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!

Red Velvet Donuts with cream cheese glaze

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!

Red Velvet Donuts with cream cheese glaze on a wire rack

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.

Red Velvet Donuts in a donut pan

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

Red Velvet Donuts with cream cheese glaze on a wire rack

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! 🙂

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5 from 1 vote

Red Velvet Donuts

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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 donuts
Calories 214kcal
Author Maria Azzarelli

Equipment

  • Donut pan
  • Piping bag or zip-top bag

Ingredients

Red Velvet Donuts

  • 150 g (1 1/4 cups) all-purpose flour
  • ½ tbsp cocoa powder
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 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

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

Red Velvet Donuts

  • Preheat oven to 350°F and lightly grease donut pans.
  • In a small bowl combine the all-purpose flour, cocoa powder, baking powder, salt and baking soda.
  • In a medium bowl whisk the buttermilk, granulated sugar, vegetable oil, egg, vanilla extract and red food coloring to desired shade.
  • Gently fold the dry ingredients into the wet mixture until just combined. The batter will be thick and lumpy. Do not over mix!
  • 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.
  • Bake the donuts for 10 minutes or until a toothpick comes out clean. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.

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.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Store Red Velvet Donuts in an airtight container for up to 5 days in the fridge.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 214kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 164mg | Potassium: 62mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 119IU | Calcium: 59mg | Iron: 1mg

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