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
Units
Scale
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.