There’s a distinct joy that fills the kitchen as the rich scent of cocoa mingles with the tart sweetness of fresh raspberries. The moment I decided to whip up this Chocolate Raspberry Cake, I didn’t just want a dessert; I craved an experience—a delicious fusion that dances on your palate. It all began on a cozy weekend, inspired by the fresh berries from my garden that were begging to be showcased in something special.

Imagine surprising your loved ones with a cake that looks as magnificent as it tastes, yet surprises everyone with how simple it is to make. This cake doesn’t just dazzle the eyes; it’s a delightful blend of moist chocolate, vibrant raspberries, and creamy buttercream that feels luxurious without the fuss. Perfect for birthdays, gatherings, or just because—it effortlessly elevates any occasion.

So, if you’re tired of the mundane and searching for that standout dessert that will make you look like a kitchen superstar, grab your apron and let’s create this Chocolate Raspberry Cake together!

Chocolate Raspberry Cake Ingredients

Here’s everything you need to create this delightful Chocolate Raspberry Cake!

For the Cake
• All-purpose flour – perfect for creating a light and fluffy texture.
• Unsweetened cocoa powder – choose high-quality cocoa for a rich chocolate flavor.
• Baking soda – helps the cake rise and achieve that perfect crumb.
• Baking powder – works in tandem with baking soda for an extra lift.
• Salt – enhances the sweetness of the cake, balancing the flavors.
• White granulated sugar – adds sweetness and moisture to the chocolate cake.
• Buttermilk – adds tenderness and helps to achieve a moist cake.
• Oil – for that melt-in-your-mouth texture; can substitute with melted butter if desired.
• Large eggs – binding the ingredients together and helping with the cake’s rise.
• Pure vanilla extract – infuses a warm, aromatic flavor throughout.
• Hot water – steams into the cake for a moist and rich chocolate blend.
• Raspberries – fresh or frozen, these gems add a tangy burst to the cake.

For the Raspberry Mixture
• Water – helps in blending the raspberry puree smoothly.
• Reduced raspberry puree – intensifies the raspberry flavor without excess liquid.
• Ground freeze-dried raspberries – adds a concentrated raspberry kick, perfect for garnishing.

For the Buttercream Frosting
• Unsalted butter – room temperature for a smooth mixing process.
• Powdered sugar – sifted to ensure a creamy, lump-free frosting.
• Salt – enhances the overall taste of the frosting.
• Pure vanilla extract – adds a comforting undertone to the frosting’s flavor.

For the Ganache and Topping
• Semi-sweet chocolate chips – melted down for a rich and decadent ganache.
• Heavy cream – creates a smooth ganache and balances the sweetness of the chocolate.
• Fresh raspberries – for decoration, adding a fresh touch and vibrant colors to the cake.

When you combine these ingredients, magic happens, and trust me, your Chocolate Raspberry Cake will steal the show!

How to Make Chocolate Raspberry Cake

1. Preheat your oven to 350°F (175°C), allowing it to reach the right temperature for baking your cake evenly. This step ensures that your cake rises perfectly and develops a gooey, delicious texture.

2. Mix the dry ingredients by whisking together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. This step is essential for an even distribution of flavors and leavening agents.

3. Combine the wet ingredients in a separate bowl, blending the sugar, buttermilk, oil, eggs, and vanilla extract until fully mixed. This step creates a rich and flavorful base for your cake batter.

4. Pour the wet mixture into the dry ingredients and mix well. Stir until the batter is combined; it should be smooth and slightly thick.

5. Gradually add the hot water to the batter, mixing continuously until you achieve a silky smooth consistency. The hot water enhances the chocolate flavor and keeps the cake moist.

6. Fold in the raspberries gently, allowing their flavor to blend into the batter without breaking them apart or over-mixing. This adds delightful bursts of tartness in every bite.

7. Pour the cake batter into prepared baking pans, filling each about halfway. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Your cakes should look puffed and firm.

8. Cool the cakes in the pans for 10 minutes before transferring them to a cooling rack. This allows them to set perfectly, preventing breakage when you’re ready to assemble.

9. Beat the room temperature butter with the sifted powdered sugar in a bowl until fluffy. This should take about 3-5 minutes, creating a light and airy buttercream.

10. Add the salt and vanilla extract to the butter mixture, continue mixing to incorporate fully. This step elevates the overall flavor of your frosting.

11. Melt the semi-sweet chocolate chips with the heavy cream in a heatproof bowl until smooth. Allow to cool slightly before combining it with the butter mixture for a rich ganache.

12. Assemble your cake layers with the buttercream and raspberry puree, spreading evenly between layers. For decoration, top with fresh raspberries, creating a stunning centerpiece.

Optional: Drizzle some extra ganache on top for an extra touch of indulgence!

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Chocolate Raspberry Cakes are perfect for busy cooks looking to save time without sacrificing flavor! You can prepare the cake layers up to 24 hours in advance by baking and allowing them to cool completely before wrapping them tightly in plastic wrap and refrigerating to maintain their moistness. The buttercream frosting can also be made and stored in an airtight container in the fridge for up to 3 days. When you’re ready to serve, simply take the cakes and frosting out, allow the frosting to soften at room temperature, then assemble and decorate the cake with fresh raspberries. This prep-ahead approach ensures your Chocolate Raspberry Cake remains just as delicious and delightful to share!

How to Store and Freeze Chocolate Raspberry Cake

Fridge: Store any leftover Chocolate Raspberry Cake in an airtight container for up to 3 days to maintain its moist texture and rich flavor.

Freezer: To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil; it can last for up to 3 months.

Reheating: When ready to enjoy, thaw in the fridge overnight then reheat slices in the microwave for about 10-15 seconds for a delightful warm treat.

Room Temperature: If consuming within a day, you can leave the cake covered at room temperature, keeping it fresh and delicious.

Chocolate Raspberry Variations

Feel free to explore these delightful twists to make your Chocolate Raspberry Cake truly your own!

• Gluten-Free: Use a 1:1 gluten-free flour blend to replace all-purpose flour for a gluten-free treat that everyone can enjoy.

• Dairy-Free: Substitute the buttermilk with almond or coconut milk mixed with a tablespoon of vinegar to create a perfect dairy-free version.

• Sugary Twist: Try substituting half of the granulated sugar with brown sugar for added moisture and a hint of caramel flavor.

