Easy Red Velvet Cake Donuts
User Reviews
5
12 reviews
Excellent
Easy Red Velvet Cake Donuts
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Easy Red Velvet Cake Donuts combine cocoa powder and red food coloring with buttermilk and brown sugar to create moist, tender cake-like donuts. They are baked in a donut pan and topped with an Irish cream cream cheese glaze that adds a smooth, slightly boozy sweetness. The balance of cocoa, vanilla, and subtle acidity from the buttermilk defines their flavor.
Description
This recipe mixes dry ingredients including natural cocoa powder and baking powder with wet ingredients like buttermilk, melted butter, vanilla, and an egg. Red food coloring is added for traditional red velvet color, though intensity can be adjusted. The batter is gently folded to avoid overmixing and piped or spooned into a greased donut pan.
Donuts bake at 350°F (adjusted to 375°F for high altitude) until just done, retaining a soft crumb. The Irish cream cream cheese glaze combines softened cream cheese and butter with powdered sugar, vanilla, and Irish cream liqueur or a dairy substitute to create a creamy, flavorful topping.
Donuts are best eaten fresh but can be stored in an airtight container for several days or frozen unglazed for up to three months. Adjustments for altitude and natural cocoa powder use are included to ensure reliable results. The glaze consistency can be customized by adding more liquid if desired.
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Ingredients
- 1 cup all-purpose flour High Altitude (HA) add ½ tablespoon, unbleached
- 2 tablespoons cocoa powder not Dutch processed, natural
- ¾ cup brown sugar packed, HA reduce to ⅔ cup
- ½ teaspoon kosher salt
- 1 teaspoon baking powder HA reduce to ¾ teaspoon
- ½ cup buttermilk room temperature
- 3 tablespoons butter melted
- 1-1 ½ teaspoons vanilla extract
- 1 egg large, room temperature
- 2-4 drops Food Coloring red
- 1 teaspoon espresso powder optional
Irish Cream Cream Cheese Glaze
- 3 ounces cream cheese room temperature (Neufchatel is fine)
- 3 tablespoons butter softened (regular or unsalted)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 4 tablespoons Irish cream liqueur or substitute milk, ½ & ½ or heavy cream
Instructions
- Preheat oven to 350° F (175° C) (375° F (190° C) for high altitude) and spray your donut pan generously with non-stick spray, butter or oil.
- In a mixing bowl whisk together the flour, cocoa powder, kosher salt, and baking powder. Set aside.
- In a small measuring cup or bowl, mix together buttermilk and egg, then add vanilla to melted and slightly cooled butter, slowly whisk into the buttermilk and egg mixture until smooth.
- Make a well in the center of the dry ingredients and pour the liquid ingredients in, using a rubber spatula, fold in the liquid until the mixture is combined and no dry ingredients remain, careful to not over mix.
- Add red food coloring if desired, I don't normally like to use real red dye, but since I only used 2 ½ drops, felt it was okay. For a more vibrant red, add up to 4 or also try using red gel. Use spatula to mix together. Natural dyes will add some color, but not very vibrant.
- Place piping bag or baggie in tall glass, fold top edges over the glass to hold the bag open and scoop the donut batter into the bag.
- Snip off ½ inch of the bottom of the bag and squeeze into donut pan, not adding too much. I barely got 12 donuts and overfilled a few.
- Bake for 8-10 minutes (high altitude start checking at the 8 minute mark), donuts are done when tops spring back when lightly touched or toothpick inserted comes out clean.
- Immediately place a cooling rack on top of the donut pan and invert donuts allowing to cool completely.
- Irish Cream Cheese GlazeWhile donuts cool, make the glaze. Beat the butter and cream cheese until light and fluffy, 2-3 minutes on medium speed. Add vanilla and beat until smooth.
- Add powdered sugar a little at a time, once you have added all the powdered sugar add a little Irish Cream/Milk at a time, mixing well until you have the right consistency.
- You want it to be pretty soft, if it's too much like a spreadable buttercream, add additional milk or Irish Cream a little at a time until desired consistency to dip your donut. You may also microwave the mixture for 15-20 seconds, stirring well until you get the desired consistency.
- Dip cooled donuts in the glaze, laying out on wire rack to allow drips collect below. Put the wire rack on some parchment or wax paper or place on a cookie sheet for easy clean up. If desired, crumble one donut to use as crumb decoration for the top of the donuts. I ate half and crumbled half -- one must test right! Or keep them plain or sprinkle red jimmies or Valentine's hearts on top.
Equipments used:
Notes
- For high altitude, adjust flour, brown sugar, and baking powder as specified to maintain texture.
- Donuts are best eaten the same day but can be kept in an airtight container at room temperature for up to 4 days; refrigerate after that.
- Unglazed donuts freeze well for up to 3 months; thaw completely before glazing.
- Use natural cocoa powder and buttermilk to achieve proper red velvet color and flavor.
- The Irish cream glaze can be thinned with additional milk or cream to preferred spreading consistency.
- Invert donuts immediately out of the oven onto a cooling rack to prevent sticking.
Nutrition Information
Show Details
Serving
1donut
Calories
331kcal
(17%)
Carbohydrates
53g
(18%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.3g
(15%)
Cholesterol
44mg
(15%)
Sodium
264mg
(11%)
Potassium
92mg
(2%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
368IU
(7%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10-12 donuts
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 331kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 44mg | 15% |
| Sodium | 264mg | 11% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 368IU | 7% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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