 cup milk and 3 tablespoons melted, unsalted butter. (The melted butter will likely solidify when it hits the cold milk and that’s no problem.)

Wet ingredients for donut batter being whisked together in a bowl.

Step 6. Whisk the dry ingredients into the wet ingredients and with that your batter is done! (It will still be a little bit clumpy and that’s fine).

Chocolate donut batter being whisked together in a mixing bowl.

Step 7. Using two spoons, divide the batter into 11 cavities of the donut pans, filling each cavity about half full.

11 cavities of two donut pans filled with chocolate donut batter.

Step 8. Bake the donuts for 12 to 15 minutes, until an inserted toothpick comes out clean.

Two 6-cavity donut pans with 11 baked chocolate donuts in them.

Once the donuts have cooled, make the glaze:

How to make the chocolate Bourbon glaze:

Step 9. Add 1/4 cup heavy cream1.5 T unsalted butter1/4 t instant espresso powder1/4 t vanilla extract and a pinch of salt to a saucepan and bring to a boil. Take the mix off the heat and add 1 T Bourbon.

A small saucepan with butter, cream, vanilla extract and espresso powder along with a small bowl of chopped chocolate and a shot glass of Bourbon.

Step 10. Pour the hot mix over 4 ounces finely chopped bittersweet chocolate and let it sit for a minute, then whisk together until smooth.

RECIPE NOTE: If you still end up with chocolate pieces in the glaze, set the bowl over a pot of simmering water to fully melt them.

Chocolate glaze being whisked in a small bowl.

Step 11. Spoon the glaze over the donuts and serve them with a glass of milk (or Bourbon)!

Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

Two donuts with a thick and shiny chocolate glaze on a plate.
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5 from 7 votes

Baked Chocolate Cake Donuts with Bourbon Glaze

These baked chocolate cake donuts are wonderfully moist thanks to a Nutella batter and are covered with a delicious espresso chocolate bourbon glaze.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: chocolate bourbon donuts, chocolate donuts
Servings: 11 donuts
Calories: 231kcal


For the donuts:

  • non-stick spray or vegetable shortening for the donut pans
  • 1 cup all­-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/4 cup hazelnut spread (such as Nutella), at room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar
  • 1/2 cup whole milk
  • 3 tablespoons unsalted butter, melted

For the glaze:

  • 1/4 cup heavy cream
  • 1.5 tablespoons unsalted butter
  • 1/4 teaspoon instant espresso powder
  • 1/4 teaspoon vanilla extract
  • pinch of salt
  • 1 tablespoon Bourbon
  • 4 ounces bittersweet chocolate, finely chopped*


For the donuts:

  • Heat the oven to 350 degrees F.
  • Spray two 6-cavity donut pans with nonstick spray or grease well with vegetable shortening and set aside.
  • Whisk flour, cocoa powder, baking powder and salt together in a bowl.
  • Whisk in the Nutella. (This works best if you press the Nutella into the flour mix with the whisk. The mix will not be perfectly blended, it will stay a bit clumpy and that's fine.) Set aside.
  • In a separate bowl, whisk egg, vanilla and sugar together until well combined.
  • Whisk milk and melted butter into the egg mix. (The butter will likely solidify into tiny pieces when it hits the cold milk mix and that’s fine.)
  • Whisk the dry ingredients into the egg mix. (The batter will still be a bit clumpy from the Nutella, don’t worry about that.)
  • Using two spoons, divide the batter into the donut pans, filling the individual cavities about half full, and bake for 12-15 minutes. 
  • Let the donuts cool in the pans, then unmold them carefully.

For the glaze:

  • Add cream, butter, espresso powder, vanilla and salt to a saucepan, bring to a boil and stir until combined.
  • Take off the heat and stir in the Bourbon.
  • Pour the hot mix over the chocolate and let sit for a minute.
  • Whisk until everything is well combined and no chocolate clumps remain. (You may need to heat the mixture over a pot of simmering water to melt the last clumps of chocolate).
  • Spoon the glaze over the donuts.


Don’t use chocolate morsels; morsels have stabilizers in them that prevent them from melting.


Calories: 231kcal | Carbohydrates: 29.2g | Protein: 3.4g | Fat: 11.3g | Saturated Fat: 8.3g | Cholesterol: 33mg | Sodium: 52mg | Potassium: 149mg | Fiber: 1.5g | Sugar: 17.8g | Calcium: 5mg | Iron: 8mg


    • Nicole B. says:

      Thank you so much, Angela! For some reason I really love to photograph brown, the more brown there is in the set the more I like it. :)

  1. Claudia | The Brick Kitchen says:

    Chocolate espresso (and bourbon!) are such a perfect match, I can hardly imagine how decadent and rich these donuts must be – very envious of your house right now! Gorgeous photos and styling too, as usual – I love reading your thought process of how you get the shot. Happy new year!

    • Nicole B. says:

      Thank you so much, Jen! I agree, chocolate and Bourbon are the best, as a matter of fact I don’t really like Bourbon without chocolate! :)

  2. Marisa Franca @ All Our Way says:

    The donuts look delicious. Well, I have been known to purchase a little sample bottle for a recipe — perhaps that in the background would have worked but then again, it would make the donuts look monstrous — but that wouldn’t be bad at all. I like the dark look. I could dress all in black, sneak in there, gently reach up over the table — I’m wearing black gloves and sneak one off the plate. Would you miss it? I would leave a few crumbs :-) Happy New Year!

    • Nicole B. says:

      Haha, that’s what I love about the dark photos, they can be so mysterious. :) The sample bottles tend to be too small indeed although maybe I just haven’t looked thoroughly enough for just the right size, I’ll pay closer attention next time I’m in a liquor store. Happy New Year to you too, Marisa! :)

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