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If you love red velvet cake, wait until you try it in donut form! These baked red velvet cake donuts are soft, sweet, and dipped in the dreamiest cream cheese glaze. I made them heart-shaped for extra charm – and they’re perfect for anytime you want a little something special!
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Baked donuts are my brunch love language—no frying, no fuss, just soft, cakey goodness in every bite. Think: donut meets cupcake meets muffin… and they all fall in love.
I’ve made blueberry, pumpkin, banana – you name it. But this heart-shaped red velvet version? Total showstopper. Rich, cocoa-kissed, and dipped in cream cheese glaze. Yes, please!
Red Velvet Cake Donut Ingredient Notes
All-Purpose Flour: Measure the flour correctly using a spoon to scoop it into the measuring cup and then level it off with a knife.
Cocoa Powder: This is part of the red velvet flavor. Use unsweetened cocoa powder to add depth and richness to the donuts.
Buttermilk: This tangy dairy product is essential for creating moist and tender donuts. If you don’t have buttermilk, use regular milk with vinegar or lemon juice.
Granulated Sugar: This will add sweetness to the donuts. You can use white or cane sugar.
White Vinegar: This interacts with the baking soda to help the donuts rise even more.
Brown Sugar: The molasses in brown sugar adds a deeper flavor and helps create a soft texture.
Eggs: These will help bind the ingredients together and structure the donuts.
Natural Red Food Coloring: This gives the donuts their red hue. I like to use natural food coloring. However, they will come out less vibrant red. I’ll add one drop of regular red food coloring to deepen the color. You can use liquid or gel food coloring; add it gradually until you get your desired shade.
How to Make Red Velvet Cake Donuts
These come together fast and are baked—not fried! Here’s the easy step-by-step:
Cool in the pan for 5 mins, then move to a rack to finish cooling.
Whisk dry ingredients in a bowl.
In a measuring cup, mix buttermilk, eggs, vanilla & vinegar.
In a separate bowl, beat butter + sugars until fluffy.
Alternate adding dry and wet to the butter mix. Add red food coloring as you go – this part is fun!
Mix just until combined and that perfect deep red color shines through.
Spoon batter into a piping bag (or ziplock!) and fill donut pan ¾ full.
Bake at 350°F for 9 mins—they’re done when they spring back when touched.
Quick Cream Cheese Glaze
This glaze is super simple and comes together in minutes! Just whip cream cheese, powdered sugar, butter, vanilla, and milk until smooth and slightly sticky. Dip each donut and top with sprinkles if you’re feeling extra!
Recipe Tips
Scoop smart! Accurate measuring = perfect texture. Fluff that flour, then level it.
Room temp is key. Let your eggs and buttermilk warm up—your batter will thank you.
Mix gently. Stop as soon as it all comes together. Overmixing = tough donuts (no thanks!).
Pipe it pretty. Use a piping bag or ziplock with the corner snipped—way easier and way less messy.
Silicone pans are floppy. Pop it on a baking sheet so it’s steady going in and out of the oven.
How to Store
Keep donuts in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to 4 days – just let them come to room temp before serving.
How to freeze: Freeze unglazed donuts in an airtight container for up to 3 months. Glaze fresh the day you serve for the best texture.
More Brunch Recipes
Here are more brunch recipes you’ll love:
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Red Valvet Donuts
Ingredients
Red Velvet Donuts
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 tbsp cocoa powder , unsweetened
- 1 cup buttermilk
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 6 tbsp melted butter
- 10-15 drops food coloring, natural or regular dye or a mixture of both
Cream Cheese Glaze
- 4 ounces cream cheese, completely softened
- 4 ounces unsalted butter, room temp.
- 3/4 cup powdered sugar
- 5 tbsp milk, or more if needed
- 1 tsp vanilla extract
Instructions
Red Velvet Donuts
- Combine the dry ingredients and give them a gentle whisk.
- Combine the buttermilk, eggs, vanilla, and vinegar in a liquid measuring cup.
- Using an electric mixer, beat the butter, granulated, and brown sugar in a medium bowl until fluffy.
- Alternate the dry and liquid ingredients. I do half and half while adding red food coloring in between.
- Add the red food coloring while mixing the dry and wet ingredients with the butter.
- Mix just until combined, and the donuts have a deep red color.
- Add a pastry bag into a glass to fill with batter.
- Pipe the batter into the donut pan about 3/4 of the way full.
- Bake at 350F for about 9 minutes until the donuts are set and spring back when touched.
- Let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before adding the glaze.
Cream Cheese Glaze
- Add all of the ingredients into a large mixing bowl.
- Beat on medium using an electric mixer until smooth.
- Add more milk to get a glaze-like consistency.
- Dip each donut into the glaze and add sprinkles.
Notes
- Be sure to measure your ingredients correctly for accurate results.
- Use room-temperature eggs and buttermilk for better texture.
- Only mix until the ingredients are combined; don’t overmix the batter.
- Use a piping or ziplock bag with a corner snipped off to evenly fill the donut cavities in your pan.
- Place a silicone pan on top of a baking sheet for stability and easy removal from the oven.
- Oven temperatures vary, so check after 7 minutes. The donuts should be soft to the touch with a little bounce when you touch it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