• Nutty Crunch: Fold in 1 cup of chopped walnuts or almonds for a satisfying crunch that complements the tartness of the raspberries beautifully.

• Extra Berry Goodness: Add a layer of raspberry jam in between the cake layers for an extra burst of berry flavor that elevates every bite.

• Zesty Kick: Mix in the zest of one orange or lemon into the batter for a bright flavor contrast that pairs wonderfully with the chocolate and raspberries.

• Spice it Up: A teaspoon of cinnamon or a pinch of cayenne can be added to the dry ingredients for a unique warmth that adds depth to the cake’s flavor.

• Rich Chocolate Ganache: Swap the semi-sweet chips for dark chocolate for an even richer ganache that enhances the overall chocolate experience.

Feel the excitement as you adjust and create your masterpiece!

What to Serve with Chocolate Raspberry Cake?

Imagine the perfect gathering where your decadent dessert shines alongside equally delightful companions.

• Fresh Whipped Cream: A dollop of lightly sweetened whipped cream brings a airy contrast to the rich cake, balancing flavors beautifully.

• Vanilla Ice Cream: The creamy, cool taste of vanilla ice cream complements the chocolate and raspberry pairings, turning every bite into an indulgent experience.

• Chocolate Ganache: Pouring extra melted chocolate ganache on each slice intensifies the decadence and adds a smooth, luxurious texture.

• Mint Tea: A fragrant cup of mint tea refreshes the palate between bites, enhancing the fruity notes while adding a floral touch to the experience.

• Mixed Berry Salad: A fresh salad of mixed berries brightens your dessert table with its vibrant colors and flavors that echo the cake’s raspberry notes.

• Sparkling Wine: A glass of bubbly sparkling wine pairs perfectly; its lightness cuts through the richness while enhancing the celebratory vibe.

• Almond Cookies: Crunchy almond cookies can provide a delightful texture contrast alongside the moist cake while adding a hint of nuttiness to your dessert spread.

Indulging in these pairings will elevate your Chocolate Raspberry Cake from a simple dessert to an unforgettable feast for the senses!

Chocolate Raspberry Cake Recipe FAQs

What type of raspberries should I use in my Chocolate Raspberry Cake?
Absolutely! You can use either fresh or frozen raspberries in this recipe. Fresh raspberries add a juicy burst of flavor, while frozen raspberries are perfectly fine and still provide that lovely tartness. Just ensure that if you’re using frozen, you don’t need to thaw them before folding into the batter.

How should I store leftover Chocolate Raspberry Cake?
To keep your Chocolate Raspberry Cake fresh and delicious, store any leftovers in an airtight container at room temperature for one day. If you have more left, transfer it to the refrigerator, where it will stay tasty for up to 3 days. It’s best to keep it covered to maintain its moisture.

Can I freeze my Chocolate Raspberry Cake?
Yes! Freezing this cake is a great option for preserving any extra slices. Wrap the entire cake, or individual slices, tightly in plastic wrap followed by aluminum foil to avoid freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw it in the fridge overnight before serving.

What should I do if my cake comes out dry?
If your Chocolate Raspberry Cake turns out dry, it might be due to overbaking or incorrect measuring of flour. To avoid this in the future, make sure to check the cake a few minutes before the recommended time using a toothpick. Additionally, measuring flour by spooning it into the measuring cup rather than scooping can prevent packing it too tightly.

Is this Chocolate Raspberry Cake suitable for people with nut allergies?
Yes, this recipe doesn’t contain nuts; however, it’s always a good idea to check your specific ingredients. Ensure that your baking products are processed in nut-free facilities to avoid cross-contamination, especially if you are serving someone with severe allergies.

How long does the Chocolate Raspberry Cake last in the fridge?
Stored properly in an airtight container, your Chocolate Raspberry Cake can last for up to 3 days in the fridge. This allows you to enjoy the deliciousness for a few days after baking, but I bet it won’t last that long with how delicious it is!

Chocolate Raspberry Cake

Experience the rich fusion of chocolate and raspberry in this delightful Chocolate Raspberry Cake, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 slices

Course: DESSERT RECIPES

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Cake

• 2 cups All-purpose flour
• 3/4 cup Unsweetened cocoa powder high-quality
• 1 teaspoon Baking soda
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Salt
• 2 cups White granulated sugar
• 1 cup Buttermilk room temperature
• 1/2 cup Oil or melted butter
• 2 large Large eggs room temperature
• 2 teaspoons Pure vanilla extract
• 1 cup Hot water
• 1 cup Raspberries fresh or frozen

For the Raspberry Mixture

• 1/4 cup Water
• 1 cup Reduced raspberry puree
• 2 tablespoons Ground freeze-dried raspberries

For the Buttercream Frosting

• 1 cup Unsalted butter room temperature
• 4 cups Powdered sugar sifted
• 1/4 teaspoon Salt
• 1 teaspoon Pure vanilla extract

For the Ganache and Topping

• 1 cup Semi-sweet chocolate chips
• 1/2 cup Heavy cream
• 1 cup Fresh raspberries

Equipment

• Oven
• Mixing bowls
• Whisk
• Spatula
• Baking pans
• Cooling rack

Method

 

How to Make Chocolate Raspberry Cake

1. Preheat your oven to 350°F (175°C).
2. Mix the dry ingredients: whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
3. Combine wet ingredients: blend sugar, buttermilk, oil, eggs, and vanilla extract until mixed in a separate bowl.
4. Pour the wet mixture into the dry ingredients and mix until combined.
5. Gradually add hot water to the batter, mixing until smooth.
6. Fold in raspberries gently, ensuring they stay whole.
7. Pour the batter into prepared pans, filling each halfway, and bake for 25 minutes.
8. Cool cakes in pans for 10 minutes before transferring to a cooling rack.
9. Beat butter with sifted powdered sugar until fluffy, then add salt and vanilla extract.
10. Melt chocolate chips with heavy cream until smooth, then combine with the butter mixture.
11. Assemble the cake layers with buttercream and raspberry puree, then top with fresh raspberries.
12. Optional: Drizzle extra ganache on top for indulgence.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 7mgCalcium: 3mgIron: 10mg

Notes

Be sure to measure your flour correctly and allow ingredients to reach room temperature for best results.

Tried this recipe?

Let us know how it was!

