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Hello, and welcome to a happy little segment that I like to call “cake for breakfast.”  As you already know from my previous donut post I have a major donut addiction.  Let me be honest, these guys appear in donut form, but they really taste suspiciously like a chocolate cupcake.  You are not seeing things, you are not tasting things, you are simply getting the best of both the cake and donut world all at once.  You can go ahead and start rejoicing now.

But wait, there’s more!  Sorry for sounding like an infomercial.  Atop your fluffy cupcake like breakfast treat is the most amazing gooey homemade strawberry buttercream.  It’s like a strawberry shake, but better, because it won’t give you brain freeze.

My favorite part of these, is that they can go from mixing bowl to donut pan, to oven, to cooled and frosted in about 30 minutes.  Which means, they don’t have to be a weekend only donut….rejoicing again.  If you keep your frosted cake for breakfast in the refrigerator, they will last for 2-3 days.  If homemade donuts hanging out in the fridge to have anytime isn’t exciting, then I don’t even know what is.


I need to be held to my 30 minute word.  So, go ahead and throw all of your dry ingredients in a bowl and whisk them like a mad person, and try not to get cocoa powder on your white shirt like I did.  It’s ok if there are still a few clumps.


Now, grab a small bowl. Crack your two eggs in there and beat them up.  Poor eggs.  Then mix in both of your sugars, vanilla, and melted butter.


You can go ahead and start mixing the wet ingredients with the dry, just alternating with the cream until everything is good and mixed up.


Once it’s all smooth and yummy and you’ve probably tasted it, because you have a tendency to ignore the whole “raw egg” thing like I do…..don’t be like me!  Take a big spoon and get your mixture all into a large ziplock bag, then snip the corner off.  Insert a cute little helper like I did, if you wish, to assist you with getting the batter into the donut pans.


In the oven they go for 9-10 minutes.  This is where you’ll get confused because it smells like delicious chocolate cupcakes cooking.   It won’t take you long to convince yourself  that they are in fact for breakfast.


Let the donuts cool in the pan for a couple of minutes, then stick them on a cutting board or wire rack to cool for a bit longer while you whip up your strawberry shake like frosting.  Since this is fresh frosting, there will be strawberry seeds.  If seeds drive you nuts-o then go ahead and use a little strawberry syrup for your frosting instead. Solutions, yay!  Pureed strawberries below….mmmmm.


This frosting is so sticky and sweet and delicious.  It’s a strawberry dream land.  I found it easiest to pour it all into a baggie and then pipe it right onto the donuts from there.


Chocolate strawberry heaven…..


Ok, one more yum picture, then I’ll stop and let you have your recipe




Full recipe waiting for you below!

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Chocolate Cake Donuts with Strawberry Buttercream

Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Servings 12


  • 1 1/2 Cups cake flour
  • 1/3 Cup cocoa powder
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1/2 Cup granulated sugar
  • 1/4 Cup Brown sugar
  • 3/4 Cup heavy cream
  • 2 Eggs beaten
  • 2 Tbsp melted butter
  • 1 Tsp vanilla extract
  • Frosting:
  • 1 Cup whole strawberries
  • 1 Stick softened salted butter
  • 4 Ounces cream cheese
  • 1/4 Tsp Vanilla extract
  • 3 Cups powdered sugar


  • In a large bowl sift or whisk together cake flour, cocoa powder, baking powder, baking soda and salt.
  • In another small bowl whisk together both of the sugars with the beaten egg, melted butter and vanilla.
  • Using a mixer add wet ingredients to dry, alternating with the cream just until all ingredients are incorporated, do not over mix.
  • Grease 2 donut pans (12 regular sized donuts) and fill with batter 2/3 full.
  • Bake at 350 for 9-10 minutes until toothpick inserted towards middle of donut comes out clean.
  • Allow donuts to cool 2-3 minutes in pan, then remove to wire rack or heatproof surface to cool completely.
  • When donuts are cool, place strawberry buttercream into piping bag/ziploc with corner cut off.
  • Pipe frosting onto donuts, top with strawberries or sprinkles as desired.
  • Frosting:
  • Puree strawberries with blender or food processor until smooth.
  • With mixer, beat butter and cream cheese until fluffy.
  • Add powdered sugar, strawberries, and vanilla and continue to beat until smooth.
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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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