Who knew chocolate and cream cheese would be such a winning combination? I guess everyone since red velvet is super-popular! These donuts have just the right note of chocolate to complement the cream cheese frosting and they are SO MOIST!!! That’s the nice thing about baked donuts, besides not needing to heat up all that oil they really absorb the moisture from the glaze and become melt in your mouth tender. If you love red velvet then you also need to check out my red velvet cake recipe and red velvet cookies!
A Few Notes and Tips
- Baked donuts are different from fried ones. Instead of becoming stale over time they start to fall apart as the glaze soaks in, so better eat them quick! If you want to make them ahead of time just don’t glaze them until you’re about ready to serve.
- I think these donuts are good for any time of year but they do have a bit of valentines day spirit!
- If you don’t use any food coloring they end up a dusty brownish pink with is beautiful in its own way but not in a way that photographs well… I had a bit of extra batter so I made a couple cupcakes and sacrificed one to crumble to a bit of contrast on top.
- You can play around with the thickness of your glaze by adding milk slowly until you’re pleased with the consistency. It will vary slightly based on how you pack your sugar, ambient humidity etc.
- This glaze is amazing on nearly everything so try it on your next bundt or pound cake.
How to Make Red Velvet Donuts
- Preheat to 350 degrees F. Butter a donut pan. Whisk the dry ingredients.
- In another bowl, whisk together the buttermilk, melted butter, vanilla, and egg.
- Fold the wet mixture into the dry mixture.
- Add drops of red food coloring and mix until you reach a desired color.
- Transfer batter to a piping bag. Snip off the tip.
- Bake for 10 minutes. Test with a toothpick.
- Let the donuts cool on a wire rack.
- In a stand mixer fitted with a paddle attachment, beat together cream cheese and vanilla until smooth. Add in sifted confectioners sugar and milk. Add milk until you reach a desired consistency. Beat for about 5 minutes. Dip donuts into frosting.
- Sprinkle leftover crumbs onto glaze.
If you love this recipe try these out!
If you’ve tried these donuts then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Red Velvet Donuts
The most moist donuts with a perfect note of chocolate to complement the cream cheese glaze.
Print Recipe
Servings 12
Calories 161kcal
Video
Ingredients
INGREDIENTS
For the Donuts:
- 1 cup all-purpose flour 119g
- 2 tablespoons cocoa powder
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup buttermilk 113g
- 3 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 4 drops red food coloring
- 1 teaspoon espresso powder
For the Cream Cheese Glaze:
- 3 ounces cream cheese 90g, soft, room temp
- 3 tablespoons unsalted butter soft, room temp
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar sifted
- 4 tablespoons milk
Instructions
INSTRUCTIONS
For the Donuts:
- Preheat to 350 degrees F.
- Butter a donut pan.
- Whisk the dry ingredients.
- In another bowl, whisk together the buttermilk, melted butter, vanilla, and egg. Fold the wet mixture into the dry mixture.
- Add drops of red food coloring and mix until you reach a desired color.
- Transfer batter to a piping bag. Snip off the tip.
- Bake for 10 minutes. Test with a toothpick.
- Let the donuts cool on a wire rack.
For the Cream Cheese Glaze:
- In a stand mixer fitted with a paddle attachment, beat together cream cheese and vanilla until smooth.
- Add in sifted confectioners sugar and milk. Add milk until you reach a desired consistency.
- Beat for about 5 minutes.
- Dip donuts into frosting.
- Sprinkle leftover crumbs onto glaze.
Notes
- If you don't use any food coloring they end up a dusty brownish pink with is beautiful in its own way but not in a way that photographs well... I had a bit of extra batter so I made a couple cupcakes and sacrificed one to crumble to a bit of contrast on top.
- You can play around with the thickness of your glaze by adding milk slowly until you're pleased with the consistency. It will vary slightly based on how you pack your sugar, ambient humidity etc.
- This glaze is amazing on basically everything so try it on your next bundt or pound cake.
Nutrition
Serving: 1donut | Calories: 161kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2.5g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 210mg | Potassium: 61mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 150IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 1.1mg
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Flora says
Hello! What’s the espresso powder for? Just thought I check before making these lol
jkanell says
It’s optional but the coffee helps to amp up the chocolate taste
Raine says
Where did you get the donut pan?
jkanell says
Wilton 🙂
Angela Ruiz says
Tu, fiesta of all, thank you for sharing your receipes!
Plasencia clarificó un the listo of ingredientes you mention 1 trasponiendo esperado powder, it’s coffee, right?
jkanell says
Yes! Like a powdered coffee.
Ambi says
Hi! They look absolutely gorgeous. Can we substitute the egg? Am strongly allergic to eggs. And utterly desparate to try this. Could u also tell what is the shelf life for this? Sorry too many questions… ?
jkanell says
You can yes! Try the flax seed substitute. Overnight in an airtight container is fine but frost before serving.
Manu says
Hola John!! Saludos desde Argentina!!! Estoy enamorada de tus recetas!!!! Muchas gracias por compartirlas!!! Mí consulta es: el suero de leche, es lo que en otros países es crema de leche o nata??? Y el azúcar confitada, es azúcar glas o azúcar impalpable??? Muchísimas gracias!!! Ya deseo hornear tus delicias!!! Saludos!!!!
John K. says
Manu,
El suero de leche no es como la crema. La crema es mas rica. El azúcar glas es azucar de polvo. Puede substituir un poco de crema con leche, o usar el suero de leche donde llame la receta. Hope you enjoy!
John
Echa says
Hi John, i would love to try some of your receipes, would you mind adding grams to your receipes? As I live in Australia and the cup to grams converter here is different than to US so it’s a bit confusing. Thanks heaps!
John K. says
Echa,
I’ve added in a few measurements, but I don’t have the rest of the ingredients in grams! Next time I make donuts, I will definitely update to grams!
John
Lauren says
If I wanted to make these as mini donuts, do I need to adjust the time/temp? Would love to make a smaller version for my kids – my daughter would go nuts!
John K. says
Lauren,
Bake minis at 325 degrees F for about 8-10 minutes!
John
Ava says
Looks good! I will have to try these
Katherine says
I am IN LOVE with these baked donuts! They were a big hit at my dad’s birthday! He loved the red velvet
Laura Militello says
This looks so yummy! Could you use the recipe for a cake? If so, what would you suggest the cooking time and temp be for a 8” round cake?
Love your insta!
Thanks,
Laura
John K. says
Laura,
Yes, this recipe can definitely be used for a cake! Bake at 350 degrees F for about 20-25 min or until the centers are springy! Hope that helps!
John