Red Velvet Donuts
Baked red velvet donuts with cream cheese frosting are made from scratch with cocoa and buttermilk for a tender crumb.
Ingredients
For the red velvet donuts
- 1 cup all-purpose baking flour 125g
- 2 tablespoons cocoa powder 10g
- 1/2 cup dark brown sugar 100g
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup buttermilk 120ml
- 2 1/2 tablespoons butter, melted 35g
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 2 teaspoons red food coloring
For the cream cheese frosting
- 3 ounces cream cheese, VERY soft 85g
- 3 tablespoons unsalted butter, VERY soft 42g
- 1 teaspoon pure vanilla extract
- 2 cups confectioners' sugar, sifted 240g
- 1-2 tablespoons milk 15-30ml
Instructions
For the red velvet donuts
Preheat Oven and Grease Pan:
Set oven to 350°F (175°C). Coat a doughnut pan with a generous amount of grease and reserve.Mix Batter with Cocoa:
In a large mixing bowl, combine flour, cocoa, brown sugar, salt, and baking powder with a whisk. In another bowl, mix buttermilk, melted butter, vanilla, and egg. Add the wet ingredients to the dry and stir gently until barely combined; avoid overworking. Mix in red food coloring until the batter is uniformly colored.Fill and Bake Doughnuts:
Fill each doughnut cavity about two-thirds full with batter. Bake for 10 minutes, until the doughnuts bounce back upon a light touch. Allow to rest in the pan for several minutes, then turn out onto a wire rack to cool fully.
For the cream cheese frosting
Make Cream Cheese Frosting:
Using a stand mixer with paddle attachment (or a hand mixer), beat cream cheese, butter, and vanilla on medium-high until completely smooth, about 2 minutes. Lower speed to low and slowly incorporate the sifted powdered sugar. Add 1-2 tablespoons of milk, beginning with 1, and beat until smooth. Raise speed to high and whip for 1-2 minutes until the frosting is airy and light.Frost Cooled Doughnuts:
Apply the frosting to the fully cooled doughnuts.