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The little red splatter on our kitchen ceiling still makes me giggle every time I look up. It’s been there since Valentine’s Day three years ago when my youngest daughter insisted we could make “fancy red donuts” for her class party. What started as a simple baking project turned into quite the adventure when we accidentally knocked over the bottle of red food coloring! Thankfully, Grandma called right in the middle of our crimson catastrophe, and when I answered the video call covered in red splatters, she burst out laughing.
“Jazzy, you look like you’re starring in a dessert horror movie!” After she stopped giggling, she shared her foolproof recipe for red velvet cake donuts with cream cheese icing that she’d been making since the 1970s.
Those donuts turned out so perfectly tender and topped with the most luscious cream cheese glaze that my daughter’s teacher asked if I’d cater the spring carnival!
Now I make these gorgeous red velvet treats for every special occasion, and yes, that little red splatter is still on the ceiling. We decided to keep it as a reminder that sometimes the best recipes come from the messiest moments.
These baked donuts are so much easier than traditional fried ones, and that tangy cream cheese icing? Pure heaven!
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Why You’ll Love These Red Velvet Cake Donuts with Cream Cheese Icing
These baked red velvet donuts are pure dessert magic! No deep fryer needed, yet they come out perfectly tender with that classic red velvet flavor – just a hint of cocoa balanced with vanilla and buttermilk tang. The texture is incredible, like a cross between cake and traditional donuts, with a delicate crumb that melts in your mouth.
That cream cheese icing is the real star here. Smooth, tangy, and just sweet enough, it creates the perfect contrast to the subtle chocolate notes in the donut. When you take a bite, the glaze doesn’t overwhelm but complements every flavor beautifully. Plus, that gorgeous red color makes these donuts absolutely stunning for any celebration!
Ingredients for Red Velvet Cake Donuts with Cream Cheese Icing
Creating these beautiful red velvet donuts is easier than you might think! The secret is using the right combination of ingredients that work together to create that signature tender crumb and vibrant color we all love.
What You’ll Need
For the Donuts:
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Vegetable oil
- Large eggs
- Buttermilk
- White vinegar
- Vanilla extract
- Red food coloring
For the Cream Cheese Icing:
- Cream cheese, softened
- Butter, softened
- Powdered sugar
- Vanilla extract
- Milk or heavy cream
- Pinch of salt
Why These Ingredients Matter
The cocoa powder gives these donuts that subtle chocolate flavor without overpowering the signature red velvet taste. Buttermilk and vinegar create a magical reaction that keeps the donuts incredibly tender while helping activate the baking soda for perfect rise. The red food coloring is purely aesthetic but creates that classic vibrant red that makes these donuts so special! For the icing, cream cheese provides tanginess that balances the sweetness perfectly, while a touch of milk helps achieve that silky, drizzle-able consistency. I always use full-fat cream cheese for the richest flavor – trust me, it makes all the difference!
See recipe card for quantities.
Instructions for Making Red Velvet Cake Donuts with Cream Cheese Icing
Step-by-Step Directions
- Step 1: Preheat your oven to 350°F and generously grease a donut pan with non-stick spray or butter.
- Step 2: In a medium bowl, whisk together 2 cups flour, 2 tablespoons cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Step 3: In a large bowl, beat together 3/4 cup sugar and 1/3 cup oil until well combined. Add 2 eggs, one at a time, beating well after each addition.
- Step 4: Mix 1 cup buttermilk with 1 teaspoon white vinegar, then add to the wet ingredients along with 2 teaspoons vanilla extract and 2 tablespoons red food coloring.
- Step 5: Gradually fold the dry ingredients into the wet ingredients until just combined. Don’t overmix!
- Step 6: Transfer the batter to a piping bag or zip-top bag with the corner cut off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Step 7: Bake for 10-12 minutes, or until a toothpick inserted comes out clean and the donuts spring back when lightly touched.
