No frying required—these easy baked red velvet donuts come together quickly and are perfect for satisfying any sweet tooth. Made with buttermilk and sour cream for extra moisture and tang, the donuts are finished with a classic cream cheese glaze. A delightful treat for any season.
Red Velvet vs. Chocolate Cake: The Great Debate
Many people assume red velvet is simply chocolate cake dyed red, but the two are distinct. Red velvet uses much less cocoa and incorporates an acidic element—vinegar—along with buttermilk or sour cream. The acid reacts with baking soda to create extra lift, producing a lighter, springier crumb. The acid also modifies the flour’s starches, softening them and contributing to a finer, more tender texture. Together these elements give red velvet its signature tang and velvety crumb that differ from a typical chocolate cake.
Baked Red Velvet Donuts
If you love red velvet cupcakes, these baked red velvet donuts are a fun twist. They keep the same flavor profile—cocoa, tang from the dairy and vinegar, and a tender crumb—while offering the playful shape of a donut. Baking instead of frying keeps them lighter and easier to prepare.
To adapt a red velvet cake into a donut, the recipe needs a bit more structure. I added a touch more flour and included sour cream. Sour cream delivers extra moisture and enhances the characteristic tang, while its thickness helps the batter hold shape in donut pans. The result is moist, tender donuts without frying.
Place into a Piping Bag for Uniform Donuts
For consistent size and even baking, I recommend transferring the batter into a piping bag and piping it into the donut cavities. This gives the best control over portions and helps the donuts bake uniformly. If you prefer, you can spoon the batter into the pans—its consistency works well either way.
Thick or Thin Glaze
The glaze can be adjusted to your taste. For a thinner, less sweet coating that just lightly covers the donut, add more heavy cream until the glaze reaches a pourable consistency. For a thicker, sweeter glaze, use less cream so it clings more heavily to the donuts, but still thin enough to dip comfortably.
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Baked Red Velvet Donuts
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Ingredients
Baked Red Velvet Donuts
- 1 1/4 cups Flour
- 3/4 cup Sugar
- 1 1/2 tbsp Cocoa Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Full-Fat Sour Cream
- 1/4 cup Buttermilk
- 1/4 cup Vegetable Oil
- 1 Egg
- 1 tbsp Red Liquid Food Coloring
- 1 tsp Vanilla
- 1/2 tsp White Vinegar
Cream Cheese Glaze
- 1/4 cup Cream Cheese
- 2-6 tbsp Heavy Cream
- 1 cup Confectioner’s Sugar
- 1/2 tsp Vanilla
Instructions
Baked Red Velvet Donuts
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Preheat the oven to 350°F. Prepare two donut pans (12 donuts total) by spraying them with cooking spray or lightly oiling each cavity.
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In a medium bowl whisk together flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl combine sour cream, buttermilk, vegetable oil, egg, red food coloring, vanilla, and vinegar, beating until smooth. Add the dry ingredients to the wet and mix until just combined—do not overmix.
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Transfer the batter to a piping bag and pipe into each donut cavity until about half full. Alternatively, spoon the batter into the cavities. Smooth if needed for even tops.
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Bake for 10–12 minutes, until the donuts spring back gently. Let them cool completely before glazing.
Cream Cheese Glaze
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In a bowl beat the cream cheese and confectioners’ sugar together. While whisking, add heavy cream one tablespoon at a time until the glaze reaches your preferred consistency. Stir in vanilla.
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Dip each cooled donut into the glaze, then place on a rack to set for a few hours until the glaze firms slightly.