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Entenmann's Devil's Food Cake Donuts Copycat Recipe

These Entenmann's copycat chocolate cake donuts are extremely moist and covered in 360 degrees of chocolate buttery glaze.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast, Dessert
Keyword: Chocolate, Copycat Recipe, Donuts, Doughnuts
Servings: 14 donuts
Author: Mallory Austin


  • Donut Pan (ideal)
  • Piping Bags (ideal)


Devil's Food Donuts

  • 2 cups 140g all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 2/3 cup milk (2% or whole)
  • 1/2 cup sour cream
  • 4 tablespoons butter, melted (add't butter used for greasing pan)
  • 1 teaspoon vanilla extract

Chocolate (Hardening) Glaze

  • 4 tablespoons butter
  • 4 tablespoons unsweetened cocoa powder, sifted
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar, sifted


Make Donuts

  • Preheat oven to 350.
  • Whisk together these ingredients in a bowl: flour, cocoa powder, baking soda, baking powder powder, and salt.
  • In a medium bowl, whisk eggs with the sugar until it is well combined. To it, add milk, yogurt, (cooled) melted butter and vanilla extract. Continue to mix until smooth. 
  • Pour the WET into the DRY flour mixture and mix by hand until just combined and no more big clumps. Be careful not to overmix. The batter will be thick.
  • Grease the donut pans with butter or non-stick spray. Pour the batter into each donut hole using a piping bag or carefully spooning it in. Tap the tray a few times to smooth out the batter. Cook for about 10 minutes or until a toothpick inserted in the center comes out clean.

Chocolate (hardening) Glaze

  • Melt the butter in a small saucepan over low heat.
  • Add the sifted cocoa powder and cream. Whisk until it thickens but do not let it boil. About 2 minutes total.
  • Remove from the heat and add vanilla extract, whisking to incorporate. Add the sifted powdered sugar and whisk slowly until perfectly smooth. Note - If you whisk too quickly you will get air bubbles in your glaze. Pour the chocolate glaze into a bowl (I used a cereal bowl) so the chocolate is deep enough to submerge the whole donut.

Coat the Donuts

  • Place one donut at a time into the chocolate glaze, push it down until chocolate is coming up the sides and up through the middle. Use a toothpick or carefully use your finger to lift and flip the donut through the middle. Repeat on the opposite side. Lift donut out of glaze, allow it to drip access off donut then place on a cooling rack and allow to set.
  • Once fully set, store the donuts in a zip top bag or an airtight container.