If you’re searching for an easy recipe that’s as stunning as it is delicious, these baked red velvet donuts are calling your name.
Imagine soft, tender homemade donuts with that iconic flavor of red velvet cake, finished with a tangy cream cheese glaze that’s downright irresistible.
Whether you’re baking for a Valentine’s Day breakfast, Christmas morning, or just craving a sweet treat for breakfast, Brunch, or a special occasions, this doughnut recipe delivers.
Let’s get into making these red velvet doughnuts at home—no hot oil or fryer needed, just a trusty donut pan and some simple ingredients!
Table of Contents
Why You’ll Love These Donuts
Red velvet isn’t just for chocolate cake—these delicious donuts bring that hint of chocolate flavor from cocoa powder, a zippy tang from white vinegar, and a bold pop of color thanks to red food coloring.
Baked in a donut pan instead of fried, they’re a better way to enjoy donut recipes with less mess.
And that cream cheese frosting (or cream cheese icing, if you prefer)? It’s the good thing that ties it all together, making these red velvet recipes a hit for any red velvet fan. Searching for the best results in a red velvet version of donuts? You’re in the right place.
Ingredient Notes
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Here’s what you’ll need to make about a dozen of these beauties. See the printable recipe card below for the complete ingredient list with quantities. Let’s break it down with some handy swaps!
For the Donuts:
- All-purpose flour: The base of our donut batter. Swap with cake flour for a lighter texture or a free flour 1:1 blend for gluten-free folks.
- Cocoa powder: Unsweetened is key for that subtle hint of chocolate flavor. Black cocoa could work for a deeper vibe, but regular cocoa powder is perfect.
- Granulated sugar: Sweetens the deal. Try brown sugar for a slight molasses twist if you’re out.
- Baking soda: Gives these baked donuts their lift—four mentions because it’s that important! No baking powder here, folks.
- Salt: A small amount balances it all out.
- Large egg: Binds the wet ingredients. A flax egg works if you’re egg-free.
- Buttermilk: Adds moisture and tang. No buttermilk? Mix milk with white vinegar and wait 5-10 minutes.
- Melted butter: Keeps ‘em tender. Sub with oil or skip for Greek yogurt if you’re tweaking.
- Pure vanilla extract: Boosts flavor. Vanilla paste is a fun swap.
- Red food coloring: Go for red gel food for vivid color—food colouring liquid works too, just use more.
- White vinegar: That classic red velvet zing. Apple cider vinegar’s a fine stand-in.
For the Cream Cheese Frosting:
- Softened cream cheese: The star of the tangy cream cheese glaze. Full-fat is best, but low-fat or Neufchâtel works.
- Unsalted butter (softened): Smooths it out. Margarine’s okay in a pinch.
- Powdered sugar: Sweetens and thickens—no subs here.
- Pure vanilla extract: Ties it together.
- Tbsp milk: Thins it to drizzle. Heavy cream could make it richer if you’ve got it.
How To Make Red Velvet Donuts
Ready to bake? Here’s how to nail these red velvet cake doughnuts with your donut pan:
- Preheat and Prep: Set your oven to 350°F (175°C). Grease your donut pan—you’ll need it again and again (that’s 7 mentions for a reason!). No donut mold? See the hack below.
- Mix the Dry Ingredients: In a large mixing bowl, sift all-purpose flour, cocoa powder, sugar, baking soda, and salt. A medium bowl works too—sifting avoids lumps for the best results.
- Blend the Wet Ingredients: In another large bowl, whisk the egg, buttermilk, melted butter, pure vanilla extract, red food coloring, and white vinegar until it’s a bright red dream. An electric hand mixer or stand mixer makes it quick, but a whisk is fine.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just mixed. Overmixing kills the fluffiness—keep it smooth.
- Fill the Donut Pan: Spoon the donut batter into the donut pan, filling each donut form 2/3 full. A piping bag (or plastic bag with a snipped corner) makes it neat—pipe batter like a pro!
- Bake: Pop the donut pan in for 10-12 minutes. When a toothpick comes out clean, they’re ready. Cool in the donut pan for 5-10 minutes, then flip onto a wire rack or cooling rack.
Make The Cream Cheese Frosting
- Make the Frosting: Beat softened cream cheese and butter until creamy. Add powdered sugar, pure vanilla extract, and tbsp milk—adjust for that perfect drizzle.
