Red Velvet Donuts

These baked Red Velvet Donuts are super moist and delicious. The recipe is super easy to make and perfect for breakfast, a snack or dessert!

Red velvet donuts are soft and full of flavor! This doughnut recipe is inspired by red velvet cake. These donuts can be made in less than 30 minutes!

I love red velvet cake and these donuts are like red velvet cake in donut form. Since these are donuts, you can enjoy the flavor of red velvet for breakfast, a snack and dessert!

For more donut recipes, try my Chocolate Frosted Chocolate Cake Donuts, Lemon Blueberry Donuts and Baked Banana Donuts.

Jump to:

• WHY YOU’LL LOVE THIS RECIPE
• INGREDIENT NOTES
• SUBSTITUTIONS & VARIATIONS
• STEP-BY-STEP INSTRUCTIONS
• RECIPE FAQ’S
• STORING
• EXPERT TIPS
• Red Velvet Donuts

WHY YOU’LL LOVE THIS RECIPE

• You will love how soft and moist these donuts are.
• Like red velvet cake, these donuts are made with cocoa powder, buttermilk, white vinegar and red food coloring!
• This red velvet donut recipe is super easy.
• The two-ingredient ganache is the easiest topping. It adds the perfect chocolatey finishing touch.
• Their festive red color makes them the perfect bake for Valentine’s Day and Christmas!
• These red velvet baked donuts make the perfect breakfast, snack or dessert.

INGREDIENT NOTES

Below are notes about some of the ingredients for this red velvet doughnut recipe.

• Flour: Use all purpose flour.
• Baking powder: Gives these donuts their rise and fluffy texture.
• Salt: Salt brings out the flavor of these donuts. Without salt, the donuts would be bland.
• Vanilla extract. Adds flavor.
• Red food coloring: Red food coloring gives that bright red color. If you don’t have enough or don’t want to use food coloring, you can leave it out. You just won’t get that red color but the donuts will still be delicious.
• Cocoa powder: Use regular natural or Dutch cocoa powder.
• Buttermilk: Buttermilk adds tang and makes these donuts moist. If you don’t have any on hand you can make your own! Use 1/2 cup of whole milk plus 1 1/2 teaspoons of white vinegar or lemon juice as a substitute for the buttermilk.
• White vinegar: Vinegar is optional, but recommended.
• Heavy cream: Use heavy cream for the ganache. I don’t recommend half and half or whole milk in place of the heavy cream.

SUBSTITUTIONS & VARIATIONS

• Milk or sour cream: You can also use whole milk, 2% milk, or full fat sour cream in place of buttermilk.
• Chocolate ganache: Instead of chocolate ganache, drizzle donuts with melted white chocolate or cream cheese glaze.
• Powdered sugar: Dust cooled donuts with powdered sugar for a pretty and simple finishing touch!
• Sprinkles: Sprinkle some sprinkles on the ganache! Do this before the ganache sets so that the sprinkles stick.

STEP-BY-STEP INSTRUCTIONS

Below are directions on how to make this red velvet doughnut recipe.

Step 1: Combine the dry ingredients. In a large bowl, sift together the dry ingredients and sugars.

Step 2: Combine wet ingredients. In another bowl, use a whisk the room temperature buttermilk, egg, vinegar and vanilla with the melted butter. Whisk in the food coloring.

Step 3: Combine the wet and dry ingredients. Fold the wet mixture into the dry mixture. Stir til just combined.

Step 4: Fill donut pans. Spoon batter into a piping bag or zip lock bag. Pipe the batter about half way full in the buttered donut pans.

Step 5: Bake. Bake donuts at 350 Fahrenheit for 8-10 minutes. Cool in the pan for 3 minutes then turn donuts out of pans. Let the donuts cool completely on a wire rack. 

Step 6: Make the chocolate ganache. While donuts cool, make the ganache. Place the chocolate chips in a bowl. In a small saucepan on low heat, bring the heavy cream to a boil then pour over the chocolate chips. Do not stir.

Allow to sit for 2 minutes then stir till smooth.

Step 6: Drizzle ganache over the donuts. Drizzle ganache over the cooled donuts.

Hint: Use room temperature buttermilk and egg otherwise the melted butter could harden a bit if added to cold ingredients. You can pop the buttermilk in the microwave for a few seconds if you don’t have time to let it come to room temperature).

RECIPE FAQ’S

STORING

Donuts are freshest and most flavorful the day they’re made. Store leftovers in an airtight container in the refrigerator for up to 3 days.

EXPERT TIPS

• Tip # 1: Avoid overmixing. Mix the batter til just combined. This helps the donuts stay soft and fluffy.
• Tip #2: Use a piping bag to fill donut pans. Fill a large piping bag with the batter. Snip off the tip and pipe the batter into the donut pan! This is generally the least messy way to fill the donut pan.
• Tip #3: Use a small zip lock bag to drizzle the chocolate ganache. Drizzle the ganache over the donuts with a spoon. You can also fill a zip lock bag and drizzle the ganache over top.
• Tip #4: Use room temperature ingredients. Use room temperature buttermilk and egg. If you use cold ingredients, the melted butter could harden a bit. You can microwave the buttermilk for a few seconds if you don’t have time to let it come to room temperature.

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