Red velvet donuts topped with cream cheese frosting! Bonus: They’re ready in just 20 minutes.
Baked Red Velvet Donut Recipe
Happy Friday! I hope you have some fun on the books for this weekend? I’m currently on my way to PA for a much needed girl’s weekend. So basically a weekend of talking, wine drinking, and eating await me. #lifeisgood
Right before I packed my bags this morning I whipped up a batch of these red velvet donuts for the road. I actually made these donuts a few times last week, working hard on getting the taste and texture just right. Once I had those details down, it was time to make them again, photograph them, and share them with you! ← That last part is my favorite part.
There are two simple steps to these delicious donuts. The moist and flavorful donut and the sweet and fluffy cream cheese frosting. Let’s start with the donut part.
These donuts are baked, making them easy and pretty foolproof. Important to know: you will need a donut pan to make this recipe. You can click HERE
You’re also going to need all-purpose flour, cocoa powder, baking powder, buttermilk, brown sugar, an egg, vanilla, butter, red food coloring, and a pinch of salt.
You’re going to melt the butter before whisking in the sugar and vanilla, and then the egg. From there you’ll add in the dry ingredients, whisk them into the wet mixture, then fold in the buttermilk and finally, the food coloring. The amount of food coloring you use is totally up to you. I used 2 teaspoons to achieve this vibrant red hue ↓↓↓
For the cream cheese frosting you will need cream cheese (duh), butter, vanilla extract, a touch of salt, and confectioners’ sugar. You’ll want to make sure your cream cheese and butter are both very soft before beginning this process.
To bake the donuts you’re going to preheat your oven to 350 degrees (F). Pro tip: Make sure you generously grease your donut pan before filling the molds. If you don’t, they will stick.
Bake the donuts for 9-10 minutes, or until they’re just firm enough to spring back slightly when touched. Make sure you cool them completely before frosting them!
Don’t be surprised if you find yourself dreaming up any excuse to bake these.
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥
Red Velvet Donuts
Prep
Cook
Total
Yield 6 baked donuts
Baked red velvet donuts topped with cream cheese frosting! Ready in just 20 minutes.
Ingredients
- For the red velvet donuts:
- 1 cup all-purpose baking flour
- 2 tablespoons cocoa powder
- 1/2 cup dark brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup buttermilk
- 2 1/2 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 2 teaspoons red food coloring
- For the cream cheese frosting:
- 3 ounces cream cheese, VERY soft
- 3 tablespoons unsalted butter, VERY soft
- 1 teaspoon pure vanilla extract
- 2 cups confectioners' sugar, sifted
- 1-2 tablespoons milk
Instructions
- For the red velvet donuts:
- Preheat oven to 350 degrees (F). Generously grease a doughnut pan and set aside.
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the buttermilk, melted butter, vanilla, and egg. Gently fold the wet mixture into the dry mixture - don't over mix! Fold in red food coloring and stir until combined.
- Spoon mixture into prepared doughnut pan, and bake for 10 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
- For the cream cheese frosting:
- In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the milk. Once the milk is combined beat frosting on high-speed for 1-2 minutes.
- Spread frosting on cooled donuts.
Courses Breakfast, Dessert
Cuisine Southern
Nutrition Facts
Serving Size 1 baked donut
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Deena says
February 19, 2016 at 2:44 amThese look fantastic, thanks for posting! I look forward to making them.
bakerbynature says
February 21, 2016 at 2:27 pmYay! Enjoy, Deena!
Zena says
April 19, 2016 at 1:07 amThese look absolutely delicious! I’ll be sure to make them soon 🙂
anka says
July 14, 2016 at 11:37 amdo i have to use a donut pan ??? can i use something else, like cutting??
bakerbynature says
July 14, 2016 at 1:30 pmHi Anka. A donut pan is required for this recipe.
Braedon Grove says
February 25, 2019 at 5:28 pmCan definitely use a muffin pan with a ball of foil in a middle….
Gaby says
July 14, 2016 at 10:18 pmWhat would you suggest to substitude food colouring?
Andy Page says
January 30, 2017 at 8:46 pmYou don’t need to add the colour at all but they will be more ‘brown’ velvet than red. The taste will still be the same which is what’s important
ChristyK says
August 20, 2016 at 10:30 pmJust made these! OMG! Delicious! Beautiful! Lovely texture!
Lishen says
January 24, 2017 at 12:20 amHi, can I use a donut maker instead of a donuts pan?
Jae | Dreaming of Leaving says
February 1, 2017 at 3:39 pmI absolutely love this recipe, so much so I included it in my Ultimate Homemade Donut Recipes Roundup! Great post, have a great day xo
http://dreamingofleaving.com/2017/01/01/the-ultimate-homemade-donut-recipe-roundup/
Pilus Maximus says
February 11, 2017 at 7:55 pmYou should have specified the kind of food coloring. I’ve used gel instead of liquid and the donuts turned out more brown-ish than reddish when baked.
Portion sizes are a bit off as well. I’ve used only about half of the frosting.
The frosting was DELICIOUS. THE BEST donut frosting I’ve ever had in my life, but the donuts lacked flavor. They taste of nothing at all. I used pure cocoa powder, should I’ve used the sugared one instead?
bakerbynature says
February 14, 2017 at 1:23 amHi Pilus. You should use unsweetned cocoa powder.
Roberts says
February 15, 2017 at 4:18 amI think i,m gonna make this and sell it..thank my dear.
Ridhi says
March 11, 2017 at 3:08 amHeyy donut looks uber delicious but can you suggest any alternative for egg???
May says
July 26, 2017 at 3:35 pmHow much do we fill the pan ?
S says
October 5, 2018 at 11:38 pmIs there an option to fill the donuts instead of icing them? Sorry. I haven’t read the comments and I’ve been searching for a recipe catered to filling the donuts instead. TIA!
bakerbynature says
October 6, 2018 at 5:34 pmHi S! Unfortunately this recipe cannot be filled.
Ashley says
January 19, 2019 at 6:46 pmHi! These look absolutely delicious! I have a question though: How do you take your flour? Spoon and levelled or straight from the jar? Thanks! Also, do you use gel food coloring or liquid?
Fiona says
February 17, 2019 at 11:18 pmThank you. These are fantastic. I have made them twice. My family love these.