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Recipes like this almost write the post for themselves.

Because really, what more can I say about these Baked Red Velvet Donuts other than Baked! Red! Velvet! Donuts!

This dessert (or breakfast or snack!) is perfect for Valentine’s day, what with all the rich red color and the delicious chocolate flavor. Donuts are always a crowd favorite, although they’re typically fried – which I’ve tried to do in the past, without much success – so the fact that these donuts are baked make them so much more loveable for how easy they are to throw together. To make them you will need a donut pan
(amazon affiliate link) for this recipe, but if you’d like to have homemade donuts in your house every week it would be worth picking one up. I was a little skeptical that the pan would work as well as they claimed, but as long as you don’t overfill it (pro tip: shoot for filling it half way) the donuts will turn out perfectly.

And even if you do overfill a few, don’t worry – those donuts will still taste just as good. Because those less-than-perfect donuts? They are the ones you get to eat on your own, fresh out of the oven with all the left over frosting, before anyone else gets to have some. Sometimes those are the donuts that taste the best.

Baked Red Velvet Donuts! Super moist and spongy red velvet donuts that are baked, not fried. Need I say more? | HomemadeHooplah.com

I decorated the donuts in two different ways: some I just dipped in powdered sugar, like the picture above. It was a nice, light compliment to the moist donuts, and they looked beautiful.

For the others, I whipped up a super easy vanilla cream cheese frosting and drizzled it across the top.

I’m partial to the ones with the cream cheese frosting, but then red velvet always seems to go hand in hand with a little extra sweetness.

Baked Red Velvet Donuts! Super moist and spongy red velvet donuts that are baked, not fried. Need I say more? | HomemadeHooplah.com

One thing I loved about this recipe was the use of oil over butter. And don’t get me wrong, I absolutely love butter (probably more than I should), but butter brings a lighter, fluffier texture to baked goods. Using oil makes everything a little bit weightier. This choice might not be for everyone, but it’s what made the donuts so incredibly moist and spongy. They reminded me of muffins with holes in the middle, and I am perfectly okay with that.

Baked Red Velvet Donuts! Super moist and spongy red velvet donuts that are baked, not fried. Need I say more? | HomemadeHooplah.comBaked Red Velvet Donuts! Super moist and spongy red velvet donuts that are baked, not fried. Need I say more? | HomemadeHooplah.com

Baked Red Velvet Donuts! Super moist and spongy red velvet donuts that are baked, not fried. Need I say more? | HomemadeHooplah.com
Baked Red Velvet Donuts
Super moist and spongy donuts in classy red velvet. Need I say more?
RATE THIS RECIPE:
Votes: 13
Rating: 3.92
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Print Recipe
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Servings:
12
donuts
Prep:
5
minutes
Cook:
10
minutes
Baked Red Velvet Donuts
Baked Red Velvet Donuts! Super moist and spongy red velvet donuts that are baked, not fried. Need I say more? | HomemadeHooplah.com
Super moist and spongy donuts in classy red velvet. Need I say more?
RATE THIS RECIPE:
Votes: 13
Rating: 3.92
You:
Rate this recipe!
Servings:
12
donuts
Prep:
5
minutes
Cook:
10
minutes
ingredients:
Red Velvet Donuts
Cream Cheese Frosting
CHANGE QUANTITY? donuts CHANGE UNITS?
instructions:
For the Red Velvet Donuts
  1. Preheat oven to 350 degrees. Lightly coat donut pans with baking spray.
  2. In a large bowl, mix together all-purpose flour, baking soda, salt, cocoa powder, and sugar. Set aside.
  3. In a medium bowl, whisk together the egg, buttermilk*, canola oil, vanilla, red food coloring, and vinegar.
  4. Slowly pour the wet ingredients into the dry ingredients, whisking them together until all the clumps are gone. Batter will have a very heavy and wet texture. If desired, you can add more red food coloring at this stage to get a darker color.
  5. Using an icing bag (or a zip lock bag with the corner cut out), pipe the donut mix into the donut pan. You can also spoon the donut mix in, but it will be messier and harder to get an even fill. Fill the donut rings to about 1/2 full.
  6. If using a large donut pan, bake for about 10-12 minutes. If using a mini donut pan, bake for about 5-7 minutes.
For the Vanilla Cream Cheese Frosting
  1. While the donuts bake, combine cream cheese, powdered sugar, and vanilla in a small bowl.
  2. Use a spatula to press the ingredients around until combined. Add a few splashes of milk to get the desired consistency.
Putting It All Together
  1. Let donuts cool in the pan for 10 minutes, then gently remove them (can use a butter knife to help) and place on a wire rack to cool completely.
  2. Using another icing (or zip lock) bag, decorate the donuts as you see fit. If you'd like to dip the donuts in the frosting, you may need to double the icing recipe and add up to 1/4 cup milk.
  3. If using powdered sugar for decoration, do not decorate donuts until just before eating. Donuts are so moist that they will "absorb" the powdered sugar if left to sit with the powdered sugar.
  4. Donuts (especially baked ones) tend to have a shelf life of 1-2 days, so eat them while they're still good!
recipe notes:

* If you don't have any buttermilk, you can make your own. Using a measuring cup, pour in either 1/2 tablespoon of lemon juice or 1/2 tablespoon of vinegar. Then pour milk in the measuring cup, going up to 1/2 cup. Let mixture sit for 5 minutes, then use as buttermilk in the recipe.

things you may want (or need!) for this recipe:
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Hi, I'm Chrisy!

Welcome to my office, my kitchen, my studio, and my workbench. My name is Chrisy and I'm a little bit of everything these days, from amateur cook to novice homemaker to full time dog wrangler.   read more →

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Hi, I'm Chrisy!

Welcome to my office, my kitchen, my studio, and my workbench. My name is Chrisy and I'm a little bit of everything these days, from amateur cook to novice homemaker to full time dog wrangler.   read more →

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@ 2014-2015 Chrisy Toombs / Homemade Hooplah   |   Powered by Headway Themes and WP Ultimate Recipe and WPopt   |   Privacy Policy

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Subscribe for recipe updates and receive two FREE mini cookbooks as a thank you!
@ 2014-2015 Chrisy Toombs / Homemade Hooplah   |   Powered by Headway Themes and WP Ultimate Recipe and WPopt   |   Privacy Policy