Baked Red Velvet Doughnuts


Anything and everything Red Velvet is one of Isaac’s favorite desserts. Isaac’s birthday is February 13th (he turned 18 yesterday – not sure where those years went) so it seemed only appropriate that I created a red velvet something for both his big day as well as Valentine’s Day.

Generally, he requests my cupcakes (or those from our local bakery, Susie Cakes), but this year he wasn’t specific. With my work being on steroids right now, I wanted to make something that would still be festive but wouldn’t require all the planning. Not having to use my mixer or a piping bag was the goal. Thus the creation of the baked doughnut. 

The kids gave them the thumbs up and enjoyed every bite. The only con with this recipe is that their shelf life is 1 day. They are not that great the next day, so plan accordingly. These would be great for a small gathering or school event.


Baked Red Velvet Doughnuts



150 grams | 6 oz. | 3/4 cup sugar
1 1/2 tsp. unsweetened cocoa powder
1/2 tsp. salt
1/2 tsp. baking soda
190 grams | 6.25 oz. | 1 1/4 cup
120 ml | 4 oz | 1/2 cup buttermilk
120 ml | 4 oz | 1/2 cup canola oil
1 egg
1/2 tsp. pure vanilla extract
1/2 tsp. white vinegar
1 Tbsp. red food coloring


cream cheese frosting:
120 grams | 4 oz. | 1 cup powdered sugar, sifted
1 oz. cream cheese
1/2 tsp. pure vanilla extract
1-2 Tbsp. whole milk


• preheat oven to 350*.

for the doughnuts:
• coat 2 mini doughnut pans with non-GMO cooking spray.
• in a large glass measuring cup, whisk the egg, buttermilk, oil, vanilla, food coloring and vinegar.
• in another bowl measure out and whisk the flour, baking soda, sal, cocoa powder and sugar. Using your whisk, mix the dry ingredients into the wet ingredients. Whisk until you don’t see any clumps, but don’t overmix. Batter will resemble pancake batter.
• using the measuring cup you mixed everything in, slowly pour batter into prepared doughnut pans, filling only half way.
• bake 7-10 minutes or just until your finger pushes into the doughnuts and they spring right back. let cool on wire racks


 for the frosting:
• combine all ingredients, whisking until you get the desired consistency. 
• dip cooled dougnuts into frosting and let set on a wire rack.

tip: these are best eaten the day they are made.

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