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Recipes โ€บ Holidays โ€บ Valentine's Day
39 Comments

Easy Red Velvet Cake Donuts Recipe

Kathleen

by Kathleen Pope Aug 21, 2024

Jump to Recipe

Easy red velvet donuts with hand holding donut up with delicious glaze.
Red Velvet donuts pin with top image of red velvet donut on pedestal and bottom image of two red donuts on plate that says love.
Red Velvet Donuts pin three images, top image of two red velvet donuts on wire rack, hand dipping donut in glaze and final image of sprinkling crumbles on top.
Easy red velvet donut pin with top image of bit taken out of donut and bottom image of two donuts on wire rack.
Red Velvet Donuts on a plate that says love.
Red Velvet Donut being held in hand with delicious cream cheese glaze.
Easy red velvet donut pin with top image of two donuts on a plate that says love and bottom image donut on wire rack.

Ready for the oven in minutes, these easy Red Velvet Donuts are topped with an incredible Irish Cream Cream Cheese Glaze. Red velvet cake donuts are baked, not fried, making them healthier, perfect for Christmas or Valentine’s day!

If you love rich easy treats, try my Crumbl Chocolate Chip Cookies, this Chocolate Chocolate Chip Bundt Cake or these fun Air Fryer Heart Shaped Donuts.

Red velvet donuts with glaze on wire rack.
This post may contain affiliate links. Read my disclosure & privacy policy.

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

  • Why You Will Love Red Velvet Cake Donuts
  • Red Velvet Cake Donuts
  • Simple Ingredients
  • Buttermilk Substitute
    • Irish Cream Cream Cheese Glaze Ingredients
  • Recommended Tools
  • How to Make Red Velvet Donuts
    • Step 1 | Prep Pan and Dry Ingredients
    • Step 2 | Mix wet and dry ingredients
    • Step 3 | Fill donut pan and bake
    • Step 4 | Make Irish Cream, Cream Cheese Glaze
  • Storage Tips
  • Frequently Asked Questions
  • High Altitude Red Velvet Donuts
  • Variations
  • Fresh Tips
  • More Valentine's Day treats
  • Easy Red Velvet Cake Donuts
Red Velvet Donuts on a plate that says love.

Why You Will Love Red Velvet Cake Donuts

  • Easy!! The batter whips up in a few minutes, especially if you remember to bring your egg and buttermilk to room temperature ahead of time. 
  • A quick recipe for a Christmas breakfast or brunch or a sweet surprise for Valentine’s breakfast! 
  • These baked donuts are not loaded with red food coloring! Just a few tiny drops does the trick.
  • Soft, tender with a teensy bit of chew and that frosting, oh my!

Red Velvet Cake Donuts

What is it about all things red velvet? I think there are two camps, the “I’m totally grossed out” camp and the “I’m in love with all Red Velvet baked goods” camp. Where do you fall?

I’m somewhere in the middle, since I try and make things a bit healthier, I just cannot make myself pour tablespoons of artificial red dye or gel food coloring into a recipe. Which is why I developed an original red velvet cake recipe without food coloring (or plant-based food coloring).

A reddish tint, but old-fashioned enough to make it appealing and entirely edible, without dying your insides red. 

I made these baked Red Velvet Donuts the other day and since they are a small batch donut recipe, I used a few drops of red food coloring and it worked brilliantly. 

Red Velvet donuts on wire rack, topped with crumbled red velvet cake.

Simple Ingredients

  • Unbleached All-Purpose Flour | I use organic flour, I think baked goods bake up better with unbleached flour, but use the flour you have. 
  • Natural Cocoa Powder | Typical cocoa powder is Dutch Processed, here we want regular Natural Cocoa powder, not Dutch-processed cocoa. See the FAQ below.
  • Brown Sugar | This adds a lovely caramel flavor and a bit of the chewiness to the red velvet donuts. 
  • Buttermilk | For traditional red velvet, you need the acidity in the buttermilk, you can make your own though, see below for the how to!
  • Vanilla Extract | Use the good stuff, and if you have never made homemade vanilla you should try it!
  • Butter | Just a little bit adds flavor and richness to the donuts. 
  • Egg | I always use large eggs in my baking, always best to bring to room temp. If you forget; place an egg in a glass of warm (not hot) water for 5 minutes. 
  • Red Food Coloring | You can use all natural red food coloring, I ended up using regular for this recipe since it was just a few drops. You may also omit it all together. 
  • Espresso Powder | This is optional, you won’t taste it, but espresso will enhance the chocolate flavor, amping up the overall taste!

