Chocolate raspberry cake donuts with a sweet raspberry glaze. These donuts are baked and perfect for Valentine’s Day or any day!

six chocolate donuts with pink glaze and sprinkles

Do you celebrate Valentine’s Day? It’s not a holiday that I make a big deal about, but Brad and I will usually cook dinner together for the just two of us, after the kids are in bed. We are homebodies and prefer to relax at home rather than go out and compete with the crowds. It’s enough of a celebration to eat a peaceful dinner without getting up time and again for more milk, more applesauce… although this year we will have a newborn so we will see how the quiet dinner at home works out for us. 🙂

For breakfast, these chocolate donuts are just right for the occasion, complete with a pretty pink glaze and sprinkles.

donuts on a cooling rack just glazed

One of my favorite flavors to pair with chocolate is raspberry. In these donuts, I’ve taken a baked chocolate cake donut and enhanced it with raspberry puree. The raspberry flavor is subtle, but there. The baked donuts have an incredibly light, airy, and moist cake texture.

six donuts on a cooling rack with sprinkles on top of pink glaze

These melt-in-your-mouth chocolate raspberry donuts are dipped in a sweet raspberry glaze. While the raspberry flavor is subtle in the donuts themselves, the glaze is just bursting with raspberry. The first time I made this donut recipe, I used just 2 tablespoons of raspberry puree plus 1 tablespoon of milk in the glaze. The raspberry flavor was there, but somewhat overpowered by the sweetness of the powdered sugar.

For my next test of this recipe, I cut out the milk and increased the raspberry puree to 3 tablespoons. That was perfect. The glaze had a bright raspberry flavor, as well as a more vibrant hot pink color. (The donuts pictured are from batch one, which had a more mild pink colored glaze.) I loved both the light and bright pink colors, but flavor is key and the second batch was the clear winner in that department.

close up of finished donuts with pink glaze and sprinkles

Donuts are a fun weekend breakfast treat to make when you have a few extra minutes to spend in the kitchen. Whether it’s a special occasion or not, these cake donuts with a raspberry glaze are a delicious treat to enjoy with a cup of coffee or tea. (Or a glass of milk!)  You could even serve them for dessert.

More Breakfast Pastry Recipes:

four chocolate donuts with pink glaze and sprinkles

Chocolate Raspberry Donuts with Raspberry Glaze

Servings: 6
Prep Time: 30 minutes
Cook Time: 10 minutes
Chocolate raspberry cake donuts with a sweet raspberry glaze. These donuts are baked and perfect for Valentine's Day or any day!


For the Raspberry Puree

  • 2 cups frozen raspberries
  • 2 tbsp. granulated sugar
  • ¼ cup water

For the Donuts

  • ¾ cup plus 2 tbsp. all-purpose flour
  • 1/3 cup cocoa powder
  • ¼ cup granulated sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¼ cup plain Greek yogurt
  • ¼ cup milk
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tbsp. unsalted butter, melted and cooled slightly
  • ¼ cup plus 2 tbsp. raspberry puree, recipe included here

For the Glaze

  • 1 ¼ cups powdered sugar
  • 3 tbsp. raspberry puree
  • sprinkles, optional


Make the Raspberry Puree:

  • Place frozen raspberries, sugar, and water in a small saucepan. Heat over medium-low heat until the raspberries soften and the sugar dissolves completely. Cool slightly and then transfer to a blender or food processor; puree until smooth. Strain through a fine-mesh strainer to remove seeds. Set aside.

Make the Donuts:

  • Preheat oven to 350 degrees F. Generously spray a donut pan with nonstick cooking spray.
  • In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  • In another medium bowl, whisk together yogurt, milk, egg, vanilla, and melted butter. Whisk in ¼ cup plus 2 tablespoons raspberry puree.
  • Pour the wet ingredients into the bowl with the dry and stir gently until just combined.
  • Scoop the batter into a quart-size zip-top bag: Fold the top opening of the bag down and over itself (to the outside) and set the bag in a cup or mug, so that you can scoop the batter into one corner of the bag. Scoop batter into the bag, remove it from the cup, and unfold the rim of the bag. Twist the top of the bag a few times so that it looks like a piping bag, and cut off the bottom corner of the bag. Pipe the batter into the six wells of the prepared donut pan.
  • Bake donuts for 9-10 minutes, until they are set and tops bounce back when gently pressed. Let cool in pan for 5 minutes, then transfer to a wire rack set over a rimmed baking sheet (to catch glaze drips) to cool for 10 minutes more.

Make the Glaze:

  • Whisk together powdered sugar and raspberry puree until smooth. Heat glaze in microwave for 20 seconds; stir until smooth. Immediately dip each donut into the glaze and set back on wire rack. Let the glaze set for 5 minutes. Re-warm glaze in the bowl by microwaving for 20 seconds, stirring, and microwaving 15 seconds more until smooth. Working quickly, spoon a second layer of glaze onto each donut as needed. Re-warm the glaze as needed between donuts.
  • Sprinkle with sprinkles, if desired. Let glaze set on donuts before serving. Donuts are best served the day they are made.
Serving: 1donut, Calories: 280kcal, Carbohydrates: 59g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 34mg, Sodium: 214mg, Potassium: 268mg, Fiber: 5g, Sugar: 40g, Vitamin A: 131IU, Vitamin C: 10mg, Calcium: 79mg, Iron: 2mg
Nutrition information is an estimate.
Cuisine: American
Course: Breakfast, Dessert
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.

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