There’s a distinct joy that fills the kitchen as the rich scent of cocoa mingles with the tart sweetness of fresh raspberries. The moment I decided to whip up this Chocolate Raspberry Cake, I didn’t just want a dessert; I craved an experience—a delicious fusion that dances on your palate. It all began on a cozy weekend, inspired by the fresh berries from my garden that were begging to be showcased in something special.

Imagine surprising your loved ones with a cake that looks as magnificent as it tastes, yet surprises everyone with how simple it is to make. This cake doesn’t just dazzle the eyes; it’s a delightful blend of moist chocolate, vibrant raspberries, and creamy buttercream that feels luxurious without the fuss. Perfect for birthdays, gatherings, or just because—it effortlessly elevates any occasion.

So, if you’re tired of the mundane and searching for that standout dessert that will make you look like a kitchen superstar, grab your apron and let’s create this Chocolate Raspberry Cake together!

Chocolate Raspberry Cake Ingredients

Here’s everything you need to create this delightful Chocolate Raspberry Cake!

For the Cake
• All-purpose flour – perfect for creating a light and fluffy texture.
• Unsweetened cocoa powder – choose high-quality cocoa for a rich chocolate flavor.
• Baking soda – helps the cake rise and achieve that perfect crumb.
• Baking powder – works in tandem with baking soda for an extra lift.
• Salt – enhances the sweetness of the cake, balancing the flavors.
• White granulated sugar – adds sweetness and moisture to the chocolate cake.
• Buttermilk – adds tenderness and helps to achieve a moist cake.
• Oil – for that melt-in-your-mouth texture; can substitute with melted butter if desired.
• Large eggs – binding the ingredients together and helping with the cake’s rise.
• Pure vanilla extract – infuses a warm, aromatic flavor throughout.
• Hot water – steams into the cake for a moist and rich chocolate blend.
• Raspberries – fresh or frozen, these gems add a tangy burst to the cake.

For the Raspberry Mixture
• Water – helps in blending the raspberry puree smoothly.
• Reduced raspberry puree – intensifies the raspberry flavor without excess liquid.
• Ground freeze-dried raspberries – adds a concentrated raspberry kick, perfect for garnishing.

For the Buttercream Frosting
• Unsalted butter – room temperature for a smooth mixing process.
• Powdered sugar – sifted to ensure a creamy, lump-free frosting.
• Salt – enhances the overall taste of the frosting.
• Pure vanilla extract – adds a comforting undertone to the frosting’s flavor.

For the Ganache and Topping
• Semi-sweet chocolate chips – melted down for a rich and decadent ganache.
• Heavy cream – creates a smooth ganache and balances the sweetness of the chocolate.
• Fresh raspberries – for decoration, adding a fresh touch and vibrant colors to the cake.

When you combine these ingredients, magic happens, and trust me, your Chocolate Raspberry Cake will steal the show!

How to Make Chocolate Raspberry Cake

1. Preheat your oven to 350°F (175°C), allowing it to reach the right temperature for baking your cake evenly. This step ensures that your cake rises perfectly and develops a gooey, delicious texture.

2. Mix the dry ingredients by whisking together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. This step is essential for an even distribution of flavors and leavening agents.

3. Combine the wet ingredients in a separate bowl, blending the sugar, buttermilk, oil, eggs, and vanilla extract until fully mixed. This step creates a rich and flavorful base for your cake batter.

4. Pour the wet mixture into the dry ingredients and mix well. Stir until the batter is combined; it should be smooth and slightly thick.

5. Gradually add the hot water to the batter, mixing continuously until you achieve a silky smooth consistency. The hot water enhances the chocolate flavor and keeps the cake moist.

6. Fold in the raspberries gently, allowing their flavor to blend into the batter without breaking them apart or over-mixing. This adds delightful bursts of tartness in every bite.

7. Pour the cake batter into prepared baking pans, filling each about halfway. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Your cakes should look puffed and firm.

8. Cool the cakes in the pans for 10 minutes before transferring them to a cooling rack. This allows them to set perfectly, preventing breakage when you’re ready to assemble.

9. Beat the room temperature butter with the sifted powdered sugar in a bowl until fluffy. This should take about 3-5 minutes, creating a light and airy buttercream.

10. Add the salt and vanilla extract to the butter mixture, continue mixing to incorporate fully. This step elevates the overall flavor of your frosting.

11. Melt the semi-sweet chocolate chips with the heavy cream in a heatproof bowl until smooth. Allow to cool slightly before combining it with the butter mixture for a rich ganache.

12. Assemble your cake layers with the buttercream and raspberry puree, spreading evenly between layers. For decoration, top with fresh raspberries, creating a stunning centerpiece.

Optional: Drizzle some extra ganache on top for an extra touch of indulgence!

Exact quantities are listed in the recipe card below.

What to Serve with Chocolate Raspberry Cake?

Imagine the perfect gathering where your decadent dessert shines alongside equally delightful companions.

• Fresh Whipped Cream: A dollop of lightly sweetened whipped cream brings a airy contrast to the rich cake, balancing flavors beautifully.

• Vanilla Ice Cream: The creamy, cool taste of vanilla ice cream complements the chocolate and raspberry pairings, turning every bite into an indulgent experience.

• Chocolate Ganache: Pouring extra melted chocolate ganache on each slice intensifies the decadence and adds a smooth, luxurious texture.

• Mint Tea: A fragrant cup of mint tea refreshes the palate between bites, enhancing the fruity notes while adding a floral touch to the experience.

• Mixed Berry Salad: A fresh salad of mixed berries brightens your dessert table with its vibrant colors and flavors that echo the cake’s raspberry notes.

• Sparkling Wine: A glass of bubbly sparkling wine pairs perfectly; its lightness cuts through the richness while enhancing the celebratory vibe.

• Almond Cookies: Crunchy almond cookies can provide a delightful texture contrast alongside the moist cake while adding a hint of nuttiness to your dessert spread.

Indulging in these pairings will elevate your Chocolate Raspberry Cake from a simple dessert to an unforgettable feast for the senses!

Chocolate Raspberry Variations

Feel free to explore these delightful twists to make your Chocolate Raspberry Cake truly your own!

• Gluten-Free: Use a 1:1 gluten-free flour blend to replace all-purpose flour for a gluten-free treat that everyone can enjoy.

