Black & White Glazed Donuts

I’ve been obsessed with black and white cookies for years, that soft, cakey bottom with a wide swipe of chocolate icing on one half and vanilla on the other. I kept telling myself I’d make a batch at home and kept chickening out, because getting that glaze line clean always looked like a project. Then one weekend the craving won, and instead of the cookie, I baked it into a donut.

These are soft, cakey baked donuts, half chocolate batter and half vanilla batter, each topped with its own matching glaze. You get all the fun of a black and white cookie with none of the fuss of piping two frostings onto a flat cookie top, and the donut pan does most of the shaping work for you.

Ingredients Notes

• Buttermilk: Low fat buttermilk is key to keeping these donuts soft and tender. Its acidity reacts with the baking soda and baking powder to give the batter that light, moist texture. I’ve tried the milk-and-vinegar substitute in other recipes and it just doesn’t work as well, so I always recommend using real buttermilk here.
• Baking chocolate: Unsweetened baking chocolate, melted, is what gives the chocolate half its deep flavor alongside the cocoa powder. Don’t sub in chocolate chips here; they have added fat and sugar that will throw off the batter.
• Cocoa powder: Either natural or Dutch-process cocoa powder works in this batter. Dutch-process will give you a slightly darker, more chocolatey color if that’s what you’re after.
• Heavy whipping cream: Heated until hot but not boiling, this is what turns the powdered sugar into a smooth, pourable glaze. If it starts to simmer, pull it off the heat.

Full list of ingredients and measurements are in the recipe card below.

How To Make Black and White Glazed Baked Donuts

1. Preheat and prep. Preheat your oven to 350°F and grease a donut pan well, getting into the ridges so the donuts release cleanly.
2. Mix the wet ingredients. Whisk together the egg, sugar, buttermilk, melted butter, and vanilla extract until smooth.
3. Add the dry ingredients. Sift in the flour, baking powder, baking soda, and salt, then whisk until just incorporated.
4. Split the batter. Pour half of the batter into a piping bag and set it aside. This half stays vanilla.
5. Build the chocolate half. Whisk the cocoa powder, melted baking chocolate, and remaining buttermilk into the rest of the batter until smooth, then transfer it to its own piping bag.
6. Snip both bags. Cut about a ½ inch opening in the tip of each bag.
7. Pipe both batters at once. Working with one bag in each hand, pipe the two batters into the donut cups in a half-circle motion so each donut ends up split evenly down the middle. Keeping the amount even on both sides is what gives you that clean black and white look once they’re glazed.
8. Bake. Bake for 10 to 11 minutes, until the donuts spring back when touched.
9. Cool. Let the donuts cool on a wire rack just until they’re safe to handle. Set a paper towel underneath the rack now, since the glaze will drip.
10. Make the glazes. Heat the heavy cream until hot but not boiling. Whisk the hot cream into the cocoa powder and powdered sugar for the chocolate glaze, and separately into the plain powdered sugar and vanilla for the white glaze, until both are smooth.
11. Glaze each half. Dip or spoon the chocolate glaze over one half of each donut and the white glaze over the other half. Spooning is slower but gives you more control over keeping the halves distinct; dipping is faster but harder to keep clean.
12. Let set. Let the donuts rest for 5 to 10 minutes so the glaze sets before serving.

Ways to Serve Black & White Glazed Donuts

• Set them out for a mixed donut platter at your next brunch, alongside a couple of the other donut flavors above.
• Pack a couple in a lunchbox or take them to a bake sale; they hold their shape well once the glaze sets.
• Serve with a simple fruit salad to balance out the sweetness of the glaze.
• Pair with coffee or a glass of cold milk for an easy weekend breakfast.

Black and White Baked Donuts Recipe FAQs

More Donut Recipes to Try

If you love these black and white donuts, here are a few more from the blog worth baking your way through:

• Easy Ricotta Doughnuts
• Coconut Donuts
• White Chocolate Covered Baked Raspberry Donuts
• Easy Apple Pie Doughnuts
• Pumpkin Carrot Cake Streusel Donuts

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Black and White Glazed Donuts Recipes

Black & White Glazed Donuts inspired by the ever-so-delicious black and white cookies. Donuts that are half chocolate and half vanilla topped with chocolate glaze and vanilla glaze. Amazing!

5 from 2 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 11 minutes minutes

Total Time: 26 minutes minutes

Servings: 10

Calories: 269kcal

Author: Lyuba Brooke

Ingredients

Donut batter:

• ▢ 1 cup all purpose flour
• ▢ 1 tsp baking powder
• ▢ 1/2 tsp baking soda
• ▢ 1/4-1/8 tsp salt
• ▢ 2/3 cup white granulated sugar
• ▢ 1 large egg room temperature
• ▢ 1/2 cup low fat buttermilk
• ▢ 2 Tbsp unsalted butter melted
• ▢ 2 tsp vanilla extract

Additional Ingredients For Chocolate Half:

• ▢ 1 oz baking chocolate melted
• ▢ 2 Tbsp cocoa powder
• ▢ 1 Tbsp low fat buttermilk

Vanilla Icing:

• ▢ 1 cup powdered sugar
• ▢ 3 Tbsp heavy whipping cream
• ▢ 1 tsp vanilla extract

Chocolate Icing:

• ▢ 3/4 cup powdered sugar
• ▢ 2 Tbsp cocoa powder
• ▢ 4 Tbsp heavy whipping cream

Instructions

• Preheat oven to 350℉ and grease a donut pan.
• In a large mixing bowl, whisk egg, sugar, buttermilk, melted butter and vanilla together until smooth.
• Sift in all dry ingredients and whisk until all incorporated.
• Take out half the batter and pour it into a piping bag. Set aside.
• Whisk in cocoa powder, melted chocolate and 1 Tbsp buttermilk into remaining batter. Whisk until smooth. Pour chocolate batter into another piping bag.
• Cut the tips off both piping bags, leaving only about ½ inch opening.
• Squeeze batter into the donut cups of the pan, using both bags at the same time (one in each hand), in the half-circle motion, making sure that half the donut is chocolate and the other half vanilla. Make sure there is an even amount of batter all around.
• Bake for 10-11 minutes and let donuts cool on the wire rack, just until the donuts cooled enough to be handled.Spread paper towel under the cooling rack to catch icing drippings.
• While donuts are cooling, prepare the icing.

Icing:

• Heat up all heavy cream and vanilla until hot but not boiling. Combine cocoa powder and 3/4 cup powder sugar in one bowl and place 1 cup of powder sugar in another bowl.

  Whisk in 4 Tbsp of hot heavy cream into chocolate mixture until all smooth. Whisk in 3 Tbsp of hot heavy cream into powder sugar in another bowl until all smooth.
• You can either carefully dip top halves of donuts into icing or you can pour each icing over the donut halves with a spoon. (I found it much easier to pour some icing over the donuts.)
• Let donuts rest for 5-10 minutes and enjoy!

Nutrition

Calories: 269kcal | Carbohydrates: 47g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 116mg | Potassium: 147mg | Fiber: 2g | Sugar: 35g | Vitamin A: 254IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 2mg

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