These homemade baked red velvet donuts from scratch are made with no mix whatsoever! Imagine sinking your teeth into a delicious donut-shaped red velvet cake, glazed with an irresistible chocolate icing. You can decorate them with some sprinkles to make them suitable for any occasion.
Btw, if donuts are what you are craving, why not try these glazed donuts when you get some more time? But, for now, here are the red velvet donuts as promised!
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Video Instructions
Try These Red Velvet Cake Donuts
These are one of my favorites to make when I am in the mood for something other than regular donuts. The chocolate glaze over the soft red velvet base looks amazing with a few sprinkles on top, and it tastes delicious, too!
They're also baked instead of fried, which makes them a bit healthier than deep-fried donuts, and they are easy to make.
Why You'll Love It
- Made from scratch: No boxed mix is needed for this recipe.
- Perfect Texture: You will get soft, tender donuts with a rich chocolate glaze.
- Easy to make: This recipe is so much easier than frying traditional donuts.
- Perfect for any occasion: You can make these donuts for birthdays, holidays, or even over a weekend.
- Customizable: You can add different glazes if you prefer, like a cream cheese glaze or cream cheese frosting. You can also make mini donuts using mini donut pans instead of large ones.
Ingredients
- Buttermilk: One of the ingredients that gives the red velvet its delicious flavor and soft texture.
- Cocoa powder: This gives you a slight chocolate flavor without making the donuts taste too rich.
- Vinegar: This is what gives the signature red velvet taste and texture.
- Chocolate: The glaze is one of my favorite parts of this recipe, due to the taste, of course, as well as the smooth consistency.
- Vanilla: I wouldn’t skip this, as it gives the donuts a special flavor.
How to Make Baked Red Velvet Donuts from Scratch
1. Preheat the oven to 350°F (177°C). Lightly grease two 6-cavity donut pans and set aside.
2. In a medium bowl, sift together the flour, sugar, baking powder, salt, and cocoa and set aside.
3. In a large bowl, whisk together the egg, buttermilk, butter, oil, and vanilla until combined.
4. Add the red food coloring (if used) and vinegar to the egg mixture and whisk to combine.
5. Add the dry mixture to the wet mixture and stir just until combined.
6. Transfer the batter to a piping bag and cut off the tip. Pipe the batter into the prepared large donut pans until the cavities are about ¾ full.
7. Bake for 10-11 minutes or until a toothpick inserted into the center comes out clean.
8. Let them cool for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
9. Place the chopped chocolate, butter, light corn syrup, and water in a heatproof small bowl and melt in the microwave. Stir every 20 seconds.
10. Let cool for a few minutes. Dip the tops of the donuts into the melted butter and chocolate glaze and decorate as desired.
Cooking Tips
- Lightly grease the donut pans so that the baked cake donuts cn come out of the pan easily.
- Only use high-quality chocolate bars for the glaze. Budget chocolate chips don't melt well and can make the glaze grainy and then set too quickly.
- The corn syrup makes the perfect glossy glaze. You can substitute it with honey or golden syrup if you prefer.
- Don't overmix the batter, or the donuts can become dense.
- I like using a piping bag because it makes filling the donut pan much easier and less messy.
- Let the donuts cool completely before glazing so the chocolate sets properly.
What Can You Serve With This?
- Coffee
- Hot chocolate
- Cold milk
- Vanilla ice cream
- Whipped cream
FAQs
No. Traditional red velvet recipes didn't always use food coloring. You can leave it out or use beetroot powder if you prefer.
Although I recommend using 6-cavity donut pans for baking the cake donuts (or 12-cavity pans for mini donuts), you can also bake the cake batter in a 9x13" (23x33cm) baking pan and cut out donut rings if you don't have a donut pan.
You can use either basic sugar glaze, cream cheese icing, colored royal icing, or chocolate glaze. I like chocolate glaze best, but feel free to use whichever icing you like best with red velvet donuts.
Recipe
Baked red velvet donuts from Scratch
Ingredients
Red Velvet Cake Batter
- 1 cup all-purpose flour, spooned and leveled
- ½ cup sugar
- 1 teaspoon baking powder
- ½ tsp salt
- 3 tablespoon unsweetened cocoa powder
- 1 large egg, at room temperature
- ½ cup buttermilk, at room temperature
- 2 tablespoon unsalted butter, melted
- 2 tablespoon vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- Optional: a few drops red gel food coloring
Chocolate Glaze
- 6 oz semi-sweet chocolate bars, chopped
- ¼ cup unsalted butter
- 3 tablespoon light corn syrup
- 1 tablespoon water
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease two 6-cavity donut pans and set aside.
- In a medium bowl, sift together the flour, sugar, baking powder, salt, and cocoa and set aside.
- In a large mixing bowl, whisk together the egg, buttermilk, butter, oil, and vanilla until combined. Add the vinegar and red food coloring (if used) and whisk to combine. Then add the dry ingredients and stir just until combined.
- Transfer the batter to a piping bag and cut off the tip. Pipe the batter into the prepared donut pans until the cavities are about ¾ full.
- Bake for 10-11 minutes or until a toothpick inserted into the center comes out clean. Let cool for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
- Place the chopped chocolate, butter, light corn syrup, and water in a heatproof bowl and melt in the microwave. Stir every 20 seconds. Then, let cool for a few minutes.
- Dip the tops of the cake donuts into the glaze and decorate as desired. Store in an airtight container in the refrigerator for up to 3 days.
Notes
Cooking Time and Temperature
Bake at 350°F (177°C) for 10–11 minutes.Taste & Texture
These red velvet cake donuts are soft and tender with a mild chocolate flavor and a smooth, rich chocolate glaze on top.Ingredient Notes & Substitutes
- Cocoa powder: Natural or Dutch-process cocoa can be used instead of cocoa powder.
- Chocolate: Use good-quality chocolate for the smoothest glaze.
- Food coloring: Optional if you prefer a more red velvety look.
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months.
- To Serve: Let thaw at room temperature before enjoying.
Serving Recommendations
I love serving these with coffee in the morning or as an afternoon treat with a glass of cold milk. They're also great for holiday dessert tables.Recipe Variations and Substitutions
- Use cream cheese glaze instead of chocolate glaze.
- Add festive sprinkles on top.
- Use beetroot powder instead of food coloring.
- Make mini donuts using a mini donut pan.
- Natural or Dutch-process cocoa can be used instead of cocoa powder.
- Use good-quality chocolate for the smoothest glaze.
Proper Storage Tips
- Store in an airtight container.
- Keep refrigerated if glazed.
- Separate layers with parchment paper if stacking.
Pro Tips
- Use room-temperature ingredients.
- Don't overfill the donut cavities.
- Let the donuts cool completely before glazing.
Video
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