Start Valentine’s Day off with a sweet treat for breakfast. These red velvet donuts with cream cheese icing are perfectly soft and sweet. They’re ready to eat in just 30 minutes too!

tabletop with plate of red velvet donuts with cream cheese icing and valentine's day sprinkles.


 

The best way to start your Valentine’s Day is with a sweet treat for breakfast! These red velvet cake donuts are super easy to make from scratch and have the most delicious cream cheese icing on top. Bake a batch for the family, bring a plate to the office or share them with your girl friends this Valentine’s Day!

Why You’ll Love This Recipe

  • Only 30 minutes to make. The batter comes together in minutes without the use of an electric mixer. Then you just have to bake and add the icing!
  • Soft and sweet. These cake donuts have a light and tender texture. The cream cheese icing makes every bite sweet.
  • Signature red velvet taste. The mild cocoa flavor is subtly sweet and slightly tangy thanks to the buttermilk.
  • Valentine’s Day treat! The warm red hue makes this the perfect breakfast treat for Valentine’s Day. Don’t forget the sprinkles!

Ingredient Notes

bowls of ingredients to make red velvet donuts with cream cheese icing.
  • Buttermilk: Use low-fat buttermilk. The acidity makes a fluffy texture and complements the subtle tangy taste red velvet desserts are known for. Use extra buttermilk to make this red velvet pound cake.
  • Cocoa powder: Dutch-process cocoa powder is preferred for recipes using baking powder. It doesn’t react with acid, which results in a smoother chocolate flavor.
  • Baking powder: This leavening agent helps the donuts rise and become fluffy. Check that it is fresh and not expired for the best results.
  • Red food coloring: For the bright red hue, use a red food coloring. Gel is more concentrated (you only need a small dab) whereas liquid is diluted (you will need about 4 to 5 drops).
  • Cream cheese: Use full-fat cream cheese to make the icing. Block-style works best.
  • Confectioners’ sugar: Also known as powdered sugar, this sweetener is used to make the icing.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Substitute the icing. Not a fan of cream cheese? Make a simple vanilla glaze instead. Whisk together 1 cup confectioners’ sugar with 1 teaspoon vanilla extract and 2 Tablespoons cream or milk. You can also make a chocolate glaze, which I use for my baked chocolate donuts.

Add mini chocolate chips. When combining the wet and dry ingredients, add 1/2 cup mini chocolate chips. You can use semisweet or white chocolate, but mini is best because they won’t affect the texture of the donut too much.

Make mini donut holes. Use a mini muffin pan to bake donut holes! Fill each cup two-thirds full and bake for 6 to 7 minutes or until a toothpick inserted in the center comes out clean.

How to Make Red Velvet Donuts

photo collage demonstrating how to make red velvet donuts in a mixing bowl and donut tin.
  1. Whisk together the dry ingredientsโ€”flour, cocoa powder, baking powder and salt. Set aside.
  2. Whisk together the egg and sugar until well combined. Mix in the buttermilk, melted butter and vanilla. Then add the red food coloring and stir just until incorporated.
  3. Add the dry ingredients to the wet ingredients. Use a rubber spatula to stir just until combined.
  4. Fill each donut cavity about three-quarters full. Bake at 350 F for 8 to 9 minutes or until a toothpick inserted in a donut comes out with little to no crumbs. Cool completely.
photo collage demonstrating how to make cream cheese icing for red velvet donuts and decorate the donuts.
  1. For the icing, microwave the cream cheese on 50% power level until soft and easy to stir. Whisk in the confectioners’ sugar and vanilla. For a thinner consistency, add a tablespoon of cream or milk.
  2. Dip the tops of the cooled donuts in the icing. Place donuts on a wire rack or plate and add sprinkles.

Expert Tips

Weigh the ingredients properly. Use a kitchen scale to weigh the flour (it’s more accurate than using measuring cups). If you don’t have a scale, spoon the flour into a measuring cup and level with a knife (don’t pack it down). This is important because if too much flour is added, then the donuts will be too dry.

Use room temperature ingredients. This helps create a smooth and consistent batter, which results in a perfectly tender texture for the donuts!

Don’t overbake. Donuts bake quickly in the shallow donut tin. They are done in 8 to 10 minutes. Insert a toothpick into a donut. If it comes out clean with little to no crumbs, then they are done baking.

stack of three red velvet donuts with cream cheese icing and sprinkles; top donut with a bite.

