Red Velvet Doughnuts

February 13, 2015Sasha Rumage

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Since Friday the 13th happens to fall before Valentines Day this year, I thought I would take the opportunity to put a fun spin on these Red Velvet Doughnuts. Some cute, some creepy, but they both have one thing in common: They’re delicious! I used my classic red velvet cake recipe and whipped up a cream cheese frosting to make the perfect pairing for this sweet treat!


(makes 12-15 doughnuts)


¾ cup sugar

¼ cup unsalted butter, room temperature

1 egg

2 ½ Tbs unsweetened cocoa

2 ½ Tbs red food coloring

½ tsp vanilla extract

½ cup buttermilk

1 ¼ cups all-purpose flour

½ tsp baking soda

½ tsp salt

1 ½ tsp distilled white vinegar

For Cream Cheese Frosting:

4oz cream cheese, softened

½ cup (1 stick) unsalted butter, softened

1 tsp vanilla extract

1 cup powdered sugar

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Sugar sprinkles

Candy hearts

Icing decorations

Topper by Amber Kekuna of Gypsies Crafts & Treats!

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Preheat oven to 350 degrees F (176 degrees C) and butter a six cavity doughnut pan.

In a large bowl, cream together sugar and butter until fluffy, then beat in the egg. In a separate bowl, mix together cocoa, food coloring, and vanilla extract until it’s a smooth paste. Add to the batter and mix well. Slowly add in buttermilk and flour and mix for another 1-2 minutes. Add baking soda, salt, and vinegar and mix until all ingredients are combined and batter is smooth.

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Transfer batter into a zip-lock bag and cut off the corner tip. Squeeze into doughnut pan, filling only halfway full.

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Place in the oven to bake for 8-10 minutes or until a toothpick inserted into the center of one of the rings comes out clean. Place pan on a cooling rack for 5-10 minutes. Flip pan upside down and tap to get the doughnuts out. Let them cool for another 5-10 minutes.

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While waiting on the doughnuts you can prep the frosting!

In a medium sized bowl, beat together cream cheese and butter with an electric mixer until fluffy. Beat in vanilla extract and then slowly beat in powdered sugar, scraping down the sides of the bowl as needed until frosting is smooth.

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Once doughnuts are completely cooled, use an icing knife or the back of a spoon to frost doughnuts. Decorate with sprinkles, candy hearts, red hots, or knives (candy ones of course!) and serve! You can also make them the night before, cover, and refrigerate. Allow them to come back down to room temperature about an hour before serving.

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I call this one the crazy ex doughnut!

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Comments (1)

  • Mike

    February 13, 2015 at 7:05 PM

    Wow, Allison! Those red velvet donuts you made look so delicious and great! I’ve never seen red velvet donuts before, only red velvet cake, which I had and it just melts in my mouth. Yum!
    How did you come up with a cool idea like this? Happy Valentine’s Day!

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