Red Velvet Baked Donuts

Red Velvet Baked Donuts are soft and moist donuts with a rich cocoa flavor and festive red color, topped with a luscious cream cheese glaze. The batter combines cake flour, cocoa, buttermilk, and red food coloring for vibrant color and tender texture, baked in a donut pan for easy preparation.

You’ll love this recipe because the dough is fluffy yet dense, complementing the tangy smooth cream cheese glaze that drips perfectly over each donut, enhanced by red and white sprinkles for a holiday touch.

Ingredients

Donuts:

• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1-2 teaspoons red food coloring (adjust to preference)
• 1¾ cups cake flour (or substitute all-purpose flour)
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ teaspoon white vinegar
• ½ cup buttermilk (or whole milk + 2 teaspoons white vinegar)

Cream Cheese Glaze:

• 4 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 4-6 tablespoons heavy cream (as needed)
• Red and white sprinkles for topping

Instructions

1. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray.

2. In a large bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla; mix fully. Add red food coloring.

3. In a separate bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.

4. Mix half of dry ingredients into wet, then add buttermilk and vinegar; mix. Add remaining dry ingredients, stirring until just combined.

5. Transfer batter to piping bag or spoon to fill donut pan cavities halfway.

6. Bake 10-11 minutes until a toothpick inserted comes out clean. Invert pan onto cooling rack to remove donuts.

7. For glaze, beat cream cheese and powdered sugar until smooth and crumbly. Slowly add heavy cream to desired pourable consistency.

8. Dip warm or cooled donuts into glaze; allow excess to drip off.

9. Sprinkle with red and white sprinkles; let glaze set before serving.

Tips for Success

• Use cake flour for tender crumb; all-purpose is a fine substitute.

• Melted butter should be cooled slightly before mixing with eggs.

• Avoid overmixing batter to keep donuts soft.

• Donuts are easier to glaze when cooling but taste great warm as well.

• Use gel food coloring for vibrant red hue without thinning batter.

Delicious Variations

• Add a teaspoon of espresso powder to enhance cocoa flavor.

• Use flavored extracts such as almond or orange for unique taste.

• Drizzle chocolate sauce or white chocolate over glaze for decoration.

• Swap heavy cream in glaze for milk for lighter icing.

Frequently Asked Questions

Can I make these donuts vegan?

Use dairy-free cream cheese, plant-based milk, and substitute eggs accordingly.

How long do donuts stay fresh?

Best consumed within 2 days; store in airtight container.

Can batter be made ahead?

Prepare batter and refrigerate overnight before baking.

How to store leftovers?

Store glazed donuts tightly covered at room temperature or refrigerated.

Can I freeze glazed donuts?

Freeze unglazed donuts and glaze after thawing.

Red Velvet Baked Donuts

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• Author: Emma Hart
• Total Time: 35 minutes
• Yield: 12 donuts 1x

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Description

Soft and moist donuts with rich cocoa flavor and vibrant red color, topped with luscious cream cheese glaze and festive red and white sprinkles.

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Ingredients

Scale 1x2x3x

Donuts:
½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1–2 teaspoons red food coloring (adjust to preference)

1¾ cups cake flour (or all-purpose flour)

2 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

½ teaspoon white vinegar

½ cup buttermilk (or milk + 2 tsp vinegar)

Cream Cheese Glaze:
4 ounces cream cheese, room temperature

1 cup powdered sugar

4–6 tablespoons heavy cream (as needed)

Red and white sprinkles for topping

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Instructions

Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray.
Whisk melted butter and sugar. Add eggs, vanilla, and red food coloring; mix well.
Sift flour, cocoa, baking powder, baking soda, and salt separately.
Add half dry ingredients to wet mix, then buttermilk and vinegar; mix. Add remaining dry and stir until just combined.
Fill donut pan cavities halfway with batter (use piping bag or spoon).
Bake 10-11 minutes until toothpick tool inserted comes out clean. Cool on rack.
Make glaze by beating cream cheese and powdered sugar until crumbly; gradually add heavy cream until pourable.
Dip cooled donuts into glaze, let excess drip.
Top with red and white sprinkles; let glaze set before serving.

See also  Mini Pumpkin Cheesecake

Notes

Use cake flour for tender crumb or AP flour as substitute.

Cool melted butter before mixing eggs.

Avoid overmixing batter.

Use gel food coloring for vibrant red without thinning batter.

Glaze donuts after cooling for best finish.

• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 donut
• Calories: 210
• Sugar: 20
• Fat: 12
• Saturated Fat: 7
• Carbohydrates: 22
• Protein: 3
• Cholesterol: 45

Keywords: red velvet baked donuts, cream cheese glazed donuts, festive red donuts, holiday baked donuts