Homemade Pumpkin Donuts

These pumpkin donuts are one of the tastiest baked donuts, you'll be craving them as soon as fall rolls around.

They don't require any extra rise time (since they aren't a yeasted donut) and no deep frying messiness here. Plus no mixer required here, just a quick blend by hand for this donut batter.

They are baked in the oven in donut pans (or try mini muffin pans if you don't have donut pans), then after that while they are warm they are rolled in sweet cinnamon sugar.

I like to serve them with hot cocoa, warm apple cider, coffee, or you can't go wrong with a tall glass of milk.

They are perfectly fitting for an after dinner dessert or they make an excellent weekend breakfast treat. And there are lots of different additions you can add like finishing with a chocolate glaze or adding chopped nuts (more ideas below).

Pumpkin desserts are a seasonal staple and donuts are one of the most popular sweets, so bring them together and you have a truly memorable, completely crave-able donut treat!

Perfect Chocolate Cake Recipe

Here's the rundown in what you'll find in each slice of this irresistible chocolate cake:

• Chocolate flavor: This cake, loaded with it. The boiling water intensifies the chocolate flavor of the cocoa. I'm starting to think it's a must for all chocolate cakes. You also get plenty of chocolate flavor in the buttercream frosting as well.
• Moisture: We all hate dry cakes. I like mine really moist and this cake is brimming with moisture.
• Rich decadence: This cake is packed with richness in both the cake and the frosting.
• Perfect crumb texture: Is it soft? Is it fluffy or dense? Does it have stability? Soft is definitely a must and I like my chocolate cake somewhere between fluffy and dense. I'm not a big fan of the chocolate cakes that are so fluffy they just crumble apart and don't have much structure but I also don't want it so dense that it's like eating a cheesecake.
• Buttercream frosting: A heavenly frosting is just as important as a good cake. It is going to crown the cake after all. This frosting is likely the best chocolate frosting you'll ever make! It's perfectly buttery and rich with the perfect intensity of chocolate flavor.

In other words this cake is what dreams are made of! It's the best way to satisfy those chocolate cravings and always perfect for any birthday or celebration.

Chocolate Cake Video

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Ingredients for Chocolate Cake:

• Granulated sugar, brown sugar and powdered: this sweetens the cake and the brown sugar also adds a little extra flavor and moisture. Powdered sugar is used in the frosting.
• Cocoa powder: we use a fair amount of cocoa powder here a decadent chocolate flavor. Use good quality cocoa powder for best results.
• Baking soda: this helps the cake rise. No substitutes here (since the sour cream and cocoa are acidic baking soda is used instead of baking powder).
• Salt: have you ever accidentally left out the salt. It's crazy how a small amount of of this can significantly impact a recipe.
• Boiling water: carefully measure after water reaches a boil. Some of the water steams off while cooking so measuring after is important.
• Vegetable oil: canola oil works great too. This makes the cake super moist instead of using just butter.
• Unsalted butter: this adds flavor. While vegetable oil makes moister cakes butter adds a better flavor so I had to sneak in some. You'll also need lots of butter for the frosting.
• Eggs and egg yolks: eggs help bind ingredients and also help the cake to rise. Why add additional egg yolks? These have natural emulsifiers which help soften the cake and they also add rich flavor.
• Vanilla extract: we use a generous 1 tablespoon here because it is the perfect compliment to chocolate.
• All purpose flour: do note in this recipe how ingredients are measured. Flour should be scooped and leveled (I use the same method as America's Test Kitchen) vs. spooning and leveling.
• Sour cream: this adds a very light tang which adds so much flavor and really compliments the chocolate. It also keeps the cake moist and rich.
• Milk: you'll only need a little since we used sour cream and water for moisture already. Preferably use whole or 2% milk.

How to Make Chocolate Cake:

• Heat oven and prepare pans: Preheat oven to 350 degrees. Butter two 9-inch round cake pans then line bottom of each with a round of parchment paper. Butter parchment paper. Wrap cake pans with baking strips for the most level cake.
• Mix dry ingredients, then mix in boiling water: In a large, heat proof mixing bowl, whisk together granulated sugar brown sugar, cocoa powder, baking soda and salt. Carefully pour boiling water in to cocoa mixture and immediately whisk to blend well. Allow to cool 5 minutes.
• Mix in wet ingredients: Using an electric hand mixer set on low speed blend in vegetable oil and melted butter until combined. Add eggs, egg yolks and vanilla extract and blend just to combined. Then add flour and blend until combined, and finish by blending in milk and sour cream just until combined.
• Pour into pans and bake: Divide mixture evenly among 2 prepared pans. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 29 - 34 minutes.
• Cool: Allow to cool in pan 5 minutes, run butter knife around edge of cake and invert onto a wire rack and allow to cool completely.
• Frost: Add frosting to top of one round then top with second cake and frost top and sides of cake. Store in an airtight container.

How do You Make Level Cake Layers?

For this recipe I like to use cake strips. Once in the oven these damp strips placed around the cake pans keep the exterior from getting too hot before the interior starts to heat so the cake rises more evenly all the way across.

There are also some DIY methods if you want to make some yourself. You can skip using these then just trim the top of the cake to level.

Can I Add Espresso Powder?

If you love that hint of espresso flavor then yes you can definitely add some instant espresso powder to the recipe as well. Use 1 - 3 tsp depending on how strong you'd like the flavor to be.

Can I Make it into Cupcakes?

• Yes. I've also made this same chocolate cake recipe into cupcakes.
• To do so divide paper liners among wells of 2 (12 count) cupcakes pans.
• Prepare batter as directed then divide among cupcake liners filling each 3/4 full.
• Bake at 350 until toothpick inserted into center comes out clean, about 18 - 22 minutes.
• If you want a tower of chocolate frosting (like that pictured below, make 1 1/2 times the amounts of the chocolate buttercream frosting listed).

Can I Halve the Recipe?

If you want to make a single layer cake or 12 cupcakes you can half the recipe. Just use 1 egg yolk.

Can I Make it Gluten-Free?

Yes. To do so use a Cup for Cup gluten free flour blend in place of all-purpose flour. Then of course check labels of other ingredients to be certain they are gluten free.

Or you can try my flourless chocolate cake recipe.

How to Store Homemade Chocolate Cake:

I usually set my cakes on a large flat plat and frost then store in an airtight cake carrier in the fridge up to 4 days. The cake cake can also be store at room temperature but it doesn't keep as long.

How to Freeze Chocolate Cake:

• This cake freezes incredibly well up to 3 months.
• Wrap layers separately in plastic wrap and aluminum foil then store in an airtight container.
• Thaw overnight in the refrigerator then frost and serve at room temperature.
• Leftover frosted cake can be frozen as well.

Wanting to Make a Chocolate Sheet Cake?

Try my recipe for Chocolate Sheet Cake HERE. It's baked in a 18 by 13-inch baking sheet so it's great for crowds.

Tips and Variations:

• Don't eyeball ingredients. As with any baking recipe it's a science, if ingredients aren't precisely measured it can drastically effect the outcome. If possible use a kitchen scale to measure for the most accurate results.
• Be sure to cake test for doneness. If you take a cake out too early the center may fall and cake can be gooey. Use a toothpick and poke into center of cake, it should come out free of batter. A moist crumb or two stuck on is fine.
• Wait and let cool completely before frosting cake or it will melt! You can speed up cooling in the refrigerator if needed.
• Frost cake then before frosting starts to set (that outer layer can start to develop a thin dry outer layer) decorate with mini chocolate chips, sprinkles or chopped chocolate.
• Try this cake with another type of frosting to mix things up. Good flavors include mint chocolate chip, strawberry, or salted caramel (double amounts of those listed for a two layer cake), or try with a cookies and cream frosting, yum!

More Cake Recipe Favorites:

• Coconut Cake
• Funfetti Birthday Cake
• Pound Cake
• Red Velvet Cake
• Yellow Cake

Recipe originally posted February 2014. Some changes to recipe have been made including adding 1/4 cup butter to the recipe and increasing sour cream from 1/3 cup to 1/2 cup. This makes an even moister and more fudgy cake with these updates.
Another update to this recipe is to use cake strips, I use these HERE.

Post contains affiliate links.

Blueberry Muffins with Streusel Crumb Topping

Once you try this buttermilk blueberry muffin recipe you'll want to try another recipe! I first shared this recipe (labeling them "The Blueberry Muffin of My Dreams" in a separate old post) over 7 years ago, back when I first started my blog and it's still my go-to recipe, and that of many readers.

They just have all the best things you look for in a freshly baked blueberry muffin. And they're easy to make too! The batter is quickly mixed up by hand, then the crumb topping is quickly blitzed in a food processor (if you don't own a food processor you could do this by hand using a pastry cutter).

Then the hardest part is just waiting for them to bake. Waiting and waiting to sink your teeth into one of these golden and delicious, blueberry-studded crumb-topped muffins! These things are little pillows of utter breakfast bliss!

Truly a must try blueberry muffin recipe!

