Baked Red Velvet Donuts

Baked Red Velvet Donuts

Looking for a yummy treat, look no further! These baked red velvet donuts are extremely easy to make!  The cream cheese icing pairs perfectly to these moist and delicious donuts!

Lets get started.


Red Velvet Donuts  (Dry)

  • 1 and 1/4 cup All Purpose Flour
  • 3/4 Granulated Sugar
  • 1 and 1/2 tsp Unsweetened Cocoa Powder
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda
  • 1 tsp food colouring


  • 1/2 cup Buttermilk
  • 1/2 cup & 2 tsp Canola Oil
  • 1 Egg
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Vinegar

Cream Cheese Icing

  • 1 cup Powdered Sugar
  • A splash of Milk
  • 1/2 tsp Vanilla Extract
  • 1 oz Cream Cheese


  1. Preheat oven to 350 degrees.
  2. In a bowl mix together the dry ingredients; flour, sugar, cocoa powder, salt and baking soda.
  3. In another bowl mix together the wet ingredients; buttermilk, oil, egg, vanilla extract, vinegar, and food colouring.
  4. Slowly combine the wet ingredients into the dry. Whisk until the mixture becomes smooth. You will notice the batter is thick and heavy.
  5. Add more food colouring if you want a richer colour.
  6. Lightly coat the donut pan with baking spray.
  7. Scoop the batter into a piping bag, and fill each donut ring 1/2 full.
  8. Bake for 10-15 minutes in a large donut pan, or 5-7 minutes if you are using a mini donut pan. I found 12 minutes worked best.

For the Icing:

  1. Combine all the ingredients together, adding the milk last. Add more or less milk depending on the consistency you desire.

If your icing is too thick add more milk.

Once out of the oven, allow your donuts to cool in the pan. Gently remove them with a knife, careful not to break the bottom. Use a spatula to ice the donuts and decorate however you please.


Decorate however you please!

Since these donuts are made as cake batter, make sure you only keep them for a couple of days (if they last)!




1 Comment

  1. ribbons23
    May 26, 2016 / 6:41

    Tasty delights!

Leave a Reply

Your email address will not be published. Required fields are marked *