Baked Red Velvet Donuts with Cream Cheese Drizzle
It’s so secret I love red velvet cake. I mean, I have an entire Pinterest board dedicated to all things red velvet. I love it so much, I insist on baking my own birthday cake each year to ensure the cake is just right and that the cream cheese frosting is much more cream cheese than frosting.
This classic southern dessert is equally perfect for other holidays. I think it’s deep red color makes it a perfect sweet for Valentine’s Day. So when my friend Kelly gave me a doughnut pan for Christmas, I knew I would break it in by trying an adaptation of my favorite dessert.
Baked Red Velvet Doughnuts with Cream Cheese Drizzle
Adapted from Taste and Tell
Makes 12 doughnuts
2 1/4 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 large egg
2 tablespoons unsalted butter, melted with 2 ounces unsweetened chocolate
1/2 tablespoon vanilla extract
1/2 cup buttermilk*
1 tablespoon red food coloring
*If you don’t have buttermilk you can substitute it by squeezing the juice of a quarter of a lemon into a measuring cup. Add enough whole milk to make 1/2 cup and let it sit out for 5-10 minutes, or until the milk thickens a bit and begins to curdle.
1. Preheat oven to 350 degree. Spray a doughnut pan with cooking spray.
2. In a large bowl, combine the flour, baking powder, baking soda and salt. Set aside. In a microwave safe bowl, melt the butter and chocolate in 30 second intervals until completely melted. Mix to combine.
3. In the bowl of a large stand mixture, combine the sugar and egg until light and creamy. Add the butter and chocolate mixture, vanilla, buttermilk and red food coloring. Mix until all the ingredients until they are combined. Gradually add the flour mixture to the mixing bowl, blending entirely after each addition. The dough will be thick and look more like a cookie dough than cake batter.
4. Use your hands to fill the doughnut pan with dough. I found it baked up the prettiest when I rolled the dough into long hot dog shapes (getting technical here) and place it in the pan. I did that with half of the dough in the photo below. Can you guess which ones I didn’t do that too?
5. Bake for about 12 minutes or until they are done. Allow them to cool in the pan for about 10 minutes then remove them from the pan and bake the second batch.
Cream Cheese Drizzle
2 oz. cream cheese (1/4 of one block), softened
2 tablespoons unsalted butter, softened
1/3 cup powdered sugar
1/6 cup whole milk
Blend all the ingredients using a stand or hand mixer. Pour the mixture in a pastry bag or zip-top bag and cut the end or corner off to create a tip. Drizzle the mixture all over the doughnuts.
These look amazing! I don’t have a donut pan. . . and wonder if I could make them in muffin tins? or something?
I haven’t tried but I think they may! I’d recommend first trying a mini muffin pan if you have it. Good luck!
What is the best time to add the food coloring? I’ve never made anything red velvet before so I’m not quite sure!
In step 3! So sorry for leaving that out. The red food coloring is the most important part of red velvet! Whenever you’re making anything red velvet, it’s best to add the red food coloring to the other liquid ingredients first. Mix them until they are completely blended, then add your dry ingredients.
You mention buttermilk in the donut ingredients, but then it’s not listed in the instructions. My batter is thick and crumbly. Do I add buttermilk to it? Definitely seems like a liquid is missing.
You add it with all the liquid ingredients. I’m so sorry for leaving this important part out!
Good afternoon I have a few questions to ask I made these doughnuts last night… I made my own buttermilk… But the doughnuts came out dry do I put less flour????
Hi Shasha, thanks for trying the recipe. My donuts were moist but you can try reducing the flour by 1/4 cup next time to see if that helps.
Thank you so much… The taste of them was sooo good… Ok I will be redoing them real soon?