Get the full recipe in the recipe card below.

Red Velvet Donuts labeled ingredients.
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Buttermilk Substitute

  • For ½ cup of buttermilk, add ½ tablespoon of lemon juice OR white vinegar to a liquid measuring cup, add milk to the ½ cup mark, stir and let sit 5-10 minutes to thicken. To make a cup, double up!

Irish Cream Cream Cheese Glaze Ingredients

Take these red velvet doughnuts over the top with this amazing glaze. Tangy cream cheese compliments the flavor of the chocolate donuts like nothing else. 

Irish cream cream cheese glaze ingredients labeled.
  • Cream Cheese | Regular or Neufchatel Cream cheese will work! 
  • Butter | I used salted butter, if you use unsalted add a tiny pinch of salt 
  • Powdered Sugar | also known as confectioners sugar or icing sugar
  • Bailey’s Irish Cream* or substitute with cream, half and half or milk

Note: I originally wanted to use Bailey’s Red Velvet, described as a drinkable red velvet chocolate cupcake, but I couldn’t find any – and I have a hunch they use a lot of red dye, which well, yuck! If you want your frosting to be pink, add a drop of food coloring, this is where a natural food dye would shine. 

USA Donut Pan.

Recommended Tools

  • You will need a donut pan. I love my USA Donut pan.
  • Sturdy mixing bowl and a good spatula good for folding ingredients together. 
  • Wire Cooling Rack large enough to fit over the top of your donut pan for easy release.
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Red Velvet Donut being held in hand with delicious cream cheese glaze.

How to Make Red Velvet Donuts

Step 1 | Prep Pan and Dry Ingredients

Preheat the oven to 350° F (175° C) (see below for High Altitude Donut adjustments) and spray a donut pan with a good baking spray, I like La Tourangelle or this one. 

In a mixing bowl whisk together the flour, cocoa powder, brown sugar, kosher salt, and baking powder. Set aside.

Mix together dry ingredients
Including brown sugar and espresso
Mix buttermilk, egg, vanilla together
Adding wet to dry ingredients for red velvet donuts.
Pour liquid into dry ingredients

Step 2 | Mix wet and dry ingredients

In a 1-2 cup measuring cup or bowl, mix together buttermilk and egg, then add vanilla to melted and slightly cooled butter, slowly whisk into the buttermilk and egg mixture until smooth.

Make a well in the center of the dry ingredients and pour the liquid ingredients in, using a rubber spatula, fold in the liquid until the mixture is combined and no dry ingredients remain, careful to not over mix.

Add red food coloring if desired. Use a spatula to gently mix together. Natural food coloring will add some color, but not very vibrant.

Gently folding red velvet donut ingredients together.
Gently fold together dry and liquid ingredients
Adding food coloring to red velvet cake batter.
If using, add red food color
Pouring red velvet batter into piping bag.
Pouring batter into piping bag
Piping red velvet donuts into donut pan.
Pipe into donut pan

Step 3 | Fill donut pan and bake

Fill the donut pan with batter, but don’t overfill. You might have a little extra if using smaller donut pans or you might not have quite enough for 12 if you have a large donut pan. 

Bake for 8-10 minutes (high altitude start checking at the 8 minute mark), donuts are done when tops spring back when lightly touched or toothpick inserted comes out clean.

Immediately place a cooling rack on top of the donut pan and invert donuts, allowing to cool completely.

Baked red velvet donuts in donut pan, ready to flip.
Fresh from oven
Cooling red velvet donuts on cooling rack.
Invert donuts onto cooling rack

Step 4 | Make Irish Cream, Cream Cheese Glaze

While the donuts cool, make the glaze. Beat the butter and cream cheese until light and fluffy, add the powdered sugar and Irish Cream or milk if using until desired consistency. 

You might also like my Basic Vanilla Buttercream Glaze.

Dip cooled donuts in the glaze, laying out on a wire rack to allow drips to collect below. 

Dipping red velvet donut into glaze.
Dip cooled donuts in glaze
Glazed red velvet donuts on wire rack.
Allow excess to drip off
Adding crumbled red velvet donut crumbs to top of glaze.
Add crumbled donut on top if desired

If desired, crumble one donut to use as a crumb decoration for the top of the donuts. I ate half and crumbled half — one must test right!

Storage Tips

Frosted red velvet donuts are best eaten the same day, but nobody complained about eating leftovers that were a few days old. Keep in an airtight container on the counter for up to 4 days, refrigerate after that.

