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Mini baked chocolate cake doughnuts, one with a bite taken.

High Altitude Baked Mini Chocolate Cake Doughnuts

Heather Smoke
Soft and cakey baked mini chocolate doughnuts, dipped in sweet vanilla glaze.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 2 votes
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Breakfast, Dessert
Cuisine American
Servings42 mini doughnuts (or 12 standard sized)


  • Mini Doughnut Pans



  • 1 cup all-purpose flour, spooned and leveled
  • ½ cup granulated sugar
  • 6 tbsp Dutch-processed cocoa powder
  • 1 tbsp instant espresso powder or instant coffee
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ tsp baking soda
  • 2 large eggs
  • ¾ cup sour cream
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract


  • 2 ⅔ cups powdered sugar
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ cup whole milk
  • 2 tsp vanilla extract



  • Preheat the oven to 375 F, and position a rack in the center of the oven. Spray your doughnut pans with nonstick baking spray.
  • In a large bowl, sift together the flour, sugar, cocoa powder, espresso powder, salt and baking soda.
  • Separately, whisk together the eggs, sour cream, oil and vanilla until smooth.
  • Add the wet ingredients to the dry, and use a spatula to mix just until combined. The batter will be thick.
  • Scrape the batter into a piping bag and snip off the end. Pipe the batter into the doughnut molds, filling them no more than halfway full.
  • Bake mini doughnuts for 7 1/2 - 8 minutes (or standard-sized doughnuts for 9-10 minutes) until the tops spring back when lightly touched.
  • Let cool in the pan for several minutes, then use a spoon to help lift the hot doughnuts out of the pan and onto a cooling rack. Cool the doughnuts until warm, then coat in the glaze.


  • In a bowl, whisk together all the glaze ingredients until smooth and drizzly.
    This will seem like a LOT of glaze, but some of it will drip off after you coat the doughnuts, and I used up almost all of it to dip 3 1/2 dozen mini doughnuts.
  • Dip the doughnuts in the glaze, thoroughly coating both sides, then set the glazed doughnuts back onto the cooling rack (place a baking sheet underneath to catch the drips).
  • The glaze will dry and set in 20-30 minutes, and then the doughnuts will be ready to eat.


Since these cake doughnuts are so moist, the glaze will get soft and sticky if you store leftover doughnuts in an airtight container.  So these are best made and eaten on the same day.  If you think you'll have leftover doughnuts, store them without the glaze in an airtight container for up to 3 days.
Keyword Baked Doughnuts, Chocolate Cake, Glaze, Mini
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