The scent of warm cinnamon sugar drifted through the kitchen that Valentine’s morning, and I’ll never forget the look on my daughter Isabel’s face when she bit into her first red velvet churro. “It’s crispy…but like cake inside!” she said, her fingers coated in crimson sugar. I smiled, remembering the street vendors in Mexico City piping fresh churros into bubbling oil—and how this recipe is my love letter to both childhood memories and grown-up cravings.
Red Velvet Churros aren’t just a festive twist on a classic—they’re a soulful dessert that blends the comfort of Southern baking with the joy of Mexican street sweets. Crisp on the outside, tender within, and kissed with cocoa and vanilla, they’re everything you didn’t know you needed on a holiday table… or a Tuesday afternoon.
And here’s the best part: you don’t need fancy ingredients or a culinary degree to make them at home.
What Are Red Velvet Churros?
Let’s start with the basics.
Churros are long, fried pastries, typically ridged from being piped through a star tip, and traditionally coated in cinnamon sugar. They originated in Spain but took on a life of their own in Mexican cuisine—where they’re often richer, egg-based, and paired with sweet sauces.
Red velvet, on the other hand, isn’t just “red-dyed chocolate.” It’s a unique flavor all its own—a delicate blend of:
- Mild cocoa
- A hint of vanilla
- Slight acidity (from buttermilk or vinegar)
When you fold these two concepts together, magic happens. The churro dough is enriched with cocoa powder and red coloring, giving it that signature velvety hue. A splash of vinegar adds that gentle tang we all associate with red velvet cake. And once fried, they’re rolled in cinnamon sugar for that classic crunch.
This recipe captures the crispiness of traditional churros and the soft, cake-like bite of red velvet in every twist. And with a warm cream cheese or white chocolate dip? Let’s just say it won’t make it past the first plate.
Whether you’re celebrating something or just need a little edible joy, Red Velvet Churros offer comfort, creativity, and a little culinary adventure.
Why You’ll Love These Red Velvet Churros
Every now and then, a recipe hits that perfect balance of nostalgic and new—Red Velvet Churros do just that. Whether you grew up with cinnamon sugar churros from a fairground cart or red velvet cake at every birthday party, this recipe feels like a warm hug from two cultures I hold dear.
Here’s why these churros deserve a spot in your kitchen:
- Crispy outside, soft and cake-like inside
These aren’t just pretty—they’ve got that perfect texture contrast that makes you close your eyes with the first bite. - That unforgettable red velvet flavor
With hints of cocoa, vanilla, and just the right tang, these taste like a churro and red velvet cake had a very delicious baby. - Festive and eye-catching
The deep red color makes these perfect for Valentine’s Day, anniversaries, birthdays, or holidays—any time you want a dessert that looks as good as it tastes. - No fancy ingredients or deep-fryer required
If you have flour, cocoa, butter, and a piping tip, you’re halfway there. These are beginner-friendly and oven-optional if you’re careful. - Customizable with dips and toppings
Serve them with cream cheese dip, dunk them in white chocolate, or dust them with crushed freeze-dried strawberries. Make them your own.
Who It’s For
- Red velvet fans who want something a little extra
- Home bakers looking for a unique twist on a classic
- Parents wanting a hands-on dessert to make with kids
- Couples planning a cozy night in with a little flair
- Anyone craving soul food with a twist
When to Make It
- Valentine’s Day or anniversary date nights
- Baby showers or bridal brunches
- Holiday dessert platters (they freeze well!)
- Birthday parties for churro lovers
- Just because it’s Tuesday and you have cocoa powder in the pantry
Tips for Making the Best Red Velvet Churros
Before you heat the oil and grab your piping bag, let’s walk through the tips that turn good churros into oh-my-goodness, make-these-again churros. I’ve learned these from bustling Mexican street corners, long nights in pastry kitchens, and plenty of flour-dusted family weekends.
1. Watch Your Oil Temperature Like a Hawk
The sweet spot is 360–375°F (182–190°C).
- Too hot? The outside burns before the inside cooks.
- Too cold? Greasy churros.
Use a candy thermometer or drop in a test churro first.
2. Use the Right Star Tip
That signature churro texture depends on the ridges!
