Baked Red Velvet Donuts: Fluffy, lightly sweetened and delicately tangy baked red velvet donuts topped with cream cheese glaze.
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Baked Red Velvet Donuts

Fluffy, lightly sweetened and delicately tangy baked red velvet donuts topped with cream cheese glaze.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 9 donuts



  • 3/4 cup + 2 Tablespoons all-purpose flour*
  • 1 Tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 and 1/2 Tablespoons unsweetened cocoa powder
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 Tablespoons unsalted butter melted and cooled
  • 1/3 cup + 1 Tablespoon buttermilk**
  • 1 teaspoon red food coloring
  • 1/2 teaspoon distilled white vinegar***
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract


  • 2 Tablespoons 1 ounce cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 T buttermilk


  • Preheat oven to 350ºF.
  • Spray a donut pan with non-stick spray and set aside.


  • In a medium size bowl, whisk together flour, cornstarch, baking powder, salt, cocoa powder, and sugar. Set aside.
  • In a smal bowl, whisk together egg, butter, buttermilk, and red food coloring until smooth. Pour wet ingredients into dry ingredients and blend until just combined, being careful not to over mix.
  • In a small prep bowl or a measuring cup (at least 1/4 cup), combine vinegar and baking soda. Mixture will bubble quite a bit. Add vanilla extract and stir to combine. Add this mixture to your batter and stir until everything is incorporated, being careful, again, not to over mix.
  • Transfer batter to a large zip top bag, snip the corner off, and pipe batter evenly into donut wells, filling them ⅔ to ¾ full. You may also use a spoon.
  • Bake for 9 minutes or until donuts spring back when you touch them. Cool completely on a wire rack before dipping in glaze.


  • Combine ingredients in a bowl that will accommodate dunking donuts and whisk until smooth. Add more buttermilk 1 teaspoon at a time if you would like it runnier. Add more powdered sugar to firm it up. Dunk donuts into glaze one by one. Transfer to wire rack over a baking sheet or wax paper to catch glaze drippings. If you prefer a crackly plain vanilla glaze, use this recipe.
  • Dunk donuts as many times as you wish until glaze is gone. Decorate with sprinkles, leave plain, or dust with powdered sugar. Donuts taste the freshest the same day they are baked, but can be stored covered at room temperature up to 2 days.


*You may use 1 full cup of all-purpose flour. Please note your donuts will not be as "cakey" as they would if you cut it with cornstarch. Alternatively, you may use 1 cup of cake flour and forego the cornstarch as well.
**NO SUBSTITUTIONS. Buttermilk is essential for authentic red velvet flavor.
***You may also use apple cider vinegar.