The only thing better than a red velvet cake? One you don’t have to share! These red velvet doughnut from Cake & Loaf are a bakery favourite and ask only one thing of you: to eat them as soon as they’re baked. Luckily, the Hamilton bakery has shared their recipe in their cookbook Cake & Loaf Gatherings. You will need a doughnut pan and piping tip to make these fluffy, decadent treats. The cream cheese icing can be made a few days in advance and stored in the fridge.
Red Velvet Doughnuts with Cream Cheese Icing
Cake & Loaf Bakery's utterly decadent red velvet doughnuts are finished with a dreamy cream cheese icing and colourful sprinkles.
Ingredients
Cream Cheese Icing
- 3½ cups icing sugar
- 1 cup unsalted butter room temperature
- 3½ cups cream cheese cut into 1-inch cubes room temperature
Doughnuts
- 1 cup all-purpose flour
- 1 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- 2 large eggs room temperature
- 3 tbsp buttermilk room temperature
- 2 tbsp canola oil
- 1 tsp red gel food colouring
- ½ tsp pure vanilla extract
- ½ batch Cream Cheese Icing
- ½ cup red, pink or white sprinkles
Instructions
Cream Cheese Icing
- In the bowl of a stand mixer fitted with the paddle attachment, combine the icing sugar and butter. Starting with the mixer on low speed and slowly increasing to high speed to avoid creating an icing powder storm, mix until combined. Then beat on high speed until light and fluffy, about 10 minutes. Scrape down the sides and bottom of the bowl.
- With the mixer on medium-high speed, add the cream cheese in 3 additions, scraping down the sides and bottom of the bowl after each addition.
- When the cream cheese has been fully incorporated, scrape down the sides and bottom of the bowl, then beat the icing for just 1 more minute.
Doughnuts
- Preheat the oven to 375°F (190°C). Lightly grease two 6-cavity doughnut pans with canola oil cooking spray.
- Sift the flour, cocoa, baking powder, baking soda and salt into a medium bowl and stir together.
- In a small bowl, whisk together the sugar, eggs, buttermilk, canola oil, food colouring and vanilla until the mixture is smooth, the sugar is dissolved, and the mixture is a consistent red colour throughout.
- Add the wet ingredients to the dry ingredients and stir just until the ingredients are fully incorporated and no dry flour remains.
- Using a spoon or a 16-inch piping bag fitted with a No. 806 round tip, fill the wells of the pans about half full with batter. Bake for 10 to 12 minutes, or until a toothpick inserted into the centre of a doughnut comes out clean.Immediately turn the doughnuts out onto a wire rack to cool.
To Decorate
- Fill a small heat-resistant bowl with the cream cheese icing and heat in the microwave in 10-second intervals, stirring after each interval, for 30 seconds, until smooth and softened for dipping. Dip the top of each cooled doughnut halfway into the icing, twisting the doughnut as you lift it to capture as much icing as possible. If the icing does not stick, give the doughnut a bit more wiggle and twist. Immediately decorate the wet doughnuts with sprinkles. Place on a wire rack and allow the doughnuts to set for 30 minutes.
Notes
These doughnuts are best when baked on the day you wish to serve them. You can make the cream cheese icing ahead and store it in an airtight container in the refrigerator for up to 1 month. Store iced doughnuts in an airtight container at room temperature for up to 2 days.
