Red velvet cake has a very special place in our heart. My husband and I had our first date at San Antonio Riverwalk in Texas and we were walking around the river when we stopped by a coffee shop. Just as we went in, the baker was bringing a tray of fresh red velvet cupcakes. At that very moment we looked at each other and we both had a look that said: “This is heaven on earth!”. We just laughed knowing that for sure red velvet was our favorite cake. Long story short, we love it so much that even our wedding cake was red velvet!
So it’s very common for us to have something with red velvet flavor on Valentine’s day. That’s usually a red velvet cheesecake from a famous cheesecake store, that we all know, or some traditional cupcakes. But this year, oh this year! I found a great red velvet baked doughnuts recipe that rocks our world! These doughnuts were a hit! And the cream cheese glaze that frosts them is just heavenly! My mouth is watering already, so let me share this recipe with you!
- Nonstick spray
- 2 cups flour
- 1/2 cup red cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter
- 2 cups sugar
- 2 eggs
- 2 tsp. vanilla
- 1 teaspoon of nutmeg
- 1 cup buttermilk
- 2-3 drops red food coloring
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 4 Tbsp butter softened
- 1 1/2 cups powdered sugar
- 6 Tbsp milk (more or less to reach desired consistency)
- 1/2 tsp vanilla extract
- Preheat to 350°F. Spray doughnut pan with nonstick spray and wipe off excess.
- Mix flour, cocoa powder, nutmeg, baking powder, and salt in small bowl.
- Beat butter and sugar on medium-high until light and fluffy (about 3 minutes).
- Add eggs, mixing for 30 seconds in between each addition.
- Add vanilla. Turn off mixer and scrape down sides. Mix on high for 15-20 seconds.
- Then, turn mixer to low. Add 1/3 of flour mixture. Add half of the buttermilk. Repeat, ending with flour. Add red food coloring if desired.
- Transfer the doughnut batter to a pastry bag fitted with a round piping tip. Pipe batter into pan, leaving a 1/4” of room. Note: You can spoon the batter into a large ziplock baggie, and cut off a 1/2 inch tip from one corner.
- Bake for 10-12 minutes, or until they spring back when gently touched. Let rest for 5-7 min, remove from pan.
For the Glaze:
- In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine. Store in an airtight container in the refrigerator for a few minutes.
- While the doughnuts are still warm, dip them into the glaze, on the pale side, then give them a little twist as you raise them up out of the bowl. Decorate as desired and set them on the cooling rack to dry.
- Baked doughnuts are best when they’re freshly made, so enjoy them warm with a good cup of coffee