Cake Mix Donuts with Chocolate Glaze

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These cake mix donuts are the kind of recipe I turn to when I want fresh-baked comfort without a big time investment. The batter is a single bowl, uses pantry staples, and bakes in a donut pan so you get tender, cakey rings in about 20 minutes from start to finish. The chocolate glaze is simple — just cocoa, powdered sugar, almond milk, and vanilla — and it sets quickly for dipping or drizzling.

No deep frying, no complicated tempering. This version uses boxed cake mix as the base, so you can choose chocolate, vanilla, or even strawberry depending on your mood. I include tips for handling batter, getting a neat glaze, and a few quick troubleshooting notes so your first batch comes out reliably.

Shopping List

15.25 oz boxed cake mix (chocolate, strawberry, vanilla) — the base of the donuts; flavor choice changes the final taste.

1 egg, room temperature — binds and adds structure; room temperature helps even mixing.

1/4 cup vegetable oil OR applesauce — moistens the cake; oil gives a richer texture, applesauce keeps it lighter.

1 cup Chocolate Almond Breeze almondmilk — thins the batter and adds chocolate-almond flavor; keep it chilled until use.

1 1/2 cups powdered sugar — for the chocolate glaze; provides sweetness and structure.

1/4 cup unsweetened cocoa powder — deepens chocolate flavor in the glaze; sift to avoid lumps.

2 tbsp Chocolate Almond Breeze almondmilk — used in the glaze; add slowly to reach the right consistency.

2 tsp vanilla extract — brightens the glaze flavor; real vanilla is worth it here.

various sprinkles and toppings — optional garnish; adds color and texture.

Cake Mix Donuts with Chocolate Glaze — Do This Next

1. Preheat your oven to 350°F (175°C). Spray a donut pan thoroughly with nonstick cooking spray and set it aside so it’s ready when the batter is mixed.
2. In a large bowl, combine the boxed cake mix, 1 egg (room temperature), 1/4 cup vegetable oil or applesauce, and 1 cup Chocolate Almond Breeze almondmilk. Whisk just until the mixture is smooth and no dry streaks remain — avoid overmixing.
3. Transfer the batter to a large resealable plastic bag. Snip off one lower corner with scissors to create a piping bag spout. Pipe the batter into the prepared donut pan wells, filling each about halfway. Do not overfill; the batter will rise as it bakes.
4. Bake in the preheated oven for 10 to 12 minutes, or until a toothpick inserted into a donut comes out clean. Start checking at 10 minutes to avoid overbaking.
5. Let the donuts cool in the pan for 10 minutes to firm up, then carefully remove them to a wire rack. Allow them to cool completely before glazing; warm donuts will melt the glaze and make it runny.
6. For the glaze: sift 1 1/2 cups powdered sugar and 1/4 cup unsweetened cocoa powder into a medium bowl to remove lumps. Slowly add 2 tablespoons Chocolate Almond Breeze almondmilk and 2 teaspoons vanilla extract, whisking until smooth.
7. Adjust the glaze consistency if needed: too thick — add additional almondmilk a drop or two at a time; too thin — add powdered sugar a teaspoon at a time until you reach a dip-able but not runny texture.
8. Dip each cooled donut into the chocolate glaze, letting excess drip back into the bowl, then place on the wire rack and top with sprinkles or other toppings immediately. Enjoy immediately or let the glaze set briefly before serving. Store leftovers in an airtight container in the refrigerator.

Why This Recipe is a Keeper

– Fast and forgiving: Using boxed cake mix cuts prep time and makes the batter very forgiving for beginners.
– Versatile flavors: Swap the cake mix flavor to make chocolate, vanilla, or strawberry donuts with the same method.
– No frying: Bakes in a pan for a cleaner kitchen and easier, healthier-feeling treats.
– Customizable finish: The simple chocolate glaze is a great base for sprinkles, chopped nuts, or shredded coconut.

