Red Velvet Churros

Few experiences rival the joy of savoring a warm, cinnamon-sugar-dusted churro except perhaps indulging in a Red Velvet Churro. These eye-catching, cocoa-infused treats marry the comforting taste of red velvet cake with the crisp, airy texture of classic churros.

After my first encounter with a red velvet dessert at a charming bakery, I became captivated with recreating that magic. Now, I’m excited to present my rendition to you.

Why You’ll Love These Red Velvet Churros

That deep red hue paired with a dusting of snowy sugar makes them almost too pretty to eat (almost!), they’re a fun mashup of two beloved treats: red velvet cake and churros. The hint of cocoa in the dough adds richness, while the crispy exterior and tender interior keep things classic.

Making Red Velvet Churros is a blast there’s something so satisfying about piping dough into sizzling oil and watching them puff up.

Ingredients You’ll Need

Here’s what’s in my Red Velvet Churros lineup (most ingredients are pantry staples!):

For the Churro Dough:

• 2 cups water
• ¼ cup granulated sugar
• 4 Tbsp. unsalted butter (I use salted sometimes for a hint of contrast!)
• 1 cup all-purpose flour
• 1 cup red velvet cake mix (this gives the color and flavor!)
• 2 large eggs

For Frying & Coating:

• Canola oil (enough to fill your pot 2–3 inches deep)
• ½ cup granulated sugar
• 1 tsp ground cinnamon

For the Cream Cheese Filling:

• 8 oz cream cheese, softened (leave it out for 30 minutes first!)
• ½ cup confectioners’ sugar
• 1 tsp vanilla extract

How To Make Red Velvet Churros

1. Make the Dough
I start by combining the water, sugar, and butter in a pot over medium-high heat. Once it’s boiling, I add the flour and red velvet cake mix all at once. Then comes the arm workout: I stir vigorously with a wooden spoon until the mixture forms a smooth ball with no streaks. Off the heat, I beat in the eggs one at a time until the dough is glossy and thick. It’ll look like playdough that’s perfect!

2. Pipe & Freeze
Next, I spoon the dough into a piping bag fitted with a size 9 star tip. I pipe 3–4 inch strips onto a parchment-lined baking sheet, then pop them in the freezer for 30 minutes. Freezing helps them hold their shape when frying trust me, it’s worth the wait!

3. Fry to Perfection
I heat about 2 inches of canola oil in a heavy pot (like a Dutch oven) to 375°F. If you don’t have a thermometer, test the oil with a tiny dough scrap it should sizzle and rise immediately. I fry the churros in batches for 3–4 minutes, flipping once, until they’re crispy and deep red. Draining them on paper towels keeps them from getting greasy.

4. Hollow Them Out
Once cooled slightly, I use a straw to poke a hole through one end of each churro, wiggling it gently to create a cavity. Pro tip: Twist the straw as you pull it out to avoid cracking the churro!

5. Coat in Cinnamon Sugar
I mix the sugar and cinnamon on a plate, then roll each churro in the mix until fully coated. The sugar sticks best while the churros are still warm!

6. Fill with Cheesecake Goodness
For the filling, I beat the cream cheese, confectioners’ sugar, and vanilla until smooth. Using a piping bag with a round tip, I fill each churro through the straw hole. Go slow the cream cheese will puff the churro slightly when it’s full!

Tips

• Keep the Oil Steady: Oil temperature drops when you add dough, so adjust the heat as needed. Too cool = greasy churros; too hot = burnt outside, raw inside.
• Gel Food Coloring Works Best: It gives a bold red color without thinning the dough.
• Test a Mini Churro First: Fry a small piece to check flavor and color before committing to a full batch.

Recipe Variations & Possible Substitutions

• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend.
• Dipped in Chocolate: Melt dark or white chocolate and dip one end of the churros for extra decadence.
• Cream Cheese Filling: Inject them with a sweet cream cheese mix using a piping tip!

Serving and Pairing Suggestions

Serve Red Velvet Churros warm with a side of whipped cream, vanilla ice cream, or a tangy cream cheese dip. They’re heavenly paired with a latte, hot chocolate, or even a glass of cold milk. For a brunch spread, add them to a dessert board with fresh berries and mini cupcakes!

Storage and Reheating Tips

Churros are best fresh, but you can store leftovers in an airtight container at room temperature for 1–2 days. Reheat them in a 350°F (175°C) oven for 5–7 minutes to revive their crunch. Avoid microwaving they’ll get soggy!

Troubleshooting Tips

• Dough Too Runny?: Add a tablespoon of flour at a time until it holds its shape.
• Color Faded After Frying?: Gel food coloring holds up better than liquid.
• Churros Bursting Open?: The oil might be too hot lower the temperature slightly.

Recipe FAQs

Can I bake these instead of frying?
You can, but they won’t be as crispy. Spray piped dough with oil and bake at 400°F (200°C) for 15–20 minutes.

Why did my churros turn out dense?
The oil might have been too cool, causing them to absorb too much grease.

Can I make the dough ahead?
Yes! Prep the dough, pipe shapes onto parchment paper, freeze, then fry straight from the freezer.

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