How to Make Red Velvet Doughnuts with Cream Cheese Glaze

Red velvet as doughnuts?! With a cream cheese glaze too?!

Here's the most delicous recipe you need to make red velvet doughnuts with the perfect cream cheese glaze.

When you want to make a treat for yourself at home, you may as well go all out, right?!


It's hard to imagine a dessert more fitting for a special occasion than the rich, decadent allure of red velvet and cream cheese frosting.

Whether you are whipping these scrumptious doughnuts up for Valentine's Day, Christmas or just because it's a Friday, they are a delicious treat for your loved ones - and you!


Not just a beautiful combination of brightly coloured cake with pristine white frosting, red velvet belongs in a class all its own.

It has a unique balance of sweet and sour that puts even the best cheesecake to shame. 

A delicate cake with an equally enticing frosted surface, but this time in doughnut form!. Oh yes.


You will need to invest in a proper doughnut pan if you don't have one already to form the right shape.

Perfect for Valentine's Day, Christmas or just a doughnut-lover or red velvet-lover at any time of the year!


Red velvet doughnuts give you exactly the sweetness you crave, and are the perfect treat for any occasion.

At the same time, they are easy to prepare, easy to store, and easy to portion out.

Read on for how to make these delicious red velvet doughnuts...


Red Velvet Doughnuts Recipe

Makes 8 doughnuts

Ingredients

1 cup all-purpose flour / 125g plain flour
2 tsp. cocoa powder
1/3 cup granulated sugar / 70g
1/2 tsp. baking soda
1/4 tsp. salt
2 1/2 TBSP. unsalted butter, melted / 35g
1 large egg
2 tsp. vanilla extract
1 TBSP. sour cream, room temperature
1/3 cup buttermilk / 80ml
1/2 tsp. white vinegar

For the cream cheese glaze:

1 TBSP. butter, softened
4 oz cream cheese, at room temperature / 115g
1 to 1 ½ cups powdered sugar, sifted / 125 - 190g approx.
1 to 2 tablespoon cream or milk to use until the mixture is smooth


Instructions

1. Preheat the oven to 350F / 180C / 160C fan and prepare a doughnut pan with non-stick cooking spray.

2. In a large bowl, combine the flour, cocoa powder, salt, sugar, and baking soda.


3. In a separate medium bowl, whisk together the melted butter, vanilla extract, egg, buttermilk and sour cream.

4. Make sure this mixture is completely free of all clumps, then whisk in the red food colouring and vinegar. (Although the Hummingbird Bakery swear by this method.)


5. Combine the wet ingredients into the dry ingredients and whisk until fully incorporated. 

6. Pipe the batter into the doughnut pan using the piping tool.


7. Bake for 8-10 minutes or until the doughnuts feel slightly firm.


8. Allow to cool for about 5 minutes, then remove from the pan and leave them to cool completely on a wire rack.


To make the cream cheese glaze:

1. In a medium-sized mixing bowl whisk together the butter and cream cheese until smooth. 

2. Add in 1 cup (125g) of powdered sugar and 1 tablespoon of milk and whisk until smooth.. The consistency should be smooth and thickened.

3. Use a flat edge knife to carefully frost each doughnut. 


Optional: Crumble 1 doughnut and sprinkle the crumbs on top of the donuts or decorate as desired. 


Serve and enjoy!


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