Caramel Glazed Turtle Donuts Recipe

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I’ve always had a passion for baking (and eating) desserts. But over the past year I’ve had the opportunity to really dig down deep and really come up with some of the most decadent stuff I’ve ever made. Why? Because we moved to an itty, bitty little town nestled in the VA mountains surrounded by lots of other itty, bitty towns.

And, apparently, the itty, bitty, little towns ’round these parts don’t do bakeries. No sugar cookies. No cupcakes. No ornately frosted birthday cakes.

And no donuts.

Which was a big problem, because I. love. donuts. Truly, madly, deeply. They’re my favorite Saturday breakfast, chock full of calories, nostalgia, and childhood memories of picking out donuts on Saturday mornings with my dad.

Not long after moving here, I set to work finding the best chocolate baked (gotta cut those calories somewhere) donut recipe. I found the one, and I’ve made it over and over again on our Saturday mornings. One of my favorite variations has been a twist on the classic NYC Black & White Cookie– the Black and White Donut. Ah-mazing.

This caramel glazed version is definitely a contender for my new favorite donut flavor, and I bet you’ll love it to! You won’t regret skipping out on the bakery once in a while to make these at home instead 🙂

Caramel Glazed Turtle Donuts
Recipe Source: Something Swanky


  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1 Tbsp. cornstarch
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 4 tablespoons oil
  • 1/3 c. caramel sundae sauce (store bought, like Smuckers, is fine)
  • 2/3 c. powdered sugar
  • 1 tsp. vanilla
  • Optional: chopped pecans for sprinkling over top


  1. Sift into a large bowl: the flour, cocoa powder, cornstarch, sugar, baking powder, and salt.
  2. Whisk in the egg, milk, vanilla, and oil. Mix until smooth batter forms. Scrape batter into a large zip top bag.
  3. Snip a small corner off the bag and pipe the batter into a greased donut pan– filling each well about halfway full.
  4. Bake at 450º for 7-9 minutes, until donuts spring back when pressed with finger. Let cool.
  5. Meanwhile, whisk together the caramel sundae sauce, powdered sugar, and vanilla until smooth. Add 1 tbsp of milk if it needs further thinning.
  6. Spoon caramel glaze over the cooled donuts and top with chopped pecans.

Thanks to Vanessa for being such a great hostess!! I hope to see you over at my place soon 🙂 I also hang out at these pretty cool spots:

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