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Soft and fresh, baked chocolate donuts topped with vanilla buttercream and Oreo pieces. The perfect combination of vanilla and chocolate will make this the cookies and cream donut of your dreams!
Oreo Cake Donuts
Who doesn’t love fresh donuts? Nice and warm, and oozing frosting! I don’t know a soul who would pass that up! And with this recipe you can have hot fresh Oreo donuts at home easier than you can possibly imagine.
One thing I love is a good, hot, fresh donut. Sometimes I don’t want to mess with the yeast and with the oil for frying though, which is what makes these Oreo donuts awesome! They have a cake consistency, so no yeast, and they use a cake donut pan and bake in the oven. So no frying! And the results couldn’t possibly be more delicious!
Super chocolatey, but somehow incredibly light donut topped with a vanilla buttercream and Oreo pieces. This is cookies and cream done in all the right ways!
Ingredients for Oreo Donuts
For the donuts
- Black Cocoa– This is a special kind of cocoa, it will give these donuts that signature dark Oreo color and taste. You can use regular cocoa if that is all you have, but the color and taste will be more like chocolate cake. Black Cocoa can be purchased on Amazon.
- All Purpose Flour
- Brown Sugar– Using brown sugar will give you a nice depth of flavor and will help keep the donuts nice and soft.
- Baking Powder
- Baking Soda
- Butter– You will want this butter cold and cut into cubes.
- Salt
- Chocolate Chips– use your favorite, but the darker the chips, the deeper chocolate flavor the donut will have. I use Ghirardelli Bittersweet Chips when I make these.
- Egg
- Milk
- Vanilla
- Vinegar– The vinegar will react with the baking soda to help lift the cake donuts and make them airy.
For the Frosting
- Butter– Room temperature butter is best for frosting.
- Powdered Sugar
- Whipping Cream– You can use milk in a pinch, you just won’t need as much.
- Vanilla
- Chopped Oreos– This is to top the donuts, it is optional but I definitely recommend it!
How to Make Oreo Donuts
Preheat the oven to 350 degrees and prep your donut pan by spraying it with a nonstick spray and set it aside.
In a large bowl, whisk together your dry ingredients and set the bowl aside.
Measure out your chocolate chips into a microwave safe bowl. Microwave your chocolate chips in 30 second intervals, stirring between each 30 seconds. Repeat this step until the chocolate is completely melted. Remove the chocolate from the microwave and stir in your cold butter until the butter is melted into the chocolate.
Add the chocolate mixture, plus the rest of the wet ingredients to the bowl of dry ingredients and stir until well combined.
Transfer the batter into a piping bag or into a gallon size zip top bag with the corner snip of. Pipe the batter into the donut pan making one complete circle of batter per cavity.
Bake at 350 degrees for 10-12 minutes. The donuts will rise and get puffy while they bake. You will know they are done because they will bounce back when you tap on the top of them.
Remove the donuts from the oven and allow them to cool in the pan for an additional 5-10 minutes before turning them upside down on the cooling rack.
How to Make the Vanilla Buttercream
While the donuts continue to cool, make the frosting by creaming the butter, either in a stand mixer, or in a bowl with a hand mixer. Slowly add the powdered sugar into the butter along with the whipping cream (1/2 Tbs at a time) until all the powdered sugar is added. Add the vanilla and continue to mix.
Add more whipping cream as needed to get the frosting to the right consistency. You will want the frosting to be thick. It is a frosting, not a glaze. So go slowly with the cream.
Microwave the frosting for 15 seconds until it is warm and melty.
Add the frosting to a piping bag or zip top bag and pipe the frosting onto the donut making one thick pass over the top. Because it is warm and melty, it should start form to the donut but shouldn’t spill everywhere.
Garnish the donuts with chopped Oreo’s and serve.
The donuts will stay good for up to 3 days in an airtight container, if they last that long. 😉
How To Store Oreo Donuts
Definitely store in an airtight container. They will stay fresh at room temperature for up to 3 days, but can be stored in the fridge for up to 1 week. If you’d like them to last longer than that, I’d suggest freezing them.
How to freeze homemade cake donuts
The best way to freeze your donuts is to let them cool completely and then freeze them unfrosted. Wrap each donut in plastic wrap and then freeze. When you are ready to serve them, pull them out of the freezer, let them come up to room temperature and then frost them.
More Oreo Recipes
Oreo Donuts
Ingredients
Oreo Donut
- 1/4 cup black cocoa
- 1/2 cup + 2 1/2 tbsp all purpose flour
- 1/4 cup + 2 tbsp brown sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup salted butter, cold and diced
- 1/4 tsp salt
- 1/4 cup chocolate chips, I use bittersweet, but you can use whatever you have on hand
- 1 egg
- 2 1/2 tbsp milk
- 1/2 tsp vanilla
- 1/2 tsp vinegar
Vanilla Frosting/Toppings
- 1/4 cup salted butter, room temperature
- 1 1/2 cups powdered sugar
- 1/4 cup heavy whipping cream*
- 1 tsp clear vanilla extract**
- 3 oreos, chopped
Instructions
- Preheat your oven to 350°. Spray your Donut Pan with non-stick spray.
- In a large bowl whisk together the black cocoa, flour, brown sugar, baking powder, baking soda and salt. Set aside.
- In a microwave safe bowl, measure out the chocolate chips.
- Microwave the chocolate chips for 30 seconds and then stir. Repeat this step until the chocolate is completely melted.
- Remove from the microwave and add your cold, diced butter to the melted chocolate. Stir until the butter has melted into the chocolate.
- Add the chocolate mixture, egg, milk, vanilla and vinegar to the dry ingredients. Stir until well combined.
- Transfer your donut batter to a piping bag or a large zip top bag and snip the corner.
- Pipe the batter into the donut pan, making one circle in each cavity.
- Bake at 350° for 10 minutes. The donuts will puff up, and rise while baking but should bounce back if you tap them when they are ready to come out of the oven.
- Allow the donuts to rest in the pan for 5-10 minutes before turning the pan upside down onto a cooling rack to remove the donuts. If they get stuck, you may need to gently and carefully use a butterknife to loosen the edges.
- Make the frosting by creaming the butter with either a stand mixer or electric hand mixture until smooth.
- Slowly add in the powdered sugar and a little bit of heavy whipping cream (1/2 tbsp at a time) until all of the powdered sugar is added.
- Add the vanilla extract, mixing until combined.
- Add more whipping cream to adjust the consistency of the filling, if needed. You'll want the frosting to be thick.
- Microwave the frosting for 15 seconds, or until warm and melted.
- Add the frosting to a piping bag (you can use a large zip top bag with the corner cut, if needed).
- Pipe the melted frosting onto the tops of each donut, making one pass over the top.
- Add some chopped oreos to garnish.
- Store in an air tight container for up to 3 days.
