Copycat Baked Entenmann’s Chocolate Dipped Cake Donuts
I used to LOVE these as a kid, and I still do. This version is baked, not fried. They taste just like the real thing but with better chocolate.
I just used cheap almond bark to dip them in and thought they turned out great.
It is a very easy recipe but you will need a donut pan to bake them in. Bake, cool, dip, let chocolate set and EAT!
Copycat Baked Entenmann's Chocolate Dipped Cake Donuts
Serves: 6-9 donuts
- ½ cup sour cream
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 tablespoons melted butter
- ½ cup sugar
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10-15 ounces Chocolate Melts or Almond Bark
- Preheat oven to 350 F. Grease donut pan with oil or cooking spray.
- Whisk together the sour cream, egg, vanilla, butter, oil, & sugar in a bowl.
- Add flour, soda, & salt, & stir together until well combined.
- Fill donut pan with batter & bake for 12-16 minutes or until the top is springy to the touch & the sides are turning golden brown. Remove from oven & let cool in pan for 5-10 minutes then transfer to cooling rack.
- Melt chocolate according the package directions then dip each side of the donuts in the melted chocolate, then place on waxed paper
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These donuts are looking yummy. Thinking of making it this weekend. :)
Thanks, let me know how they turn out it you make them :)
Mary Raymo says
Great recipe…use chicolate frosting for a beyter chocolate taste.
I’m glad you liked it. Good idea on using the frosting.
The recipe does not say when to add the melted butter or if that was instead of vegetable oil. Also there is no amount listed for the optional nutmeg.
Hello Tammy, The recipe calls for butter & oil both, they are both added at the same time. If you want to add any nutmeg it would be to personal preference, I do not like nutmeg so I don’t use it but store bought donuts almost always add it, I’d say 1/8 teaspoon no more if you want it.
Can yo use chocolate chips or semi sweet chocolate instead of melts?
Hi. Yes you can.
Use the cheap chocolate chips – I used Hershey’s and it was overpowering
Hi Mark. Good to know. Maybe if you used milk chocolate chips it would be better.
How far in advance can you make these?
I would say 2 days. Maybe longer, but I’m not positive. Mine were gone in 2 days when I made them :)
My daughter is allergic to eggs. Would you recomend using applesauce or Greek yogurt?
Hi Liz. I researched a little bit and think applesauce would work, but not positive. If you give it a try let me know how it turns out. Thanks!
I don’t eat eggs either so I substituted with applesauce. The donuts were absolutely delicious!
So glad the applesauce worked for you with the recipe. Thanks for taking the time to comment.
Oktober-Jade Pike says
My son and I made these as a weekend treat! They came out really well. I used to live in Ohio and now I am in Britain and they don’t have anything even similar here. These were a real blast from the past! Many thanks.
So glad you liked the recipe! I’m glad they turned out well. Thank you for taking the time to comment, we appreciate it.
Just made these! They were awesome! I wanted To replace the packaged ones for my kids and these were perfect. I ended up only doing one side in chocolate because my son said it was too much when the whole thing was covered.
Hi, I’m so glad you guys like them! I like the idea of just dipping one side.
Kathy Beggs says
These donut are absolutely delicious as every recipe I have tried from here. I wish I could upload a photo. They looked so perfect that my grandsons thought I bought them!Thanks again for another great recipe. Your recipes use simple ingredients and clear instructions. When I’m looking for a new recipe to try I always look for the semi sweet sisters.
Kathy, Thank you for the wonderful comment. So glad you liked the recipe. Thanks for taking the time to comment, we appreciate it.
I made these twice so far, but there will be more. The first time I did it exactly as written but the second time, I also bought meltables (white ones) from Michael’s and strawberry and cherry flavoring from their cake aisle. The bottle said it is four times stronger than extracts so I used very little but we had cherry coated, strawberry coated, and then I did more chocolate coated the second time. I plan to play even more with the coatings. I really want to do some butterscotch next time. These are so great. Thank y’all so much for the recipe.
Christian, I’m glad you like the recipe and have been able to make different flavored versions, sounds delicious. Thanks for taking the time to comment, we appreciate it.