Red Velvet Donuts

Red velvet donuts are a baked homemade red velvet donut with cream cheese frosting. The ultimate way to start your morning. In under 30 minutes, you have a red velvet cake donut to serve up.

Course Breakfast

Cuisine American

Keyword baked red velvet donuts, cake donuts, christmas cake donuts, Christmas donut recipe, cream cheese glaze for donuts, easy cake donuts, glaze for donuts, homemade donuts, red velvet cake donuts, Red Velvet Donuts, valentines day cake donuts, Valentines day donut

Prep Time 10

Cook Time 10

Additional Time 8

Total Time 28

Servings donuts

Calories 313kcal

Author Kelsey

Equipment

Ingredients

Donut Ingredients:

1 cup all-purpose flour
2 teaspoons cocoa powder
1/3 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla
1 tablespoon sour cream room temperature
2 1/2 tablespoons unsalted butter melted & set to room temperature
1 large egg
1/3 cup buttermilk
1 tablespoon red food coloring
1/2 tsp. white vinegar

Cream Cheese Glaze:

1 tablespoon butter softened
4 oz cream cheese Room temperature
1 to 1 ½ cups powdered sugar sifted
1 to 2 tablespoon cream or milk until mixture is smooth

Instructions

Preheat your oven to 350 degrees and spray your donut pan with a cooking spray, and set aside.
Now in a bowl you will add in your dry ingredients. Flour, cocoa, salt, sugar, and baking soda. Stir and set aside.
In another bowl you will add in your butter, vanilla, buttermilk, egg and sour cream. Mix until nice and creamy.
Make sure there are no lumps then add in the food coloring and vinegar and whisk well until combined.
Slowly work in the dry ingredients, and mix until incorporated.
Pipe your batter into the donut pan you can use a piping bag, or pour batter into gallon bag and cut the tip off an end.
Bake for 8-10 minutes or until the donuts are cooked. Let them sit on a cooling rack for 5 minutes in the pan.
Carefully remove and place donuts on a cooling rack to cool.
Now you can work on mixing up your cream cheese glaze . Add in your butter, cream cheese and mix until smooth. Then slowly add in your sifted powdered sugar. You might not use it all.
Add in milk slowly until you reach a creamy yet thick consistency. Add more powdered sugar to thicken, milk to thin it. Adjust to your liking.
Then with a flat edge knife frost each donut. Then crumble a donut on top with crumbs, add sprinkles, or serve plain. Decorate your red velvet donuts to fit your liking.

Notes

You need to store the donuts in the fridge due to the cream cheese glaze.

Feel free to double the recipe, just batch cook, or use multiple donut pans.

These donuts are best when served fresh. You can make them a day in advance if need be.

Nutrition