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These baked red velvet donuts are soft, fluffy, and full of rich cocoa flavor. Topped with a smooth cream cheese frosting, this small batch donut recipe delivers all the classic red velvet taste in every bite.
Why You’ll Love This Recipe
- Simple Ingredients: Made with basic pantry staples like flour, cocoa powder, and buttermilk.
- Soft and Fluffy Texture: These baked red velvet donuts are light, tender, and perfectly cake-like.
- Classic Red Velvet Flavor: A hint of cocoa and tangy buttermilk give each bite the signature red velvet taste.
- Cream Cheese Frosting: The smooth, tangy frosting complements the sweet, chocolatey donuts beautifully.
- Small Batch Recipe: Makes four to five donuts – just the right amount for a small treat without leftovers.
- Baked, Not Fried: Enjoy homemade donuts with the same great flavor and a lighter, oven-baked texture.
Red velvet has always been one of my favorite desserts, and these baked red velvet donuts capture everything I love about it in a smaller, simpler way. They bake up beautifully soft and pair perfectly with a smooth cream cheese frosting.
Whether I’m making them for a special breakfast or an afternoon treat, they always feel like something worth celebrating. If you enjoy red velvet as much as I do, these donuts are sure to become a new favorite small batch dessert.
Try our other easy donut recipes like small batch donut holes, small batch apple cider donuts, and small batch apple fritters.
Ingredients
If you have any ingredients leftover from this baked red velvet donuts recipe, check out our Leftover Ingredients Recipe Finder.
- All-Purpose Flour: The base of these baked donuts, giving them structure and a soft, cake-like texture.
- Cocoa Powder: Adds a hint of chocolate flavor that’s classic in red velvet desserts.
- Baking Soda: Helps the donuts rise and stay light and fluffy.
- Granulated Sugar: Sweetens the donuts and helps create a tender crumb.
- Egg Yolk: Adds richness and moisture. Save the egg white and use it in egg white recipes like small batch coconut macaroons or small batch vanilla cupcakes.
- Buttermilk: Adds moisture and a slight tang, which gives red velvet its signature flavor. Use any extra buttermilk in small batch buttermilk biscuits, buttermilk quick bread, buttermilk pancakes for one, or small batch hush puppies.
- Oil (Canola, Vegetable, or Avocado): Keeps the donuts soft and moist.
- Red Food Coloring: Provides the vibrant red color red velvet is known for. Without it, the donuts will be a light brown color but still taste delicious.
For the Frosting
- Cream Cheese: Use block-style cream cheese for the best texture and tangy flavor. Try leftover cream cheese in small batch cheesecake bars, small batch carrot cake cupcakes or a small no-bake cheesecake.
- Powdered Sugar: Sweetens the frosting and gives it a smooth consistency.
- Milk: Thins the frosting slightly, making it easy to spread or drizzle.
Buttermilk Substitute:
If you don’t have buttermilk, make your own by mixing ¼ cup of milk with 1 teaspoon of lemon juice. Let it sit for 5 to 10 minutes before using.
Recipe Variations
Try these easy ways to change up your baked red velvet donuts:
- Chocolate Chip Red Velvet Donuts: Stir a handful of mini chocolate chips into the batter for extra chocolate flavor.
- Red Velvet Donuts with Nuts: Sprinkle chopped pecans or walnuts over the cream cheese frosting for added crunch.
- Citrus Frosting: Mix a little orange zest into the frosting for a bright, citrusy flavor.
- Cinnamon Red Velvet Donuts: Add a pinch of cinnamon to the batter for a warm spice note.
- Chocolate Drizzle: Drizzle melted chocolate over the frosted donuts for a bakery-style finish.
How To Make A Small Batch Of Red Velvet Donuts
See the recipe card below for ingredient amounts and full instructions.
- Heat the Oven: Preheat the oven to 375°F (190°C). Lightly grease a 6-cavity donut pan.
- Combine Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Mix Wet Ingredients: In a medium bowl, whisk the egg and sugar together. Add the buttermilk, oil, and vanilla extract. Stir in the red food coloring.
