Red Velvet Donuts

This post may contain affiliate sales links. Please read my disclosure policy.

These baked Red Velvet Donuts have a moist and tender crumb that is topped by an amazing coconut frosting and coconut shreds! Kinda like actual Red Velvet Cake but cuter,

Red Velvet Donuts with coconut frosting all on a table

Red Velvet Donuts | With Coconut Frosting!!!

This Red Velvet Donut recipe is basically a cake recipe that is so amazingly moist and tender. Not quite Magnolia Bakery status, but pretty darn close. AND, this coconut cream cheese frosting is incredible! I ate it with a spoon!!—>seriously. The frosting takes it over the top into slap yo’ momma {except she lives 800 miles away} territory.

Drop everything and make this in the closest available pan: 9×13, sheet tray, muffin tin, mini muffin tin, doughnut pan, it doesn’t matter. The results will be the same!

Warning–> you MUST like coconut. P.S.–> you must NOT be afraid to use copious amounts of red food coloring. Trust the Lauren. These really ARE good for you! And by you, I mean your thunder thighs.

Love donuts? Me too! Here are some more to try! Carrot Cake Donuts, Cranberry Orange Donuts, Donut Holes, Homemade French Cruller Donut, The Puddin Donut {Gourdough’s Copycat}, S’mores Donut, 3-Ingredient Nutella Donuts, Pancake Mix Donuts, and Old Fashioned Pumpkin Donuts.

donut batter in molds to bake

Main Ingredients Needed

You are going to find a lot of common ingredients in this list plus food coloring of course. Here’s what you need for Red Velvet Donuts:

  • Flour + Baking Soda – this fills out the donuts and helps them raise.
  • Sugar – to sweeten.
  • Cocoa Powder – for subtle chocolatey flavor.
  • Salt – to balance the sweet.
  • Milk + White Vinegar – this provides moisture and a slight tang that is known in red velvet cakes.
  • Canola Oil – for moisture.
  • Vanilla + Coconut Extract – both are used for flavor,
  • Egg – used for structure and texture.
  • Food Coloring – you are going to need a lot of food coloring for these. Try to find some that don’t have a flavor to them.

For the Frosting

  • Cream Cheese – this brings a lot of creaminess and tang.
  • Butter – this fills out the frosting even more while also providing a silky texture.
  • Powdered Sugar – to sweeten and to thicken the frosting.
  • Milk – to thin out the frosting so it is spreadable.
  • Vanilla + Coconut Extract – to flavor!
  • Unsweetened Coconut – this tops each donut and is the perfect garnish.
Red Velvet Donuts unfrosted on a cooling wrack

How to Make Red Velvet Donuts

Step 1: Make Batter

Preheat oven to 350 degrees. Grease 2 doughnut pans with non stick cooking spray and set aside.

In a large stand mixer bowl, combine all dry ingredients on low speed. In a liquid measuring cup pour all wet ingredients and whisk to combine. With the mixer on low speed, slowly pour the wet ingredients into the dry. Scrape sides and mix again until smooth batter forms.

Step 2: Bake + Cool

Pour into greased doughnut pans until they are 2/3 full and bake. Remove from oven, cool 5 minutes then remove to a cooling rack.

Step 3: Coconut Cream Cheese Frosting

While the doughnuts cool, whip cream cheese and butter together. Stir in powdered sugar and extracts. With mixer on low, stream in milk until desired consistency is reached. Scrape sides and whip again. Spread frosting over top each doughnut and sprinkle with coconut. Serve.

Bite taken out of a red velvet donut with coconut frosting

More Red Velvet Recipes to Try!

Moral of the story: make these, eat these. They are AMAZING! 🙂

The printable recipe card is down below, enjoy!

Red Velvet Donuts

These baked Red Velvet Donuts have a moist and tender crumb that is topped by an amazing coconut frosting and coconut shreds!
servings 12 doughnuts
Prep Time 15 mins
Cook Time 7 mins
Total Time 22 mins

Ingredients

FOR THE FROSTING-

  • 8 oz softened cream cheese
  • 1/2 cup softened butter
  • 1 lb powdered sugar
  • 1 tablespoon milk give or take a splash
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • Bob’s Red Mill Unsweetened Coconut for garnish

Instructions

  • Preheat oven to 350 degrees. Grease 2 doughnut pans with non stick cooking spray and set aside.
  • In a large stand mixer bowl, combine all dry ingredients on low speed. In a liquid measuring cup pour all wet ingredients and whisk to combine. With the mixer on low speed, slowly pour the wet ingredients into the dry. Scrape sides and mix again until smooth batter forms.
  • Pour into greased doughnut pans until they are 2/3 full and bake 7-10 minutes. Remove from oven, cool 5 minutes then remove to cooling rack.
  • While the doughnuts cool, whip cream cheese and butter together. Stir in powdered sugar and extracts. With mixer on low, stream in milk until desired consistency is reached. Scrape sides and whip again. Spread frosting over top each doughnut and sprinkle with coconut. Serve.

