Why You’ll Love This Recipe
I love how quick these donuts are to make—no need for yeast or complicated steps. Since the recipe starts with a box of cake mix, the flavor options are endless. I can stick with classic chocolate or switch to vanilla, red velvet, or even lemon. Decorating them is one of my favorite parts because I can match them to any holiday or celebration.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 box chocolate cake mix or your favorite flavor cake mix, 15.25 ounces
1 egg
1/3 cup unsalted butter melted
3/4 cup milk
For Decorating
assorted fun sprinkles
Chocolate glaze:
1 container chocolate frosting
Vanilla glaze:
1 cup confectioners sugar
1-2 tablespoons milk
Directions
Oven Baking:
Preheat the oven to 350 degrees and grease donut pans with non-stick cooking spray.
I beat the cake mix, egg, melted butter, and milk in a mixing bowl until smooth.
When the batter is ready, I transfer it to a piping bag or resealable bag and pipe it into the donut pans.
I bake them for 15 to 18 minutes until a toothpick comes out clean.
After cooling in the pan for 5 minutes, I flip them onto a wire rack and let them cool completely.
Electric Mini Doughnut Maker:
I preheat the donut machine as directed.
Then I mix the cake mix, egg, butter, and milk in a bowl.
Once smooth, I pipe the batter into the donut molds.
I cook them for 7–8 minutes until the centers are cooked through.
I remove them to a wire rack to cool.
Store Bought Frosting:
Once the donuts are cool, I microwave the frosting for 30 seconds to 1 minute until it’s slightly runny.
I drizzle the melted frosting over the donuts and decorate with sprinkles.
Simple Vanilla Glaze:
I stir together the powdered sugar and milk until smooth. If it’s too thick, I add a little more milk.
I dip the donuts into the glaze and place them on a rack before adding sprinkles.
Servings and Timing
This recipe makes about 18 donuts. Prep time takes around 10 minutes, baking time is 15–18 minutes in the oven (or 7–8 minutes in a mini donut maker), and the total time is about 28 minutes.
Variations
I like swapping the chocolate cake mix for other flavors such as red velvet, spice, or funfetti. Sometimes I add mini chocolate chips or crushed cookies into the batter for extra texture. For toppings, I rotate between drizzled white chocolate, crushed peppermint, or seasonal sprinkles depending on the occasion.
Storage/Reheating
I keep the donuts in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them (without glaze) for up to 2 months. To reheat, I pop them in the microwave for about 10 seconds or let them thaw at room temperature before glazing.
FAQs
Can I make these donuts ahead of time?
Yes, I often bake the donuts a day in advance and glaze them right before serving.
Can I use oil instead of butter?
Yes, I can substitute the melted butter with an equal amount of vegetable oil, though the flavor is slightly different.
Do I need a donut pan for this recipe?
No, I can use a mini donut maker instead, but a pan gives the traditional baked donut look.
Can I use any brand of cake mix?
Yes, I use whichever cake mix I prefer—any 15.25-ounce box works well.
How do I keep the glaze from being too runny?
If it’s too thin, I add a little extra powdered sugar until I get the consistency I want.
Can I double this recipe?
Yes, I just double the ingredients and bake in batches.
How do I keep the donuts moist?
I store them in an airtight container and avoid overbaking so they stay soft.
Can I make these gluten-free?
Yes, I can use a gluten-free cake mix for a gluten-free version.
Can I decorate these for holidays?
Absolutely, I love changing up the sprinkles and glazes for different celebrations like Christmas, Halloween, or birthdays.
Can I add fillings to these donuts?
Yes, after baking, I can pipe in fillings like cream, jam, or Nutella for extra flavor.
Conclusion
These chocolate cake mix donuts are one of the easiest and most versatile desserts I make. Whether I’m baking them for a party, holiday, or just a quick treat, they always turn out soft, sweet, and fun to decorate. With endless topping and flavor options, I never get tired of making them.
