Baked Red Velvet Donuts

12 servings
25 min

These Red Velvet Donuts topped with cream cheese frosting are baked, not fried, and so easy to make! Super fluffy and delicious, these are a perfect way to start your day.


icon Click HERE for this recipe & more over on my blog: https://bakeandbacon.com/

Baked donuts were the best thing I discovered in 2020. Prior to that, my donut making skills were nonexistent (although my donut eating skills were an A+++++).


These red velvet donuts are SO delicious and topped with the rich cream cheese frosting - It's the perfect combo. If you are a fan of red velvet cake, you're going to want to make these!


Ingredients needed:

donut ingredients
icing ingredients

Some key ingredients for red velvet cake:


  • Buttermilk: see notes below on substitutes for homemade buttermilk.
  • Vinegar: distilled white vinegar is key for this recipe. It helps in the chemical reaction that gives red velvet it's distinct flavor.
  • Cocoa powder: unsweetened cocoa powder gives red velvet that distinct chocolate-y taste.
  • Oil: I used canola, but you can also use vegetable. This helps keeps our donuts moist.
  • Powdered sugar: measure 2 cups first, then sift!
  • Milk: this is used for the icing, I used 2% but you can use any milk you have on hand. If you want thinner icing, add an extra tsp at a time to make it thinner.


How to make these donuts:


step one: make the donut batter

In a large bowl, combine the flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk together the buttermilk, oil, egg, vanilla, and vinegar. Pour the wet ingredients into the dry and gently fold together, try not to overmix. Pour in 2-3 tsp of red food coloring and mix. You can leave the red food coloring out altogether if you don't want the bright red coloring.


Spoon the batter into the donut molds and bake for 10-12 minutes, or until the donuts spring back when lightly pressed. Allow the donuts to cool for 5-10 minutes before removing them from the pan and transferring them to a wire cooling rack.


step two: make the cream cheese icing

In a large bowl, use an electric mixer to beat the butter and cream cheese together until smooth and creamy, about 2-3 minutes. Mix in the vanilla. Slowly add the sifted powdered sugar until completely combined, and then add in the milk. Beat on high for 1-2 minutes to finish.


Either spread the frosting on the cooled donuts with a knife or spoon the icing into a ziploc bag and pipe onto donuts.


Tips

  • Don't over mix your batter! You want to fold the dry ingredients into the wet just enough that there are no more streaks of flour left.
  • If food coloring isn't your thing, you don't have to add it. The donuts will look more like a chocolate color, but still taste exactly the same!
  • Make sure to coat your donut pan/mold with non-stick spray, and make sure to get the middle part too. You don't want the donuts to stick when taking them out.


What flavor is red velvet?

Red velvet is made with buttermilk, vinegar, and cocoa powder. These 3 key ingredients have a chemical reaction that give the cake a deep red color. Red velvet cake is often enhanced with red food coloring to make the color brighter.


What if I dont have buttermilk?

If you don't have or can't find buttermilk, you can actually make your own! Pour 1 tablespoon of white vinegar (or lemon juice) into a measuring cup and fill with milk to the 1 cup line. Mix and let sit for 5 minutes.


Storing

These donuts will stay fresh in an airtight container in the fridge for up to 3 days. You can freeze the donuts for up to 1 month.

Want to try more recipes?

  • Baked Crumb Cake Donuts
  • Cinnnamon Roll Donuts
  • Homemade Toaster Strudels
  • Brown Sugar Cinnamon Pop-tarts


This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!

Recipe details

  • 12  servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
Show Nutrition Info
Hide Nutrition Info

Ingredients


  • ▢ 1 1/4 cup all-purpose flour
  • ▢ 3/4 cup granulated sugar
  • ▢ 1/2 tsp baking soda
  • ▢ 1/2 tsp salt
  • ▢ 2 tsp unsweetened cocoa powder
  • ▢ 1/2 cup buttermilk , at room temperature
  • ▢ 1/2 cup oil , canola or vegetable
  • ▢ 1 large egg
  • ▢ 1 tsp vanilla extract
  • ▢ 1/2 tsp distilled white vinegar
  • ▢ 2-3 tsp red food coloring

cream cheese frosting

  • ▢ 4 oz cream cheese , at room temperature
  • ▢ 3 tbsp unsalted butter , at room temperature
  • ▢ 1 tsp vanilla extract
  • ▢ 2 cups powdered sugar , sifted
  • ▢ 2 tbsp milk

Instructions


Preheat oven to 350° F. Spray donut molds with non-stick spray and set aside.
In a large bowl, combine the flour, sugar, baking soda, salt, and cocoa powder. Set aside. In another bowl, whisk together the buttermilk, oil, egg, vanilla, and vinegar. Pour the wet ingredients into the dry and gently fold together, try not to overmix. Pour in 2-3 tsp of red food coloring and mix.
Spoon the batter into the donut molds, filling them about halfway. Bake for 10-12 minutes, or until the donuts spring back when lightly pressed. Allow the donuts to cool for 5-10 minutes before removing them from the pan and transferring them to a wire cooling rack. Allow donuts to cool completely before icing.

Make the cream cheese frosting

In a large bowl, use an electric mixer to beat the butter and cream cheese together until smooth and creamy, about 2-3 minutes. Mix in the vanilla. Slowly add the sifted powdered sugar until completely combined, and then add in the milk. Beat on high for 1-2 minutes to finish.
Either spread the frosting on the cooled donuts with a knife or spoon the icing into a ziploc bag and pipe onto donuts.

Tips

  • Don't over mix your batter! You want to fold the dry ingredients into the wet just enough that there are no more streaks of flour left.
  • If food coloring isn't your thing, you don't have to add it. The donuts will look more like a chocolate color, but still taste exactly the same!
  • Make sure to coat your donut pan/mold with non-stick spray, and make sure to get the middle part too. You don't want the donuts to stick when taking them out.

Bake & Bacon | Kelly
Want more details about this and other recipes? Check out more here!
Go

Comments

  • Cathleen Gilliland Cathleen Gilliland on Dec 27, 2021

    Can this recipe adapted to vegan replacing the with non egg or ground flax seed. Non dairy cream cheese to go in the frosting? We have quite a few vegans in the family but that doesn't mean they can't enjoy sweet treats. Has anyone tried this?

    • Bake & Bacon | Kelly Bake & Bacon | Kelly on Dec 30, 2021

      Hi Cathleen! I have never tried replacing the egg in this recipe, so I'm not confident how they would turn out. Let me know if you give it a shot!

Next