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Usually, I roll my eyes when people claim something’s the best recipe ever. But honestly, these might just be it. These Red Velvet Churros are baked, not fried, yet they still have that satisfying churro crunch on the outside that gives way to a soft, tender center. You’d never guess they’re light at just 36 calories each.
Each bite bursts with that subtle chocolate sweetness that makes red velvet so special. They’re the kind of treat that feels indulgent without being over the top, with just the right balance of crispy, chewy, and completely addictive.
What Makes This Recipe So Good
There’s something irresistible about a churro that doesn’t need frying to taste this good. These Red Velvet Churros come out of the oven perfectly crisp on the outside while staying soft and cakey inside. They capture everything people love about classic churros, but with that signature red velvet flavor and a gorgeous deep red color that makes them feel extra special.
This red velvet churros recipe is also simple enough for any baker to try at home. With a few pantry staples and minimal effort, you’ll have a batch ready to serve with cream cheese dip or a drizzle of melted chocolate. It’s proof that a baked churro can be every bit as delicious as the traditional kind, maybe even better.
What Goes Into Red Velvet Churros
These Red Velvet Churros use simple ingredients that turn into something truly special: crispy on the outside, soft and chocolatey inside, with that unmistakable red velvet charm.
- All-Purpose Flour: The base that gives the churros their structure and light, airy texture once baked.
- Unsweetened Cocoa Powder: Adds a gentle chocolate flavor that defines the signature red velvet taste without overpowering it.
- Red Food Coloring: Gives these churros their beautiful deep red hue. You can also use beetroot juice for a natural alternative.
- Butter: A mix of reduced-fat butter and a touch of olive oil keeps the dough rich and tender while helping the exterior crisp up in the oven.
Note: Please see recipe card at the bottom for a full list of ingredients with measyrements.
How To Make Red Velvet Churros
- Preheat Oven: Set oven to 200°C (390°F) and line a baking sheet with parchment. This keeps the churros from sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour and cocoa powder until smooth and lump-free. Set aside.
- Boil the Wet Mixture: In a saucepan, melt the butter and oil together. Add water, brown sugar, red food coloring, and salt. Bring to a gentle boil for about 5 minutes, stirring occasionally.
- Combine Wet and Dry: Add the flour and cocoa mixture to the saucepan, stirring firmly with a wooden spoon until a thick dough forms and pulls away from the sides of the pan.
- Cool and Add Egg: Remove from heat and let dough cool for about 10 minutes, or until just warm. Add vanilla and egg, beating quickly until smooth and glossy.
- Pipe the Churros: Spoon the dough into a piping bag fitted with a large star tip. Pipe 4-inch strips onto the baking sheet, leaving space between each for expansion.
- Bake to Perfection: Bake for 10 minutes until crisp, then lower the temperature to 176°C (350°F) and bake for another 7–10 minutes until the centers are set.
- Coat and Serve: Roll the warm churros in caster sugar right out of the oven. Serve immediately with Nutella, chocolate sauce, or your favorite dip.
These Red Velvet Churros already feel like a celebration, but they’re even better when paired with something equally cozy and indulgent. Try serving them with a mug of Nutella Hot Chocolate for a double hit of chocolate comfort, or alongside a slice of Carrot Cake Cheesecake for a sweet contrast of textures. If you want to keep things light and simple, a plate of Blueberry Ricotta Pancakes makes the perfect brunch pairing that balances the richness beautifully.
Tips For Making Red Velvet Churros
- Use a strong piping bag or double-line it before filling to avoid bursting when squeezing out the dough.
- If the dough feels too thick to pipe, let it cool a bit longer or mix in a few drops of warm water to loosen it up.
- Coat the churros in sugar while they’re still warm so the sugar sticks perfectly.
- For a richer flavor, try rolling them in a mix of cinnamon sugar instead of plain caster sugar.
Recipe FAQ’s
Yes, you can fry them if you prefer a more traditional churro. Heat oil to 180°C (350°F) and fry until golden brown, then roll in sugar as usual.
Let them cool on a wire rack instead of a plate so air can circulate underneath. This prevents steam from softening them.
They’re perfect with Nutella, cream cheese frosting, or melted white chocolate. You can even mix cream cheese with a touch of powdered sugar for a simple dip.
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The Best Red Velvet Churros (Baked)
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- 1/3 cup reduced-fat butter
- 2 tablespoons olive oil
- 1 cup water
- 1/4 cup brown sugar
- 2 teaspoons red food colouring or 1 tablespoons beetroot juice
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 egg large, at room temperature
- 1/4 cup caster sugar
Instructions
- Preheat the oven to 200°C | 390°F. Line a baking sheet with parchment (baking) paper and set aside.
- In a medium-sized bowl, whisk together the flour and cocoa powder. Set aside.
- In a medium saucepan, melt the butter and oil together. Add the water, brown sugar, food colouring and salt; bring to a boil for 5 minutes, mixing occasionally. Add the flour/cocoa powder mixture to the liquid, stirring with large wooden spoon until well blended.
- Take off heat and allow to cool for 10 minutes, or until just warm to the touch. Add the vanilla and egg and quickly beat until completely incorporated (it will look like it’s not coming together, but keep beating)!
- Spoon dough into a strong double lined pastry bag with a large star tip nozzle (or use a cookie press). Squeeze dough onto prepared baking sheet in 4-inch (10 cm) length strips, with 1-inch (about 2cm) between each churro to allow to expand. Bake for 10 minutes or until crispy to the touch. Reduce oven temperature down to 176°C | 350°F, and bake for an additional 7-10 minutes to allow the centres to set. Remove from the oven and coat in sugar immediately.
- Serve with Nutella or chocolate of choice!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I replace Olive oil with vegetable oil? Thank you.
Yes
I made them this weekend and they turned out great!! They weren’t too sweet but the cream cheese icing dip I made to go with it made it even better.
thanks for the tips Karen!!
I just tried the recipe from facebook’s “Tasty” and it didn’t say to cool before adding the eggs. However, it all looked good until I tried baking rather than frying. The oven was at 350F, I tried 12 minutes at a time x2. They were mushy on the inside and even though the recipe says to poke out the inside to add a cream cheese center, it was too soft/eggy as you described earlier in your experiences. I’m going to try your way and let you know. I like the non fried idea. Thanks for posting your recipe!
You’re welcome Tonia!! I didn’t like any other version either. So hopefully you’ll like these!! After baking, leave them in the oven with the oven door ajar for a couple minutes to help crisp them up even more 🙂 Just a little tip!
I was wondering why you need to divide the dough in half in the bag with your fingers while piping. I watched the video but it didn’t show,you doing that.
PS I was hoping for a video in which you spoke!
When piping the whole dough from the end, the bags can break because the dough is quite thick. You can try either, but going by what I tried, the best way around it was piping a churro at a time. It’s in the video but not very clear I’m sorry! I’ll try and speak in a video soon Wendy. My voice cracks so much due to paralysed vocal cords from the cancer I had a few years ago, and some days it disappears all together!
Holy yum! Is this real life, or am I dreaming? 36 calories per churro? I have no words, you are a genius baker!