Introduction

Red Velvet Donuts combine the classic flavor of red velvet cake with the soft, tender texture of baked donuts. These vibrant treats are finished with a smooth cream cheese glaze, making them perfect for a special breakfast or dessert.

The image shows seven red velvet donuts arranged on a white marbled surface. Four donuts are fully covered with smooth, white icing and sprinkled with small, bright red crumbs evenly scattered on top, creating a nice contrast. The other three donuts are plain, with a deep red-brown color and a soft texture visible on the surface. The donuts are placed in a loose circular pattern with scattered red crumbs around them on the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g (1 1/4 cups) all-purpose flour
½ tbsp cocoa powder
¾ tsp baking powder
¼ tsp salt
⅛ tsp baking soda
120 g (1/2 cup) buttermilk
75 g (1/4 cup + 2 tbsp) granulated sugar
60 g (1/4 cup) vegetable oil
1 egg
½ tsp vanilla extract
½ tsp white vinegar
red food coloring, to desired shade

Cream Cheese Glaze:
28 g (2 tbsp) unsalted butter, softened
2 oz cream cheese, softened
90 g (3/4 cup) confectioners’ sugar
15 g (1 tbsp) milk
½ tsp vanilla extract
salt, to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease your donut pans to prevent sticking.
Step 2: In a small bowl, sift together the all-purpose flour, cocoa powder, baking powder, salt, and baking soda.
Step 3: In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, egg, vanilla extract, white vinegar, and red food coloring until well combined.
Step 4: Gently fold the dry ingredients into the wet mixture until just combined. The batter will be thick and lumpy; avoid over mixing to keep the donuts tender.
Step 5: Transfer the batter to a piping bag or a zip-top bag with a corner cut off. Pipe each donut ring about two-thirds full, leaving space for the donuts to rise.
Step 6: Bake the donuts for 10 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Allow the donuts to cool in the pans for 5 minutes before carefully unmolding them onto a wire rack to cool completely.
Step 8: For the cream cheese glaze, beat the softened butter and cream cheese together until smooth using a stand mixer or hand mixer.
Step 9: Gradually add confectioners’ sugar, milk, and vanilla extract, beating until the glaze is silky. Add a pinch of salt to balance the sweetness.
Step 10: Once the donuts are completely cooled, dip or drizzle the cream cheese glaze over them as desired. Allow the glaze to set before serving.

Tips & Variations

Use full-fat buttermilk for richer flavor and moisture; you can substitute by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk if needed.
Adjust the red food coloring to get your preferred shade—gel food coloring works best for vibrant results without altering the batter consistency.
For a chocolate twist, sprinkle mini chocolate chips on top of the glaze before it sets.
If you don’t have a donut pan, use a muffin tin and pipe the batter in rings on parchment paper for freeform donuts.

Storage

Store the glazed donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days; bring to room temperature before eating. Avoid storing glazed donuts in the fridge overnight if you prefer a softer glaze, as it may harden when chilled.

How to Serve

The image shows five red velvet donuts, each with two layers: the bottom layer is a rich, deep red dough with a soft, slightly crumbly texture, and the top layer is a smooth white glaze that covers the entire top, sprinkled with small red crumb pieces evenly scattered. Four of these donuts are placed on a cooling rack with a shiny metal grid and a handle, while the fifth donut lies on the white marbled surface next to another plain red velvet donut without glaze. There is a white bowl filled with red crumbs on the left side, resting on a soft, cream-colored cloth that slightly folds around it. Red crumbs are also scattered around the donuts and cooling rack on the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts without a donut pan?

Yes, you can use a muffin tin lined with parchment paper or silicone molds to shape the donuts. Simply pipe the batter in rings or fill muffin cups and shape as desired, though the texture may vary slightly.

Can I bake these donuts instead of frying?

This recipe is designed for baking, resulting in a light and tender donut with less oil. Baking also makes the donuts easier and quicker to prepare compared to frying.