Red Velvet Donuts

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These Red Velvet Donuts are soft, fluffy and covered in cream cheese glaze! They’re so easy to make because they’re baked, not fried!

These Red Velvet donuts are super easy to make because they’re cake donuts which means they’re baked, not fried! And as a certified lover of all things red velvet you can trust me when I tell you these donuts taste just like red velvet cake! They’re fluffy, moist and covered in the most delicious cream cheese glaze.

If you’re looking for more red velvet recipes try my Small Batch Red Velvet Cupcakes or Red Velvet Cookies with Cream Cheese Frosting!

What is Red Velvet?

Contrary to popular belief, red velvet is not just chocolate cake dyed red. The three ingredients that create red velvet’s distinct flavor are buttermilk, white vinegar and a little bit of cocoa powder!

Ingredient Breakdown

All-purpose flour – this gives the donuts structure.

Baking powder/baking soda – unlike traditional donuts this recipe doesn’t use yeast so it relies on chemical leaveners to rise and get fluffy.

Vegetable oil – adds moisture and tenderizes donuts.

Granulated sugar – provides sweetness and texture.

Egg – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Cocoa powder, buttermilk and white vinegar – gives the donuts their red velvet flavor.

Red food coloring – use gel food coloring! It yields a deeper color without using a ton of dye and throwing off the consistency of the batter the way liquid food coloring does. If desired you can omit the food coloring because the donuts will still taste red velvet without it!

How To Make Red Velvet Donuts

1. Make the Red Velvet Donut Batter: In a small bowl combine the all-purpose flour, cocoa powder, baking powder, salt and baking soda.

2. In a medium bowl whisk the buttermilk, granulated sugar, vegetable oil, egg, vanilla extract and red food coloring to desired shade.

3. Gently fold the dry ingredients into the wet mixture until just combined. The batter will be thick and lumpy. Do not over mix!

4. Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.

5. Bake the donuts at 350°F for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.

6. Make the Cream Cheese Glaze: using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners’ sugar, milk and vanilla extract until smooth. Add salt to taste. Decorate cooled donuts as desired. Store Red Velvet Donuts in an airtight container for up to 5 days in the fridge.

Pro Tips For Red Velvet Donuts

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
• Do not over mix the batter after adding the dry ingredients otherwise the donuts will be tough.
• Don’t over fill the pan! Only fill each donut ring 2/3 full.
• If your donut holes closed up while baking you can use a small round cookie cutter to cut out the middle. The smallest ring from this set fits perfectly.
• Use gel food coloring! It yields a deeper color without using a ton of dye and throwing off the consistency of the batter the way liquid food coloring does.
• Wait until the donuts are COMPLETELY COOLED before decorating otherwise the cream cheese glaze will melt and slide off.

More Cake Donut Recipes

• Biscoff Donuts
• Baked Pumpkin Spice Donuts
• Baked Vanilla Cake Donuts
• Apple Crumb Donuts
• Funfetti Donuts

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