- Use an open or closed star piping tip, at least ½ inch wide.
- The ridges help cook the dough evenly and give the sugar coating something to cling to.
3. Let the Dough Cool Before Adding Eggs
This is a classic choux dough move. If you mix eggs into hot dough, they’ll scramble—and no one wants red velvet scrambled eggs.
Let it cool for about 5–10 minutes before adding eggs one at a time.
4. Choose the Right Cocoa
Use unsweetened Dutch-process cocoa powder for:
- Deep color
- Smooth flavor
- Less bitterness than natural cocoa
5. Add the Vinegar or Lemon Juice
It might sound odd in fried dough, but just ½ teaspoon of white vinegar or lemon juice gives red velvet that distinct tang and softness.
Think of it as the invisible ingredient that makes people go, “What is that? It’s so good.”
6. Don’t Overmix After Adding Eggs
Churro dough should be pipeable but not runny.
If it’s too stiff to pipe, add a tablespoon of water. If it’s too soft, chill it for 10 minutes.
7. Pipe First, Then Fry
If you’re nervous about piping directly into hot oil, pipe the churros onto parchment first. Then chill them for a few minutes and slide them into the oil.
This trick is great for beginners—and for making uniform churros!
8. Use Gloves for the Food Coloring
Trust me on this. Red dye loves to linger under your fingernails. Wear gloves or mix carefully with a spatula until it’s fully incorporated.
These little details might not seem flashy, but they’re what turn a good batch into something bakery-worthy. Cooking, like love, is in the details.
How to Make Red Velvet Churros
This recipe takes under 30 minutes and fills your kitchen with that nostalgic scent of cinnamon, cocoa, and frying batter—the kind that draws kids and curious neighbors to the door. If you’ve ever made choux dough or cream puffs, you’re halfway there. If not? Don’t worry. I’ll walk you through it.
Ingredients
For the dough:
- 1 cup water
- ½ cup unsalted butter (or plant-based alternative)
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar or lemon juice
- 1 tablespoon red food coloring (liquid or gel)
- 1 cup all-purpose flour
- 2 large eggs
For coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Optional dips:
- Warm cream cheese frosting
- Melted white chocolate
- Strawberry glaze or condensed milk
Step-by-Step Instructions
1. Make the cinnamon-sugar coating
In a shallow bowl, mix ½ cup sugar and 1 teaspoon cinnamon. Set aside.
2. Start the dough
In a medium saucepan, combine:
- Water
- Butter
- Sugar
- Salt
- Cocoa powder
Bring to a gentle boil over medium heat, stirring to melt the butter.
3. Add food coloring, vanilla, and vinegar
Once boiling, turn off the heat. Stir in:
- Red food coloring
- Vanilla
- Vinegar or lemon juice
The mixture should be a deep red.
4. Stir in the flour
Add the flour all at once and stir vigorously with a wooden spoon. It will come together into a soft ball and pull away from the sides of the pan.
Sarah’s note: This is where it starts smelling like cake batter meets hot chocolate. Keep stirring for 1–2 minutes to cook off moisture.
5. Cool and add eggs
Let the dough cool for 5–10 minutes—warm, not hot. Then beat in the eggs one at a time, mixing well after each. The dough should be thick, glossy, and pipeable.
6. Heat the oil
In a deep pan, heat 2–3 inches of neutral oil (like canola or sunflower) to 360–375°F (182–190°C).
7. Pipe and fry
Spoon the dough into a piping bag fitted with a large star tip.
Carefully pipe 4–6 inch strips into the hot oil, cutting with scissors. Fry 3–4 at a time, turning with tongs, until crisp and deep red—about 2–3 minutes per side.
8. Drain and coat
Use a slotted spoon to transfer churros to a paper towel-lined tray. While still warm, roll them in the cinnamon-sugar coating.
9. Serve warm with your favorite dip
These are best fresh, dunked in cream cheese frosting, white chocolate, or strawberry glaze. You can even swirl them in Greek yogurt for a breakfast take.
For People with Diabetes: Sugar Substitutes
Yes—you can enjoy Red Velvet Churros with the right swaps. Here are safe sugar alternatives to use in both the dough and coating:
- Stevia: Use a granulated baking blend for a similar texture.