Baked Chicken Taquitos

Who doesn't love the taquitos? They're like mini rolled tacos and you can fill them with all your favorite meats or vegetarian fillings (like beans and roasted vegetables).

Most commonly taquitos are deep fried in oil but I highly recommend trying out this oven baked version instead.

I used to be skeptical myself, thinking there's no way a baked version is going to be anywhere near as good or as crisp as a fried version, but these definitely prove that thinking wrong. These are just as good without the greasy mess and extra fat!

This is a flavorful Mexican dish that your whole family can enjoy! They make a great party food or weeknight main dish. Just don't forget to pile on the bright fresh toppings (or serve to the side for dipping) it just makes them that much better.

Homemade Hummingbird Cake

I think of this cake as banana cake meets the tropics, in that it is loaded with bananas, laced with fresh pineapple and covered in sweet, toasted coconut.

It will remind you a lot of banana bread, but with a bonus of decadent cream cheese frosting of course. There are so many delicious flavors and perfect textures in this cake.

The cake has a nice tender thanks to the sugar and bananas and it has a nice moist crumb thanks to the vegetable oil, it's dotted with juicy bits of pineapple and crunchy toasted pecans, and it's finished with a creamy, lightly tangy frosting and finished with crisp bits of toasted coconut (or chewy coconut if you like it un-toasted).

It's an old fashioned style cake that will likely remind you of home. Made from scratch and sure to please!

Photography credit: Jenn Davis from Two Cups Flour.

The Best Coconut Cake Recipe!

I shared this coconut cake four years ago but I figured it was due time that I re-share it in case some of you may have missed out. It's a recipe book dessert staple!

Coconut Cake Video

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This is what I'm planning on making for Christmas dessert and I can't wait! Some people look forward to gifts, I look forward to cake.

This cake is elegant and sophisticated yet very traditional and simplistic and it's perfect for the holidays since it's not only incredibly delicious but it's so white and snowy looking.

I love that it's like the cake you remember your grandma serving at family parties growing up. Who doesn't love a good old fashioned recipe like this? The classics are often the best.

Finally, A Soft and Moist Coconut Cake

This will probably be one of the softest cakes you'll ever make and you'll also love that it is incredibly moist (because we all hate a dry cake right?). And it is layered with sweet, natural coconut flavor with every bite, which is complimented perfectly by the light tang of the cream cheese in the frosting.

Good luck saying your only going to have a thin slice. Not gonna happen with this cake. Try it and you'll see what I mean!

Merry Christmas and Happy Hanukkah and Kwanzaa too! I hope you have the best holiday week!

The whole family will love this protein packed, hearty chicken and brown rice combo.

The BEST Chicken Fried Rice Recipe

This chicken fried rice will easily become one of your go-to dinners! It's easy, it calls for basic ingredients, it's hearty and filling and it's perfectly flavorful.

Plus it's quick to make and clean up is a breeze. It also makes perfectly delicious leftovers if you are lucky enough to have any left, or make it ahead for meal prep for the next couple of days.

It's also an easy recipe to customize and swap out with another protein and you could even add in other vegetables.

The Best Gluten Free Bread Recipe

Several months ago, I did the gluten free diet myself for a few months and some of the breads I would buy scared me.

When going gluten free, I think one of the best recipes to have is a good gluten free bread recipe, because it's a staple pantry item and when you have that it makes being gluten free seem a bit easier.

I tried a few recipes for gluten free bread and this is definitely the one I liked most.

My whole family actually loved it, and my husband couldn't get over how good it was. He even said he liked it better than regular white bread, believe it or not. He likes that it has more substance to it.

If you are new to gluten-free bread, yes it does have a different texture, which will quickly grow on you. The taste of this bread is amazing! When you eat a piece warm out of the oven it's so dreamy.

These are perfect for a weekend dessert or for just about any celebration, at any time of the year. Why wait for fall for every year these decadent cupcakes??

I mean I'd be totally excited to have these on my birthday in the middle of the summer!

And you may even find people reaching for these instead of that pumpkin pie at Thanksgiving this year. Their flavor is so irresistible and everyone will fall in love with this luscious Cream Cheese Frosting.

Zucchini Muffins with Carrots Too!

Yes please to this combo! It's been far too long since I've shared a batch of muffins. The last muffins I shared were these Healthier Whole Wheat Honey Banana Muffins.

And yes of course those muffins are the perfect use for overripe bananas but when you've got an abundance of that end of summer zucchini and carrots around these are the muffins you'll want to make!

I've already made these muffins three times this summer and I just made them again to put in my kids school lunches. Because we are all crazy about these muffins!