Baked Red Velvet Donuts

As you might have guessed, I love dessert- baking it and eating it. I’ve recently enjoyed baking breakfast treats on weekends. It’s a great way to savor our weekend mornings (and to occupy myself when I wake up at 7AM and I’m the only one awake ;). I’ve loved making baked donuts, which are really just donut shaped cakes with frosting.  These donuts are possibly the best I’ve eaten. They’re sublime. The cake has a subtle chocolate flavor that complements the cream cheese frosting perfectly. The frosting has the optimal ratio of cream cheese to butter: 1:1-so it doesn’t taste like straight cream cheese like lesser frostings.

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They are super easy to make and truly lovely to eat. My boyfriend ate two in a row! (That never happens.)

Red Velvet Donuts

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6 baked donuts

Serving Size: 1 baked donut

Baked red velvet donuts topped with cream cheese frosting! Ready in just 20 minutes.

Ingredients

For the red velvet donuts:

  • 1 cup all-purpose baking flour
  • 2 tablespoons cocoa powder
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup buttermilk (I mixed sour cream with skim milk)
  • 2 1/2 tablespoons butter, melted
  • 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
  • 3 tablespoons unsalted butter, VERY soft
  • 1 teaspoon pure vanilla extract
  • 2 cups confectioners’ sugar, sifted
  • 1-2 tablespoons milk (I used skim)

Instructions

  1. For the red velvet donuts:
  2. Preheat oven to 350 degrees (F). Generously grease a doughnut pan and set aside.
  3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the buttermilk, melted butter, vanilla, and egg. Gently fold the wet mixture into the dry mixture – don’t over mix! Fold in red food coloring and stir until combined.
  4. Spoon mixture into prepared doughnut pan, and bake for 10 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
  5. For the cream cheese frosting:
  6. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer (or fork), beat the cream cheese, butter, and vanilla extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners’ sugar. Add in the milk. Once the milk is combined beat frosting on high-speed for 1-2 minutes.
  7. Spread frosting on cooled donuts.

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