Oreo Donuts
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These Oreo Donuts are flavored with black cocoa powder and filled with Oreo crumbs! They’re soft, fluffy and taste exactly like Oreos!
These Oreo Donuts taste exactly like Oreo cookies because they’re made with both crushed Oreo cookies and black cocoa powder! They’re soft, fluffy and covered in a simple vanilla glaze. Plus they’re so easy to make because they’re baked, not fried!
If you like these Oreo Donuts, you have to try my Oreo Chocolate Chip Cookies, Oreo Cinnamon Rolls or Oreo Brownie Cookies!
Ingredient Breakdown
All-purpose flour – this gives the donuts structure.
Baking powder/baking soda – unlike traditional donuts this recipe doesn’t use yeast so it relies on chemical leaveners to rise and get fluffy.
Buttermilk – adds flavor and makes the donuts so moist!
Granulated sugar – sweetens and softens donuts.
Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.
Egg – helps bind the ingredients.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Oreos and black cocoa powder – gives the donuts their Oreo flavor. For this recipe I used classic Oreos and black cocoa powder from Wincrest. If you don’t have black cocoa powder you can substitute it will regular cocoa powder but the Oreo flavor won’t be as strong.
What Is Black Cocoa Powder?
Black cocoa powder is cocoa powder that has been super Dutch processed which just means that it has been treated with an alkaline solution to reduce its acidity. This results in a mellower flavor and darker color. It’s actually the ingredient in Oreos that give them their unique flavor and color!
My go to black cocoa powder is made by Wincrest but any brand should work fine!
How To Make Oreo Donuts
1. Make the Oreo Donut Batter: in a small bowl combine the all-purpose flour, black cocoa powder, baking powder, baking soda and salt.
2. In a medium bowl whisk the buttermilk, granulated sugar, melted butter, egg and vanilla until well combined.
3. Gently fold the dry ingredients into the wet mixture until almost combined, leaving a few streaks of flour then add the Oreo crumbs and fold until just combined.
4. Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.
5. Bake the donuts at 350°F for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.
6. Make the Vanilla Glaze: In a small bowl whisk the confectioners’ sugar, milk and vanilla extract until smooth. Immediately dip cooled donuts and top with Oreo crumbs. Store Oreo Donuts in an airtight container for up to 5 days at room temperature or up to a week in the fridge.
Pro Tips For Oreo Donuts
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Do not over mix the batter after adding the dry ingredients otherwise the donuts will be tough.
- Don’t over fill the pan! Only fill each donut ring 2/3 full.
- If your donut holes closed up while baking you can use a small round cookie cutter to cut out the middle. The smallest ring from this set fits perfectly.
- Wait until the cake donuts are COMPLETELY COOLED before dipping in the glaze otherwise it will melt.
More Cake Donut Recipes You’ll Love
- Pumpkin Cake Donuts with Cinnamon Sugar
- Funfetti Donuts
- Apple Crumb Cake Donuts
- Biscoff Donuts
- Red Velvet Donuts
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Oreo Donuts
Equipment
- Donut pan
- Piping bag or zip-top bag
Ingredients
Oreo Donuts
- 135 g (1 cup + 2 tbsp) all-purpose flour
- 20 g (1/4 cup) black cocoa powder
- ¾ tsp baking powder
- ¼ tsp salt
- ⅛ tsp baking soda
- 120 g (1/2 cup) buttermilk
- 50 g (1/4 cup) granulated sugar
- 25 g (2 tbsp) brown sugar
- 60 g (1/2 cup) vegetable oil
- 1 egg
- ¼ tsp vanilla extract
- 2 Oreos, crushed
Vanilla Glaze
- 120 g (1 cup) confectioners' sugar
- 30 g (2 tbsp) milk
- ½ tsp vanilla extract
- extra Oreo pieces for topping
Instructions
Oreo Donuts
- Preheat oven to 350°F and lightly grease donut pans.
- In a small bowl combine the all-purpose flour, black cocoa powder, baking powder, baking soda and salt.
- In a medium bowl whisk the buttermilk, granulated sugar, melted butter, egg and vanilla until well combined.
- Gently fold the dry ingredients into the wet mixture until almost combined, leaving a few streaks of flour then add the Oreo crumbs and fold until just combined.
- Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.
- Bake the donuts for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.
Vanilla Glaze
- In a small bowl whisk the confectioners' sugar, milk and vanilla extract until smooth. Immediately dip cooled donuts and top with Oreo crumbs.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Store Oreo Donuts in an airtight container for up to 5 days at room temperature or up to a week in the fridge.