Nutrition

Calories: 516kcal | Carbohydrates: 62g | Protein: 3g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 234mg | Potassium: 58mg | Fiber: 1g | Sugar: 51g | Vitamin A: 526IU | Calcium: 38mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Red Velvet Donuts

Share a Comment

Your email address will not be published.

Recipe Rating




47 Responses
  1. Julie @ Table for Two

    red velvet is my fav fav FAVORITE..ugh, you’re killing me here — i wish i could drop everything at work and rush home to make these!! awesome, lauren! the coconut mixed in sounds great!!

  2. Tara @ Chip Chip Hooray

    Yesss, I’m so glad you made a stop at Magnolia Bakery while you were in New York! I could totally eat their buttercream with a spoon. No joke.

  3. carly {carlyklock}

    Look at how you [almost] incorporated all your 12 days prizes into a recipe! You’re so impressive.

    The first time I had red velvet cake was when I made it in high school for my Arts & Cultures class. We had a Soul Food day and it was epic. So was the red velvet cake. My teacher even plugged it and the recipe in the newspaper article they wrote about this new class. The traditional icing for red velvet is pretty different, but really, really good.

  4. From Valerie's Kitchen

    I just got a doughnut pan from Amazon and I’ve been looking for something to try. Just found it! Boy #3 is a HUGE red velvet fan and and coconut fanatic so I’m all over this. Thanks Lauren 🙂

  5. honeywhatscooking

    personally, i think your recipe is better than Magnolia. Although I do like Magnolia, they make most of their cupcakes with butter. The Red Velvet needs to be made with oil… it’s a Southern delicacy. I first saw the doughnut version on Jess’s blog, on how sweet eats, they look amazing. Now I need to buy me a doughnut baking tray. 🙂 Gorgeous!

  6. Chris @ TheKeenanCookBook

    Wow didn’t know they had a doughnut pan. I need to pick one up. I’m not a fan of frying stuff but if I bake, it means its healthier so I can eat more. I love red velvet anything and this looks absolutely delicious 🙂

  7. Sally @ Spontaneous Hausfrau

    These would be so pretty for Valentine’s day! I’m liking the addition of coconut – adds a whole new level of addictiveness!

  8. Kathryn

    I should probably confess that I don’t think I’ve ever eaten red velvet anything…I’ve seen it hanging around but I’ve never tried it myself. I should definitely try it though because these doughnuts look epic.

  9. Averie @ Love Veggies and Yoga

    lovin’ the recipe and Ive been in love with donut making for the past few months…they are so much easier than i ever thought!

    and you were on GMA??!! that is soooo cool!

    beautiful pics, too! what kind of camera/lens/editing program do you use?

    1. Lauren

      I use a Canon Rebel XSi with a 50mm 1.8f lens. I edit with photoshop elements sometimes but usually I just use iphoto for little tweaks.

  10. kale @ tastes good to me!

    This is the first time I’ve ever seen you’re blog and I have to tell you, you are cute as a button and I love the way you write! Happy to have found you, – Kale

  11. Anna

    I love coconut and I love the vibrant red color ( and mind you, not just on lipstick…) I am not wasting precious time, I am gonna whip a batch right now. I’ll go for the cupcake versions, my donut pan has gone somewhere ( i hope it gets back in one piece)
    Thanks for sharing! Love your recipe!

  12. Krissy @ Krissy's Creations

    I recently acquired a love for coconut. I will take you advice and make these asap! Thanks for the wonderful recipe 🙂

  13. Rachel

    OXO is one of my favorites in the kitchen. I’m so glad they add such links as yours to yummy recipes on their Facebook page! I really want to try these now.

  14. Megan Pence

    I had the hardest time getting into the Red Velvet craze because I was too busy trying to “figure it out”. There was some draw and allure to RV that I couldn’t put my finger on and it was to the point of driving me insane. What was it that made it so epic? I’ll never know, I gave up trying to figure it out – now I just enjoy the living day lights out of it! These. will. Be. Made.
    (Good thing I work for Wilton and have a few bucks to use on this cupcake pan!)

  15. Country Cleaver » Apple Fritters with a Whiskey Glaze

    […] drooling all over my keyboard at Lauren’s Latest delightful Red Velvet and Coconut and Cranberry Orange doughnuts I knew I had to resource a batch for well, myself. And […]

  16. Kendall

    I can’t believe I am finding your site for the first time today. LOVE all of your recipes, thanks for the great inspiration 🙂
    xo K

  17. Homemade Crullers - Lauren's Latest

    […] precisely 4 doughnut recipes on my blog. 3-Ingredients Nutella Doughnuts {as easy as they sound}, Red Velvet Coconut Doughnuts {crazy good}, S’more Doughnuts {have mercy}, Cranberry Orange Cake Doughnuts {addicting […]

  18. Jessica

    Would the recipe be the same measurements without the coconut? I’m a fan, but family is not.

    Also, I LOVE your other recipes I’ve tried out so far. Everything has been a huge hit!

“logos”
pumpkin muffins