Homemade Entenmann’s Devil’s Food Donuts: A Delicious Copycat Recipe

“Everyone’s Got A Favorite” Entenmann’s, and for many, it’s those iconic Devil’s Food Donuts. The mere mention brings back a wave of nostalgia, a sweet memory of childhood indulgence or a quick, satisfying treat. After a three-month hiatus from blogging, celebrating a wedding, enjoying a honeymoon, and settling into a new apartment, I knew my comeback recipe had to be something truly special and deeply personal. What better way to return than by recreating a cherished memory from my honeymoon – a simple, store-bought chocolate donut? Yes, it’s often the little things that leave the biggest impressions.

My husband introduced me to this delightful store-bought dessert during our honeymoon last March. We were driving from the vibrant city of Orlando down to the sun-kissed beaches of Miami. Our journey led us to an unplanned overnight stop in Melbourne, a decision that turned out to be one of the highlights of our trip. The next morning, we woke before dawn, eager to witness the sunrise paint the sky over a beautifully desolate beach. It was a serene and magical moment, entirely spontaneous, just like the best parts of our honeymoon. We had decided to explore Florida, where we tied the knot, simply letting the road guide our adventure. Those unplanned detours and quiet moments together became the fabric of our most treasured memories.

Here are some photos capturing that beautiful morning on the beach at 6 AM:

During that memorable road trip, we made a quick stop at a grocery store, and my husband emerged with a box of these Entenmann’s Devil’s Food Donuts for the car ride. It was my very first time trying them, and I was instantly captivated. While I typically gravitated towards their crumb cake (a classic in its own right), I hadn’t enjoyed any of their snacks in years, rarely ever purchasing them. The immediate question that sprang to mind was: were these donuts truly this delicious, or was it simply the euphoria of finally indulging in an “awful-for-you” snack after nine months of a strict wedding diet? Packed full of preservatives, of course, yet I found myself unable to put the box down. Perhaps it was the alluring combination of chocolate, sugar, and yes, those addiction-laden preservatives. But there was something more.

Many store-bought treats can often taste “cheap,” leaving behind an artificial or chemical essence. These Entenmann’s donuts, however, were different. They didn’t have that same unmistakable taste often found in snacks like Twinkies or Ding Dongs. They tasted genuinely good, surprisingly rich and satisfying for a packaged item. That experience sparked an idea: what if I could recreate this beloved treat at home, elevating it with quality ingredients and capturing that distinct, crave-worthy flavor without the artificial additives? The challenge was set.

The Quest for the Perfect Homemade Chocolate Cake Donut

Thus, my decision to craft a homemade version of these Devil’s Food Donuts was born. My goal was to create an upgraded experience, using better ingredients to achieve a superior taste and texture. Whether you’re already a dedicated fan of Entenmann’s Devil’s Food Donuts or simply have an insatiable love for all things chocolate, I am confident you will adore this recipe. It delivers a deeply chocolatey, incredibly moist cake donut, enveloped in that iconic, perfectly hardening chocolate glaze. Prepare to rediscover a classic, made even better.

Essential Equipment: Donut Pan or DIY Alternatives

To successfully embark on your homemade donut journey, having the right equipment is incredibly helpful. A dedicated donut pan will make the process much smoother and ensure your donuts have that classic shape. I highly recommend investing in one if you plan on making donuts regularly. I found a fantastic option on Amazon:

Wilton Gold Non-Stick 2 Piece Donut Pan Set

However, if you don’t have a donut pan or prefer not to purchase one, don’t let that deter you! You can easily create a makeshift donut pan using a standard muffin or cupcake tin and some aluminum foil. Simply shape small balls of foil and place them in the center of each muffin cup to create the donut hole. It’s a clever hack that works surprisingly well. For a visual guide on how to do this, you can check out this helpful video tutorial.

