There’s a surprising gap in the donut scene: despite countless shops around the city, very few serve my favorite—a glazed chocolate cake donut. Not frosted, just a simple chocolate cake donut with a shiny glaze. It’s understated and perfect. Since it’s rarely found, I’m sharing a reliable recipe so you can make this classic at home.
Yes, I added sprinkles—because sometimes you just should.
(Makes about 12)
Ingredients:
2 cups all-purpose flour
1 cup cake flour
1 cup cocoa powder
1/2 teaspoon instant espresso powder (optional, enhances chocolate flavor)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg
3 egg yolks
1/2 cup sour cream
1/4 cup milk
2 teaspoons vanilla extract
1/4 cup vegetable oil
Oil for frying
For the glaze:
2 cups powdered sugar
4 tablespoons milk or water
1 teaspoon vanilla extract
Rainbow sprinkles
Method:
- Sift together both flours, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk the egg, yolks, sour cream, milk, vanilla, and vegetable oil until smooth.
- Combine wet and dry ingredients to form a very soft dough.
- Divide the dough into three portions. Place each portion between two sheets of waxed paper and roll to about 1/2 inch thickness. Chill in the refrigerator or freezer for a few hours or overnight—this firms the dough so it can be cut cleanly.
- Heat oil to 350°F (175°C) in a heavy-bottomed pot or deep fryer. Tip: If you lack a thermometer, put an unpopped popcorn kernel in the oil and heat; when it pops the oil is roughly at the right temperature. Reduce heat slightly to maintain temperature.
- Use a donut cutter or two round cutters (one larger, one smaller) to cut donut shapes from the chilled dough.
- Carefully place donuts into the hot oil and fry about 1 minute per side, until cooked through. Drain on a paper towel–lined tray and allow to cool until just about room temperature before glazing.
- For the glaze, whisk powdered sugar with milk (or water) and vanilla until smooth and pourable. Adjust liquid or sugar to reach the desired consistency.
- Dip each donut into the glaze on both sides, then set on a wire rack over a sheet pan to catch drips. Add sprinkles immediately. For thicker coverage, spoon extra glaze over the top, then add more sprinkles. Let the glaze set for about an hour before serving.
Photos by Jeff Mindell | Recipe by Theresa Rountree | Styling by Kelly Mindell
If you’re in Los Angeles, two shops I’ve found that sell this style are SKs and Bob’s (my favorite). Otherwise, give this recipe a try—you’ll be rewarded. Believe me!
p.s. Donut nail decals are a fun extra touch for donut-themed parties or photos.