- Step 8: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- Step 9: For the icing, beat 4 oz softened cream cheese with 2 tablespoons softened butter until smooth. Gradually add 1 1/2 cups powdered sugar, 1 teaspoon vanilla, and 2-3 tablespoons milk until you reach desired consistency.
- Step 10: Dip the top of each cooled donut into the cream cheese icing, allowing excess to drip off. Place on a wire rack to set.
Hint: For perfectly shaped donuts, use a piping bag to fill your donut pan – it’s much neater than spooning! And if your icing is too thick, add milk one teaspoon at a time until it’s perfect for dipping.
Top Tip
For the perfect red color, use gel food coloring instead of liquid – you’ll need less and the color stays vibrant after baking! Always let your cream cheese and butter come to room temperature before making the icing, otherwise you’ll get lumps. Don’t overfill the donut cavities; leave about 1/3 empty space so they maintain that classic ring shape. If you don’t have buttermilk, make your own by adding 1 tablespoon lemon juice to regular milk and letting it sit for 5 minutes. Test for doneness by gently pressing the donut – it should spring back without leaving an indent. For extra-smooth icing, sift the powdered sugar first to avoid those pesky clumps!
Personal Anecdote
My relationship with red velvet donuts started with a complete disaster at my first office bake sale. I was so nervous about impressing my new coworkers that I forgot to add the cocoa powder entirely! The donuts came out bright red but tasted like…well, nothing special.
Embarrassed, I called Grandma during my lunch break, fighting back tears. “Oh Jazzy,” she chuckled, “I once forgot the sugar in a wedding cake! The bride still married him, didn’t she?” She talked me through a quick cocoa syrup I could brush on the donuts, then told me to “slap on extra frosting and hold your head high.”
Those “fixed” donuts sold out first, and my boss even asked for the recipe! When I confessed my mistake, she laughed and said, “Sometimes our biggest goofs lead to our best recipes.” Now whenever I make these donuts properly, I remember Grandma’s wisdom: baking disasters are just opportunities for creative solutions. And yes, I always double-check my cocoa powder now!
Substitutions for Red Velvet Cake Donuts with Cream Cheese Icing
Flexibility is key when baking, and these donuts adapt beautifully to different dietary needs:
All-Purpose Flour – Use gluten-free 1:1 baking flour for a celiac-friendly version. The texture remains wonderfully tender!
Buttermilk – Mix 1 cup regular milk with 1 tablespoon lemon juice or vinegar. Let sit 5 minutes before using.
Red Food Coloring – Use beet juice for a natural alternative, though the color may be more burgundy than bright red.
Vegetable Oil – Melted coconut oil or light olive oil work well. Butter can be used but makes slightly denser donuts.
Cream Cheese – For dairy-free, use vegan cream cheese. The tanginess might be slightly different but still delicious.
Eggs – Replace each egg with 1/4 cup applesauce or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Cocoa Powder – Dutch-processed or natural cocoa both work, but Dutch-processed gives a richer color.
Variations on Red Velvet Cake Donuts with Cream Cheese Icing
Take these classic donuts to new heights with these creative twists:
Chocolate Lovers – Double the cocoa powder and add mini chocolate chips to the batter for extra indulgence.
Valentine’s Special – Add heart-shaped sprinkles and edible glitter to the cream cheese icing for a romantic touch.
Birthday Cake Style – Mix rainbow sprinkles into the batter and top with extra colorful sprinkles.
Maple Cream Cheese – Replace vanilla in the icing with maple extract and drizzle with maple syrup.
Nutty Crunch – Add chopped pecans or walnuts to the icing for texture contrast.
Lemon Twist – Add lemon zest to both the donut batter and cream cheese icing for bright citrus notes.
Coffee Shop Style – Dust with powdered sugar and cocoa powder instead of glazing for a more subtle sweetness.
Red Velvet Cheesecake – Fill the center with sweetened cream cheese before baking for a surprise filling!
Equipment for Red Velvet Cake Donuts with Cream Cheese Icing
The right tools make all the difference for perfect donuts:
A good quality donut pan is essential – silicone works well but metal gives better browning. I prefer non-stick metal pans with 6 cavities each.