What Sets These Apart: Chocolate Cake Donuts vs. This Entenmann’s Copycat Recipe

While many chocolate cake donut recipes exist, this Entenmann’s copycat stands out for two very specific and delightful reasons that elevate the experience far beyond a typical donut:

**The Hardening Chocolate Shell:** Unlike most chocolate donuts that feature a soft, creamy frosting, this recipe boasts a unique chocolate glaze that sets and hardens to form a crisp, satisfying shell. This not only provides a pleasant textural contrast to the soft, moist cake underneath but also helps to seal in moisture, keeping the donuts incredibly fresh. That delightful “snap” as you bite through the chocolate is truly what defines this donut.
**Full 360-Degree Glaze Coverage:** Just like the ones you remember from the box, these homemade donuts are entirely submerged and coated in the rich chocolate glaze. Every single square inch is covered, ensuring a consistent burst of chocolate flavor and that distinctive firm shell with every bite. This comprehensive coating makes them not only delicious but also incredibly easy to handle and store without messy frosting transfers. The chocolate shell acts as a perfect insulator, contributing to the donuts’ exceptional softness and adding that satisfying, subtly crunchy exterior.

The hardening nature of the glaze also offers a practical advantage: it makes transferring the finished donuts to a serving plate or storage container a breeze, without any risk of smudging or ruining the beautiful chocolate coating.

Tips for Baking Perfect Homemade Donuts

**Don’t Overmix:** When combining your wet and dry ingredients for the donut batter, mix just until combined. Overmixing can lead to tough, dense donuts instead of the light and airy texture you’re aiming for. A few small lumps are perfectly fine!
**Use a Piping Bag:** While spooning the batter into the donut pan is possible, a piping bag (or a large Ziploc bag with the corner snipped off) makes the process much cleaner and easier, ensuring evenly filled donut cavities.
**Don’t Overbake:** Baked donuts cook quickly. Keep a close eye on them and remove them from the oven as soon as a toothpick inserted into the center comes out clean. Overbaking will dry them out.

Mastering the Hardening Chocolate Glaze

The unique hardening glaze is the star of this recipe. Here are a few tips to ensure your glaze is perfectly smooth and sets beautifully:

**Sift Your Ingredients:** Sifting both the cocoa powder and powdered sugar is crucial for a lump-free, silky-smooth glaze. Don’t skip this step!
**Low Heat is Key:** When melting the butter and combining it with the cocoa powder and cream, keep the heat low. You want it to thicken, not boil, to prevent scorching the chocolate and creating an undesirable texture.
**Whisk Slowly for Smoothness:** Once you add the powdered sugar, whisk slowly but thoroughly. Rapid whisking can incorporate too much air, leading to tiny bubbles in your glaze that might mar its smooth appearance.
**Deep Dipping Bowl:** Using a bowl that’s deep enough to fully submerge the donut ensures complete 360-degree coverage, which is essential for that classic Entenmann’s look and feel. A cereal bowl often works perfectly.

Serving and Storage Suggestions

These homemade Entenmann’s Devil’s Food Donuts are best enjoyed fresh, but they also store beautifully. Once the glaze has fully set (this usually takes about 15-30 minutes at room temperature), store the donuts in an airtight container or a zip-top bag at room temperature for up to 3-4 days. The hardening glaze helps to keep them wonderfully moist and fresh. They make a fantastic breakfast treat, an afternoon pick-me-up, or a delightful dessert for any occasion.

Looking for More Dessert Copycat Recipes?

If you love recreating your favorite treats at home, be sure to explore some of my other popular copycat recipes:

Tagalong Girl Scout Cookie Copycat Recipe
Sweet Martha’s Cookie Jar Copycat Recipe
Dairy Queen Peanut Buster Parfait Copycat Recipe
Hostess Suzy Q’s Copycat Recipe

Entenmann’s Devil’s Food Cake Donuts Copycat Recipe

4.50 from 2 votes

By
Mallory Austin

Prep:
20 mins

Cook:
10 mins

Total:
30 mins

Servings:
14 donuts

Pin
Print

These Entenmann’s copycat chocolate cake donuts are extremely moist and covered in 360 degrees of chocolate buttery glaze.