- Monk Fruit Sweetener: Great for both frying and coating—heat stable and has no aftertaste.
- Erythritol: Closest match to sugar in mouthfeel. Use in a 1:1 ratio.
- Allulose: Slightly less sweet, but browns beautifully in frying.
Avoid honey, maple syrup, or agave—they spike blood sugar quickly and are not ideal for diabetes-friendly diets.
When frying, some sugar-free sweeteners won’t caramelize the same way—so test in small batches, and serve with a low-sugar dip like whipped cream cheese blended with monk fruit sweetener.
Tools You’ll Need
These aren’t fancy tools—just helpful ones. You probably have most of them already:
- Medium saucepan – To cook the dough.
- Large piping bag – Essential for shaping.
- Star piping tip (½ inch wide) – Creates the signature churro ridges.
- Mixing spoon or rubber spatula – For stirring the dough.
- Candy or frying thermometer – To monitor oil temp for perfect crispness.
- Slotted spoon or tongs – For safe flipping and removing from oil.
- Baking tray with paper towels – For draining excess oil.
- Shallow bowl – For the cinnamon-sugar coating.
You Must Know
Here are three things that set these Red Velvet Churros apart—beyond the pretty color:
1. Red Velvet Is a Flavor, Not Just a Color
It’s not just cocoa + dye. True red velvet flavor comes from the cocoa-vanilla-acid trio—each part playing a role. That hint of vinegar or lemon juice brings the signature tang and keeps the inside tender.
2. The Ridges Aren’t Just for Looks
Those classic churro ridges do more than look pretty—they help the dough cook evenly and grab onto every grain of cinnamon sugar. Use a large star piping tip for the best result.
3. A Good Dip Makes It Next-Level
These churros shine with a dip. Whether it’s cream cheese frosting, melted white chocolate, or even a cinnamon-y Greek yogurt swirl, having a silky sauce brings that Southern velvet vibe full circle.
Top Tips for Perfecting Red Velvet Churros
These are my tried-and-true churro commandments—earned through kitchen flops, sweet wins, and many batches fried with love.
- Test your dough before frying the whole batch.
Pipe and fry one churro to check consistency and color. Adjust the oil heat or dough texture as needed. - Use gloves when mixing red food coloring.
Trust me—unless you want to explain your pink fingers at school pickup, keep a pair of kitchen gloves handy. - Let your dough rest before adding eggs.
Churro dough is a cooked dough (choux). If you skip the resting, you’ll end up with cooked egg bits in your batter. - Don’t skip the acid.
That little splash of vinegar or lemon juice? It makes the texture softer and the taste pop. - Serve immediately for maximum crunch.
Churros are happiest when fresh. You can prep the dough ahead, but fry and sugar them just before serving.
Storing and Reheating Tips
Red Velvet Churros are best the moment they’re made—still warm, crisp, and sugary. But if you need to prep ahead or save a few for later:
How to Store Them:
- Uncoated churros (before rolling in cinnamon-sugar) can be stored in an airtight container at room temp for 1 day.
- For longer storage, freeze unfried dough piped onto parchment, then transfer to a freezer bag.
- Cooked churros can be stored in the fridge up to 2 days, though they lose crispness.
How to Reheat:
- Oven: 375°F for 5–7 minutes = re-crisped perfection
- Air fryer: 350°F for 4 minutes
- Avoid microwaving—they turn soggy and lose that golden crunch.
Helpful Notes
- You can double the cocoa if you want a deeper chocolate tone, just reduce the flour slightly to keep it pipeable.
- For pink churros, use less cocoa and red coloring + a drop of white food gel. Great for baby showers.
- No red food dye? Try beet powder! It won’t be as vibrant, but the taste and hue still work.
Tips from Well-Known Chefs
From kitchens I’ve worked in (or quietly admired):
“Let the dough steam off a little before piping—steam makes it airy inside.”
— Pastry Chef Omar Q., Mexico City street sweets legend
“A touch of buttermilk powder in the dough makes it even closer to classic red velvet cake.”
— Chef Lila R., Southern bakery consultant
“Add a whisper of cinnamon to the dough, not just the coating—it makes the flavor fuller.”
