These baked red velvet donuts bring all the charm of a classic cake in a quick, weeknight-friendly treat. They’re soft, lightly cocoa-y, and glazed with a tangy cream cheese topping that sets beautifully. No frying, no fuss—just mix, pipe, bake, and glaze.
Perfect for brunch, birthdays, or a cozy coffee break at home.
What Makes This Recipe So Good
- Baked, not fried: You get the classic donut shape and tenderness without a pot of oil or a lingering fried smell in the kitchen.
- True red velvet flavor: A whisper of cocoa, a touch of tang, and that signature deep red color keep it classic and nostalgic.
- Super tender crumb: Buttermilk and a little oil keep these donuts soft and moist for days.
- Quick to make: From batter to glazed, you can be done in under an hour—no mixer needed.
- Cream cheese glaze: Silky, lightly tangy, and sweet—the perfect contrast to the donut’s cocoa notes.
Shopping List
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder (natural, not Dutch-processed)
- Baking powder
- Baking soda
- Kosher salt
- Buttermilk (or milk + lemon juice/vinegar)
- Large eggs
- Vegetable oil (or neutral oil like canola)
- Vanilla extract
- Distilled white vinegar (traditional for red velvet lift and tang)
- Red gel or liquid food coloring
- Nonstick baking spray (with flour, for donut pans)
- For the cream cheese glaze:
- Cream cheese (brick-style, softened)
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
- Pinch of salt
- Milk or heavy cream (to thin)
- Optional toppings: Sprinkles, mini chocolate chips, crushed freeze-dried raspberries, or flaky sea salt
Instructions
- Prep the pans and oven: Heat the oven to 350°F (175°C). Grease two 6-cavity donut pans with nonstick spray. If your spray doesn’t have flour, dust lightly with flour and tap out the excess.
- Mix dry ingredients: In a large bowl, whisk 1 3/4 cups flour, 1/3 cup cocoa powder, 3/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until no cocoa clumps remain.
- Mix wet ingredients: In a separate bowl, whisk 3/4 cup buttermilk, 2 large eggs, 1/3 cup vegetable oil, 1 teaspoon vanilla, 1 teaspoon white vinegar, and 1–2 teaspoons red food coloring.
Start with 1 teaspoon and adjust color to your liking.
- Combine: Pour wet ingredients into the dry. Whisk gently until just combined. The batter should be smooth but not overmixed.
If thick, let it sit for 1–2 minutes to relax.
- Fill the pans: Spoon batter into a piping bag or a zip-top bag and snip the corner. Pipe batter into each donut well, filling about 2/3 full. This helps you get clean, even rings.
- Bake: Bake 9–11 minutes, until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
Avoid overbaking to keep them tender.
- Cool: Let the donuts rest in the pan for 5 minutes. Run a small offset spatula around edges if needed, then transfer to a wire rack to cool completely before glazing.
- Make the cream cheese glaze: In a medium bowl, beat 4 ounces softened cream cheese with 2 tablespoons softened butter until smooth. Mix in 1 teaspoon vanilla and a pinch of salt.
Add 1 1/4 to 1 1/2 cups powdered sugar gradually. Thin with 1–3 tablespoons milk or cream until it’s thick yet pourable. You want it to cling but still drip.
- Glaze the donuts: Dip the top of each cooled donut into the glaze, let excess drip back into the bowl, and set on the rack.
Add sprinkles or toppings while the glaze is tacky.
- Set and serve: Let the glaze set for 15–20 minutes. Enjoy fresh, or chill briefly for a firmer finish.
Keeping It Fresh
- Short-term: Store glazed donuts in a single layer in an airtight container in the fridge for up to 4 days. The cream cheese glaze needs refrigeration.
- Room temp option: If you want to keep them at room temperature for a party, glaze lightly and serve within 2 hours.
- Freezing: Freeze unglazed donuts, well wrapped, for up to 2 months.
Thaw at room temperature, then glaze before serving.
- Refresh: If chilled, let donuts sit at room temp for 15–20 minutes before serving so the crumb softens.
Benefits of This Recipe
- Beginner-friendly: No stand mixer or fancy technique needed, and the batter comes together in minutes.
- Less mess than frying: Clean-up is easy with a baked donut pan, and you skip hot oil altogether.
- Perfect for celebrations: The vibrant color and creamy glaze feel festive without being fussy.
- Adaptable: Tweak the sweetness, color depth, or toppings without changing the base recipe.
- Great make-ahead: The donuts keep well, and you can glaze just before serving.
Pitfalls to Watch Out For
- Overmixing: Stir just until combined. Overmixing can make the donuts tough and holey.
- Overbaking: A minute or two too long will dry them out. Pull them when they spring back and look set.
- Too much cocoa: It can dull the red color and turn the flavor bitter.
Stick to the measured amount.
- Runny glaze: If it’s too thin, it won’t coat well. Whisk in more powdered sugar, a tablespoon at a time.
- Under-filling the pans: Filling less than 2/3 can lead to flat donuts that won’t look like true rings.
Recipe Variations
- Chocolate-dipped: Skip the cream cheese glaze and dip cooled donuts in melted semi-sweet chocolate. Finish with flaky sea salt.
- Valentine’s style: Add heart sprinkles and a touch of strawberry powder to the glaze for fruity tang and color.
