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Red Velvet Donuts with cream Cheese frosting - if you like Red velvet desserts you will love these, and they are baked!!

Red Velvet Donuts with Cream Cheese Frosting

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Hi Bold Bakers!

I have three words for you: Red Velvet Donuts! I never met a donut I didn’t love, and I love Red Velvet Donuts. Here at Bigger Bolder Baking we are gearing up for fall, getting our holiday bake on, and coming at you with some of the most irresistible and over-the-top recipes possible. Although red velvet is not a flavor specifically attached to a holiday it does scream celebration. For those of you who have never made something red velvet, this flavor is rich, decadent and will cure you of your chocolate cravings. These Red Velvet Donuts with Cream Cheese Frosting will be the star of any dessert spread!

Red Velvet can come in many forms which is why I’ve decided to combine the flavor of red velvet cake with the fun single-serve nature of a donut! Swapping out classic donut glaze for tangy creamy cheese frosting makes these babies, Red Velvet, hand held, happiness!

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From the rich red color and tender texture, to the bright white tangy icing, these Red Velvet Donuts are so impressive, and way easier to bake than they look. That red color comes from a lot of natural food dye in the form of beet powder (but feel free to use food coloring if you prefer).

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No donut tin? No problem! This recipe, just like my other donut recipes, is made with a DIY Donut Tin, one of my favorite little tricks. Simply made with a muffin tin and some tin foil, these Red Velvet Donuts require no special equipment.

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I cannot wait for all of you Bold Bakers to give these Red Velvet Donuts with Cream Cheese Frosting a try. No matter what the occasion your friends and family will go nuts for these Red Velvet Donuts!

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5.0 from 2 reviews
Red Velvet Donuts with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-16
Ingredients
  • For the donuts..
  • 2 cups (10oz/300g) all-purpose flour
  • 4 teaspoons cocoa powder, sifted
  • ⅔ cup (6oz/180g) sugar
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • 5 tablespoons ( 2½ oz/75g) butter, melted
  • 2 egg, room temperature
  • 4 teaspoons vanilla
  • ⅔ cup (6floz/180ml)buttermilk, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon apple cider vinegar
  • For the Cream Cheese Frosting
  • ½ cup (4oz/120g) cream cheese, softened
  • 1½ cups (6oz/180g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1 tablespoons milk
Instructions
  1. Preheat the oven to 350oF (180oC) and prepare your DIY donut tin.
  2. In a large bowl whisk together the flour, cocoa, sugar, baking soda and cinnamon.
  3. In a separate medium-sized bowl whisk together the melted butter, egg, buttermilk, and vanilla. Then whisk in the food coloring and distilled vinegar.
  4. Add the wet ingredients into the dry ingredients and whisk until just combined. Be very careful to only mix the batter until it is just combined.
  5. Spoon the batter into a piping bag or large ziplock bag with the corner snipped off
  6. Pipe the batter into the prepared doughnut pan, filling each donut about ¾ of the way up.
  7. Bake in the preheated oven for 10 minutes or until the doughnuts feel slightly firm to the touch. Allow to cool for 5 minutes in the pan, then remove from the DIY donut tin to continue cooling on a wire rack.
  8. While cooling make the Cream Cheese Frosting: In a medium sized bowl whisk or stir together the soft cream cheese, powdered sugar, vanilla extract and milk until well there are no lumps and it's runny enough to dip your donuts in. If the glaze is too thick you can thin it with a little milk. If its to thin add more powdered sugar 1 teaspoon at a time until you've reached the right consistency.
  9. Dip each donut in the glaze and leave for the frosting to set for 20 minutes. Store in an airtight container for up to 3 days.
  10. (Suitable egg substitute: Applesauce).

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Tahli
NuwairaAlMunifi
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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20 Comments

  1. Veena on November 7, 2017 at 9:33 am

    Hey Gemma ,please suggest some other frosting options.

  2. Nuwaira Al Munifi on October 21, 2017 at 12:55 pm

    Hi Gemma,
    you keep impressing me. The recipe is so delicious. really yummy. Thank you for a great channel.

    • Gemma Stafford on October 21, 2017 at 5:18 pm

      Thank you so much, delighted you like my website.

      Gemma 🙂

  3. ARLINE JERVIS on October 18, 2017 at 1:39 pm

    You mentioned “beet powder” but your recipe calls for red food coloring. How much powder would you use if you had it? By the way, I love your ideas and recipes…you truly are good at “Bigger, Bolder Baking”.

    • Gemma Stafford on October 20, 2017 at 5:44 pm

      Hi Arline,

      Use 2 tablespoons of beet powder that has been dissolved in 2 tablespoons of water. Really hope you like these. 🙂

      Gemma.

  4. big bold baker 12 on October 15, 2017 at 8:55 am

    hey Gemma,
    this was a great recipe it looks amazing and i cannot wait to try it out, i was thinking why don’t you make a best ever cake donuts recipe
    xxx bigboldbaker

    • Gemma Stafford on October 15, 2017 at 10:33 am

      Hi there,
      I am happy that you are a Big Bold Baker too!
      That is an idea! There are a couple more cake donuts here on the website, a chocolate one, and a carrot cake one. Take a look!
      Gemma 🙂

  5. Tahli on October 12, 2017 at 9:23 pm

    This was a success! It did kind of take a turn while baking the formed cupcakes, but hey! They still tasted great! I loved these donuts/cupcakes!

    • Gemma Stafford on October 13, 2017 at 2:18 am

      Hi Tahli,
      Good, I am happy that you got there with this recipe. Haha! Yes, they can easily be a cupcake too. thank you for being here with us,
      Gemma 🙂

  6. Beanscale101 on October 12, 2017 at 8:41 pm

    Dear Gemma,

    I think you should make a bigget bolder baking app, and also can make variations of this recipe like matcha, vanilla, and coffee?

    • Gemma Stafford on October 13, 2017 at 2:25 am

      Hi there,
      (https://www.biggerbolderbaking.com/carrot-cake-donuts/) here is another choice, and there are chocolate cake donuts here too, along with yeast dough no fry donuts.
      Take a look!
      The website is optimized for mobile too, so it is easy to access and search. good to have you with us,
      Gemma 🙂

  7. Gail on October 12, 2017 at 2:02 pm

    Looks yummy. cant wait to try them.

    • Gemma Stafford on October 13, 2017 at 2:43 am

      Hi Gail,
      Good! Happy that you like this recipe, good to have you with us,
      Gemma 🙂

  8. mila on October 12, 2017 at 1:16 pm

    Hi Gemma, is this a cup cake recipe? can i make them as cup cakes ?

    • Gemma Stafford on October 13, 2017 at 2:46 am

      Hi Mila,
      Yes, and there are others too, like a carrot cake donut, and chocolate one, right here on the website. These can all be made as a cupcake too. have fun with it,
      Gemma 🙂

  9. Soha malik on October 12, 2017 at 9:35 am

    Please make fried donuts

  10. Chirag on October 12, 2017 at 9:29 am

    How to make concentrated red food coloring.
    I put enough of colour but it disappeared after baking

    • Gemma Stafford on October 13, 2017 at 3:54 am

      Hi there,
      It is not really possible to get the same results as with a gel food coloring. If you want that depth of color, you will need to use a gel coloring.
      Gemma 🙂

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