Unglazed donuts may be frozen up to 3 months until ready to glaze, bring to room temperature, then glaze as directed. 

Frequently Asked Questions

What is the difference between regular cocoa powder and Dutch-Processed cocoa powder?

Natural cocoa powder, also called regular cocoa powder is more acidic, with a more bold flavor, while Dutch processed is more mellow and not as acidic and tends to yield a darker cocoa powder. (Source)

What flavor is red velvet cake? 

Traditionally a vanilla cake, with some cocoa powder, and red food coloring. So not really a chocolate cake, not really a vanilla cake, somewhere in between. Most red velvet cakes are made with cocoa powder, vinegar and buttermilk, which gives you that “velvety” texture commonly known and loved.

What’s the difference between a doughnut and a donut?

Officially according to Websters, doughnut is the correct spelling, but as Americans are prone to do, we abbreviate things, and thus the “donut” was born.

My doughnuts are sticking to the pan? 

Make sure to generously grease the donut pan ahead of time and as soon as you remove them from the oven, immediately invert onto a wire cooling rack. 

I don’t have a donut pan, can I still make baked donuts?

Yes, use a muffin tin and roll up some tinfoil and set in center of each muffin tin, pipe the donut batter around the center piece. Watch this video, Matt shows how to make one.

Red velvet donut on pedestal for valentines day.

High Altitude Red Velvet Donuts

If baking above 3000 feet, I recommend using these adjustments for your red velvet doughnuts. I bake at mile high, 5280 to be exact and these turned out beautifully! 

  • Increase flour by ½ – 1 tablespoon 
  • Decrease brown sugar to ⅔ cup
  • Decrease baking powder to ¾ teaspoon 
  • Bake in a preheated 375 degree oven for and start checking at 8 minutes for doneness.

Variations

  • All-natural Red Velvet Donuts | Omit the red dye all together, you have more of an all-natural reddish brown color, which is not necessarily unappealing and there is no red food coloring involved.
    • Try using 1 teaspoon beet powder or hibiscus powder, giving it a red hue, but won’t make it vibrant red. 
  • Drizzle on the frosting instead of dunking the baked donuts in the cream cheese frosting. 
  • St. Patrick’s Day Green Velvet Donuts | Swap out green food coloring for the red. 
  • Mini Red Velvet Doughnuts | I have not tried these in a mini doughnut pan, but it should work fine, check them at about 5-6 minutes, they should spring back when lightly touched. 
Red Velvet Donut with bite taken out of it.

Fresh Tips

  • Don’t overfill the pan!
  • Don’t overmix or overwork your batter 
  • Generously grease the donut pan for easy release
  • Cool donuts completely before frosting (if not, the frosting will all slip off!)

More Valentine’s Day treats

  • Chocolate Bread and Butter Pudding
  • Red Velvet Cake Mix Cookies
  • Starbucks White Hot Chocolate and Homemade Hot Chocolate with Chocolate Chips
  • Valentine Cake Pops | Truffles
  • Cookie Heart (Giant Cookie Cake Recipe)
  • Ferrero Rocher Ice Cream
  • Easy Crockpot Peanut Clusters
  • Easy Chocolate Chip Croissant Casserole Bake
  • Ooey Gooey Cinnamon Rolls | Clone of Cinnabon
  • Cinnamon Swirl Bundt Cake

I hope you loved this red velvet donut recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

Easy red velvet donut pin with top image of two donuts on a plate that says love and bottom image donut on wire rack.

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Red Velvet Donuts on plate that says love.

Easy Red Velvet Cake Donuts

5 from 4 readers
Author: Kathleen Pope
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 10 -12 donuts
Print Pin SaveSaved!
A beautiful red velvet donut is perfect for Valentine's Day. Made a bit healthier, these donuts are moist and delicious and that Irish Cream cream cheese glaze tops it perfectly!

