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81% would make again

Red Velvet Churros



for 12 churros

  • 2 cups water (480 mL)
  • ¼ cup granulated sugar (50 g)
  • 4 tablespoons unsalted butter
  • 1 cup all-purpose flour (125 g)
  • 1 cup red velvet cake mix (125 g)
  • 2 eggs
  • canola oil, for frying
  • ½ cup sugar (100 g)
  • 1 teaspoon ground cinnamon
  • 8 oz cream cheese (225 g), softened
  • ½ cup confectioners sugar (60 g)
  • 1 teaspoon vanilla extract

Nutrition Info

Powered by
    Calories 294
    Fat 15g
    Carbs 36g
    Fiber 0g
    Sugar 21g
    Protein 4g

Estimated values based on one serving size.



  1. In a pot over medium-high heat, bring water, sugar, and butter to a boil.
  2. Add in the flour and the cake mix and stir vigorously until mixture has no streaks.
  3. Remove from heat and add the eggs, stirring until the dough becomes a ball. Transfer dough to a piping bag with a size 9 star tip.

  5. Pipe 3 to 4 inches (7-10cm) strips of the dough on a baking sheet. Freeze for 30 minutes.
  6. Heat the canola oil in a pot over medium-high heat. Fry the red velvet churros for about three to four minutes.
  7. Remove from oil and drain on paper towels.

  9. Using a straw, poke a hole through the centers of the churros to hollow out a cavity for the filling.
  10. On a plate, combine the cinnamon and the sugar and mix until it is a uniform color.
  11. Roll the hollowed out churros in the cinnamon sugar.
  12. In a medium bowl, combine the cream cheese, confectioners' sugar, and vanilla, stirring until smooth.
  13. Transfer filling into a piping bag with a round tip.
  14. Pipe the filling into the churros and serve.
  15. Enjoy!

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