Go Back
–+ servings
Three red velvet donuts with cream cheese icing, stacked on top of each other on a white plate.

Red Velvet Cake Donut

Yes, you CAN have cake for breakfast! These Red Velvet Cake Donuts with Cream Cheese Frosting are the answer that you have been looking for!
No ratings yet
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 14 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 donuts
Calories 385 kcal

Equipment

  • Donut pan(s) to make 12 donuts
  • Pan Spray

Ingredients
 
 

For the Donuts

  • 2 cups all-purpose flour
  • 1 cup light brown sugar
  • 4 tbsp cocoa powder
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk or make your own, see NOTE
  • 4 tbsp butter melted and cooled
  • 1 tbsp vegetable oil
  • 2 tsp vanilla extract
  • 2 eggs at room temperature
  • 1 tsp distilled vinegar
  • Red Food Coloring gel preferred

For the Cream Cheese Icing

  • 5 ounces full fat cream cheese softened
  • 4 tbsp unsalted butter softened
  • 1 tsp vanilla extract
  • Dash salt
  • 4 cups powdered sugar sifted
  • 2-4 tbsp milk
  • 1 tbsp Red Sprinkles

Instructions
 

  • Preheat oven to 350 degrees F. Spray doughnut pan/s with pan spray generously and set aside.
  • In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the buttermilk, melted butter, vanilla, distilled vinegar, and eggs. Gently fold the wet mixture into the dry ingredients. Be careful not to over-mix. Too much stirring and folding will cause the donuts to be tough and dense. Fold in the red food coloring and stir until combined.
  • Spoon the donut batter into the prepared doughnut pan/s, and bake for 13-16 minutes, or until the doughnuts spring back when pressed lightly on top. Allow doughnuts to cool a few minutes in the pans and then transfer to a wire rack to cool completely.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese, butter, and vanilla extract on medium speed until completely smooth. Reduce the speed to low and gradually add the sifted powdered sugar. Add in the milk one tablespoon at a time. If you want to spread the frosting on the donuts, you will only use about 2 tablespoons of milk. If you want a thinner glaze, add more milk, one tablespoon at a time until it is smooth and dippable.
  • Spread the frosting on the cooled donuts with an offset spatula or dip into the thinner icing and add sprinkles.

Video

Notes

  • Using Gel Food Coloring with a small amount of vinegar is the best way to get that gorgeous red color! You can leave the coloring out if preferred. The donuts will still taste delicious but will be a light to medium brown in color, depending on the color of your cocoa powder.
  • The recipe is adapted from www.bakerbynature.com
  • If you don't have buttermilk, you can use milk with a splash of lemon juice or vinegar as a substitute.

Nutrition

Serving: 1donutCalories: 385kcalCarbohydrates: 77gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 50mgSodium: 334mgPotassium: 118mgFiber: 1gSugar: 59gVitamin A: 310IUCalcium: 93mgIron: 2mg
Keyword baked donut, baked donuts without yeast, baked doughnut, baked doughnuts, cake donuts, cake doughnuts, cream cheese frosting, cream cheese icing, red velvet,, sourthern recipe
Tried this recipe?Let us know how it was!