Red Velvet Cake Donut Holes

Why You’ll Love This Recipe

I like this recipe because it combines the best parts of cake, donuts, and truffles all in one. The red velvet flavor is rich and tender, the cream cheese buttercream adds the perfect tangy sweetness, and the chocolate ganache makes them feel extra indulgent. I also love that they’re baked instead of fried, which makes the process easier and less messy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Red Velvet Donut Holes

2 cups flour
1/4 cup cornstarch
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar
2 large egg
4 tablespoons unsalted butter melted
6 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
3/4 cup buttermilk
1 tablespoon red food coloring

Cream Cheese Buttercream

1/2 cup unsalted butter
4 ounce chilled cream cheese
1 1/2 teaspoons clear vanilla extract
2 1/4 cups confectioners sugar

Ganache

3 tablespoons butter cut into ½ inch squares
3/4 cup chocolate chips (dark chocolate is my preference, but semi-sweet is also good)
1 tablespoon corn syrup

Directions

Red Velvet Donut Holes

1. I preheat the oven to 350°F.

2. In a bowl, I sift together flour, cornstarch, cocoa, baking powder, baking soda, and salt.

3. In a separate bowl, I cream together the sugar and melted butter, then beat in the eggs one at a time.

4. I mix in the dry ingredients, then add the buttermilk, vanilla, and red food coloring until well combined.

5. I grease my donut hole pan (or use a mini cupcake pan) and fill each cavity 2/3 full.

6. I bake for 9–12 minutes until cooked through, then let them cool completely.

Cream Cheese Buttercream

1. I beat butter and cream cheese until smooth and creamy.

2. I mix in the vanilla extract, then gradually beat in confectioners sugar on low speed.

3. Once incorporated, I beat on high for 1–2 minutes until fluffy, then transfer to a piping bag.

4. I fill each cooled donut hole with the buttercream.

Ganache

1. In a double boiler, I combine butter, chocolate chips, and corn syrup, stirring until melted and smooth.

2. I dip the filled donut holes into the ganache, glaze side up, and let them set for 10–15 minutes.

Servings and Timing

This recipe makes about 48 donut holes. It takes 25 minutes to prep and 10 minutes to bake, so I can have them ready in just 35 minutes.

Variations

I sometimes roll the ganache-dipped donut holes in sprinkles or crushed nuts for extra texture. If I want a different flavor, I use flavored extracts in the buttercream, like almond or peppermint. For a lighter option, I skip the filling and just glaze the donut holes. These also work beautifully with white chocolate ganache for a fun twist.

Storage/Reheating

I store the donut holes in an airtight container in the refrigerator for up to 3 days. To enjoy them soft, I let them sit at room temperature for about 20 minutes before serving. They can also be frozen (unfilled) for up to 2 months, then thawed and filled when ready.

FAQs

Can I bake these without a donut hole pan?

Yes, I use a mini cupcake pan lined with wrappers or sprayed with nonstick spray.

Do I have to use red food coloring?

No, the coloring is optional—it just gives that classic red velvet look.

Can I fry these instead of baking?

This recipe is designed for baking, but the batter could be adapted for frying with adjustments.

How do I fill the donut holes easily?

I use a piping bag with a small tip to inject the buttercream into the center.

Can I use a different frosting?

Yes, I sometimes use whipped cream frosting or chocolate buttercream instead.

Can I make these ahead of time?

Yes, I bake the donut holes a day in advance, then fill and glaze them right before serving.

Can I make them without ganache?

Yes, I sometimes dust them with powdered sugar or drizzle icing instead of using ganache.

What chocolate works best for ganache?

I prefer dark chocolate, but semi-sweet or milk chocolate works too, depending on how sweet I want them.

Can I freeze the finished donut holes?

I recommend freezing them unfrosted and unglazed, then adding filling and ganache after thawing.

How do I keep the donut holes moist?

I make sure not to overbake them and store them in a sealed container to retain their softness.

Conclusion

These red velvet cake donut holes are an irresistible treat that I love sharing with family and friends. With their rich cake base, creamy filling, and glossy chocolate topping, they strike the perfect balance of indulgent flavors. Whether for holidays, parties, or just a sweet craving, they always impress.