christmas sweets

Red Velvet Donuts

Written by ziir

These moist red velvet donuts topped with an amazing cream cheese frosting are too delicious to resist.

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.

A photo of a group of red velvet donuts with one having been bitten into

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

A photo grid showing the steps to make red velvet donuts
  1. Preheat to 350 degrees F. Butter a donut pan. Whisk the dry ingredients. 
  2. In another bowl, whisk together the buttermilk, melted butter, vanilla, and egg. 
  3. Fold the wet mixture into the dry mixture. 
  4. Add drops of red food coloring and mix until you reach a desired color. 
  5. Transfer batter to a piping bag. Snip off the tip.
  6. Bake for 10 minutes. Test with a toothpick.
  7. Let the donuts cool on a wire rack. 
  8. 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. 
  9. Sprinkle leftover crumbs onto glaze.

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.

 Course Dessert

 Cuisine American 

Prep Time 20 minutes 

Cook Time 10 minutes

 Total Time 30 minutes 

Servings 12

Calories 161kcal

 Author John Kanell

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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About the author

ziir

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