• Dairy-Free: Substitute the buttermilk with almond or coconut milk mixed with a tablespoon of vinegar to create a perfect dairy-free version.

• Sugary Twist: Try substituting half of the granulated sugar with brown sugar for added moisture and a hint of caramel flavor.

• Nutty Crunch: Fold in 1 cup of chopped walnuts or almonds for a satisfying crunch that complements the tartness of the raspberries beautifully.

• Extra Berry Goodness: Add a layer of raspberry jam in between the cake layers for an extra burst of berry flavor that elevates every bite.

• Zesty Kick: Mix in the zest of one orange or lemon into the batter for a bright flavor contrast that pairs wonderfully with the chocolate and raspberries.

• Spice it Up: A teaspoon of cinnamon or a pinch of cayenne can be added to the dry ingredients for a unique warmth that adds depth to the cake’s flavor.

• Rich Chocolate Ganache: Swap the semi-sweet chips for dark chocolate for an even richer ganache that enhances the overall chocolate experience.

Feel the excitement as you adjust and create your masterpiece!

How to Store and Freeze Chocolate Raspberry Cake

Fridge: Store any leftover Chocolate Raspberry Cake in an airtight container for up to 3 days to maintain its moist texture and rich flavor.

Freezer: To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil; it can last for up to 3 months.

Reheating: When ready to enjoy, thaw in the fridge overnight then reheat slices in the microwave for about 10-15 seconds for a delightful warm treat.

Room Temperature: If consuming within a day, you can leave the cake covered at room temperature, keeping it fresh and delicious.

Make Ahead Options

These Chocolate Raspberry Cakes are perfect for busy cooks looking to save time without sacrificing flavor! You can prepare the cake layers up to 24 hours in advance by baking and allowing them to cool completely before wrapping them tightly in plastic wrap and refrigerating to maintain their moistness. The buttercream frosting can also be made and stored in an airtight container in the fridge for up to 3 days. When you’re ready to serve, simply take the cakes and frosting out, allow the frosting to soften at room temperature, then assemble and decorate the cake with fresh raspberries. This prep-ahead approach ensures your Chocolate Raspberry Cake remains just as delicious and delightful to share!

Chocolate Raspberry Cake Recipe FAQs

What type of raspberries should I use?
You can use either fresh or frozen raspberries for this Chocolate Raspberry Cake. Fresh raspberries provide a delightful burst of flavor and vibrant color, while frozen raspberries are a great alternative and can be used year-round. Just make sure to thaw any frozen raspberries before folding them into your batter for even distribution.

How should I store my Chocolate Raspberry Cake?
To keep your Chocolate Raspberry Cake fresh, store it in an airtight container in the fridge for up to 3 days. This helps retain its moisture and rich flavor. If you have leftovers after a family gathering, simply cover the cake tightly to prevent it from drying out.

Can I freeze Chocolate Raspberry Cake?
Absolutely! To freeze your Chocolate Raspberry Cake, wrap it tightly in plastic wrap and then in aluminum foil. This two-step process prevents freezer burn. You can freeze whole cakes or individual slices for up to 3 months. When ready to enjoy, thaw in the fridge overnight, and reheat individual slices in the microwave for a cozy treat.

What if my cake sinks in the middle?
If your Chocolate Raspberry Cake sinks in the middle, it may be due to several factors—perhaps the oven temperature was too low, the cake was underbaked, or the batter was overmixed. To troubleshoot, make sure to preheat your oven correctly and check for doneness with a toothpick. If it comes out clean, the cake is done. Aim to mix just until the batter is combined for the best rise.

Is this Chocolate Raspberry Cake safe for people with allergies?
This cake contains common allergens such as eggs, dairy (buttermilk and butter), and gluten (flour). If you or your guests have allergies, consider substituting with egg replacers, dairy-free butter, and gluten-free flour. It’s always best to inform your guests about the ingredients used, just in case!

How can I enhance the raspberry flavor in the cake?
To impart an even stronger raspberry taste, you can incorporate raspberry extract or additional reduced raspberry puree into the batter. Simply add a teaspoon or two along with the wet ingredients for an intensified flavor. You might also consider topping the cake with a raspberry glaze or sauce for an extra punch!

Chocolate Raspberry Cake

Indulge in a delicious Chocolate Raspberry Cake that combines rich chocolate flavors with fresh raspberries—a perfect dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 slices

Course: DESSERT RECIPES

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Cake

• 2 cups All-purpose flour
• 3/4 cup Unsweetened cocoa powder choose high-quality
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1.5 cups White granulated sugar
• 1 cup Buttermilk
• 1/2 cup Oil can substitute with melted butter if desired
• 2 large Large eggs
• 1 teaspoon Pure vanilla extract
• 1 cup Hot water
• 1 cup Raspberries fresh or frozen

For the Raspberry Mixture

• 1/4 cup Water
• 1/2 cup Reduced raspberry puree
• 1/4 cup Ground freeze-dried raspberries

For the Buttercream Frosting

• 1 cup Unsalted butter room temperature
• 4 cups Powdered sugar sifted
• 1/4 teaspoon Salt
• 1 teaspoon Pure vanilla extract

For the Ganache and Topping

• 1 cup Semi-sweet chocolate chips
• 1/2 cup Heavy cream
• 1/2 cup Fresh raspberries for decoration

Equipment

• large mixing bowl
• Whisk
• Baking pans
• Cooling rack
• Heatproof bowl

Method

 

Steps

1. Preheat your oven to 350°F (175°C).
2. Mix the dry ingredients by whisking together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
3. Combine the wet ingredients in a separate bowl, blending the sugar, buttermilk, oil, eggs, and vanilla extract until fully mixed.
4. Pour the wet mixture into the dry ingredients and mix well until combined.
5. Gradually add the hot water to the batter, mixing continuously until smooth.
6. Fold in the raspberries gently.
7. Pour the cake batter into prepared baking pans, filling each about halfway. Bake for 25 minutes.
8. Cool the cakes in the pans for 10 minutes before transferring them to a cooling rack.
9. Beat the butter with the sifted powdered sugar until fluffy, about 3-5 minutes.
10. Add the salt and vanilla extract to the butter mixture and mix thoroughly.
11. Melt the chocolate chips with the heavy cream until smooth, then mix with the butter mixture for ganache.
12. Assemble your cake layers with the buttercream and raspberry puree, topping with fresh raspberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 250mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Ensure the correct measurement of flour to maintain texture. Use room temperature ingredients for better mixing. Fold raspberries gently to avoid breaking them.

