These rich, chocolatey Ultimate Raspberry Cake Donuts are moist and easy to make. Topped with effortlessly easy raspberry glaze and decorated with melted chocolate and chopped raspberries, these donuts make for a unique, gorgeous, and delicious treat. These can be made in under an hour and are sure to impress at any breakfast, brunch, dessert, or snack!

flatlay of a group of ultimate raspberry donuts with berries and chopped chocolate

Making Raspberry Chocolate Donuts

Make Chocolate Cake Batter (1 whisk, 2 bowls)
Fill Donut Pans
Bake Donuts (15 minutes)
Allow Donuts to Cool
Puree and Strain Raspberries
Create Glaze (3 ingredients)
Top Donuts with Glaze
Decorate as Desired

upright chocolate donut on top of another donut with chopped chocolate leading up to them

Best-Ever Chocolate Donuts

These raspberry cake donuts are baked donuts, unlike some of the classic donuts you might be thinking of. If you are looking for a fried, fluffy, airy donut, check out my classic Homemade Yeast Donuts post.

These donuts are cake donuts, which are like the chocolate donuts you have probably had. They are moist, light, and chocolatey. They are basically a slightly adapted chocolate cake or cupcake recipe, so that obviously means they are INCREDIBLE!

The best part about this recipe is how simple it is! You have one bowl for wet ingredients, one bowl for dry ingredients! You stir each bowl with a whisk and then combine the two bowls with a whisk! That's all it is!

straight-on shot of multiple raspberry donuts with messy melted chocolate drizzled on top

Filling and Baking Donuts

Filling: I like to fill these donut pans using a piping bag because it gives me more control and creates less of a mess! If you don't have a piping bag and don't want to fill a Ziploc bag and cut the corner off, you are more than welcome to use a spoon or measuring cup! You'll want to fill the cupcake tins ⅔ full!
Baking: You'll bake these donuts between 12-16 minutes or until a toothpick inserted into the donut comes out with moist crumbs. The tops should not look wet and should spring back slightly when poked!

2 diagonal lines of donuts with stacked donuts in the background and pieces of berry and chocolate around the donuts

Raspberry Puree

The only difficult or slightly annoying part about this recipe is that you need to puree and strain raspberries to get the seeds out. If you have a high-speed blender and a classic fine mesh sieve, you will be good to go!

I HIGHLY recommend using a blender or food processor to mash up these raspberries! Once you do that, simply drain the mixture through your sieve to remove the seeds. I like to push the mixture with the back of a spoon to help the process.

overhead shot of raspeberry donuts with focus on the melted chocolate drizzled on top of the center donut

Decorating

I like to spoon the raspberry glaze onto the tops of the donuts and spread the glaze with a knife. The glaze should smooth out on its own. If you add a lot of the glaze or your consistency is slightly runny, it will fall over the sides... which I think makes these donuts extra pretty!

I used a piping bag to drizzle melted chocolate over the donuts. You are more than welcome to do the same with ganache, white chocolate, or other toppings of your choice and you can also achieve this look with a piping bag or Ziploc bag!

Other Recipes

Ultimate Raspberry Cake Donuts

Author: Elise
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 12 donuts 1x
Category: Donuts, Cake Donuts, Raspberry, Chocolate
Cuisine: American

Print Recipe

Description

Ingredients

Scale

For the Donuts

1 ¼ cups all purpose flour
⅓ cup unsweetened cocoa powder
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable oil
¼ cup granulated sugar
⅔ cup light brown sugar, packed
1 teaspoon vanilla extract
1 large egg, room temperature
3 tablespoons sour cream, room temperature
½ cup buttermilk, room temperature

For the Glaze

2 cups powdered sugar
2 tablespoons raspberry puree (around ¾ cup of raspberries blended and sieved)
½ tablespoon- 1 ½ tablespoons milk
For the Decoration
3 tablespoons chocolate chips, melted
chopped raspberries

Instructions

For the Donuts

Preheat your oven to 350 degrees Fahrenheit. Spray donut pan with cooking spray. If using a silicone donut mold, place molds on top of a baking sheet for easier removal from the oven.
In a medium bowl, whisk all purpose flour, cocoa powder, baking powder, baking soda, and salt together.
In a large bowl, whisk vegetable oil, granulated sugar, light brown sugar, vanilla extract, room temperature egg, room temperature sour cream, and buttermilk together.
Add dry ingredients to wet ingredients, whisking slowly and carefully. Whisk until the dry ingredients are just combined, meaning just until you see all of the dry ingredients disperse into the mixture. Overmixing will lead to dry and dense donuts.
Transfer batter to a Ziploc bag or piping bag if desired, cutting off the corner or tip respectively. Fill donut molds about ⅔ full to avoid the donuts from overflowing while baking.
Bake donuts for 12-16 minutes or until a toothpick inserted into the center comes out with moist crumbs. The tops should not look wet and should spring back when poked. Continue baking until donuts reach this point.
Allow donuts to cool for at least 20 minutes before removing from the mold to finish cooling on a wire rack.

For the Glaze

In a food processor or high speed blender, mix about ¾ cup of raspberries until smooth.
Push mixture through a fine mesh sieve to remove the seeds.
In a medium bowl, mix powdered sugar, 2 tablespoons of raspberry puree, and ½ tablespoon of milk together. Glaze should be thick. You should be able to easily lift your spoon from the bowl and have the glaze slowly but consistently fall off of the spoon. Glaze should not look wet or runny at all. If glaze is too thick to stir and does not easily fall off of a lifted spoon, add an extra teaspoon of milk until desired consistency is reached. If mixture is too thin, add powdered sugar by the tablespoon until desired consistency is reached.

To Decorate

Use a spoon or knife, spread about 1-2 tablespoons of glaze on top of each donut. Begin by adding glaze towards to the middle of the donut, as some will likely fall over the edges.
Melt chocolate in the microwave in a microwave safe bowl in 30 second increments, stirring in between each round. If desired, heat chocolate over the stove until smooth. Transfer melted chocolate to a Ziploc bag or piping bag if desired.
Using a spoon, piping bag, or Ziploc bag, drizzle the melted chocolate over each donut by running your hand back and forth over the donuts.
Place a few piece of chopped raspberry on top of each donut to garnish.

Keywords: Chocolate Cake, Cake Donuts, Baked Donuts, Raspberry, Glaze