What is the flavor of 'red velvet'?

It’s a subtle, tangy flavor, not just chocolate. You get a hint of cocoa powder, the distinct tang from buttermilk reacting with baking soda, and the smoothness of vanilla extract. This chemical reaction also creates the signature tender, fine crumb in baked donuts. Cream cheese frosting is the classic pairing because it balances the sweetness.

What’s the difference between red velvet cake mix and chocolate cake mix?

Chocolate mix has much more cocoa for a dominant chocolate taste. Red velvet mix uses a small amount of cocoa (like 2 tablespoons) for just a hint of flavor, and it includes vinegar or another acid to react with baking soda. This creates that specific tangy taste and red color, which you then enhance with extra food coloring.

How long do these red velvet donuts last?

Once glazed, they last up to 3 days. Store them in a single layer in an airtight container in the fridge. The glaze helps keep them moist. For the best texture, let them come to room temperature for about 20 minutes before serving, or warm them at 350°F for 5 minutes .

Can I freeze Red Velvet Donuts?

Yes, these freeze beautifully for up to 3 months. See the storage section above for full details on the process.

Red Velvet Donuts Baked: 21-Minute Simple Recipe

Name: Red Velvet Donuts Baked
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Cuisine: American
Ingredients: 1 ½ cups (180g) all-purpose flour; ¾ cup (150g) granulated sugar; 2 tablespoons (10g) unsweetened cocoa powder; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon fine salt; ¾ cup buttermilk, room temperature; 2 large eggs, room temperature; ⅓ cup vegetable oil; 1 tablespoon liquid red food coloring; 2 teaspoons vanilla extract; 4 ounces (113g) full-fat cream cheese, softened; 1 ½ cups (180g) powdered sugar (confectioners’ sugar); 2-3 tablespoons milk or cream; 1 teaspoon vanilla extract; Pinch of salt

Description

These baked red velvet donuts are soft, cake-like, and ready in under 30 minutes. The tangy cream cheese glaze is the perfect match for the subtle cocoa flavor. They’re a simple, less messy alternative to fried donuts.

Ingredients

Scale

For the Donuts:

1 ½ cups (180g) all-purpose flour

¾ cup (150g) granulated sugar

2 tablespoons (10g) unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine salt

¾ cup buttermilk, room temperature

2 large eggs, room temperature

⅓ cup vegetable oil

1 tablespoon liquid red food coloring

2 teaspoons vanilla extract

For the Cream Cheese Glaze:

4 ounces (113g) full-fat cream cheese, softened

1 ½ cups (180g) powdered sugar (confectioners’ sugar)

2-3 tablespoons milk or cream

1 teaspoon vanilla extract

Pinch of salt

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a donut pan.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In a separate bowl, whisk the buttermilk, eggs, oil, red food coloring, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients. Gently whisk just until no dry streaks of flour remain, about 10-12 strokes. Do not overmix.

5. Transfer the batter to a piping bag or a large zip-top bag with a corner snipped off. Pipe the batter evenly into the prepared donut pan wells, filling each about ¾ full.

6. Bake for 10-11 minutes, until the tops spring back lightly when pressed.

7. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

8. To make the glaze, beat the softened cream cheese until smooth. Sift in the powdered sugar, then add 2 tablespoons of milk, vanilla, and salt. Beat until creamy and thickened. Add the remaining tablespoon of milk if you want a thinner, pourable glaze.

9. Dip the top of each cooled donut into the glaze, twist slightly, and let the excess drip off. Place glazed donuts back on the rack to set for at least 15 minutes.

Notes

Store glazed donuts in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat at 350°F for 5 minutes.

For the deepest red color, use a full tablespoon of liquid red food coloring.

Room temperature buttermilk and eggs are essential for a smooth, even batter.

Stop mixing the batter as soon as the flour disappears. Over-mixing leads to tough donuts.

No buttermilk? Make your own by mixing ¾ cup milk with 2 teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.

Prep Time: 10 min
Cook Time: 11 min
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 280 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 13 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 40 mg