Tried this recipe?

Let us know how it was!

There’s something especially delightful about a cake that can instantly brighten your day—and my Pink Velvet Cake does just that! The first time I made it, I was in a creative mood, desperate to escape the ordinary chocolate and vanilla options that felt all too familiar. As soon as I pulled the layers from the oven, the warm, inviting fragrance filled my kitchen, and I knew I had stumbled upon a true gem.

With its tender crumb and subtle sweetness, this cake is perfect for any celebration or even a cozy afternoon at home. What makes it truly irresistible, though, is the luscious cream cheese frosting that dances on your taste buds, taking this dessert to a whole new level of indulgence.

Whether you’re impressing friends at a gathering or simply treating yourself, this Pink Velvet Cake promises not just flavor, but also a stunning visual treat. So, let’s dive into the recipe, and soon you’ll have a slice of happiness on your plate!

Pink Velvet Cake Ingredients

• Get ready to bake a delicious treat!

For the Cake

• Cake flour – Essential for a soft, tender crumb in your Pink Velvet Cake.
• Granulated sugar – Sweetens the cake and helps create that lovely fluffy texture.
• Baking powder – Acts as a leavening agent, ensuring your cake rises beautifully.
• Fine salt – Enhances the sweetness and balances flavors perfectly.
• Unsalted butter – Brings richness and moisture; be sure it’s at room temperature for easy mixing.
• Egg whites – The base for a light and airy cake; room temperature helps create a better volume.
• Buttermilk – Adds a subtle tang and keeps the cake moist—don’t substitute with regular milk if possible!
• Vegetable or canola oil – Keeps the cake ultra moist; you can even use melted coconut oil for a twist.
• Vanilla extract – Adds warmth and depth to the flavor; vanilla bean paste works just as well!
• Pink gel food coloring – Gives your cake that gorgeous, eye-catching hue.

For the Frosting

• Unsalted butter – Use room temperature butter for a creamy and smooth frosting.
• Cream cheese – Adds a tangy flavor that pairs perfectly with the sweetness of the cake.
• Vanilla extract – Enhances the overall flavor of the frosting, making it extra delicious.
• Fine salt – A pinch adds depth to the sweetness—don’t skip this step!
• Powdered sugar – The base for your frosting, creating that luxurious sweetness.
• Heavy whipping cream – Helps achieve a silky, spreadable consistency; room temperature is key.
• Pink gel food coloring – Use to tint your frosting, creating a stunning visual appeal.

Get ready to bring this delightful Pink Velvet Cake to life in your kitchen!

How to Make Pink Velvet Cake

1. Preheat your oven to 350°F (175°C) and grease or line your cake pans with parchment paper to prevent sticking. This step ensures a perfectly baked cake that’s easy to remove.

2. Combine in a mixing bowl the cake flour, granulated sugar, baking powder, and fine salt. Whisk together until well blended, ensuring an even distribution of the dry ingredients that will work together for a fluffy texture.

3. Beat in another bowl the unsalted butter, egg whites, buttermilk, vegetable oil, and vanilla extract until creamy and smooth. This mixture creates a luscious batter, perfect for infusing flavor and moisture into your cake.

4. Gradually mix the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid over-mixing; you want a batter that’s well-blended but still retains a fluffy texture.

5. Color your batter by adding a few drops of pink gel food coloring. Stir until you reach your desired hue, creating that beautiful pink that makes this cake so special. The color will be more vibrant once baked!

6. Pour the batter evenly into your prepared cake pans and smooth the tops with a spatula. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on your cakes for that perfect golden edge!

7. Cool the cakes completely on wire racks; this prevents them from becoming soggy and ensures they’re easy to frost. The aroma will fill your kitchen—try not to eat the whole cake while waiting!

8. Prepare the frosting by beating together the unsalted butter and cream cheese until light and fluffy. This will create the perfect base for your luxurious cream cheese frosting.

9. Mix in the vanilla extract, fine salt, and powdered sugar until smooth and well combined. Don’t rush this step; the cream cheese adds a delightful tang that balances the sweetness beautifully.

10. Gradually add the heavy whipping cream to your frosting, mixing until you reach your desired consistency for spreading or piping. It should be creamy and luscious, perfect for dolloping on your cake.

11. Frost the cooled layers generously, stacking them together as you go, and add any additional decorations to make your Pink Velvet Cake pop. Your creation is now a stunning masterpiece ready to be enjoyed!

Optional: Add fresh berries or edible flowers on top for a touch of elegance.

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Pink Velvet Cake layers are ideal for meal prep, allowing you to save crucial time on busy baking days! You can prepare the cake layers up to 2-3 days ahead of time. Simply bake them, allow them to cool completely, and then tightly wrap each layer in plastic wrap before refrigerating to maintain their moist texture. If you’d like, the frosting can also be made up to 2 days in advance; store it in an airtight container in the fridge—just give it a quick mix to revive its creamy consistency before frosting. When you’re ready to assemble, just layer the chilled cakes with frosting, and your beautiful Pink Velvet Cake is ready to impress with minimal last-minute effort!

What to Serve with Pink Velvet Cake?

The vibrant hues and delightful flavors of this cake are just the beginning; let’s create a full spread that elevates your dessert experience!

• Fresh Berries: Their tartness beautifully balances the sweetness of the cake, adding a refreshing touch to each bite.

• Vanilla Ice Cream: A classic pairing, the creamy texture of the ice cream complements the tender layers, creating a heavenly combination. Serve a scoop alongside a slice for a timeless delight!

• Chocolate Ganache: Drizzling silky ganache over the cake adds rich flavor and decadence that contrasts wonderfully with the pink velvet.

• Lemonade: The zesty brightness of a fresh lemonade refreshes the palate, making it an ideal pairing for this sweet treat. It’s the perfect sip alongside your cake slice!

• Coconut Whipped Cream: Light and airy, this alternative topping enhances the cake’s softness while adding a tropical twist that feels indulgent.

• Coffee: A strong brew provides a delightful contrast to the cake’s sweetness, making for a comforting afternoon treat. The warmth of coffee brings the whole experience to life!