Storage Tips

Store baked red velvet donuts in an airtight container at room temperature for up to 3 days. To help keep the icing in tact, place parchment paper between layers of donuts.

Freeze donuts for up to 3 months. Flash freeze for an hour or until the icing is hardened, then wrap donuts in plastic wrap. Store in an airtight container or freezer bag to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature.

Recipe FAQ

Can I make this recipe without a donut tin?

Yes, the recipe works in a muffin tin as well. Fill each cup two-thirds full and bake at 350 F for 16 to 18 minutes.

Can I use buttermilk substitute?

Yes, place 1 1/2 teaspoons white distilled vinegar in a measuring cup. Add regular milk (whole or nonfat) and fill to the 1/2 measure. Stir and let the mixture sit for 10 minutes before using in the recipe.

What is the flavor of red velvet?

Red velvet has a mild cocoa flavor, subtle sweetness and a hint of tanginess from buttermilk or vinegar. Red velvet desserts are often complemented by cream cheese frosting.

Can I use unsweetened cocoa powder instead of Dutch-Process?

Yes, but the chocolate flavor won’t be as rich and smooth.

plate of red velvet donuts with cream cheese icing and sprinkles.

Did you love this recipe? Please leave a 5-star ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

tabletop with plate of red velvet donuts with cream cheese icing and valentine's day sprinkles.

Get the Recipe: Red Velvet Donuts

Start Valentine's Day off with a sweet treat for breakfast. Red velvet donuts are topped with cream cheese icing and ready in 30 minutes!
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Ingredients

Donuts

  • 1 cup (120 g) all-purpose flour
  • 2 Tablespoons Dutch Process cocoa powder
  • 1 teaspoon baking powder
  • ยฝ teaspoon salt
  • โ…” cup (133 g) granulated sugar
  • 1 large egg, room temperature
  • ยฝ cup (120 ml) buttermilk, room temperature
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 4 drops red food coloring

Glaze

  • ยฝ cup (113 g or 4 oz) cream cheese, room temperature
  • ยผ cup (30 g) confectionersโ€™ sugar, sifted
  • ยฝ teaspoon pure vanilla extract
  • 1-2 Tablespoons heavy cream, or milk
  • Valentineโ€™s Day sprinkles for decoration

Instructions 

  • Preheat oven to 350โ„‰. Grease a donut tin with butter or nonstick spray and set aside.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
  • In a large bowl, whisk together the egg and sugar until well combined. Add the buttermilk, melted butter and vanilla extract. Mix until incorporated and smooth, then stir in the red food coloring until combined.
  • Add dry ingredients to wet ingredients and mix just until combined.
  • Using a piping bag or a spoon, transfer the batter to the prepared donut tin, filling each cavity about three-quarters full. Bake donuts at 350 F for 8 to 10 minutes or until a toothpick inserted into one comes out with little to no crumbs. Allow the donuts to cool in the pan for a couple minutes before inverting them onto a wire rack to cool completely.
  • For the cream cheese glaze, place cream cheese in a shallow bowl and heat in the microwave on 50% power level stopping to stir every 15 seconds until warm and thin enough to stir easily. Whisk in the confectionersโ€™ sugar and vanilla extract. For a thinner consistency, add 1 Tablespoon of cream.
  • Dip the top of each donut in the glaze. Garnish with Valentineโ€™s Day sprinkles.

Notes

Dutch-process cocoa powder will provide the best chocolate flavor in this recipe. Since the recipe uses baking powder (and not baking soda), the cocoa’s neutral pH wonโ€™t interfere with leavening, allowing for a smooth, rich chocolate taste without any bitterness.
Red food coloring is optional, but it is what give the donuts their signature hue. You can use natural food coloring if you prefer.
Buttermilk helps create a tender texture and slightly tangy taste red velvet is known for. You can make a substitute by adding 1 1/2 teaspoons white distilled vinegar to a liquid measuring cup, then adding milk and filling to the 1/2 cup measure. Whisk and let the mixture sit for 10 minutes before using.ย 
Store donuts in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to help keep the icing in tact.
Serving: 1donut, Calories: 201kcal, Carbohydrates: 31g, Protein: 5g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 270mg, Potassium: 158mg, Fiber: 1g, Sugar: 18g, Vitamin A: 221IU, Vitamin C: 0.01mg, Calcium: 98mg, Iron: 1mg

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