Equipment

Donut Pan (ideal)
Piping Bags (ideal)

Ingredients

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

Instructions

Make Donuts

Preheat oven to 350°F (175°C).
In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a separate medium bowl, whisk the eggs with the granulated sugar until well combined. Stir in the milk, sour cream, cooled melted butter, and vanilla extract until the mixture is smooth.
Pour the wet ingredients into the dry flour mixture. Mix by hand with a spatula or spoon until just combined and no large lumps remain. Be careful not to overmix, as this can lead to tough donuts. The batter will be thick.
Grease your donut pans thoroughly with butter or non-stick cooking spray. Transfer the batter into each donut cavity using a piping bag (or a sturdy Ziploc bag with a corner snipped off) or carefully spoon it in. Tap the tray gently a few times on the counter to level the batter and release any air bubbles. Bake for approximately 10 minutes, or until a toothpick inserted into the center of a donut comes out clean.

Chocolate (Hardening) Glaze

In a small saucepan, melt the butter over low heat.
Add the sifted cocoa powder and heavy whipping cream to the melted butter. Whisk continuously over low heat until the mixture thickens slightly, but do not allow it to boil. This should take about 2 minutes.
Remove the saucepan from the heat and stir in the vanilla extract until fully incorporated. Gradually add the sifted powdered sugar, whisking slowly and steadily until the glaze is perfectly smooth and free of lumps. Avoid whisking too quickly to prevent air bubbles. Pour the finished chocolate glaze into a small, deep bowl (a cereal bowl works well) – it needs to be deep enough to fully submerge a donut.

Coat the Donuts

Once the donuts have cooled sufficiently to handle, gently place one donut at a time into the chocolate glaze. Push it down until the chocolate completely covers the donut, coming up through the middle hole. Use a toothpick or carefully use your finger to lift and flip the donut through the middle for full coverage. Lift the donut out of the glaze, allowing any excess to drip off, then place it on a cooling rack set over parchment paper (to catch drips) to allow the glaze to set and harden.
Once the glaze is fully set and firm, store the donuts in a zip-top bag or an airtight container at room temperature for maximum freshness.

Enjoy these nostalgic donuts! What’s your favorite Entenmann’s treat? Leave a comment below!

Frequently Asked Questions (FAQ)

Can I fry these donuts instead of baking them?

This recipe is specifically formulated for baked cake donuts, which results in a lighter, cake-like texture. While you could attempt to fry them, the batter consistency might need adjustments, and the cooking time would vary significantly. For best results with this recipe, we recommend baking.

What kind of milk should I use?

We recommend using 2% or whole milk for the richest flavor and moistest texture in your donuts. You can use lower-fat milk, but it might slightly alter the final texture and richness.

How long do these homemade donuts last?

Stored in an airtight container at room temperature, these donuts will stay fresh and delicious for 3 to 4 days. The hardening glaze helps to keep them moist.

Can I make these donuts gluten-free?

While we haven’t tested this specific recipe with gluten-free flour, you might be able to substitute an equal amount of a 1:1 gluten-free baking flour blend that contains xanthan gum. Results may vary, so start with a small batch.

Can I add sprinkles or other toppings?

Absolutely! If you wish to add sprinkles, chopped nuts, or other toppings, do so immediately after dipping the donut in the warm glaze, before it has a chance to set and harden. This will ensure they adhere properly.

The glaze is too thick/thin. How can I fix it?

If your glaze is too thick, add a very small amount (1/2 teaspoon at a time) of additional heavy cream until it reaches your desired consistency. If it’s too thin, whisk in a tablespoon of extra sifted powdered sugar until it thickens. Remember to whisk slowly to avoid air bubbles!

If you give these a try, I would love to know what you think of them! Be sure to tag @BadBatchBaking and use #badbatchbaking on IG so I can be sure to share it in my story. I look forward to your questions/comments below.

**Justification for changes and word count:**

1. **SEO-Friendly:**
* Added `title` and `meta` description/keywords to the `