• Fruit Salad: A mixture of seasonal fruits adds color and a natural sweetness that complements the cake—and it keeps things light and vibrant.

• Sparkling Water: For a refreshing non-sweet option, sparkling water with a hint of lemon recharges your taste buds between bites. It’s simple, but oh-so-refreshing!

• Cheesecake Bites: For those who love multiple desserts, serving mini cheesecake bites provides a creamy, tangy contrast to the cake, satisfying any sweet tooth’s cravings!

How to Store and Freeze Pink Velvet Cake

• Room Temperature: Store the unfrosted Pink Velvet Cake layers at room temperature for up to 2 days, covered in plastic wrap to maintain moisture. Avoid placing it in direct sunlight.

• Fridge: If frosted, the Pink Velvet Cake can be kept in the refrigerator for up to 5 days. Use an airtight container or cover it loosely with plastic wrap to prevent the frosting from hardening.

• Freezer: To freeze, wrap the unfrosted cake layers in plastic wrap and then aluminum foil. They can last up to 3 months in the freezer. Frost after thawing for the best texture.

• Reheating: When ready to enjoy, allow the frozen cake to thaw in the fridge overnight. For a warm slice, microwave it for 10-15 seconds, just enough to take the chill off without melting the frosting.

Pink Velvet Cake Variations

Feel free to get creative with this recipe and make it your own with these delightful twists!

• Dairy-Free: Substitute buttermilk with almond or coconut milk and use dairy-free butter for a scrumptious vegan option. You’ll still enjoy that light, fluffy texture!

• Chocolate Swirl: Add 1 cup of cocoa powder to half the batter and create a marble effect by swirling it into the original batter. This chocolatey delight will take your cake to new heights!

• Nuts: Fold in 1 cup of chopped walnuts or pecans for a satisfying crunch. The nutty flavor complements the sweetness, adding another layer of deliciousness.

• Fruit Flavor: Replace part of the liquid with pureed strawberries or raspberries for a fruity twist. The natural sweetness intermingles perfectly with the cake base, making it even more irresistible!

• Layered Delight: Make a multi-layered cake by baking in three cake pans and filling the layers with fruit preserves or chocolate ganache. It’s a treat that turns heads and takes your taste buds on an adventure!

• Spiced Version: Add a teaspoon of cinnamon and a dash of nutmeg for a warm, spiced flavor profile. This adds depth and warmth, perfect for cozy gatherings or a festive moment.

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of regular flour. It maintains the texture while being perfect for gluten-sensitive guests, ensuring no one misses out!

• Zesty Lemon: Infuse the batter with lemon zest or a splash of lemon juice for a refreshing twist. This brightens the flavor and adds a lovely citrus note that pairs beautifully with cream cheese frosting.

Pink Velvet Cake Recipe FAQs

How do I select the best ingredients for my Pink Velvet Cake?
Absolutely! When choosing ingredients, select high-quality pink gel food coloring for the best visual appeal. For the butter, make sure it’s unsalted and at room temperature for easy mixing and a creamy texture. Use fresh egg whites from large eggs for the best results. The buttermilk should also be fresh, as it contributes to the cake’s moisture and flavor.

What’s the best way to store my Pink Velvet Cake?
Very! If unfrosted, keep the cake layers at room temperature for up to 2 days wrapped in plastic wrap to maintain moisture. For a frosted cake, store it in the fridge in an airtight container for up to 5 days. This protects the frosting while keeping it at a delightful temperature for enjoying!

Can I freeze my Pink Velvet Cake?
Absolutely! To freeze your Pink Velvet Cake, wrap the unfrosted layers tightly in plastic wrap followed by aluminum foil, ensuring there are no air pockets. They can last up to 3 months in the freezer. When you’re ready to enjoy, thaw them in the fridge overnight, then frost them to retain that lovely texture. For a warm slice, microwave it for 10-15 seconds!

What should I do if my cake is too dry?
Oh no! If you find your Pink Velvet Cake has turned out dry, that’s usually because of over-baking. Try to check it 5 minutes before the end of the recommended baking time. If it does happen, you can still revive the cake by brushing the layers lightly with simple syrup (made from equal parts sugar and water boiled until syrupy) before frosting. This adds moisture and sweetness back into the cake!

Are there any allergies I should be aware of when making Pink Velvet Cake?
Very! This recipe contains eggs, dairy, and gluten, so be mindful of those with allergies. For a dairy-free version, you can substitute the buttermilk with almond milk mixed with vinegar or lemon juice for a similar tang. If you need a gluten-free alternative, consider using a 1:1 gluten-free baking flour blend. Always double-check labels to ensure they’re free of allergens suitable for your guests!

Pink Velvet Cake

This Pink Velvet Cake features a tender crumb and luscious cream cheese frosting, perfect for celebrations.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 slices

Course: DESSERT RECIPES

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Cake

• 2 cups cake flour Essential for a soft, tender crumb.
• 1.5 cups granulated sugar Helps create a fluffy texture.
• 1 tbsp baking powder Acts as a leavening agent.
• 0.5 tsp fine salt Enhances sweetness.
• 0.5 cups unsalted butter Room temperature.
• 4 large egg whites Room temperature.
• 1 cup buttermilk Do not substitute with regular milk.
• 0.5 cups vegetable or canola oil For ultra moist cake.
• 2 tsp vanilla extract Adds warmth and depth.
• 1 tbsp pink gel food coloring For the gorgeous hue.

For the Frosting

• 0.5 cups unsalted butter Room temperature.
• 8 oz cream cheese Adds tangy flavor.
• 2 tsp vanilla extract Enhances flavor.
• 0.5 tsp fine salt Adds depth to sweetness.
• 4 cups powdered sugar Base for frosting.
• 0.5 cups heavy whipping cream For creamy consistency.
• 1 tbsp pink gel food coloring For tinting frosting.

Equipment

• Mixing bowl
• Whisk
• Spatula
• Cake Pans
• Oven
• wire racks

Method

 

Prepare the Cake

1. Preheat your oven to 350°F (175°C) and grease or line your cake pans.
2. Combine cake flour, granulated sugar, baking powder, and fine salt in a mixing bowl.
3. Beat unsalted butter, egg whites, buttermilk, vegetable oil, and vanilla extract until creamy.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Add pink gel food coloring, stirring until desired hue is reached.
6. Pour batter into prepared pans and smooth the tops. Bake for 35 minutes or until a toothpick comes out clean.
7. Cool the cakes completely on wire racks.

