Red Velvet Cake Doughnuts with Cream Cheese Frosting

New year. New me. Not! It’s day two and I don’t think I’ll be sticking to any of my NY’s resolution. The first thing I wrote down was to cut down my sugar intake and start living healthier.

Then, these happened.

Thankfully, doughnuts are less sinful when they’re baked.

red velvet cake doughnuts

Red Velvet Cake Doughnuts
Yield: 1 dozen
Prep time: 10 minutes
Cook time: 30 minutes

For the doughnuts:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 ounce red food coloring
1 1/2 tablespoons unsweetened dark cocoa powder
dash of salt
1 large egg
1/2 cup buttermilk
1/2 teaspoon vinegar
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda

For the frosting:
4 ounces neufchatel cheese, softened
1/4 cup unsalted butter, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract

For the doughnuts:
1. Preheat the oven to 350ºF. Grease a doughnut pan with a nonstick spray.
2. In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy.
3. In a small bowl, make a paste out of the red food coloring, cocoa, and salt.
4. Remove bowl from stand mixer and mix in paste by hand to the creamed butter.
5. In a measuring cup, stir egg with buttermilk and add to the batter. Mix in the vinegar and vanilla.
6. Add flour and baking soda. Mix just until no visible flour streaks remain.
7. Transfer the batter to a piping bag. Pipe batter 3/4 full into each doughnut mold.
8. Bake for 30 minutes, or until a toothpick inserted comes out clean. Cool for 5 minutes in the pan and then transfer to a cooling rack to continue cooling.

For the frosting:
In a stand mixer fitted with the paddle attachment, beat neufchatel cheese and butter on medium speed, until fully combined. Set speed to low then gradually add confectioners’ sugar. Continue mixing until fully combined. Beat in vanilla.

Red Velvet Cake Recipe adapted from Sunny Anderson


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