Red Velvet
20m prep 15m cook 1h ready
Red velvet doughnuts with cream cheese frosting make a dramatic and impressive dessert. The deep-red, subtly chocolate cake is paired with a light and fluffy whipped frosting.
Ingredients
- 1 cake dough of choice
- 59.1 ml Dutch processed cocoa powder
- 59.1 ml superfine sugar
- 9.86 ml red food coloring
- 9.86 ml white vinegar
- 59.1 ml chopped pecans or unsweetened shredded or flaked coconut for garnish
- 113 g cream cheese at room temperature
- 237 ml confectioners' sugar sifted
- 59.1 ml unsalted butter at room temperature
- 2.46 ml vanilla extract
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 155 mg
- Iron: 4.31 mg
- Magnesium: 135 mg
- Phosphorus: 340 mg
- Potassium: 834 mg
- Zinc: 2.47 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cake dough of choice
- 59.1 ml Dutch processed cocoa powder
- 59.1 ml superfine sugar
- 9.86 ml red food coloring
- 9.86 ml white vinegar
- 2.46 ml vanilla extract
Prepare
- 59.1 ml chopped pecans or unsweetened shredded or flaked coconut, for garnish
- 113 g cream cheese, at room temperature
- 237 ml confectioners' sugar, sifted
- 59.1 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
Prepare the chosen cake dough as directed, but omit the nutmeg specified. Stir ¼ cup (27 grams) Dutch processed cocoa powder and ¼ cup (60 grams) superfine sugar into the dry ingredients. Add 2 teaspoons red food coloring and 2 teaspoons white vinegar to the wet ingredients.
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Step 2.
Pipe and fry or bake the doughnuts as directed. Let the doughnuts cool completely on a wire rack before frosting.
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Step 3.
While the doughnuts cool, make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine 4 ounces room-temperature cream cheese, 1 cup (120 grams) sifted confectioners’ sugar, ¼ cup (½ stick) room-temperature unsalted butter, and ½ teaspoon vanilla extract. Beat on low speed until creamy, then increase to high and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed.
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Step 4.
Cover the frosting with plastic wrap and refrigerate for at least 1 hour before using.
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Step 5.
Spread the cooled doughnuts with the chilled cream cheese frosting. Garnish with ¼ cup chopped pecans or unsweetened shredded coconut, if desired.
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