Fluffy red velvet donuts are made easy with boxed cake mix and topped with tangy cream cheese frosting!
Remember how I said that I hoped I’d have time to at least make one recipe with my beloved freedom sprinkles in honor of the Fourth of July?
Well, BOOM GOES THE DYNAMITE. Or maybe boom goes the fireworks? Ya know, because Independence Day.
I wanted to do something quick and easy, and I feel like this is about as easy as it can get. All you need is a boxed cake mix (in this case, red velvet), buttermilk, egg and a little bit of oil. What you get is fluffy red velvet donuts that are primed and ready for a slightly sweet, tangy cream cheese frosting. And, of course, buttloads of sprinkles.
Are these healthy? Oh god, no. Do I suggest feeding these to your children, family and friends on a regular basis? Deargodpleasedon’tdothat. But do I think you should indulge yourself in a sweet treat because it’s a free country and you’re celebrating your independence? Oh hell, yeah.
Here’s the thing about me and donuts. When it comes to anything that’s going to be topped with a frosting, icing or glaze, I prefer there not be a hole in the center. But I do NOT want it to be filled with anything, because the whole reason I don’t like the hole is that things fall out and it gets messy, and if it’s filled with stuff I’m guaranteed to be wearing it. Iiiiiiiiiiii know. Complete and total blasphemy.
So because of my personal preference, I overfill my donut pan with batter so that it puffs up more and kinda closes off the hole in the center. If you’re still glaring at me through your screen, hear me out: that means you have more real estate for frosting and sprinkles.
You’re totally on board now, aren’t you? I knew you’d see things my way.
I’ve had an idea for a s’mores donut made the same way as these except with chocolate cake mix and a marshmallow frosting (and crumbled graham crackers instead of sprinkles) that will likely happen soon because I have no self control. My good friend Tegan will be the first person to save that recipe and make them while cursing me for fueling her habit, guaranteed.
waves Hi, Tegan!
Oh, quick side note: If anyone ever tells you you’re using too many sprinkles, cut that person loose because you don’t need that kind of negativity in your life.
Planning a Fourth of July Party? Try these recipes, too:
- Strawberry S’mores Icebox Cake
- Blueberry Oatmeal Bars
- Strawberry Rhubars
- Copycat Ruby Tuesday Pasta Salad
- Easy Connecticut Style Lobster Rolls
- Shrimp Pasta Salad
- Raspberry Rosé Sangria
Fluffy red velvet donuts are made easy with boxed cake mix and topped with tangy cream cheese frosting. Top them with red, white and blue sprinkles for a 4th of July treat!
- 1 ½ cups red velvet cake mix, dry and unprepared
- 1 egg, lightly beaten
- ⅓ cup buttermilk
- ½ tablespoon vegetable oil
- 4 ounces cream cheese, softened
- ½ – ¾ cup powdered sugar, sifted
- 2 tablespoons vanilla almond milk (or milk of choice)
- Preheat oven to 350° F. Spray donut pan with nonstick spray and set aside.
- In a large bowl, whisk together cake mix, egg, buttermilk and oil until thoroughly combined.
- Fill a pastry bag (or a plastic bag with a hole cut in the corner) with batter and pipe into prepared pan. If you want a hole in the center, fill each donut cavity ⅔ full – you’ll likely end up with 7 donuts. If you’re like me and want more surface area for toppings, just distribute the batter evenly until it’s all been used.
- Bake for 10 minutes. Remove from pan and let cool in pan for a few minutes, then remove to cool completely on wire racks .
- In a medium bowl, combine cream cheese, powdered sugar and milk and beat until completely combined.
- Frost each donut and top with red, white and blue sprinkles. Serve and enjoy!
- Category: Breakfast
- Method: Bake
Keywords: red velvet donuts, red velvet doughnuts