baked red velvet donuts

Baked Red Velvet Donuts - Whisk and Heels

It has been a long, long time since I published a recipe.  I promise, this one makes up for the hiatus.  I’ve recently found myself completely obsessed with donuts – you can go ahead and thank Joy over at Joy the Baker who’s brown butter pistachio donuts first caught my eye.  I bought a mini and regular sized donut pan the day I read her post and have been baking and devouring donuts at home ever since.

Why donuts, you ask?  They’re cuter than cupcakes (in my opinion), and also way faster and easier to make.  The batter for these baked red velvet donuts comes together in about ten minutes (including your mise en place) and both the regular and minis bake in ten minutes or less.  Both the batter and the glaze is thin enough to be whisked by hand, and in case you didn’t notice, there is NO piping bag necessary.  And to top it off, baked donuts are basically cupcakes.  So, there you have it.  Eat your baked donuts.

Baked Red Velvet Donuts - Whisk and Heels

Baked Red Velvet Donuts - Whisk and Heels

Baked Red Velvet Donuts - Whisk and Heels

Baked Red Velvet Donuts - Whisk and Heels

baked red velvet donuts with cream cheese glaze

yield: 12


    for the donuts
  • 2 c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 c sugar
  • 2 tsp vanilla
  • 2 tbsp cocoa powder
  • 1 tbsp red food coloring (liquid)
  • 1 tsp vinegar
  • 4 tbsp melted butter
  • 2 eggs
  • 1 c buttermilk
  • for the glaze
  • 4 oz cream cheese, at room temperature
  • 4 tbsp milk
  • 1 1/2 c powdered sugar
  • 1 tsp vanilla extract


    for the donuts
  1. Mise en place, and read this recipe all the way through
  2. In a large bowl, whisk together the flour, baking soda, salt, cocoa powder and sugar. Set aside.
  3. In a medium bowl, whisk together the melted butter and eggs. Beat until an emulsion forms and set aside.
  4. In your liquid measuring cup, combine the buttermilk, vinegar, and red food coloring. Gently stir to combine completely.
  5. Whisk the buttermilk mixture into the egg and butter mixture and stir to combine. Be careful not to whisk too vigorously or you'll end up with a red kitchen!
  6. Add the wet ingredients to the dry mixture and whisk until just combined.
  7. Spoon the mixture into two lightly greased standard size donut pans (to make 1 dozen donuts total). The batter will be too runny for a piping bag, so unless you're looking for a mess, I don't recommend trying to use one.
  8. Bake at 350 for 8-10 minutes, until the tops of the donuts are slightly springy to the touch.
  9. Let cool in the pans for about 5 minutes, then invert on a wire rack and let cool completely.
  10. for the glaze
  11. In a large bowl, whisk the cream cheese, powdered sugar, and vanilla until there are no visible lumps of cream cheese.
  12. Add the milk 1 tablespoon at a time and whisk until a smooth glaze forms
  13. to assemble
  14. Dip each donut in the glaze and turn over (glazed side up) to sit on a wire rack set over a rimmed baking sheet.
  15. After glazing all donuts, top with sprinkles (color of your choice, and totally optional)

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