- Make the Batter: Add the dry ingredients to the wet ingredients and stir until just combined.
- Fill the Pan: Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-fourths full.
- Bake: Bake for 8–10 minutes, or until the donuts spring back when lightly touched. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frost and Serve: Spread or drizzle the cream cheese frosting over the cooled donuts.
If you love red velvet desserts, try our Mini Red Velvet Cake next!
Expert Tips
- Preheat the Oven: Always start with a fully preheated oven to ensure the donuts bake evenly.
- Don’t Overmix: Stir the batter until just combined to keep the donuts soft and fluffy.
- Grease the Pan Well: Lightly coat the donut pan to help the donuts release easily after baking.
- Use Room Temperature Cream Cheese: It blends more smoothly into the frosting.
- Add Food Coloring Gradually: Use gel food coloring if possible for a vibrant red hue.
- Cool Before Frosting: Let the donuts cool completely so the frosting doesn’t melt.
Frequently Asked Questions
Yes. If you don’t have a donut pan, you can use a muffin pan instead, though the donuts will bake up more like small cakes than traditional ring-shaped donuts. To mimic the donut shape, roll small pieces of aluminum foil into balls and place one in the center of each muffin cup before adding the batter. Bake as directed, and you’ll still get the same soft, fluffy texture and delicious red velvet flavor.
Not exactly. Red velvet donuts have a mild chocolate flavor from cocoa powder, balanced with tangy buttermilk and vanilla.
Keep them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Yes. Freeze unfrosted donuts in an airtight container for up to 2 months. Thaw at room temperature before frosting.
Let the donuts cool completely, then spread or drizzle the frosting over the top for a smooth finish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this frosted red velvet donut recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these red velvet donuts or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Red Velvet Donuts
Equipment
Ingredients
- ½ cup all-purpose flour
- ½ tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg yolk
- 5 tablespoons granulated sugar
- ¼ cup buttermilk
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- ½ tablespoon red food coloring
For the frosting
- 1 ounce cream cheese
- ½ cup powdered sugar
- ½ tablespoon milk
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 6-cavity donut pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the egg yolk and sugar, then mix in the buttermilk, oil, vanilla, and red food coloring until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until the batter is smooth. Avoid overmixing. Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake for 8–10 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Frosting: In a small bowl, beat together the softened cream cheese and powdered sugar with an electric mixer until smooth. Add milk, a little at a time, until the frosting reaches your desired consistency.
- Spread or drizzle the cream cheese frosting over the cooled donuts. Serve and enjoy your soft, cake-style baked red velvet donuts.
Notes
- Preheat the Oven: Always start with a fully preheated oven to ensure the donuts bake evenly.
- Don’t Overmix: Stir the batter until just combined to keep the donuts soft and fluffy.
- Grease the Pan Well: Lightly coat the donut pan to help the donuts release easily after baking.
- Use Room Temperature Cream Cheese: It blends more smoothly into the frosting.
- Add Food Coloring Gradually: Use gel food coloring if possible for a vibrant red hue.
- Cool Before Frosting: Let the donuts cool completely so the frosting doesn’t melt.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Is there another type of pan I can use instead of a ‘donut pan’? Maybe a 5″ baking dish, ramekin cups, or even a muffin pan? Thx
If you’d like to use a different dish, I recommend using our Mini Red Velvet Cake recipe – https://onedishkitchen.com/red-velvet-cake-recipe/
I used a silicone donut baking dish. 10 minutes is not enough. They were not baked all the way through.
I think my kids can devour that small batch in just a few minutes! Looks delicious!
I'm pretty sure I would have to make these donuts over and over again. They look so decadent!
My kids have been wanting to make donuts, so this is perfect – looks delicious too!
After devouring the doughnuts a friend brought over (just a few hours ago!) I am all about these! Plus, red velvet and cream cheese are a classic pairing 🙂
These Red Velvet Donuts are sooo adorable!! My kids will love them!! 🙂
Doughnuts are my weakness and Red Velvet is the best! Glad the batch is small so when I devour the whole thing it won't matter!
I would feel very safe to say these will be my new favorite donut!