For filling the pan neatly, use a piping bag or large zip-top bag with the corner cut off. A squeeze bottle also works wonderfully.
Electric mixer makes the batter smoother and the cream cheese icing perfectly fluffy. Hand mixer or stand mixer both work great.
Wire cooling racks are crucial for proper cooling and glazing. The excess icing drips through, keeping your donuts from getting soggy bottoms.
Small offset spatula helps spread icing smoothly if you prefer that method over dipping.
Measuring cups and spoons ensure perfect proportions – baking is science after all!
For easy cleanup, parchment paper under your cooling rack catches icing drips.
Want more baking equipment tips? Check out my Raspberry and White Chocolate Blondies where I share my favorite baking tools!
Storage Tips for Red Velvet Cake Donuts with Cream Cheese Icing
These donuts stay fresh and delicious with proper storage! Because of the cream cheese icing, they must be refrigerated if keeping longer than 2 hours at room temperature.
Store glazed donuts in an airtight container in the refrigerator for up to 4 days. Place parchment paper between layers to prevent sticking.
For make-ahead convenience, bake the donuts and freeze them unglazed. Wrap individually in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the fridge and glaze before serving.
The cream cheese icing can be made 3 days ahead and stored in the refrigerator. Let it come to room temperature and rewhip before using.
If your glazed donuts get too cold and the icing hardens, let them sit at room temperature for 10-15 minutes before serving.
Never freeze glazed donuts – the icing will separate when thawing. Always freeze plain and glaze fresh!
Pro tip: These actually taste amazing slightly chilled, making them perfect for summer gatherings.
For more make-ahead dessert ideas, my German Chocolate Poke Cake has great storage tips too!
Grandma’s Secret for Red Velvet Cake Donuts with Cream Cheese Icing
I’ll never forget the day Grandma revealed her “red velvet secret” during one of our Sunday baking sessions. She was watching me measure ingredients when she suddenly grabbed my arm and said, “Wait, Jazzy! You’re missing the magic ingredient!”
Confused, I watched as she reached into her purse and pulled out a tiny bottle. “A drop of almond extract in the batter,” she whispered, even though we were alone. “Not enough to taste almond, just enough to make people wonder why yours taste better than everyone else’s.” She added exactly three drops to my mixing bowl.
“But here’s the real secret,” she continued, pulling me closer. “Add a pinch of espresso powder to your cream cheese frosting. Not enough to taste coffee, but it deepens all the flavors.” She demonstrated with the tiniest pinch between her thumb and finger. When those donuts came out, they were absolutely phenomenal – that subtle complexity made them irresistible. Now I guard this secret recipe jealously, though Grandma always laughs and says, “Secrets are meant to be shared with people who love to bake!” That little bottle of almond extract sits in my spice cabinet, right next to the espresso powder, ready to work its magic.
FAQ about Red Velvet Cake Donuts with Cream Cheese Icing
What is the best type of frosting for red velvet cake?
Cream cheese frosting is hands-down the best choice for red velvet! The tangy cream cheese perfectly balances the subtle cocoa and vanilla flavors in red velvet, creating that classic flavor combination everyone loves. While buttercream can work, it lacks that signature tanginess that makes red velvet desserts so special.
Why is red velvet paired with cream cheese frosting?
The pairing dates back to traditional Southern baking where cream cheese frosting complemented the mild chocolate flavor of red velvet. The tanginess cuts through the sweetness and enhances the buttermilk flavor in the cake. This combination became so popular that it’s now considered the classic pairing – like peanut butter and jelly!
Do you have to refrigerate red velvet cake with cream cheese frosting?
Yes, anything with cream cheese frosting should be refrigerated if not eaten within 2 hours. The cream cheese can spoil at room temperature. For serving, let the donuts sit out for 10-15 minutes to take the chill off. They can stay refrigerated for up to 4 days in an airtight container.