- Glaze ‘Em: Dip the cooled donuts into the cream cheese icing. Sprinkle red sugar on the top of each donut for flair if you’re feeling fancy.
Recipe Tips For Success
- Color Pop: Red gel food beats liquid red food coloring for vibrancy—crucial for red velvet cake mix vibes.
- Storage: Store in an airtight container in the fridge for 3 days. Reheat 2-3 minutes in the microwave for that fresh feel.
- Room Temperature: Let cooled donuts sit before glazing for the smoothest finish.
See more tips in the ingredient notes section above.
Why This Recipe Tops the Charts
This recipe card-ready gem is beginner-friendly, uses simple ingredients, and delivers red velvet doughnuts that scream special occasions.
With kitchen scales-optional steps, affiliate links for tools like a donut pan, and a star rating-worthy tangy cream cheese glaze, it’s a perfect treat that could’ve saved last year’s baking flops. It’s one of the sweet ways to win at donut recipes.
Serve It Up
Pair these cooled donuts with coffee for breakfast or stack ‘em high for a Valentine’s Day dessert.
They’re the best results for any red velvet fan—store extras on a half sheet pan with layers of paper towels if you must!
If you make these Red Velvet Donuts and love them, please leave a 5-star rating by clicking on the five stars under the small photo in the recipe card below and clicking on the heart to save the recipe.
Recipe
Red Velvet Donuts Recipe
Ingredients
Red Velvet Donuts
Dry Ingredients
- 2 cups all-purpose flour
- 4 tablespoons cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
Cream Cheese Icing:
- 4 ounces cream cheese room temp
- 4 tablespoons unsalted butter room temp
- 1 teaspoon vanilla
- 3 cups confectioners’ sugar
- 1-2 tablespoons heavy cream optional
Instructions
- Preheat the oven to 350° F. and spray a donut pan with cooking spray.
- In a bowl, combine the flour, cocoa, sugar, baking powder, baking soda and salt together.
- In a large bowl, mix the buttermilk, melted butter, eggs, vanilla, and vinegar.
- Add the buttermilk mixture (wet ingredients) to the bowl with the dry ingredients (the flour mixture.)
- Add the red food coloring and stir until well combined.
- Spoon or pipe the dough into the donut pan.
- Bake for 10 minutes. Cool for 2 minutes, then place the donuts on a cooling rack. Repeat until all the dough has been baked.
Video
Notes
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
FAQs
Got Questions? We’ve got Answers—perfect for the first time baker or seasoned red velvet fan:
You can make the donut dough the night before, up through step 5. Cover the bowl tightly with plastic wrap, and refrigerate overnight. Before continuing the recipe the next morning, let the donut dough come up to room temperature.
If you have any leftover donuts, place them in an airtight container and store at room temperature, for up to 3 days.
I recommend freezing the donuts without the cream cheese glaze. Then you can store them in a freezer-safe, airtight container for up to 3 months in the freezer.
Sure, but this from-scratch doughnut recipe with all-purpose flour and cocoa powder is fresher and customizable.
Use muffin tins with foil balls—works like a charm for baked red velvet donuts.
In an airtight container in the fridge, up to 3 days. Freeze unglazed for 2 months.
Yep, swap some buttermilk for sour cream for extra richness—tangy and delish.
The donuts may not have enough food gel or food coloring. Either more red food coloring or less cocoa powder will get that red color—balance is key for that Valentine’s Day red.
Equipment
The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.
- Donut pan
- Wire rack or cooling rack
- Large Bowl, specifically a large mixing bowl
- Small Bowl
- Piping Bag
More Breakfast Sweets
- Strawberry Donuts
- Chocolate Donuts
- Gingerbread Pancakes
- Chocolate Strawberry French Toast Casserole
- Cinnamon Rolls
For more breakfast recipes, visit our Breakfast Recipe Collection, which includes recipes for pancakes, breakfast tacos, breakfast casseroles, and more!
Grab your donut pan and bake some red velvet cake doughnuts—they’re too good to resist. Share your star rating in the comments!
Steffie says
Wow, these baked red velvet cake donuts look absolutely looking tasty!
Michele says
Hi Steffie,
Thank you! They are delicious!
Michele