If you love red velvet cake but want something a little more fun (and quicker to make), these baked red velvet donuts are your new best friend. They’re soft, fluffy, and packed with that classic red velvet flavor—think a hint of cocoa, a rich buttery taste, and just the right amount of tang. Plus, we’re topping them off with a smooth cream cheese glaze because, let’s be honest, red velvet isn’t complete without it!
why you'll love them!
- Soft, fluffy texture with the perfect hint of cocoa.
- Baked, not fried—so you can enjoy them without the guilt.
- That rich cream cheese glaze is everything!
- Quick to whip up and perfect for parties, brunch, or a special treat.
Baked Red Velvet Donuts
- All purpose flour: The base for these donuts, giving them structure.
- Unsweetened Cocoa powder: Just a little for that subtle chocolate flavor.
- Granulated sugar & light brown sugar: for sweetness!
- Vegetable oil: you can use butter instead for extra richness.
- Buttermilk: If you do not have it on hand, you easily make your own buttermilk substitute. One way is adding yogurt & milk together.
- Egg: Binds everything together and adds richness.
- Vanilla extract: a must when baking!
- Baking powder & sugar: helping for rise and flavor.
How to Make Red Velvet Donuts
- Prep & Preheat: Preheat your oven to 350°F (175°C) and grease a donut pan.
- Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, beat together the sugar, egg, buttermilk, vanilla extract, melted butter, and red food coloring.
- Combine: Gradually add the dry ingredients to the wet, mixing until just combined.
- Fill the Pan: Pipe or spoon the batter into the greased donut pan, filling each cavity about 2/3 full.
- Bake: Bake for 10-12 minutes or until a toothpick inserted comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack.
- Make the Glaze: Beat the cream cheese, powdered sugar, vanilla, and milk until smooth.
- Glaze & Enjoy: Dip the cooled donuts in the glaze or drizzle it over the top. Let it set before serving.
FAQ
Can I make these without a donut pan?
Yes! You can use a muffin tin and bake them as red velvet donut muffins instead.
What can I use instead of buttermilk?
You can make a quick substitute by mixing ½ cup of milk with 1 ½ teaspoons of vinegar or lemon juice. Let it sit for 5 minutes before using.
How do I store these donuts?
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Can I freeze them?
Yes! Freeze unglazed donuts for up to 3 months. Thaw and glaze before serving.
Tips for the Best Baked Red Velvet Donuts
- Use room temperature ingredients – This helps the batter mix evenly.
- Don’t overmix – Stir until just combined to keep the donuts light and fluffy.
- Piping the batter makes life easier – Use a zip-top bag with the corner snipped to fill the donut pan neatly.
- Let the glaze set – If you want that picture-perfect finish, give the glaze time to firm up before serving.
If you make these Baked Red Velvet Donuts, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Red Velvet Baked Donuts
Ingredients
- 1 1/2 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/3 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 tsp red food coloring
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a donut pan with nonstick cooking spray or butter.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, buttermilk, egg, vanilla extract, vinegar, and red food coloring until smooth and fully combined.
- Gradually add the dry ingredients to the wet ingredients. Stir gently with a whisk or spatula until just combined. Be careful not to overmix, as this can make the donuts dense.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full. To pipe the batter, transfer it to a zip-top bag, snip off one corner, and squeeze it into the molds.
- Bake for 10–12 minutes, or until the donuts spring back when lightly pressed. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the Cream Cheese Frosting
- In a medium bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar, mixing until combined.
- Stir in the milk and vanilla extract. Add more milk, 1 teaspoon at a time, until the glaze reaches your desired consistency.
Assemble
- Dip the cooled donuts into the cream cheese glaze, twisting slightly to fully coat the tops. Let any excess glaze drip off.
- Decorate with sprinkles or crumble from a baked donut.
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