These Red Velvet Donuts are soft, fluffy, and packed with rich cocoa flavor, topped with a luscious cream cheese glaze. Baked instead of fried, they offer all the indulgence of red velvet cake in a fun, handheld treat—perfect for breakfast, dessert, or a festive occasion!
Why You’ll Love This Recipe
- Baked, Not Fried – A lighter, mess-free alternative to traditional donuts.
- Soft & Moist Texture – A perfect blend of cocoa and buttermilk for a tender crumb.
- Creamy Glaze – A smooth, tangy cream cheese glaze for the ultimate red velvet experience.
- Quick & Easy – Ready in just 30 minutes with simple ingredients.
- Perfect for Any Occasion – Great for Valentine’s Day, holidays, or weekend treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Red Velvet Donuts:
- All-purpose flour
- Granulated sugar
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Unsalted butter (melted)
- Egg
- Vanilla extract
- White vinegar
- Red food coloring
For the Cream Cheese Glaze:
- Cream cheese (softened)
- Powdered sugar
- Milk (or heavy cream)
- Vanilla extract
Directions
Step 1: Preheat & Prep
- Preheat Oven – Set to 350°F (175°C).
- Grease Donut Pan – Lightly grease a 6-count donut pan to prevent sticking.
Step 2: Make the Donut Batter
- Mix Dry Ingredients – In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients – In another bowl, whisk buttermilk, melted butter, egg, vanilla, vinegar, and red food coloring.
- Combine – Gradually mix wet ingredients into the dry ingredients until smooth.
Step 3: Bake the Donuts
- Fill the Donut Pan – Pipe or spoon batter into the greased donut molds, filling about ¾ full.
- Bake – Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
- Cool – Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
Step 4: Make the Cream Cheese Glaze
- Beat Ingredients – In a bowl, beat softened cream cheese, powdered sugar, milk, and vanilla until smooth.
- Glaze the Donuts – Dip the cooled donuts into the glaze or drizzle over the top.
Step 5: Serve & Enjoy!
- Let the glaze set for a few minutes, then enjoy your homemade red velvet donuts!
Servings and Timing
- Servings: 6 donuts
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Cooling Time: 10 minutes
Variations
- Chocolate Drizzle – Add a melted chocolate drizzle for extra decadence.
- Nutty Crunch – Sprinkle with chopped pecans or walnuts.
- Extra Moisture – Replace some butter with vegetable oil for an even softer texture.
- Stuffed Donuts – Pipe a little cream cheese filling into the center after baking.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze unglazed donuts for up to 2 months; thaw before glazing.
- Reheating: Warm in the microwave for 10-15 seconds before serving.
FAQs
Can I make these without a donut pan?
Yes! Use a muffin tin and bake as donut muffins.
Can I fry these donuts instead?
No, this recipe is designed for baking, not frying.
What’s the best way to get vibrant red color?
Use gel food coloring for the most intense red hue.
Can I make these dairy-free?
Yes! Use dairy-free milk and butter alternatives.
How do I prevent dry donuts?
Don’t overbake—check with a toothpick at 10 minutes.
Can I use Dutch-process cocoa?
Yes, but the donuts may be darker in color.
Can I double this recipe?
Absolutely! Simply double the ingredients and bake in batches.
Can I use regular milk instead of buttermilk?
Yes, but mix ½ cup milk with 1 teaspoon vinegar for a buttermilk substitute.
What other glazes can I use?
Try a classic vanilla glaze, chocolate glaze, or even a cream cheese frosting.
Can I add chocolate chips?
Yes! Mini chocolate chips make a great mix-in for extra richness.
Conclusion
These Red Velvet Donuts are the perfect combination of cocoa flavor, moist texture, and creamy glaze. Whether for a special occasion or a weekend treat, they’re easy to make and absolutely delicious. Try them today for a baked donut that’s sure to impress!
Print
Red Velvet Donuts
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6–8 donuts 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
These Red Velvet Donuts are soft, moist, and baked instead of fried, giving you a lighter yet indulgent treat. Topped with a rich cream cheese glaze, they’re perfect for breakfast, dessert, or a special Valentine’s Day treat!
Ingredients
For the Donuts:
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 teaspoon vinegar)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Preheat & Prepare the Donut Pan
- Preheat oven to 350°F (175°C).
- Grease a 6-cavity donut pan with nonstick spray.
Step 2: Make the Batter
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk sugar, buttermilk, melted butter, egg, vanilla, vinegar, and red food coloring until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 3: Bake the Donuts
- Spoon or pipe the batter into the donut pan, filling each cavity ¾ full.
- Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Step 4: Make the Cream Cheese Glaze
- In a bowl, beat cream cheese, powdered sugar, milk, and vanilla until smooth.
- Adjust consistency with more milk if needed.
Step 5: Glaze & Serve
- Dip each donut into the glaze or drizzle over the top.
- Garnish with red sprinkles or crushed red velvet crumbs.
- Serve fresh and enjoy!
Notes
- No donut pan? Use a mini muffin tin for red velvet donut holes!
- Make it extra chocolatey? Add ¼ cup mini chocolate chips to the batter.
- Storage: Keep in an airtight container for up to 3 days or freeze for up to 2 months.