Equipment

  • Tovolo All Silicone Tool Set
  • Wilton Non-Stick 6-Cavity Donut Baking Pans, 2-Count

Ingredients 
US Customary – Metric

  • 1 cup unbleached all-purpose flour High Altitude (HA) add ½ tablespoon
  • 2 tablespoons natural cocoa powder not Dutch processed
  • ¾ cup brown sugar packed, HA reduce to ⅔ cup
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder HA reduce to ¾ teaspoon
  • ½ cup buttermilk room temperature
  • 3 tablespoons butter melted
  • 1-1 ½ teaspoons vanilla extract
  • 1 egg large, room temperature
  • 2-4 drops red food coloring*
  • 1 teaspoon espresso powder optional

Irish Cream Cream Cheese Glaze

  • 3 ounces cream cheese room temperature (Neufchatel is fine)
  • 3 tablespoons butter softened (regular or unsalted)
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 4 tablespoons Irish Cream Liqueur or substitute milk, ½ & ½ or heavy cream
Get Recipe Ingredients

Instructions

  • Preheat oven to 350° F (175° C) (375° F (190° C) for high altitude) and spray your donut pan generously with non-stick spray, butter or oil.
  • In a mixing bowl whisk together the flour, cocoa powder, kosher salt, and baking powder. Set aside.
  • In a small measuring cup or bowl, mix together buttermilk and egg, then add vanilla to melted and slightly cooled butter, slowly whisk into the buttermilk and egg mixture until smooth.
  • Make a well in the center of the dry ingredients and pour the liquid ingredients in, using a rubber spatula, fold in the liquid until the mixture is combined and no dry ingredients remain, careful to not over mix.
  • Add red food coloring if desired, I don't normally like to use real red dye, but since I only used 2 ½ drops, felt it was okay. For a more vibrant red, add up to 4 or also try using red gel. Use spatula to mix together. Natural dyes will add some color, but not very vibrant.
  • Place piping bag or baggie in tall glass, fold top edges over the glass to hold the bag open and scoop the donut batter into the bag.
  • Snip off ½ inch of the bottom of the bag and squeeze into donut pan, not adding too much. I barely got 12 donuts and overfilled a few.
  • Bake for 8-10 minutes (high altitude start checking at the 8 minute mark), donuts are done when tops spring back when lightly touched or toothpick inserted comes out clean.
  • Immediately place a cooling rack on top of the donut pan and invert donuts allowing to cool completely.
  • Irish Cream Cheese Glaze
    While donuts cool, make the glaze. Beat the butter and cream cheese until light and fluffy, 2-3 minutes on medium speed. Add vanilla and beat until smooth.
  • Add powdered sugar a little at a time, once you have added all the powdered sugar add a little Irish Cream/Milk at a time, mixing well until you have the right consistency.
  • You want it to be pretty soft, if it's too much like a spreadable buttercream, add additional milk or Irish Cream a little at a time until desired consistency to dip your donut. You may also microwave the mixture for 15-20 seconds, stirring well until you get the desired consistency.
  • Dip cooled donuts in the glaze, laying out on wire rack to allow drips collect below. Put the wire rack on some parchment or wax paper or place on a cookie sheet for easy clean up. If desired, crumble one donut to use as crumb decoration for the top of the donuts. I ate half and crumbled half — one must test right! Or keep them plain or sprinkle red jimmies or Valentine's hearts on top.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

  • *For best results use natural cocoa powder, not Dutch processed and be sure to use buttermilk as the acidity reacts with the cocoa powder giving you a reddish reaction.
  • Make your own buttermilk | Add ½ tablespoon lemon juice OR white vinegar to a 1 cup measuring cup, fill cup with milk to ½ cup mark, stir and allow to sit for 5-10 minutes (the longer it sits, the thicker it will get).
  • You do not have to use red dye, but note that the donuts will be a reddish brown color and not a vibrant red.
  • Get the glaze to how you want it to be, if you prefer to spread it on like buttercream, do it! If you want it thinner, add more milk or Irish cream to thin out — bottom line, Make it Yours!
  • I would serve these donuts to my kids, the amount of alcohol in the frosting is minimal, but if you are uncomfortable doing so, by all means use milk or cream instead.
  • Invert donuts immediately onto a cooling rack from the oven, if not, they may stick.

High Altitude Red Velvet Donuts

If baking above 3000 feet, I recommend using these adjustments for your red velvet doughnuts. I bake at mile high, 5280 to be exact and these turned out beautifully! 
  • Increase flour by ½ – 1 tablespoon 
  • Decrease brown sugar to ⅔ cup
  • Decrease baking powder to ¾ teaspoon 
  • Bake in a preheated 375° F (190° C) oven for and start checking at 8 minutes for doneness.

Storage Tips

Donuts are best eaten the same day, but nobody complained about those that were a few days old. Keep in airtight container on counter for up to 4 days, refrigerate after that. Unglazed donuts may be frozen up to 3 months until ready to glaze, bring to room temperature, then glaze as directed.
Adapted from The Preppy Kitchen.

Nutrition

Serving: 1donut | Calories: 331kcal | Carbohydrates: 53g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 264mg | Potassium: 92mg | Fiber: 1g | Sugar: 42g | Vitamin A: 368IU | Calcium: 67mg | Iron: 1mg
Red Velvet Donuts on plate that says love.
Did you make my Easy Red Velvet Cake Donuts?Show it off! Share on Instagram, tag @thefreshcooky, and use the hashtag #thefreshcooky!
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It’s time to start planning our Valentine and Galentine events, you’ll need some lovely recipes to serve! Check out these delightful Valentine Sweets and Cocktails, all part of the #ValentineSweets blogging event hosted by Michaela from An Affair from the Heart:
  • An Affair from the Heart – Valentine Oreo Bark
  • Fresh April Flours – Red Velvet Bundt Cake
  • Hostess At Heart – Easy Valentine’s Day Fudge Recipe
  • Lemon Blossoms – Pink Champagne Cake
  • Family Around the Table – Chocolate Peanut Butter Bundt Cake with Peanut Butter Glaze
  • A Day in the Life on the Farm – Chocolate Cheesecake
  • Daily Dish Recipes – Chocolate Covered Strawberry Cupcakes
  • The Fresh Cooky – Red Velvet Donuts
  • Devour Dinner – Dessert Charcuterie Board
  • Jolene’s Recipe Journal – Copycat Flaky Puffs
  • Art of Natural Living – Bailey’s Chocolate Martini
  • Jen around the world – Strawberry Mojito Mocktail
  • Kathryn’s Kitchen Blog – Sugar Cookie Bars
  • Soulfully Made – Easy Red Velvet Brownies
  • The Redhead Baker – Chocolate-Covered Strawberry Layer Cake
  • Magical Ingredients – Soft White Chocolate Strawberry Fudge
  • Take Two Tapas – Valentine’s Pretzel Hugs
  • SueBee Homemaker – Chocolate Cake for Two
  • Palatable  Pastime – Strawberry White Hot Chocolate
  • The Spiffy Cookie – Red Velvet Molten Lava Cakes
  • Hezzi-D’s Books and Cooks – Pomegranate Moscow Mule
  • Books n’ Cooks – French Martini
  • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice – Nutty M&M Peanut Butter Cup Valentine Cookies
 

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Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Jen

    Tue, Jan 24, 2023 at 10:59 pm

    5 stars
    My donut pan has been hanging out unused for a loooong time. That changed today when I made these donuts. They were so delicious. I’m going to make them again for Valentine’s day with fun sprinkles!

    Reply
    • KathleenKathleen Pope

      Thu, Jan 26, 2023 at 7:13 pm

      Such a great way to dust it off!

      Reply
  2. Shashi

    Tue, Jan 24, 2023 at 10:46 pm

    These red velvet donuts are so incredibly tasty! Perfect for next month!

    Reply
    • KathleenKathleen Pope

      Thu, Jan 26, 2023 at 7:14 pm

      Thanks!

      Reply
  3. rebecca

    Tue, Jan 24, 2023 at 2:27 pm

    5 stars
    such a great idea to use an Irish Cream glaze on these! what a great recipe

    Reply
    • KathleenKathleen Pope

      Thu, Jan 26, 2023 at 6:22 pm

      Thanks Rebecca!

      Reply
  4. Luci Petlack

    Tue, Jan 24, 2023 at 1:53 pm

    5 stars
    This was delicious! Such a good recipe. Thanks for sharing!

    Reply
    • KathleenKathleen Pope

      Thu, Jan 26, 2023 at 6:22 pm

      Thank you!

      Reply
  5. Tasia ~ two sugar bugs

    Tue, Feb 8, 2022 at 1:49 pm

    Doughnuts are always a hit at my house and this red velvet version looks so moist and delicious! I think you know I am also a big fan of the Irish cream glaze!????

    Reply
    • KathleenKathleen Pope

      Wed, Feb 9, 2022 at 11:16 am

      Thanks my friend! I have a feeling your little sugar bugs would love these, minus the Irish cream of course! ๐Ÿ™‚

      Reply
  6. Sue Ringsdorf

    Sat, Feb 5, 2022 at 7:58 am

    I love making baked donuts and these red velvet ones are SO delicious! Thanks for sharing this recipe!

    Reply
    • KathleenKathleen Pope

      Mon, Feb 7, 2022 at 12:53 pm

      You are very welcome Sue!

      Reply
  7. Nikki

    Fri, Feb 4, 2022 at 1:20 pm

    Wow! Are these ever delicious! Soft and just the perfect texture!

    Reply
    • KathleenKathleen Pope

      Fri, Feb 4, 2022 at 3:57 pm

      I am tickled pink, or red in this case, so happy to hear!

      Reply
  8. Julie Menghini

    Fri, Feb 4, 2022 at 3:43 am

    Donuts are my kryptonite and these babies checked all of my boxes. They’re so soft and tender and that glaze is to die for!

    Reply
    • KathleenKathleen Pope

      Fri, Feb 4, 2022 at 7:05 am

      Thank you so much Julie!

      Reply
  9. Inger@Art of Natural Living

    Thu, Feb 3, 2022 at 9:33 pm

    Donuts are always fun and tasty! And these are perfect for the holiday!

    Reply
    • KathleenKathleen Pope

      Fri, Feb 4, 2022 at 7:06 am

      Thank you Inger!

      Reply
  10. Jennifer

    Thu, Feb 3, 2022 at 5:18 pm

    I love red velvet and I knew when I saw these donuts that they were going to be epic. I wasn’t wrong. Easy to make and delicious. a new favorite.

    Reply
    • KathleenKathleen Pope

      Fri, Feb 4, 2022 at 7:06 am

      Yay, love hearing this!

      Reply
  11. Jennifer

    Fri, Feb 4, 2022 at 12:15 am

    5 stars
    This recipe is a winner!

    Reply
  12. Radha

    Wed, Feb 2, 2022 at 2:38 pm

    This is the best breakfast! Love the recipe and can’t wait to try!

    Reply
    • KathleenKathleen Pope

      Thu, Feb 3, 2022 at 1:28 pm

      Thanks so much Radha!

      Reply
  13. Hezzi-D

    Wed, Feb 2, 2022 at 5:10 am

    What a great breakfast idea!

    Reply
    • KathleenKathleen Pope

      Wed, Feb 2, 2022 at 2:21 pm

      Thank you!

      Reply
  14. Kathy

    Tue, Feb 1, 2022 at 6:27 pm

    I’m definitely buying a donut pan just to make this recipe! so cute and delicious!!

    Reply
    • KathleenKathleen Pope

      Wed, Feb 2, 2022 at 2:22 pm

      You will not be sorry!

      Reply
  15. Kathryn

    Tue, Feb 1, 2022 at 5:30 pm

    I love these red velvet donuts and they make the best breakfast. They ares so fluffy, moist and I love how they are baked, not fried!

    Reply
    • KathleenKathleen Pope

      Wed, Feb 2, 2022 at 2:22 pm

      Thank you Kathryn!! All the things I love about them too!

      Reply
  16. Wendy Klik

    Tue, Feb 1, 2022 at 5:04 pm

    That Irish Cream cheese glaze sounds amazing. These are perfect for Valentine’s Day.

    Reply
    • KathleenKathleen Pope

      Wed, Feb 2, 2022 at 2:22 pm

      It’s soo delicious!

      Reply
  17. Rebecca

    Tue, Feb 1, 2022 at 2:57 pm

    I’m excited that I had the donut pan to make this recipe. Oh they are fun and really tasty too.

    Reply
    • KathleenKathleen Pope

      Tue, Feb 1, 2022 at 4:06 pm

      Yay, I know you will love them Rebecca!

      Reply
  18. Colleen - Faith, Hope, Love, & Luck

    Tue, Feb 1, 2022 at 2:08 pm

    That lovely glaze puts these red velvet donuts right over the top! I’d eat these for breakfast, lunch, and dinner!!!

    Reply
    • KathleenKathleen Pope

      Tue, Feb 1, 2022 at 4:07 pm

      Thank you Colleen, I may have just eaten them for breakfast, lunch and dinner! LOL!

      Reply
  19. Lynn @ Fresh April Flours

    Tue, Feb 1, 2022 at 1:43 pm

    Ohhh yes yes yes. Sign me up for a whole batch of these donuts just for myself!!

    Reply
    • KathleenKathleen Pope

      Tue, Feb 1, 2022 at 4:08 pm

      Haha! You should know, oh queen of Red Velvet!

      Reply
  20. Michaela Kenkel

    Tue, Feb 1, 2022 at 11:39 am

    Espresso powder is such an under-utilized addition!! It just takes chocolate anything just straight over the top!! These donuts are absolute Valentine perfection!!

    Reply
    • KathleenKathleen Pope

      Thu, Feb 3, 2022 at 1:29 pm

      I completely agree! Thank you so much Michaela!

      Reply

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Kathleen Pope

Meet Kathleen

Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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