Pink Velvet Donuts are a fun and colorful twist on the classic treat. These doughnuts have a soft, tender crumb with a hint of cocoa, topped with a bright pink glaze that makes them as cheerful as they are tasty. The light sweetness and the eye-catching color make them perfect for a special breakfast or a sweet snack anytime.
I love making these donuts because they bring a little joy to the kitchen with their rosy look and delicious flavor. The pink glaze, made with just a touch of real berries or food coloring, adds a fresh, fruity note that balances the gentle cocoa taste inside. They’re also surprisingly easy to make, so I don’t have to wait long to enjoy them fresh and warm.
My favorite way to serve Pink Velvet Donuts is with a simple cup of coffee or tea, letting the bright colors brighten up the table and the flavors lift your mood. Whether you’re sharing with friends or just treating yourself, these donuts always bring smiles and a sweet little moment of happiness.
Key Ingredients & Substitutions
Flour: All-purpose flour gives these donuts a tender and slightly chewy texture. You can swap with cake flour for a lighter crumb if you prefer a softer bite.
Buttermilk: It adds moisture and a bit of tang to balance the sweetness. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tsp vinegar or lemon juice and let sit for 5 minutes.
Cocoa Powder: It adds a subtle chocolate flavor without overpowering the donut. Use unsweetened cocoa for the best flavor, but Dutch-process cocoa can work if that’s what you have.
Red Food Coloring: This gives the donuts their pretty pink color. For a natural option, try using a small amount of beet juice or powder instead—just add slowly to get the shade you like.
Oil for Frying: Vegetable oil is great because of its neutral flavor and high smoke point. You can also use canola or sunflower oil as alternatives.
Pink Cake Crumbs: These give a fun texture on top. If you don’t have pink velvet cake crumbs, you can use crushed pink sprinkles or colored sugar instead.
How Do You Fry Donuts Perfectly Without Greasiness?
Frying donuts can be tricky! Here’s how to get golden, tender donuts without making them greasy:
- Heat oil to a steady 350°F (175°C). Use a thermometer for accuracy.
- Don’t overcrowd the pot; fry in small batches so oil temperature stays steady.
- Gently lower donuts in to avoid splashes and keep them whole.
- Fry each side about 1-2 minutes until golden brown—quick flipping helps even cooking.
- Use a slotted spoon to drain excess oil and place donuts on paper towels right after frying.
These tips help keep your donuts light and crisp, avoiding soggy or heavy results. Let the donuts cool just enough before glazing to keep the icing smooth and glossy.
Equipment You’ll Need
- Deep fryer or large heavy-bottomed pot – I find a thermometer helpful to keep the oil at the right temperature for crispy donuts.
- Slotted spoon – makes removing hot donuts easy and safe.
- Mixing bowls – for combining ingredients separately, keeping things organized.
- Piping bag or tablespoon – for dropping batter carefully into the hot oil without mess.
- Wire rack or baking sheet lined with paper towels – to drain and cool the donuts after frying.
- Whisk and spatula – for mixing the batter and glaze smoothly.
Flavor Variations & Add-Ins
- Chocolate chips or chunks in the batter – just fold in before frying for extra chocolate bites.
- Strawberry or raspberry puree – add to the glaze for a fruity twist and more color.
- Sprinkles or edible glitter on top – make your donuts extra festive for holidays or celebrations.
- Use coconut oil for frying – it adds a subtle flavor and may make the donuts more tender.
How to Make Pink Velvet Donuts
Ingredients You’ll Need:
For The Donuts:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 tsp red food coloring (or more for a stronger pink)
- Vegetable oil, for frying
For The Glaze:
- 1 1/2 cups powdered sugar
- 3-4 tbsp milk
- 1/2 tsp vanilla extract
For The Pink Crumb Topping:
- 1 cup pink cake crumbs (made by crumbling pink velvet cake or tinted cake crumbs)
- Optional: pink sanding sugar or sprinkles for extra sparkle
Time You’ll Need
This recipe takes about 15 minutes to prepare and 10 minutes to fry the donuts in batches. Allow an additional 10 minutes for glazing and decorating, so overall, you should expect around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Mixing The Donut Batter:
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder until well combined. In a separate bowl, mix the buttermilk, eggs, melted butter, vanilla extract, and red food coloring. Pour the wet ingredients into the dry ingredients and gently stir just until everything comes together into a thick but smooth batter. Be careful not to overmix.
2. Frying The Donuts:
Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Using a piping bag or spoon, carefully drop rounded spoonfuls of batter into the hot oil, frying about 2 to 3 donuts at a time. Fry each donut for 1 to 2 minutes on each side, or until they turn golden brown and are cooked through. Remove them using a slotted spoon and place on paper towels to drain excess oil. Let the donuts cool just enough so they’re warm but not hot to the touch.
3. Glazing and Decorating:
Whisk together powdered sugar, milk, and vanilla extract to make a smooth glaze. Adjust the milk amount to get a pourable consistency. Dip the top of each warm donut into the glaze, then immediately dip or generously sprinkle the pink cake crumbs and sanding sugar over the glaze while it’s still wet. Place the donuts on a wire rack or plate to let the glaze set before serving.
Can I Bake These Donuts Instead of Frying?
Yes! You can bake the batter in a donut pan at 375°F (190°C) for about 12-15 minutes until a toothpick comes out clean. Baking makes for a lighter, less oily donut but won’t have quite the same crispy exterior as frying.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, simply mix 1/2 cup of milk with 1/2 teaspoon of lemon juice or vinegar and let it sit for 5 minutes to thicken and curdle slightly. This substitute works perfectly in the batter.
How Should I Store Leftover Donuts?
Store leftovers in an airtight container at room temperature for up to 2 days. To keep donuts fresh, you can also warm them briefly in the microwave before serving.
Can I Make the Pink Cake Crumbs Ahead of Time?
Absolutely! Make pink velvet cake crumbs in advance by baking a small cake or cake scraps, then crumble and store them in an airtight container. They keep well for up to a week at room temperature or longer in the fridge.