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White chocolate topped red velvet donuts with valentines day sprinkles overtop.
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Red Velvet Donuts

These red velvet cake donuts are topped with a smooth white chocolate glaze. The donuts are so easy to make! Whip up a batch in 20 minutes and you have yourself the most delicious and fun Valentines day donut recipe!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 12 servings
Calories 225kcal

Equipment

Ingredients

Donuts

  • 1 cup all purpose flour
  • 3 tablespoons unsweetened cocoa powder can substitute dutch process cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2/3 cup light brown sugar packed
  • 1/2 cup sour cream can use regular or light sour cream
  • 3 tablespoon unsalted butter can use salted butter, but if you do, eliminate the 1/8 tsp salt
  • 2 teaspoons liquid red food coloring
  • sprinkles optional, for topping

White chocolate topping

  • 6 oz white chocolate finely chopped, or about 1 1/4 cups white chocolate chips
  • 3 teaspoons vegetable shortening
  • white icing coloring optional

Instructions

Donuts

  • Preheat oven to 350°F. Spray a donut pan with nonstick cooking spray that contains flour. 
  • In a medium bowl, whisk the flour, cocoa, baking soda, baking powder, salt. Set aside. 
  • In a stand mixer fitted with paddle mix the egg, vanilla, brown sugar, sour cream, melted butter, and red food coloring until smooth and combined. 
  • Add the dry ingredients to the wet ingredients and mix until just combined. Batter will be thick. 
  • Spoon batter into a ziplock bag (or piping bag) that has the corner snipped off. 
  • Pipe the batter into the donut pan, the cavities should be 1/2 full. Don’t overfill otherwise there won’t be the center hole in each donut.
  • Bake for 8 mins or until a toothpick comes out with a few moist crumbs. 
  • Remove from oven. Let cool in pan for 3-5 mins then turn out on a wire rack. Let the donuts cool completely before adding the white chocolate overtop.

White chocolate topping

  • Place the white chocolate and vegetable shortening in a microwave safe bowl. Microwave in 20 second increments, stirring well between each increment until smooth and fully melted. (I like to set my microwave at half power to make sure the chocolate doesn't get scorched).
  • If desired, add a drop or two of the white icing coloring to the white chocolate and stir to combine.
  • Dip the tops of the cooled donuts into the white chocolate. Alternatively, you can drizzle the melted chocolate overtop of the donuts as well.
  • Sprinkle the tops of each donut with sprinkles if desired. Let sit until chocolate sets. Enjoy! 

Notes

This recipe makes 12 donuts.
You will need a donut pan to bakes these donuts. I have Wilton donut pans and really like them!
Do not fill each donut ring more than 1/2 full with the batter or else the batter will puff up in the oven and you won’t have a donut hole in the middle. 
 If you want more of a glaze consistency for the frosting, use heavy cream. I used vegetable shortening because I didn't want the white chocolate to seize.
These donuts can last covered at room temperature for two days or store them in the fridge for up to a week.
To freeze, let the donuts cool completely, then wrap them individually in plastic wrap then in aluminum foil and store in a Ziplock bag in the freezer for 1-2 months. Remove from the freezer and let thaw at room temperature and then dip them in the frosting.

Nutrition

Calories: 225kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 101mg | Potassium: 124mg | Fiber: 1g | Sugar: 21g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg