Red Velvet Cake Doughnuts

Red Velvet Cake Doughnuts drizzled with a thin layer of icing are the perfect treat for breakfast, brunch, or to pair with your cup of coffee. Super easy to make using simple ingredients.

Here in the South we love everything red velvet. And what better way to enjoy it than in a Red Velvet Cake Doughnut drizzled with a thin layer of yummy icing. Growing up, my mother would often make homemade cake doughnuts as a sweet treat. We ate them hot off the stove and savored every single bite. Inspired by my mom’s doughnuts, I created this version just in time for Valentine’s Day.

How to make Red Velvet Cake Doughnuts:

Step 1: In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream together the butter, sugar and brown sugar, until light and fluffy.

Step 2: Sift the flour, baking powder, baking soda, and cocoa powder into a medium bowl and set aside.

Step 3: Add the eggs, one at a time and continue to mix until they are incorporated. Use a rubber spatula to scrape the bottom and sides of the bowl occasionally. Add the buttermilk, vanilla extract, and red food coloring, mixing to combine.

Step 4: Add the dry ingredients and apple cider vinegar and combine. Again, scraping the bottom and sides of the bowl with a rubber spatula to be sure everything is mixed well.

Step 5: Turn the dough out onto a floured work surface and roll out to about 1/2-inch thickness. Use a 3 1/2-inch doughnut cutter to cut out the doughnuts. Gently pick them up and place them on a half sheet pans lined with parchment paper. (This is a fairly sticky dough, roll them on a generously floured work surface)

Step 6: Line a half sheet pan with several layers of paper towels and set aside. In a large pot, heat about 3-4 inches of canola oil to 375 degrees F. Use a digital thermometer to get an accurate temperature read. Gently drop about 4 doughnuts into the hot oil, do not overcrowd the pot. Cook for about 1-2 minutes on each side. Flipping the doughnut once. Remove from the oil and let drain on the paper towels.

My most popular doughnut recipes (Apple Cider and Old Fashioned Pumpkin Doughnuts, just to name a few!) Keep checking back for them! You can check out my recipe for Blueberry Cake Doughnuts. If you can get wild blueberries, definitely use them in this particular recipe. Besides having way more flavor than the traditional size blueberry, they just work better in this doughnut recipe.With only a few simple kitchen tools, you can create homemade doughnuts. To save time, make them the day before, cover with plastic wrap, and place them in the fridge overnight. Fry them up fresh in the morning. Or, if you’re like us and you simply cannot wait, fry them right away! Canola oil is my choice of oils to fry doughnuts or my famous Southern Fried Apple Hand Pies. As it doesn’t add any flavor to what you’re frying up. Get your rolling pin ready and a simple doughnut cutter. If you have a great kitchen store near you, you can probably find a doughnut cutter there. If not, simply order it from Amazon. I use a 3 1/2-inch cutter.

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Red Velvet Cake Doughnuts

Red Velvet Cake Doughnuts drizzled with a thin layer of icing are the perfect treat for breakfast, brunch, or to pair with your cup of coffee. Super easy to make using simple ingredients.

Course Breakfast, Breakfast or Brunch

Cuisine American, Southern

Keyword Red velvet cake, red velvet cake doughnuts, red velvet donuts

Prep Time 25 minutes

Cook Time 3 minutes

Total Time 28 minutes

Servings 18 doughnuts and holes

Author Jessica Robinson

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 6 tablespoons unsalted butter softened
• 3 large eggs room temperature
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk
• 2/3 cup unsweetened cocoa powder
• 2 teaspoons red food coloring
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon apple cider vinegar
• 4 1/2 cups all-purpose flour
• Icing:
• 2 cups powdered sugar
• 1-2 teaspoons pure vanilla extract
• 5-6 tablespoons whole milk

Instructions

1. In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream together the butter, sugar and brown sugar, until light and fluffy.
2. Sift the flour, baking powder, baking soda, and cocoa powder into a medium bowl and set aside.
3. Add the eggs, one at a time and continue to mix until they are incorporated. Use a rubber spatula to scrape the bottom and sides of the bowl occasionally. Add the buttermilk, vanilla extract, and red food coloring, mixing to combine.
4. Add the dry ingredients and apple cider vinegar and combine. Again, scraping the bottom and sides of the bowl with a rubber spatula to be sure everything is mixed well.
5. Turn the dough out onto a floured work surface and roll out to about 1/2-inch thickness. Use a 3 1/2-inch doughnut cutter to cut out the doughnuts. Gently pick them up and place them on a half sheet pans lined with parchment paper. (This is a fairly sticky dough, roll them on a generously floured work surface)
6. Line a half sheet pan with several layers of paper towels and set aside. In a large pot, heat about 3-4 inches of canola oil to 375 degrees F. Use a digital thermometer to get an accurate temperature read. Gently drop about 4 doughnuts into the hot oil, do not overcrowd the pot. Cook for about 1-2 minutes on each side. Flipping the doughnut once. Remove from the oil and let drain on the paper towels.
7. Whisk together the glaze ingredients. Dip only one side of the doughnut into the glaze. Let drip dry on a half sheet pan lined with parchment paper, with baking rack set on it. (if desired, frost them with cream cheese or vanilla frosting and add sprinkles)

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