Baked Red Velvet Doughnuts
Baked Red Velvet Doughnuts
Open in full-screen mode

Baked Red Velvet Doughnuts

25 MIN






  1. With the rack in the middle position, preheat the oven to 425°F (220°C). Generously butter and flour a 12-cavity doughnut pan.
  2. In a bowl, whisk together the flour, baking soda and salt.
  3. In a large bowl, combine the oil, brown sugar, cocoa powder and food colouring with an electric mixer. Add the egg and beat until smooth. Stir in the dry ingredients alternately with the yogurt.
  4. Spoon the batter into a pastry bag fitted with a plain round tip. Pipe into the doughnut pan.
  5. Bake for 7 minutes or until a toothpick inserted into the centre of a doughnut comes out clean. Unmould by turning the doughnuts out onto a wire rack lined with parchment paper. Let cool completely.


  1. In a bowl, combine the icing sugar and milk. Drizzle over the doughnuts. Best enjoyed the same day.


  1. Très décevants. Les beignes sont très beaux au final, mais pas très bons. J’ai suivi la recette alors je crois qu’ils ont oublié un ingrédient. La quantité de cacao est petite pour un red velvet. Bref ça fait un joli résultat, mais sans goût autre que de la farine salée.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.