Rating: 4 stars
34 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 3

Who said you can't have dessert for breakfast? With a rainbow sprinkle topping, this baked Chocolate Cake Doughnut recipe looks as amazing as it tastes.

Source: Better Homes and Gardens


Credit: Adam Albright

Recipe Summary

20 mins
10 mins
3 mins
33 mins
20 mini doughnuts


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Coat a mini doughnut pan with cooking spray;* set aside.

  • In a large bowl stir together flour, 1/4 cup cocoa powder, baking soda, and salt. In a small bowl combine brown sugar, yogurt, egg, oil, and vanilla. Add yogurt mixture all at once to flour mixture, stirring until smooth.

  • Spoon batter into a large resealable plastic bag. Cut off one corner of the bag; squeeze batter into the prepared indents in doughnut pan, filling each about two-thirds full. Smooth tops. Bake about 10 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack for 3 minutes. Remove doughnuts from pan. Cool completely on wire rack.

  • For icing, in a small bowl stir together powdered sugar, 1 tablespoon cocoa powder, and milk until smooth. Dip cooled doughnuts into icing, allowing excess to drip back into bowl. Return doughnuts to wire rack. Top with sprinkles.


If necessary, bake doughnuts in two batches, washing pan and coating again with nonstick cooking spray before adding the remaining batter.

Nutrition Facts

155 calories; fat 3g; cholesterol 1mg; saturated fat 1g; carbohydrates 30g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 19g; protein 3g; vitamin a 83.4IU; vitamin c 0.1mg; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 8.4mcg; vitamin b12 0.2mcg; sodium 145mg; potassium 111mg; calcium 38mg; iron 0.9mg.