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85% would make again

Pink Velvet Donuts

You know you love red velvet desserts, but what about pink velvet? These fuschia-hued donuts are sure to be a Valentine’s Day hit! Topped with swirls of cream cheese frosting and donut crumbles, they’re sure to be a sweet beginning or end to your day.

Tasty Team
Total Time

30 minutes

30 min

Prep Time

20 minutes

20 min

Cook Time

10 minutes

10 min

Total Time

30 minutes

30 min

Prep Time

20 minutes

20 min

Cook Time

10 minutes

10 min

Ingredients

for 10 donuts

  • nonstick cooking spray, for greasing
  • 1 ¼ cups all purpose flour (155 g)
  • ¾ cup granulated sugar (150 g)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon unsweetened cocoa powder
  • ½ cup vegetable oil (120 mL)
  • ½ cup whole milk (120 mL)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar
  • 1 drop fuschia gel food coloring
  • 2 drops deep pink gel food coloring

Frosting

  • 3 cups powdered sugar (330 g)
  • 4 oz cream cheese (155 g), room temperature
  • ½ stick unsalted butter, room temperature
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Nutrition Info

  • Calories 426
  • Fat 17g
  • Carbs 65g
  • Fiber 0g
  • Sugar 53g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Grease 2 6-donut pans with nonstick spray.
  2. In a medium bowl, whisk together the flour, sugar, salt, baking soda, and cocoa powder.
  3. In a large bowl, whisk together the vegetable oil, milk, egg, egg yolk, vanilla, and apple cider vinegar.
  4. Gradually add the dry ingredients to the wet ingredients, whisking to incorporate the first addition then switching to a rubber spatula. Add the fuschia and deep pink food coloring and fold to incorporate, being careful not to overmix.
  5. Transfer the batter to a resealable zip-top bag with a corner snipped off or a piping bag fitted with a large round tip. Pipe the batter into the prepared donut pans, filling each mold halfway.
  6. Bake the donuts for 8–10 minutes, or until the edges begin to brown slightly. Remove from the oven and let cool completely in the pans on a wire rack before removing.
  7. While the donuts cool, make the frosting: In a medium bowl, combine the powdered sugar, cream cheese, and butter. Beat with an electric hand mixer starting on low speed until fully combined, gradually increasing the mixer speed as the powdered sugar is incorporated. Add the heavy cream and vanilla and beat until smooth, about 1 minute. The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before using.
  8. Remove 2 donuts from the pans and crumble by hand.
  9. Frost the remaining donuts and top with the donut crumbs.
  10. Enjoy!

Ingredients

for 10 donuts

  • nonstick cooking spray, for greasing
  • 1 ¼ cups all purpose flour (155 g)
  • ¾ cup granulated sugar (150 g)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon unsweetened cocoa powder
  • ½ cup vegetable oil (120 mL)
  • ½ cup whole milk (120 mL)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar
  • 1 drop fuschia gel food coloring
  • 2 drops deep pink gel food coloring

Frosting

  • 3 cups powdered sugar (330 g)
  • 4 oz cream cheese (155 g), room temperature
  • ½ stick unsalted butter, room temperature
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Nutrition Info

  • Calories 426
  • Fat 17g
  • Carbs 65g
  • Fiber 0g
  • Sugar 53g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Grease 2 6-donut pans with nonstick spray.
  2. In a medium bowl, whisk together the flour, sugar, salt, baking soda, and cocoa powder.
  3. In a large bowl, whisk together the vegetable oil, milk, egg, egg yolk, vanilla, and apple cider vinegar.
  4. Gradually add the dry ingredients to the wet ingredients, whisking to incorporate the first addition then switching to a rubber spatula. Add the fuschia and deep pink food coloring and fold to incorporate, being careful not to overmix.
  5. Transfer the batter to a resealable zip-top bag with a corner snipped off or a piping bag fitted with a large round tip. Pipe the batter into the prepared donut pans, filling each mold halfway.
  6. Bake the donuts for 8–10 minutes, or until the edges begin to brown slightly. Remove from the oven and let cool completely in the pans on a wire rack before removing.
  7. While the donuts cool, make the frosting: In a medium bowl, combine the powdered sugar, cream cheese, and butter. Beat with an electric hand mixer starting on low speed until fully combined, gradually increasing the mixer speed as the powdered sugar is incorporated. Add the heavy cream and vanilla and beat until smooth, about 1 minute. The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before using.
  8. Remove 2 donuts from the pans and crumble by hand.
  9. Frost the remaining donuts and top with the donut crumbs.
  10. Enjoy!

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