Red Velvet Cake Donuts with Cream Cheese Glaze
If the combination of red velvet and cream cheese gets you excited, then this baked donut was made for you. A soft red velvet cake donut is glazed with cream cheese and breakfast never looked so good!
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My husband LOVES red velvet desserts and so I have been making different red velvet recipes on a regular basis for over a decade.
While red velvet bundt cake and red velvet cookies are always a hit, these red velvet doughnuts are extra special. The reason is not only the fabulous taste but also because they can be breakfast or dessert! And, of course, it doesn’t hurt that it is a super easy recipe.
I love to add these easy red velvet donuts to a brunch board, but they also work great with a scoop of ice cream for a sweet treat after dinner. They would be lovely as a part of a Valentine’s Day or Christmas morning breakfast spread.
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What Goes Into This Recipe
- Red Velvet Cake Mix: This shortcut ingredient gives us that classic flavor of red velvet cake without the fuss of measuring out tons of dry ingredients or using red food coloring.
- Buttermilk: This tangy liquid is key for that authentic red velvet taste {usually created by adding sour cream} and keeps the donuts super moist.
- Cream Cheese Frosting: Here’s our secret weapon for the glaze. Using ready-made cream cheese icing saves time and still gives us that irresistible cream cheese flavor. If you prefer making your own, use the glaze for this Snickerdoodle Cake recipe.
See recipe card for full information on ingredients and quantities.
How to Make Red Velvet Cake Donuts
- First, preheat your oven to 350°F. Now for the donut batter: In a large mixing bowl, mix together the red velvet cake mix, egg, melted butter, and buttermilk. Stir with a spoon until everything’s well combined.
- While it’s heating up, grab your donut pans and give them a generous spray with non-stick cooking spray. Transfer your batter into a large piping bag or a ziplock bag with a corner snipped off. This makes filling the donut pans much easier and neater. Pipe the batter into your prepared donut pans, filling each donut form evenly.
- Bake for 13 to 15 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Once baked, let the red velvet cake doughnuts cool in the pan for about 5 minutes. Then, flip the pan over onto a wire cooling rack and let them cool completely.
- While your homemade donuts are cooling, prepare the cream cheese glaze. Pour the cream cheese frosting into a microwave-safe bowl and heat it for 20-30 seconds. You’re aiming for a nice, pourable glaze consistency.
- Dunk the cooled donuts halfway into the cream cheese glaze.
- Place the donuts back onto a parchment lined baking sheet or wire rack. Sprinkle with pearl sugar {or sprinkles} and let the glaze set up before serving.
Expert Tips
- Spray the donut pan liberally with nonstick spray. This will make getting them out of the pan so much easier.
- Allow the donuts to cool in the pan for 5 minutes. This amount of time seems to be the magical number for allowing them to set up perfectly. They also naturally pull away from the pan as they cool.
- Make sure that the donuts are completely cooled before glazing. If you try this step while the donuts are warm the glaze will soak into the cake and not form a nice outer layer.
Storage and Freezing
Store: These red velvet donuts are best enjoyed fresh, but they can be stored for a couple of days. Keep them in an airtight container at room temperature for up to 2 days. If you’ve already glazed them, you might want to separate layers with parchment paper to prevent sticking. If you live in a warm climate or want to extend their shelf life, you can refrigerate the donuts for up to 4 days.
Freeze: For longer storage, these donuts freeze well for up to 3 months. It’s best to freeze them unglazed. Wrap each donut individually in plastic wrap, then place them in a freezer-safe bag or container. When you’re ready to enjoy, thaw them at room temperature, then glaze as directed in the recipe.
Recipe FAQs
While a donut pan gives you that classic donut shape, you can still make these without one. Try using a muffin tin for red velvet cupcakes, adjusting the baking time as needed. They’ll taste just as delicious!
No buttermilk? No problem! Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 3/4 cup of regular milk. Let it sit for 5 minutes before using in the recipe.
Absolutely! Mix 4 ounces of softened cream cheese with 1 cup of powdered sugar and 2-3 tablespoons of milk until smooth. Adjust the consistency with more milk or sugar as needed.
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Red Velvet Cake Donuts with Cream Cheese Glaze
Ingredients
Red Velvet Donuts
- 1 box red velvet cake mix {13.25 ounces}
- 1 large egg
- ⅓ cup butter {melted}-I used salted
- ¾ cup buttermilk
Cream Cheese Glaze
- 16 ounces cream cheese frosting
Instructions
- Preheat the oven to 350 degrees and spray donut pans liberally with non-stick cooking spray.
Red Velvet Donuts
- In a large bowl mix together the cake mix, egg, melted butter and buttermilk with a spoon. When the batter is well mixed, transfer the mixture to a large piping bag or a zipper bag. Pipe the mixture into the donut pans.
- Bake for 13 to 15 minutes or until a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for 5 minutes, then flip the pan over onto a wire cooling rack and allow the donuts to cool completely.
Cream Cheese Glaze
- While the donuts are cooling, add the cream cheese frosting into a microwave safe bowl. Microwave for 20-30 seconds or until it is a glaze consistency. Dunk each donut halfway into the cream cheese glaze and remove back to the cooling rack for the glaze to set up. Serve or store in an airtight container for a couple of days. They also freeze well for up to 3 months unglazed.
This recipe looks fantastic! The combination of red velvet cake mix and cream cheese frosting is a classic, and turning it into donuts is a brilliant idea. The step-by-step instructions are clear and easy to follow, making it a great recipe for both experienced and novice bakers. The tips on storage and freezing are also helpful.
I’m curious about the texture of these donuts. Are they light and fluffy, or more dense? I think it would be interesting to experiment with different types of flour or baking powder to achieve different textures.