Red Velvet Churros Recipe with White Chocolate Dip

Red velvet churros bring something new to the red velvet desserts table, something crunchy, warm, and unmistakably nostalgic.

This recipe combines the deep red hue of traditional red velvet cake with the fried texture of a churros recipe, coating every ridge with a cocoa-cinnamon sugar blend. Instead of frosting, you’ll dip each piece in melted white chocolate, which sets into a glossy shell.

You’ll learn how to make red velvet churros from scratch. The steps walk you through creating the dough, shaping it with a star tip, and frying each churro until golden-red and crisp.

The recipe balances cake flavor and churro texture in a way that feels natural but unexpected. If you’re looking for a creative red velvet idea, this is a good one to start with.

Why These Churros Work So Well

The dough holds structure during frying, staying airy inside and crisp on the surface. The addition of cocoa powder and buttermilk pulls this closer to classic red velvet flavor, but the fried base creates contrast in texture. The red gel food coloring stays vibrant even after frying.

The cinnamon-cocoa sugar coating gives the outside a little bite. And that dip of white chocolate? It sets into a shell that mimics cream cheese frosting in color but adds a smoother, melt-away texture.

I’ve tested several red velvet desserts, including Red Velvet Cake with White Chocolate Frosting and Red Velvet Crinkle Cookies, but these churros surprised me with how satisfying they feel eaten warm, crunchy, a little chewy, with that sweet dip on the end.

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How to Make Red Velvet Churros with the Right Texture and Color

The base of this red velvet churros recipe starts in a saucepan. You’ll bring water, unsalted butter, granulated sugar, salt, cocoa powder, red gel food coloring, and vanilla extract to a boil.

This method mimics pâte à choux but stops before steam expansion. Once boiling, the flour gets added all at once and stirred until the mixture forms a dough and pulls away from the sides.

The texture after stirring should be thick and soft. Let the dough cool slightly before adding the egg and buttermilk. I’ve found buttermilk adds both tenderness and that subtle tang red velvet desserts often rely on. The dough should look glossy, thick, and pipeable. If it seems too stiff, beat a little longer.

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Frying and Coating: Timing Makes the Difference

Once the dough is ready, you’ll heat oil to 350°F. I always use a thermometer—guessing makes texture unpredictable. Use a piping bag with a large star tip and pipe strips of dough directly into the hot oil, cutting the ends with scissors.

Each churro takes around 2 to 3 minutes per side. You’re looking for a crisp shell and rich color. Don’t over-fry or the color turns muddy. While warm, immediately roll each churro in a cinnamon-cocoa sugar blend. The sugar clings best when the churros are hot.

Side Note: I once skipped this step while distracted. The sugar didn’t stick as well once they cooled. Best to do it right away.

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One Comparison That Matters: Gel vs Liquid Food Coloring

In my notes, I’ve tested both liquid and gel coloring. Gel food coloring produces that signature red velvet shade without thinning the dough. Liquid coloring dulls after frying and often leads to a softer dough that pipes unevenly.

If you’re wondering how to get that deep red hue like you see in bakery churros or [Red Velvet Churros with Chocolate Sauce] recipes, gel is the way to go. It stays bold, even in hot oil.

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The Final Touch: Dipping in Melted White Chocolate

The white chocolate dip acts as the frosting here. You’ll melt white chocolate chips with a small amount of coconut oil until smooth. I prefer using a microwave-safe bowl in short bursts to avoid burning.

Dip one end of each churro into the melted chocolate. Then set them on parchment to cool. Once it firms up, you’ll get that clean finish—crisp churro, soft sugar coating, and a snap of chocolate.

If you’re curious about flavor variation, you could switch the white chocolate for a dark version. But I like how the white contrasts with the red velvet base.

If you’re already a fan of our Chocolate-Dipped Churros, this version gives you a color and flavor twist without changing the core technique too much.

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Serving and Storage Tips from My Kitchen

Red velvet churros are best served warm. The texture fades as they cool. If you plan to serve them later in the day, you can fry them ahead and reheat in a hot oven for about 5 minutes before dipping in chocolate.

For storing leftovers, skip the chocolate dip and keep the churros in an airtight container at room temperature for one day. Reheat and dip just before serving.

I don’t recommend refrigerating them. They lose their crispness fast.

Pair these with coffee, cocoa, or a glass of cold milk. I’ve also tried serving them beside a scoop of vanilla ice cream excellent if you’re building a dessert plate.

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More Churro Ideas to Try

You can play with the coating or dipping sauces once you’ve tried the base. I’ve written another fun variation using citrus and salt in my Lemon Churro Cookies, which takes a lighter route.

For festive months, adding a touch of warming spice, like clove or nutmeg to the sugar coating changes the tone without altering the structure.

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Save This Red Velvet Churros Recipe for Later

If this recipe gave you something new to try, save it on your Red Velvet Desserts or Fried Desserts Pinterest board.

Come back and tell me how it went in the comments. Share your twist maybe you added sprinkles, swapped the dip, or paired it with your favorite coffee. If you have any questions about the dough, frying technique, or storage, ask away. I check often.

Let’s make churros more than just a fair treat. They deserve a spot in your home kitchen too.

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