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Close up photo of coffee donuts stacked on top of each other on a white plate.
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5 from 1 vote

Coffee Donuts

These Coffee Donuts have a dreamy light vanilla cake base infused with espresso flavor that are covered in a sweet coffee glaze! Ready in under an hour from start to finish!
Prep Time10 mins
Cook Time10 mins
Cooling Time30 mins
Total Time50 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 donuts
Calories: 223kcal



Coffee Glaze

  • cups powdered sugar
  • 5 tablespoons half & half
  • ½ teaspoon espresso powder
  • chocolate jimmies optional garnish


  • Pre-heat oven to 375°F. Prepare a donut pan (or 2 if you have more than 1) with butter and flour and set it aside.
  • In a large bowl, cream the butter and sugar until light and fluffy (start on low speed and then increase to medium speed) with an electric mixer.
  • Add the egg and vanilla extract and mix at low speed until combined.
  • Mix the espresso powder with the boiled water until dissolved. Add the mixture to the batter and mix until smooth and creamy (it should not look curdled) about 1 to 2 minutes.
  • In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
  • Alternate adding the dry ingredients to the batter with the buttermilk, beginning and ending with the flour mixture.
  • Mix on medium-low speed until combined.
  • Add 3 heaping tablespoons to each prepared donut well. Smooth batter with a spoon and tap donut pan on the counter to remove air bubbles.
  • Bake the donuts for 10 minutes until the donuts are golden. Allow donuts to cool for 5 minutes in the pan. After 5 minutes transfer to a cooling rack to fully cool.
  • Prepare the coffee glaze while the donuts are cooling. Mix the half and half with the espresso powder until dissolved and set aside.
  • In a medium deep bowl, whisk together powdered sugar with the espresso/cream mixture until it is a smooth and silky texture and streams from the whisk.
  • Dip the tops of the donuts in the glaze and return to a cooling rack with parchment paper or a cookie sheet underneath to catch any dripping glaze. If using sprinkles add them before icing sets.


  • Do not forget to properly prepare your donut pan to avoid sticking. Thoroughly wipe and regrease if you are using the same pan to make a second batch.
  • You can use a piping bag to fill the donut wells but it’s very easy to do with a spoon.
  • These donuts are freshest the day they are made. The leftovers can be refrigerated for 1-2 days in an airtight container. They can be brought to room temperature before eating.
  • Feel free to add as much coffee or espresso as you like for these donuts. After Glazing, feel free to add glaze to a piping bag or Ziploc bag with a small opening cut to pipe a pretty drizzle on these donuts!
  • You can substitute 2 tablespoons of instant coffee in the donut base and ¾ teaspoon of instant coffee in the glaze if you prefer, but the espresso powder gives it a deep robust unmistakeable coffee flavor!
  • These donuts pair beautifully with a latte lightly dusted with cinnamon (no sugar added to the latte).


Calories: 223kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 95mg | Potassium: 82mg | Fiber: 1g | Sugar: 24g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg