If you follow us on any of the social media platforms, you know by now how much we love donuts. Most weekends we will either hit an old favorite or try a new donut shop. Whenever we travel we always go to at least one donut shop, and depending on how long the trip is we might squeeze in two different ones. I know, we truly border on having a donut addicition!
Growing up my (Stephanie/Mom) family would have donuts for breakfast maybe every couple of months. When I started dating my husband, Jim, I quickly learned that his family eats donuts as a snack. Another thing I learned is that they would have donuts most Saturday evenings. This is how our family today has become donut crazy!
The red velvet donuts that we are sharing with you are baked donuts, not fried. A little healthier maybe? We will let you decide that after you make them. This is a cake donut recipe and not a yeast donut recipe. Cake donuts tend to be a lot heavier of a donut than a yeast donut. Cake donuts resemble more of a pound cake type of consistency and denseness. For us, comparing a cake and yeast donut is like comparing an apple and an orange. Both are a fruit but they taste completely different. Both are delicious in their own unique way. The same can be said about a cake versus a yeast donut.
These red velvet donuts were a huge hit with our family. They will most definitely be on the “make over and over” list. The icing is a cream cheese icing and goes perfectly with these delicious donuts. The donuts and icing are truly the perfect pair!
Red Velvet Donuts Ingredient Tips
There are a couple of ingredients that are a little different in this red velvet donut recipe. So you will want to make sure that you have them on hand. This recipe calls for dark brown sugar not light brown sugar. It also calls for buttermilk in place of milk. We just wanted to give you a heads up that you will need a couple of ingredients that you may not have on hand, depending upon how much cooking and baking you do.
There are also a few ingredients that you will want to set out in advance. The egg, cream cheese and butter should be room temperature. So allow yourself time to set them out. You can always set them out and then go about your day for a bit and then start baking. Allowing the time is never an issue for us, being aware of when an ingredient needs to be room temperature is another story. We have learned to completely read the recipe the day before we plan on baking and cooking. A free cooking lesson for you so that you can learn from our mistakes! You are very welcome! 🙂
You will also need a donut pan. These are very easy to find and typically inexpensive. We got the “Sur La Table Doughnut Pan, 6 count”.
Low and Slow
You will want to make sure and bake these at 325 degrees F. Cooking them on a little lower of a temperature allows the insides of the donuts to get done without the outside getting too done. Do not over bake these. We always set the timer for about 3-5 minutes less than the instructions state. Then we keep testing by inserting a toothpick in the center. When the wetness is not on the toothpick anymore, but there are crumbs sticking to the toothpick, they are done baking. You want to take them out before the toothpick comes out completely clean.
Red Velvet Donuts
- 1/2 cup dark brown sugar
- 1 cup flour
- 2 TBSP cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 2 1/2 TBSP salted butter melted
- 1/2 cup buttermilk
- 1 extra large egg room temperature
- 1 tsp vanilla
- 2 tsp red food coloring
- 3 TBSP salted butter room temperature
- 3 ounces cream cheese room temperature
- 1 tsp vanilla
- 2 cups powdered sugar sifted
- 1-2 TBSP milk we used whole milk; it is creamier
- Preheat oven to 325 degrees F. Spray the donut pan with cooking spray. Set aside.
- Whisk together the dark brown sugar, flour, cocoa powder, baking powder and salt in a large bowl. Set aside.
- In another bowl whisk together the melted butter, buttermilk, egg and vanilla.
- Gently fold the wet mixture into the dry mixture. Stir until just combined. Next, add in the red food coloring and stir until combined.
- Spoon mixture into the sprayed donut pan. Bake for 12-14 minutes (but start checking the doneness earlier). You want a toothpick inserted in the middle of a donut to still have some crumbs on it. You don't want it coming out completely clean. (The donuts will be too done if it comes out completely clean.)
- When they are done baking, remove the donuts from the pan and immediately place on a cooling rack.
- Beat the butter, cream cheese and vanilla using a stand or hand mixer. Beat on medium-high speed until the icing is creamy. Reduce the mixer speed to low and slowly add in the sifted powdered sugar. Once the powdered sugar is combined add in the milk. Once the milk is combined turn the mixer speed to high and beat for 2 minutes.
- Once the donuts are cooled, spread the icing on them. Enjoy!
If you want to add an eye appealing touch, you can break up a part of one donut and sprinkle the crumbs on top of the icing.
This recipe only makes 6 donuts. You can easily double or triple the batch if you have a larger family or are serving guests.
The inspiration for this recipe came from Baker By Nature.
Let us know if you give these donuts a try (and we highly recommend that you do). 🙂 We also have another cake donut recipe if you are wanting to compare and contrast the two: Baked Sugar Donuts.
Have an awesome day! Remember, donuts are not just for breakfast anymore!