— Chef Dev B., Michelin-starred fusion chef in D.C.
Common Mistakes to Avoid
Let’s save you from trial-and-error heartache. Here’s what NOT to do:
- Skipping the resting period before adding eggs = cooked egg bits, not velvet dough
- Overcrowding the oil = soggy, uneven churros
- Using a round tip = no ridges, no crunch
- Overbeating the dough = too soft to pipe, or too tough when fried
- Serving cold churros without a quick reheat—serve warm or don’t bother
FAQs About Red Velvet Churros
What is the actual flavor of red velvet?
Yes, red velvet has its own distinct flavor—it’s not just chocolate dyed red. It blends mild cocoa, a touch of vanilla, and a slight tang (usually from vinegar or buttermilk), creating a soft, velvety taste with a subtle depth.
What are the two types of churros?
Yes, there are two common churro styles:
- Spanish-style churros – thin, eggless, and extra crispy.
- Mexican-style churros – richer with eggs and butter, cinnamon-coated, and often served with dips.
Red Velvet Churros fall into the Mexican-style category with a playful Southern twist.
What are common mistakes when making churros?
Yes, frequent errors include:
- Overheating or underheating the oil
- Not using a star tip (causing soggy, flat churros)
- Adding eggs too early
- Overcrowding the pan
- Letting them cool too long before coating in sugar
What is red velvet pastry made of?
Red velvet pastries usually contain:
- All-purpose flour
- Cocoa powder
- Buttermilk or vinegar
- Sugar
- Red food coloring
- Eggs or fat (butter/oil)
- Vanilla extract
The flavor is more nuanced than chocolate—it’s all about balance.
Conclusion
The best recipes don’t just fill bellies—they stir memories, create laughter, and leave powdered sugar on your shirt. These Red Velvet Churros are one of those recipes. They bridge cultures—Southern velvet softness and Mexican street crispness—right in your kitchen.
Whether you’re baking with your kids, sharing dessert with someone you love, or simply treating yourself on a Wednesday night, these churros invite joy. They’re bold, beautiful, and irresistibly homey.
From my kitchen to yours—tell us how you made them your own! Did you go extra cocoa? Dip them in cream cheese? Serve them for brunch?
Print
Red Velvet Churros
- Total Time: 30 minutes
- Yield: 15 churros 1x
- Diet: Vegetarian
Description
Crispy outside, soft and cake-like inside, these Red Velvet Churros are the perfect fusion of Mexican-style street food and Southern-inspired red velvet dessert. Ideal for holidays, date nights, or indulgent weekends.
Ingredients
- 1 cup water
- ½ cup unsalted butter
- 2 tbsp unsweetened Dutch-process cocoa powder
- 2 tbsp granulated sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ tsp white vinegar or lemon juice
- 1 tbsp red food coloring
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup granulated sugar (for coating)
- 1 tsp ground cinnamon
- Optional: cream cheese frosting or white chocolate for dipping
Instructions
- Mix sugar and cinnamon in a shallow bowl and set aside.
- In a saucepan, combine water, butter, sugar, salt, and cocoa. Bring to a gentle boil.
- Turn off heat and stir in food coloring, vanilla, and vinegar.
- Add flour all at once and stir until a soft dough forms.
- Let dough cool for 5–10 minutes, then beat in eggs one at a time.
- Heat 2–3 inches of oil in a deep pan to 360–375°F (182–190°C).
- Spoon dough into a piping bag fitted with a large star tip.
- Pipe 4–6 inch strips into hot oil, cut with scissors, and fry for 2–3 minutes per side.
- Remove with a slotted spoon and drain on paper towels.
- While still warm, roll churros in cinnamon-sugar mixture.
- Serve immediately with dipping sauce of choice.
Notes
Use gloves when mixing red food coloring to avoid staining. Dough can be piped and frozen ahead of time. For a diabetes-friendly version, replace sugar with monk fruit or erythritol and use a low-carb dipping sauce. Best served fresh but can be reheated in an oven or air fryer for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Fried
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 churros
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Red Velvet Churros, red velvet dessert, churro recipe, cocoa churros
