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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!
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).
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.
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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Ingredients
- For the donuts..
- 2 cups (10oz/300g) all-purpose flour
- 4 teaspoons cocoa powder , sifted
- 2/3 cup (6oz/180g) sugar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 5 tablespoons ( 2 1/2 oz/75g) butter, melted
- 2 egg , room temperature
- 4 teaspoons vanilla
- 2/3 cup (6floz/180ml)buttermilk, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon apple cider vinegar
- For the Cream Cheese Frosting
- 1/2 cup (4oz/120g) cream cheese, softened
- 1 1/2 cups (6oz/180g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1 tablespoons milk
Instructions
- Preheat the oven to 350oF (180oC) and prepare your DIY donut tin.
- In a large bowl whisk together the flour, cocoa, sugar, baking soda and cinnamon.
- In a separate medium-sized bowl whisk together the melted butter, egg, buttermilk, and vanilla. Then whisk in the food coloring and distilled vinegar.
- 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.
- Spoon the batter into a piping bag or large ziplock bag with the corner snipped off
- Pipe the batter into the prepared doughnut pan, filling each donut about 3/4 of the way up.
- 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.
- 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.
- 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.
- (Suitable egg substitute: Applesauce).
Hi Gemma, made these today for Valentines Day….super duper easy and so yummylicious….thank you so much for sharing such yummy recipes ????.
Made them into cupcake. I used silicone cupcake mold to bake and add around 10 more minutes. The texture is divine and the color is cute, however the taste is quite bitter. I think I used too much red food coloring. I used 1/2 tbsp (the recipe states 2 tbsp), however it’s not homemade food coloring like Gemma’s. I won’t give up! Next time I’ll use less food coloring so I’ll get the right taste. Thanks for sharing the recipe Gemma 🙂
Hi Gemma! Thank you for this recipe! I am making them today. Just want to ask first if I can cut the sugar by half, will it have any effect texture? Or Can I use Stevia (or another sugar substitute) on both the doughnut and the icing? Thanks! 🙂
I don’t have buttermilk. What can I replace it with?
Very easy, and very tender. Truly the best recipe I have ever tasted.
Hi, Gemma! I’m planning to make a donut cake for my daughter’s bday party and have been searching for recipes. I ended up here 🙂
I have a question. If I make ahead.. like the night before the party, can I just put them in a tupperware container and keep it in the refrigerater? Thank you in advance!
Can these be frozen?
Can you makes these ahead and freeze them?
HI Gemma I saw your video it’s fantastic.I wanted to ask you.Can I use this recipe as cup cakes as well.
Hi again Miss Gemma, I have a few questions about red velvet donuts. I hope you can share some advice.
-Can I fry these red velvet donuts? If so, how can I prevent it from browning too much?
-Can I follow your recipe in baked glazed donuts but make a red velvet flavor instead? To be more specific, can I use donut dough (where you knead or roll out the dough and use cookie cutters for shaping) in making red velvet donuts?