Low-Carb/Keto Alternatives

– Cake mix swap: There’s no direct low-carb boxed cake mix that will produce the same volume and texture; instead, use a keto cake mix designed for baking and follow the package ratios, noting that rise and crumb will differ.
– Milk alternative: Use unsweetened almond milk (already in the recipe) — keep it the same amount to maintain batter hydration.
– Glaze substitute: Make a powdered-erythritol-based glaze by blending powdered erythritol with cocoa and a splash of almond milk, adjusting to a dip-able consistency. Expect a thinner shine and different mouthfeel.

Gear Up: What to Grab

Donut pan — essential for shape; a 6- or 12-cavity pan works depending on batch size.

Large mixing bowl and whisk — for combining ingredients quickly and evenly.

Large resealable plastic bag + scissors — makes piping neat; you can also use a piping bag or spoon if you prefer.

Wire rack — for cooling and glazing so excess glaze can drip off.

Sifter or fine-mesh sieve — for powdered sugar and cocoa to keep the glaze lump-free.

Small spatula or spoon — for scraping the batter and smoothing glaze if needed.

Watch Outs & How to Fix

– Donuts collapsed or dense: That usually means overmixing or overfilling the pan. Whisk until just smooth and only fill wells about halfway.
– Batter too thick to pipe: Let the batter rest 2–3 minutes; if still thick, a tablespoon of almond milk can help. Do not add more than the recipe calls for unless you’re comfortable adjusting final texture.
– Glaze too runny: Chill the mixture briefly or add powdered sugar one teaspoon at a time until it thickens.
– Glaze too stiff: Add almond milk a drop at a time to loosen; whisk vigorously to eliminate lumps.
– Glaze not sticking: Make sure the donuts are completely cooled. A warm donut will dissolve the glaze and prevent it from setting.

Seasonal Ingredient Swaps

Spring — Use a vanilla or lemon cake mix and top with pastel sprinkles or a thin lemon glaze for a fresh vibe.

Summer — Try strawberry cake mix with freeze-dried strawberry powder folded into the glaze for bright, fruity notes.

Fall — Choose spice or pumpkin cake mix, and add a pinch of cinnamon to the chocolate glaze or use a caramel drizzle.

Winter — Use chocolate cake mix and top with crushed peppermint candies or toasted nuts for holiday flair.

What I Learned Testing

– Temperature matters: Room-temperature egg blends more uniformly into the batter, giving an even rise.
– Don’t rush cooling: Removing donuts hot from the pan makes them fragile; a 10-minute rest in the pan helps them set and makes removal easier.
– Sifting is worth it: I always sift powdered sugar and cocoa for the glaze; it takes seconds and prevents grainy spots.
– Use a piping bag: Filling the donut wells neatly with a snipped plastic bag is faster and cleaner than spooning, especially for silicone pans where batter can stick.

How to Store & Reheat

– Short-term: Store glazed donuts in an airtight container in the refrigerator for up to 3 days. The glaze will keep best chilled.
– Freezing: Unfrosted donuts freeze well. Place in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and glaze the next day.
– Reheat: Warm a refrigerated donut for 8–10 seconds in the microwave to take the chill off, or warm in a 300°F oven for 5 minutes for a fresher-baked texture. If glazed, microwave briefly and allow the glaze to come back to room temp before serving.

Reader Questions

Q: Can I use milk instead of almond milk? — Yes. Use the same quantities if you prefer dairy milk; it will change flavor slightly but works fine.

Q: Why did my glaze seize or become grainy? — Often caused by adding liquid too quickly or using a cold bowl. Sift dry ingredients first and add milk slowly while whisking to a smooth consistency.

Q: How many donuts does this recipe make? — Yield depends on your donut pan size; a standard 12-cavity pan will generally be filled with one full 15.25 oz box of cake mix using this batter volume.

Q: Can I double the recipe? — Yes, double everything and bake in multiple pans or batches. Keep the same bake time but check for doneness earlier if your oven crowding affects heat circulation.

Wrap-Up

These Cake Mix Donuts with Chocolate Glaze are quick, customizable, and forgiving — perfect for an easy weekend bake or last-minute celebration. Keep in mind small technique points like filling wells only halfway, cooling fully before glazing, and adjusting glaze thickness slowly. With a few pantry swaps and seasonal toppings you can make the same basic recipe feel fresh every time. Happy baking — and enjoy the little rings of homemade comfort.

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