Soft, cake-like red velvet donuts baked to perfection and topped with a decadent, silky cream cheese glaze. A mess-free way to enjoy a classic flavor!
All-purpose flour – 2 cups
Baking powder – 2 tsp
Salt – 1 tsp
Unsweetened cocoa powder – 2 tbsp
Buttermilk – 1 cup
White vinegar – 1 tsp
Vanilla extract – 2 tsp
Large eggs – 2
Granulated sugar – 3/4 cup
Dark brown sugar – 1/2 cup
Melted butter – 6 tbsp
Red food coloring – 10-15 drops
Cream cheese (softened) – 4 oz
Unsalted butter (room temp) – 4 oz
Powdered sugar – 3/4 cup
Milk – 5 tbsp
Vanilla extract (for glaze) – 1 tsp
Preheat oven to 350°F and grease a donut pan.
Whisk flour, baking powder, salt, and cocoa powder in a bowl.
In a separate cup, mix buttermilk, eggs, 2 tsp vanilla, and vinegar.
Beat 6 tbsp melted butter with granulated and brown sugars until fluffy.
Gradually alternate adding dry and wet ingredients to the sugar mixture, adding food coloring mid-way.
Mix until just combined and a deep red color is achieved.
Transfer batter to a pastry bag and pipe into donut cavities 3/4 full.
Bake for 9 minutes until they spring back when touched.
Cool in pan for 5 minutes, then move to a wire rack.
For the glaze, beat cream cheese, 4 oz butter, powdered sugar, milk, and 1 tsp vanilla until smooth.
Dip cooled donuts into the glaze and top with sprinkles.
• Measure flour using the spoon-and-level method to avoid dry donuts.
• Ensure buttermilk and eggs are at room temperature for a smoother emulsion.
• Do not overmix the batter; stop as soon as no flour streaks remain.
• Use a Ziploc bag with a corner cut off if you don’t have a professional piping bag.
• Check doneness at 7 minutes as oven calibrations vary.