Prepare the Frosting

1. Beat together unsalted butter and cream cheese until light and fluffy.
2. Mix in vanilla extract, fine salt, and powdered sugar until smooth.
3. Gradually add heavy whipping cream, mixing until desired consistency is achieved.
4. Frost the cooled layers generously, adding decorations if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Optional: Add fresh berries or edible flowers on top for a touch of elegance.

Tried this recipe?

Let us know how it was!

As the chill of autumn sets in and the leaves begin to paint the world in shades of gold and crimson, there’s nothing quite like the cozy sensation of baking fragrant treats in the kitchen. If you’re searching for a delightful way to embrace the season, look no further than these Baked Pumpkin Donuts with Brown Sugar Glaze. Every bite of these soft, spiced donuts is like a warm hug – rich pumpkin flavor complemented by the sweet, buttery glaze that glistens like sunshine on a crisp morning.

What I adore most about this recipe is not just its irresistible taste, but how easily it transforms an ordinary afternoon into a cozy baking adventure. With only 39 minutes from start to finish, you can create a batch of these treats perfectly suited for sharing with friends or savoring solo. So, gather your ingredients and roll up your sleeves—let’s make some autumn magic happen in the kitchen!

Baked Pumpkin Donuts Ingredients

For the Donuts
• Pumpkin puree – adds moisture and a rich, seasonal flavor to your baked pumpkin donuts.
• Granulated sugar – sweetens the batter and helps create a tender crumb.
• Brown sugar – contributes to the deep flavor and adds caramel notes that enhance the pumpkin taste.
• Unsalted butter (melted & cooled) – provides richness and moisture; ensure it’s cooled to prevent cooking the eggs.
• Vegetable oil – keeps the donuts moist and fluffy; can be substituted with applesauce for a lighter option.
• Large eggs (room temperature) – bind ingredients together and add structure; use flax eggs for a vegan version.
• All-purpose flour – the base for your donuts, giving them structure; you can use whole wheat flour for a healthier option.
• Baking powder – ensures your donuts rise to a perfect fluffy consistency.
• Pumpkin spice – adds warm, aromatic flavors that evoke the essence of fall; feel free to use a homemade blend!
• Salt – enhances the sweetness and flavors of the other ingredients.

For the Glaze
• Unsalted butter (for glaze) – adds a glossy finish and richness to your sweet topping.
• Powdered sugar – gives the glaze its sweetness and smooth texture; sift it to prevent lumps.
• Heavy cream – creates a silky glaze that adheres beautifully to the donuts; you can substitute with milk for a lighter glaze.
• Vanilla extract – infuses added warmth and depth into the flavor of the glaze, balancing the sweetness perfectly.

How to Make Baked Pumpkin Donuts with Brown Sugar Glaze

1. Preheat the oven to 350°F (175°C) and generously grease a donut pan. This ensures your donuts come out perfectly without sticking, ready to shine with their glossy glaze.

2. Mix together pumpkin puree, granulated sugar, brown sugar, melted butter, vegetable oil, and eggs in a large bowl until smooth and well combined. This creates a wonderfully rich base filled with the flavors of autumn.

3. Whisk together flour, baking powder, pumpkin spice, and salt in a separate bowl. Mixing these dry ingredients well helps to distribute the baking powder and spices evenly throughout the batter for a perfect rise.

4. Combine the dry ingredients with the wet ingredients gradually, stirring gently until just combined. Overmixing can lead to denser donuts, so keep it fluffy!

5. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. This gives your donuts room to rise without overflowing—trust me, they’ll be delightful!

6. Bake for 14 minutes or until a toothpick inserted into a donut comes out clean. This quick bake time ensures a soft texture that’s light and airy, perfect for indulgence.

7. Cool the donuts in the pan for a few minutes before transferring them to a wire rack. This allows them to set and makes glazing easier without smushing them.

8. Prepare the glaze by melting 4 tablespoons of butter in a bowl. Then whisk in the powdered sugar, heavy cream, and vanilla extract until smooth. This should be luscious and glossy, ready to elevate your donuts!

9. Dip the tops of the cooled donuts into the glaze and allow them to set on a wire rack. The glaze will harden slightly, creating a sweet, buttery crown that’s simply irresistible.

Optional: Sprinkle with extra pumpkin spice for an extra pop of flavor.

Exact quantities are listed in the recipe card below.

How to Store and Freeze Baked Pumpkin Donuts with Brown Sugar Glaze

Room Temperature: Store donuts in an airtight container at room temperature for up to 2 days. This keeps them soft and fresh for your enjoyment!

Fridge: If you prefer keeping them longer, store in the fridge for up to 5 days, but let them come to room temperature before enjoying to restore the glaze’s silkiness.

Freezer: For extended storage, freeze the donuts in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. Simply thaw at room temperature when you’re ready to indulge.

Reheating: To reheat, pop the donuts in the microwave for about 10 seconds for a warm treat, bringing back that fresh-baked comfort for your Baked Pumpkin Donuts with Brown Sugar Glaze!

What to Serve with Baked Pumpkin Donuts with Brown Sugar Glaze?

Indulge in the cozy flavors of autumn by pairing these soft, spiced treats with delightful sides that elevate your baking experience.

• Hot Apple Cider: Warm and aromatic, this classic fall drink complements the pumpkin spice, creating a heartwarming experience. The cider’s sweetness will beautifully enhance every bite of your donuts.

• Maple Pecan Coffee Cake: A tender, nutty coffee cake brings in crunch and sweetness, perfectly balancing the softness of the donuts. A slice of this cake alongside your donuts creates a dreamy dessert table.

• Cinnamon Whipped Cream: Light and fluffy, this whipped cream adds a fresh touch to each donut, while a sprinkle of cinnamon enhances the spiced flavors. It’s an easy way to take your treat to the next level!

• Spiced Tea: A warm cup of spiced tea mingles wonderfully with pumpkin flavors, making for a comforting pairing. The embrace of spices from the tea rounds out the experience beautifully.

• Cream Cheese Frosting: Rich and tangy, this frosting adds a creamy texture that envelops the donuts in deliciousness. It’s a fun twist for those who want a bit more than just glaze.

