Cake Donuts with Chocolate Glaze


  • 1 cup all-purpose flour
  • 2 tbsp melted butter
  • 1/4 cup plain yogurt
  • 1/4 cup milk of choice
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla extract


For the Donuts
  • Preheat oven to 350°F.
  • Lightly spray a donut pan with non-stick cooking spray and set aside. Whisk together the flour, cinnamon, nutmeg, baking powder and baking soda in a large bowl.
  • In a separate bowl, combine the egg, brown sugar, milk and yogurt, then whisk until smooth and sugar is no longer grainy.
  • Stir in the melted butter and vanilla, then whisk until fully combined. Make a well in the center of the flour mixture and add in the wet ingredients. Mix until just combined, taking care not to overmix.
  • Place the batter into the donut pan, either spooning the batter in directly or transferring the batter into a pastry bag or Ziploc bag with the corner sliced off to pipe into the donut cups. Fill the pan ¾ of the way full.
  • Bake for 9-10 minutes until lightly browned. Remove from the oven and cool for 5 minutes on a wire rack before gently removing the donuts from each cavity. Bake any remaining donut batter, repeating the same process.
For the Frosting
  • Make the chocolate frosting while the donuts are cooling. As soon as the donuts are cool enough to handle, frost. These taste best the same day, but will keep in a covered container at room-temperature for up to 2 days.