I love bakery donuts — and these Strawberry Crunch Chocolate Cake Donuts taste just like the real thing. They have the rich, tender texture of an old-fashioned chocolate cake donut, dipped in a smooth vanilla glaze, then finished with the most irresistible strawberry cookie crunch on top.
They’re deeply chocolatey, slightly nostalgic, and the strawberry crunch adds the perfect sweet-tart contrast. If you love the combo of strawberries and chocolate, these donuts are going to be dangerous in the best way. Also try Dark Chocolate Glazed Donuts and Oatmeal Cream Pie Donuts
Why You’ll Love These Strawberry Crunch Donuts
- Baked, not fried — no messy oil
- Soft, cake-style donut texture
- Rich chocolate flavor from cocoa + melted chocolate
- Vanilla glaze + strawberry crunch topping
- Bakery-worthy but easy to make at home
- Perfect for brunch, holidays, or dessert
They look impressive, taste indulgent, and come together surprisingly fast.
Baked Not Fried (And Still So Good)
I love homemade donuts, but I don’t love dealing with hot oil. These strawberry crunch donuts are baked instead of fried, which means:
- Less mess
- Faster cleanup
- No frying thermometer required
- A slightly lighter donut that still tastes indulgent
Cake donuts are especially well-suited for baking, and these come out soft, tender, and perfectly moist every time.
Why Strawberry + Chocolate Works So Well
Chocolate is rich and deep, sometimes even slightly bitter. Strawberries bring sweetness with a hint of tartness that balances everything out beautifully.
Add in the crunch from freeze-dried strawberries and vanilla sandwich cookies, and you get contrast in both flavor and texture — soft donut, silky glaze, crunchy topping. It’s the kind of donut that keeps you coming back for another bite.
Cake Donuts vs Yeast Donuts (What’s the Difference?)
Yeast-Raised Donuts
- Made with yeast dough
- Light, airy, and chewy
- Typically fried
Cake Donuts
- Made from cake-like batter
- Leavened with baking powder or soda
- Denser, tender, and slightly crumbly
- Can be baked or fried
These are classic cake donuts, which is why they bake up so well in a donut pan.
Ingredients You’ll Need for Strawberry Crunch Chocolate Cake Donuts
Chocolate Cake Donuts
- All-purpose flour
- Dutch-process cocoa powder
- Granulated sugar
- Brown sugar (adds moisture and depth)
- Baking powder
- Cinnamon & nutmeg
- Kosher salt
- Buttermilk
- Sour cream or Greek yogurt
- Eggs
- Canola oil
- Melted dark chocolate or chocolate chips
- Dark chocolate chunks or bittersweet chips
Strawberry Crunch Topping
- Golden Oreos or vanilla sandwich cookies
- Freeze-dried strawberries
Vanilla Glaze
- Powdered sugar
- Milk (adjust for thickness)
How to Make Strawberry Crunch Chocolate Cake Donuts
Step 1: Prep
Preheat oven to 350°F.
Spray a donut pan generously with nonstick spray. Silicone donut pans work especially well.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, baking powder, cinnamon, nutmeg, salt, granulated sugar, and brown sugar.
Step 3: Mix Wet Ingredients
In a medium bowl, whisk together buttermilk, sour cream, oil, melted chocolate, and eggs until smooth.
Step 4: Combine
Gradually stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
Fold in chocolate chunks if using.
Step 5: Fill the Pan
Spoon or pipe batter into the donut pan, filling each cavity about ¾ full.
Step 6: Bake
Bake for 9–10 minutes, or until a toothpick inserted comes out clean.
Cool donuts in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Vanilla Glaze
Whisk powdered sugar and milk together until smooth. Adjust consistency as needed — thick enough to coat, thin enough to drip.
Strawberry Crunch Topping for Strawberry Crunch Chocolate Cake Donuts
Place freeze-dried strawberries and cookies in a zip-top bag. Crush into fine crumbs using the back of a spoon or rolling pin.
Mix together in a small bowl.
Assemble the Donuts
Dip each cooled donut into the glaze, letting excess drip off.
Immediately sprinkle the strawberry crunch over the top while the glaze is still wet so it sticks.
Storage
These donuts are best enjoyed the same day, when the topping is crisp and the donuts are ultra-soft.
- Store in an airtight container at room temperature for up to 2 days
- Avoid refrigerating — it dries out cake donuts
FAQ – Strawberry Crunch Chocolate Cake Donuts
Are these donuts fried?
No. These are baked cake donuts, not fried, which makes them easier and less messy to prepare.
Can I use regular cocoa powder instead of Dutch-process?
Yes, but Dutch-process cocoa gives a deeper, smoother chocolate flavor.
Do I need a donut pan?
Yes. A donut pan is necessary to get the classic donut shape and even baking.
Can I make these ahead of time?
They’re best the day they’re made, but you can bake the donuts ahead and glaze them just before serving.
Why use freeze-dried strawberries?
Freeze-dried strawberries provide intense strawberry flavor without adding moisture, keeping the topping crunchy.
Can I skip the chocolate chunks?
Yes. The donuts will still be rich and chocolatey without them.
Strawberry Crunch Chocolate Cake Donuts
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- ½ cup white sugar
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- ¾ cup buttermilk
- ¼ cup sour cream or Greek yogurt
- 2 large eggs
- ½ cup canola oil
- 3 oz dark chocolate melted
- ½ cup dark chocolate chunks or bittersweet chips
Instructions
- Preheat oven to 350 degrees
- Spray donut molds with nonstick cooking spray – I prefer the silicone version since the donuts come out easier and don’t stick
- In a large bowl, whisk together the flour, cocoa powder, cinnamon, nutmeg, salt, sugar, brown sugar and baking powder
- Whisk together buttermilk, sour cream, oil, melted chocolate, and eggs until smooth in a medium bowl.
- Gradually mix the wet and dry ingredients, stirring until just combined.
- Fold in mini chocolate chips if you’d like an extra chocolatey donut.
- Spoon or pipe the donut batter mixture into the greased donut pan, filling each about 3/4 full. Don’t overfill or your batter will spill over the top.
- Bake for 9-10 minutes or until a toothpick inserted comes out clean.
- Let the donuts cool in the pan for 5 minutes, remove from the molds, and place onto a cooling rack for 5 minutes. Once cooled move them onto a sheet of parchment paper
- GLAZE
- In a small bowl, whisk together the powdered sugar and milk until smooth
- Strawberry Chocolate Crunch Topping
- Place strawberries and cookies into a large ziploc bag and using the back of spoon, crush into fine pieces
- Place crushed cookies and strawberries in a small bowl and mix
- Dip each cooled donut into the glaze, letting the excess drip off.
- Immediately sprinkle the crunch over the top of each donut while the glaze is wet.
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