- Mini donuts: Bake in a mini donut pan at 350°F for 6–8 minutes.
Watch closely; they bake fast.
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. The texture stays surprisingly soft.
- No food coloring: Leave out the dye and call them “velvet cocoa” donuts. Same flavor, natural look.
- Spice it up: Add a pinch of cinnamon or cardamom to the dry mix for warmth.
- Extra tang: Swap half the milk in the glaze with lemon juice for a subtle lemon-cream cheese vibe.
Explore more irresistible recipes you won’t want to miss:
FAQ
Can I make these without buttermilk?
Yes.
Mix 3/4 cup milk with 2 teaspoons lemon juice or white vinegar. Let it sit for 5 minutes to thicken slightly, then use as directed.
What if I don’t have a donut pan?
Use a muffin tin and pipe circles of batter around the edges, leaving the center empty. Or bake as donut muffins and adjust the bake time to 12–14 minutes.
Which food coloring works best?
Gel food coloring gives a richer red without thinning the batter.
If using liquid, you may need a bit more to achieve the same color.
How do I prevent sticking?
Grease thoroughly, especially around the center posts. Let donuts cool 5 minutes before removing, then loosen gently with a small spatula.
Can I halve or double the recipe?
Absolutely. Halve for one pan or double for a crowd.
Keep an eye on bake time, as oven hot spots and pan color can shift timing slightly.
Why add vinegar to the batter?
Vinegar activates the baking soda for a little extra lift and adds that classic red velvet tang. You won’t taste vinegar specifically.
Can I make the glaze ahead?
Yes. Store it covered in the fridge for up to 3 days.
Bring to room temperature and whisk in a splash of milk to loosen before dipping.
How do I know when they’re done?
The tops should look set and spring back lightly to a gentle touch. A toothpick should come out clean or with a few moist crumbs.
Do these taste like chocolate donuts?
They’re lighter on chocolate than a classic chocolate donut. Expect a gentle cocoa flavor with a soft, slightly tangy crumb.
Can I add chocolate chips?
Sure.
Fold in 1/3 cup mini chocolate chips after mixing the batter. Minis distribute better without sinking.
Final Thoughts
These Easy Red Velvet Cake Donuts with Cream Cheese Glaze deliver bakery looks with home-baked comfort. The batter is simple, the bake is quick, and the glaze ties everything together with creamy tang.
Keep a batch on hand for brunch, holidays, or any day that needs a little color. Once you master the base, the variations and toppings make them endlessly fun to customize.
Easy Red Velvet Cake Donuts with Cream Cheese Glaze – Soft, Pretty, and Fast
Ingredients
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder (natural, not Dutch-processed)
- Baking powder
- Baking soda
- Kosher salt
- Buttermilk (or milk + lemon juice/vinegar)
- Large eggs
- Vegetable oil (or neutral oil like canola)
- Vanilla extract
- Distilled white vinegar (traditional for red velvet lift and tang)
- Red gel or liquid food coloring
- Nonstick baking spray (with flour, for donut pans)
- For the cream cheese glaze: Cream cheese (brick-style, softened)
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
- Pinch of salt
- Milk or heavy cream (to thin)
- Optional toppings: Sprinkles, mini chocolate chips, crushed freeze-dried raspberries, or flaky sea salt
Instructions
- Prep the pans and oven: Heat the oven to 350°F (175°C). Grease two 6-cavity donut pans with nonstick spray. If your spray doesn’t have flour, dust lightly with flour and tap out the excess.
- Mix dry ingredients: In a large bowl, whisk 1 3/4 cups flour, 1/3 cup cocoa powder, 3/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until no cocoa clumps remain.
- Mix wet ingredients: In a separate bowl, whisk 3/4 cup buttermilk, 2 large eggs, 1/3 cup vegetable oil, 1 teaspoon vanilla, 1 teaspoon white vinegar, and 1–2 teaspoons red food coloring.Start with 1 teaspoon and adjust color to your liking.
- Combine: Pour wet ingredients into the dry. Whisk gently until just combined. The batter should be smooth but not overmixed.If thick, let it sit for 1–2 minutes to relax.
- Fill the pans: Spoon batter into a piping bag or a zip-top bag and snip the corner. Pipe batter into each donut well, filling about 2/3 full. This helps you get clean, even rings.
- Bake: Bake 9–11 minutes, until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.Avoid overbaking to keep them tender.
- Cool: Let the donuts rest in the pan for 5 minutes. Run a small offset spatula around edges if needed, then transfer to a wire rack to cool completely before glazing.
- Make the cream cheese glaze: In a medium bowl, beat 4 ounces softened cream cheese with 2 tablespoons softened butter until smooth. Mix in 1 teaspoon vanilla and a pinch of salt.Add 1 1/4 to 1 1/2 cups powdered sugar gradually. Thin with 1–3 tablespoons milk or cream until it’s thick yet pourable. You want it to cling but still drip.
- Glaze the donuts: Dip the top of each cooled donut into the glaze, let excess drip back into the bowl, and set on the rack.Add sprinkles or toppings while the glaze is tacky.
- Set and serve: Let the glaze set for 15–20 minutes. Enjoy fresh, or chill briefly for a firmer finish.