Red velvet donuts (with cream cheese glaze)

My haters should not read this one

Dessert

To those oblivious to the world of donuts, you should know there are two types of donuts. Your local Krispy Kreme’s original glazed donut is a fried donut: made with a yeasty, milky dough and then deep-fried in oil. But if you’ve ever had an old-fashioned donut, you’ve had a cake donut. Cake donuts are essentially cake batter that’s been contorted into a shape of a donut, and then baked in an oven like you would with any normal cake.

I hate making fried donuts. Making a yeasty dough is fine. I’ve baked enough bread to handle that part. But getting an entire vat of oil ready, standing over the splattering, dangerous lagoon of death liquid, and frying a measly two to three donuts at a time for upwards of a half hour is an experience that, frankly, I would wish on my worst enemy (stay a hater).

Cake donuts, on the other hand, are much easier and much more forgiving. The only obstacle is that you’ll need to buy a donut pan if you don’t have one. But otherwise, baking the donuts is really as simple as mixing the ingredients, spooning the batter into the greased tin, waiting until they’re done, and coating in frosting.

This recipe is for cake donuts, because you, dear reader, are not one of my enemies. If you are one of my enemies, please instead navigate to this recipe for homemade fried donuts.

Recipe

Red velvet donuts (with cream cheese glaze)

Makes 12 donuts

Ingredients

    For the batter

  • 1 cup all-purpose flour
  • 2 tbsp cocoa powder
  • 1/2 cup dark brown sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 1/2 tbsp butter, melted
  • 1 tsp vanilla extract
  • 1 large egg, at room temperature
  • 2 tsp red food coloring (Optional, exclude for "dark brown velvet donuts" or something idk)

    • For the cream cheese glaze

  • 3 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 2 cups confectioners' sugar, sifted
  • 1-2 tablespoons milk

Steps

  1. Preheat oven to 350°F. Generously grease a doughnut pan and set aside.
  2. In a large bowl whisk together the dry ingredients (flour, cocoa powder, brown sugar, salt, baking powder).
  3. In a separate bowl whisk together the wet stuff (buttermilk, melted butter, vanilla, and egg).
  4. Gently fold the wet mixture into the dry mixture - don't over mix! Fold in red food coloring and stir until combined.
  5. Spoon mixture into prepared doughnut pan, and bake for 10 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
  6. For the cream cheese frosting, in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla extract on medium-high speed until completely smooth; about 2 minutes.
  7. Reduce the speed to low and gradually add the sifted confectioners' sugar.
  8. Add in the milk. Once the milk is combined, beat frosting on high-speed for 1-2 minutes.
  9. Spread frosting on cooled donuts.