Pin It Stumble This Tweet This Post Share to Facebook Email this Post

Texas Sheet Cake Donuts (Baked)

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponShare on RedditDigg thisEmail this to someoneShare on Yummly

The classic chocolate sheet cake baked as donuts.  Breakfast or dessert?  You choose!

Texas Sheet Cake Donuts (Baked!)Hey all, y’all!  (I figured I should start this post with a southern drawl.)  I’m very excited about these donuts, as I came up with the idea for them a few months ago and finally getting to the point of sharing them with you!

These are probably not donuts that you want to serve with your weekday breakfast, but instead I like them as a dessert.  A fancier way to serve up the classic chocolate sheet cake, if you will.  These are not hard to make, and just a little more involved than baking the cake in a sheet pan.  I used The Pioneer Woman’s sheet cake recipe as my base.

Texas Sheet Cake Donuts (Baked!)Once the donuts are cooled, make the frosting as usual and spread or pour on top of each donut.  Do it slowly as the icing will want to just drizzle right off.  If you time it right, it starts to harden before falling completely off the donuts.  😉  You’ll make a mess, so do the icing part while the donuts are still on the cooling rack set over wax paper for easy clean up.

Texas Sheet Cake Donuts (Baked!)Don’t have a donut pan?  I recommend this one.  Purchase two because there are only six cavities and this recipe makes at least two dozen, so you’ll need both!

Texas Sheet Cake Donuts (Baked!)My family loved these and I shared with quite a few neighbors who also left rave reviews.  While I was editing the photos in this post, Judah came up to me and pointed at them: “Mom! I loooove those! When will you make them again?!”  I would say that’s equal to a 5-star rating.

Texas Sheet Cake Donuts (Baked!)

Texas Sheet Cake Donuts (Baked)

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 2 to 2 1/2 dozen donuts

Texas Sheet Cake Donuts (Baked)

The classic chocolate sheet cake baked as donuts. Breakfast or dessert? You decide!

    For the cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 cup unsalted butter
  • 4 heaping tablespoons cocoa powder
  • 1 cup boiling water
  • For the icing:
  • 14 tablespoons unsalted butter
  • 4 heaping tablespoons cocoa powder
  • 6 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar
  • 1/2 cup finely chopped pecans

Preheat oven to 350 degrees F. Grease donut pans; set aside.

For the cake:

In a large mixing bowl, whisk together the flour, sugar and salt; set aside.

In a medium mixing bowl, combine the buttermilk, eggs, vanilla and baking soda; set aside.

In a medium saucepan, melt the butter over medium heat, then stir in the cocoa. Whisk to combine. Pour the boiling water into the saucepan and allow to bubble for a moment then turn off the heat. Pour the chocolate mixture into the bowl with the flour mixture and stir for just a moment to cool the chocolate. Slowly add the egg mixture and stir until smooth.

Pour the batter into the donut cavities, filling each no more than three-quarters full. (I use a freezer bag with the corner tip cut off for cleanly piping the batter.) Depending on the donut pan you have, you may need to work in batches as this recipe yields 2 to 2 1/2 dozen donuts. Bake for 10 minutes.

Remove from oven and let cool in pan for 10 minutes. After 10 minutes, use a plastic knife to gently remove the donuts to cool completely on a wire rack.

For the icing:

Melt the butter in a medium saucepan over medium-low heat. Stir in the cocoa powder until smooth. Pour in the milk and vanilla, then stir in the powdered sugar. Fold in the pecans.

Once the donuts are cooled and the icing is somewhat cooled, layer a sheet of wax paper underneath the cooling racks holding the donuts. Using a spoon, slowly pour desired amount of icing over each donut and allow to drizzle over the sides. The warmer the icing, the more it will drizzle, so wait another moment if it's too runny. Try to strategically place the pecans on top of the donuts so they do not fall off.

Allow to cool and icing to harden before serving. Donuts will keep in an airtight container at room temperature for a day or two.

Recipe source: Sheet cake recipe base from The Pioneer Woman Cooks

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponShare on RedditDigg thisEmail this to someoneShare on Yummly


  1. Sue Gladd says:


  2. omg…I love that these are baked!! We have a donut pan and Asher is asking daily to make donuts!

  3. How awesome do these look. I’d have to call these dessert! 😉

    • Nikki Gladd says:

      Definitely dessert! I mean, I can have dessert right after my bowl of oatmeal in the morning, right? 😉

  4. Mercy me these look divine!!!

  5. These sound like the most incredible donuts ever!

  6. My husband was just saying this morning that he was craving donuts. I think that means these Texas Sheet Cake donuts are meant to be!!!! 🙂

  7. This is so brilliant! My two favorites in one!

  8. These donuts look fantastic! Chocolaty and sticky is always a good thing in my book!

  9. EdnaBWhitmore says:

    Ur recipes look simple and delicious, and I plan on using several in the near future. Thanking you so much for sharing.

Leave a Comment