What cream cheese to use for red velvet?
Always use full-fat, brick-style cream cheese (like Philadelphia) for the best flavor and texture. Avoid whipped or low-fat cream cheese as they contain more water and will make your frosting runny. The cream cheese should be at room temperature before mixing to ensure a smooth, lump-free frosting.
For more delicious cream cheese desserts, try my White Chocolate Raspberry Poke Cake which features a heavenly cream cheese frosting too!
Conclusion
These red velvet cake donuts with cream cheese icing have become my go-to recipe for special occasions, weekend treats, and anytime I need a little pick-me-up! From that first messy Valentine’s Day attempt to now perfecting Grandma’s secret additions, these donuts never fail to bring smiles to everyone who tries them.
If you love this recipe, you’ll definitely want to check out my Chocolate Chip Cookies Without Brown Sugar for another surprisingly simple dessert. And for more donut inspiration, these Fluffy Cake Donuts offer great variations to try!
Happy baking, friends! May your donuts be perfectly red and your cream cheese icing perfectly tangy!
Red Velvet Cake Donuts with Cream Cheese Icing
Equipment
- 1 Donut pan Use a non-stick 6-cavity donut pan
- 1 Piping bag or zip-top bag For neatly filling the pan
- 1 Medium and large mixing bowls For dry and wet ingredients
- 1 Wire cooling rack Essential for glazing after baking
- 1 Hand or stand mixer To whip the cream cheese icing
Ingredients
Donuts
- 2 cups all-purpose flour Sifted for best texture
- 2 tbsp cocoa powder Unsweetened
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil Or melted coconut oil
- 2 large eggs Room temperature
- 1 cup buttermilk See notes for DIY buttermilk
- 1 tsp white vinegar Reacts with cocoa for red velvet texture
- 2 tsp vanilla extract
- 2 tbsp red food coloring Gel food coloring recommended
- 1/4 tsp almond extract Grandma’s secret!
Cream Cheese Icing
- 4 oz cream cheese Full-fat, brick style, softened
- 2 tbsp butter Softened
- 1 1/2 cups powdered sugar Sifted
- 1 tsp vanilla extract Or maple for variation
- 2-3 tbsp milk Adjust for consistency
- 1 pinch espresso powder Optional, enhances flavor subtly
- 1 pinch salt Balances sweetness
Instructions
- Preheat your oven to 350°F (175°C). Grease a 6-cavity donut pan with non-stick spray or butter. I remember Grandma always saying, “A well-greased pan is a happy pan—just like your Sunday shoes!”
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Grandma used to hum her favorite song while whisking, and I still do too—it just makes everything fluffier.
- In a large bowl, beat the sugar and oil together until smooth. Add in the eggs, one at a time. Stir in the buttermilk, vinegar, vanilla extract, almond extract, and red food coloring. The first time I made these, my daughter knocked over the coloring—our kitchen ceiling still has a red dot of joy!
- Slowly add the dry ingredients into the wet, folding gently just until combined. Don’t overmix—Grandma used to say, “Let the batter do the talking.”
- Transfer the batter to a piping bag or zip-top bag with the corner cut off. Pipe into the donut pan, filling each cavity about 2/3 full. Bake for 10–12 minutes or until they spring back when touched.
- Let donuts cool in the pan for 5 minutes, then transfer to a wire rack. Meanwhile, beat together the cream cheese and butter until fluffy. Add in the powdered sugar, vanilla, espresso powder, salt, and milk until you reach your desired drizzle consistency.
- Dip the top of each donut into the glaze. Let the excess drip off, then place back on the wire rack to set. Don’t worry if a little drips—Grandma said the best icing is the one that breaks the rules a little.
Notes
Storage: Store glazed donuts in an airtight container in the fridge for up to 4 days.
Freezing Tip: Freeze unglazed donuts and frost fresh.
Vegan Option: Use flax eggs and vegan cream cheese.
Grandma’s Secret: A few drops of almond extract and a pinch of espresso powder change everything—trust me.
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