• Roasted Nuts: Crunchy and flavorful, a mix of roasted almonds or pecans adds an earthy note that contrasts beautifully with the sweet glaze. Perfect for snacking alongside or topping the donuts!

With these delightful pairings, your baking adventure will be even more special, inviting family and friends to join in on the flavorful celebration!

Make Ahead Options

These Baked Pumpkin Donuts with Brown Sugar Glaze are fantastic for busy cooks looking to save time! You can prepare the batter up to 24 hours in advance; simply mix the wet and dry ingredients separately, then combine them before filling the donut pan. To maintain quality, store the batter in an airtight container in the refrigerator. Additionally, the baked donuts can be covered and kept at room temperature for up to 3 days or refrigerated for up to a week—they’ll still be just as delicious! When you’re ready to serve, warm the donuts briefly in the microwave for a fluffy texture, glaze them, and enjoy the taste of autumn at your leisure!

Baked Pumpkin Donuts Variations

Feel free to explore these delightful twists and substitutions to make these baked pumpkin donuts uniquely yours!

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend, ensuring a tender yet safe treat for those avoiding gluten. Enjoy the same savory pumpkin deliciousness without the worry!

• Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use coconut oil instead of butter. Your donuts will be just as moist and flavorful!

• Spiced Up: Add a pinch of cayenne pepper or a dash of ground ginger for a spicy kick that contrasts beautifully with the sweetness of the glaze. This will awaken your taste buds with every bite!

• Chocolate Drizzle: Swap in a smooth chocolate glaze instead of the brown sugar glaze to offer a rich and decadent dessert experience. This chocolatey twist will have both kids and adults smiling!

• Maple Glaze: Replace the vanilla extract in the glaze with pure maple syrup for a warm, fall-inspired flavor twist. This gives your donuts an even cozier vibe with earthy undertones.

• Nutty Flavor: Toss in chopped walnuts or pecans into the batter for an added crunch that elevates both texture and taste. These nutty bits provide a lovely contrast to the soft donut!

• Dairy-Free: Use almond milk or coconut cream instead of heavy cream for the glaze, and swap butter for a plant-based alternative. You’ll achieve a deliciously creamy texture without any dairy!

• Pumpkin Chocolate Chip: Fold in mini chocolate chips to the batter before baking for that extra pop of sweetness and surprise. Each bite brings a delightful chocolatey richness that pairs perfectly with pumpkin!

Baked Pumpkin Donuts with Brown Sugar Glaze Recipe FAQs

What type of pumpkin puree should I use?
Absolutely! You want to use 100% pure pumpkin puree, which is often found canned. Avoid the flavored pie fillings, as they contain added sugars and spices that could alter your donut recipe. If you’re feeling adventurous, you can also make your own by roasting and pureeing fresh pumpkin for the most vibrant flavor!

How should I store leftover donuts?
Very simply! Store your Baked Pumpkin Donuts with Brown Sugar Glaze in an airtight container at room temperature for up to 2 days. If you want them to last longer, placing them in the fridge extends their freshness to about 5 days. Just make sure to let them come to room temperature before indulging again to keep that glaze nice and silky.

Can I freeze the baked donuts?
Of course! Freezing these treats is a great way to enjoy them later. First, freeze them in a single layer on a baking sheet until firm. Then, transfer them to a zip-top bag or airtight container and store in the freezer for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature, and you can even warm them up in the microwave for about 10 seconds for that fresh-baked taste!

What should I do if my donuts sink in the middle?
It can be disheartening, but don’t worry! If your Baked Pumpkin Donuts do sink, it usually means the batter may have been overmixed or the oven temperature was too low. Ensure you gently combine the wet and dry ingredients until just combined for a fluffy texture. Also, make sure your oven is properly preheated to 350°F (175°C) for even baking.

Can I make this recipe vegan or gluten-free?
Absolutely! To make these delightful donuts vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg, let it sit until it thickens). You can also replace the butter with coconut oil or a vegan butter alternative. For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking mix, ensuring it includes xanthum gum for structure. Enjoy the versatility!

Baked Pumpkin Donuts with Brown Sugar Glaze

These Baked Pumpkin Donuts with Brown Sugar Glaze are soft, spiced donuts with rich pumpkin flavor and a sweet, buttery glaze.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 14 minutes mins

Total Time 39 minutes mins

Servings: 12 donuts

Course: DESSERT RECIPES

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Donuts

• 1 cup Pumpkin puree
• 1 cup Granulated sugar
• 1/2 cup Brown sugar
• 1/4 cup Unsalted butter (melted & cooled)
• 1/4 cup Vegetable oil
• 2 large Eggs (room temperature)
• 2 cups All-purpose flour
• 1 tbsp Baking powder
• 2 tsp Pumpkin spice
• 1/2 tsp Salt

For the Glaze

• 4 tbsp Unsalted butter
• 2 cups Powdered sugar sifted to prevent lumps
• 1/4 cup Heavy cream
• 1 tsp Vanilla extract

Equipment

• Donut pan
• Mixing bowls
• Whisk
• Spoon
• Wire Rack

Method

 

How to Make Baked Pumpkin Donuts with Brown Sugar Glaze

1. Preheat the oven to 350°F (175°C) and generously grease a donut pan.
2. Mix together pumpkin puree, granulated sugar, brown sugar, melted butter, vegetable oil, and eggs in a large bowl until smooth and well combined.
3. Whisk together flour, baking powder, pumpkin spice, and salt in a separate bowl.
4. Combine the dry ingredients with the wet ingredients gradually, stirring gently until just combined.
5. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
6. Bake for 14 minutes or until a toothpick inserted into a donut comes out clean.
7. Cool the donuts in the pan for a few minutes before transferring them to a wire rack.
8. Prepare the glaze by melting 4 tablespoons of butter in a bowl. Then whisk in the powdered sugar, heavy cream, and vanilla extract until smooth.
9. Dip the tops of the cooled donuts into the glaze and allow them to set on a wire rack.
10. Optional: Sprinkle with extra pumpkin spice for an extra pop of flavor.

Nutrition

Serving: 1donutCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 105mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 5000IUCalcium: 15mgIron: 1mg

Notes

Make sure your eggs are at room temperature for a smooth batter. Avoid overmixing to keep the donuts fluffy. Use a piping bag for easy filling of the donut pan.

Tried this recipe?

Let us know how it was!