Red velvet cake makes a dramatic presentation, and these doughnuts—with their deep-red, subtly chocolate cake and whipped cream cheese frosting—are equally impressive.
INGREDIENTS
MAKES 8 TO 12 TRADITIONAL DOUGHNUTS OR 25 TO 35 DROP DOUGHNUTS
- 1 batch cake dough of choice
- ¼ cup (27 grams) Dutch processed cocoa powder
- ¼ cup (60 grams) superfine sugar
- 2 teaspoons red food coloring
- 2 teaspoons white vinegar
- Cream Cheese Frosting (recipe follows)
- ¼ cup chopped pecans or unsweetened shredded or flaked coconut for garnish (optional)
DIRECTIONS
• Prepare the chosen dough as directed, but omit the nutmeg specified and stir in the cocoa powder and additional sugar with the dry ingredients. Add the food coloring and vinegar to the wet ingredients.
• Pipe and fry or bake the doughnuts as directed.
• Spread the cooled doughnuts with the frosting and garnish with pecans.
Cream Cheese Frosting
MAKES ABOUT 1½ CUPS FROSTING
- 4 ounces cream cheese, at room temperature
- 1 cup (120 grams) confectioners’ sugar, sifted
- ¼ cup (½ stick) unsalted butter, at room temperature
- ½ teaspoon vanilla extract
• In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese, sugar, butter, and vanilla on low speed until creamy. Increase the speed to high and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. Cover with plastic wrap and refrigerate for at least 1 hour before using.
