Red Velvet Mini Bundt Cakes
These Red Velvet Mini Bundt Cakes are soft, moist, and full of the classic red velvet flavor, with a subtle hint of cocoa. Topped with creamy, tangy cream cheese frosting, they offer the perfect balance of sweetness and richness. Their charming Bundt shape makes them a beautiful and festive treat for any occasion.
Equipment
Ingredients
Red Velvet Cakes
- 4 tablespoon (56 g) unsalted butter softened to room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (56 g) neutral oil
- 2 (112 g) large eggs
- 2 teaspoon (8 g) vanilla extract
- 2 teaspoon (10 g) distilled white vinegar
- 1¼ cup (150 g) all purpose flour
- 2 tablespoon (10 g) unsweetened natural cocoa powder
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (3 g) salt
- ½ cup (120 g) buttermilk
- 1 tablespoon (15 g) red food coloring
Cream Cheese Frosting
- 6 oz. (170.1 g) Full Fat cream cheese, brick style cold, straight out of the fridge
- 3 tablespoon (42 g) unsalted butter softened to room temperature
- 1½-2 cup (195-260 g) powdered sugar
- ½ teaspoon (2 g) vanilla extract
- pinch of salt
Instructions
Red Velvet Cakes
- Pre-heat oven to 350℉ / 178℃Prep the pan: Prepare your bundt pan by spraying it heavily with baking spray. Make sure to get every single nook and cranny so that the cake doesn't stick. My favorite method is to spray using a baking spray like Baker's Joy. This is the method that works 100% of the time for me.
- In a medium bowl, cream together the butter and sugar using a handheld mixer with beater attachments, about 3 minutes until smooth. Scrape down the bowl, then add the oil and beat for about 30 seconds until incorporated. Add in the eggs, vanilla extract and vinegar and beat again until smooth.4 tbsp (56 g) unsalted butter, ¾ cup (150 g) granulated sugar, ¼ cup (56 g) neutral oil, 2 (112 g) large eggs, 2 tsp (8 g) vanilla extract, 2 tsp (10 g) distilled white vinegar
- Sift in half the dry ingredients, then beat the batter with your mixer, then add all of the buttermilk and beat again, then add in the remainder of the dry ingredients and the tablespoon of food coloring and beat until just combined. Stir it a couple times just to make sure all dry ingredients are incorporated.1¼ cup (150 g) all purpose flour, 2 tbsp (10 g) unsweetened natural cocoa powder, ½ tsp (2 g) baking soda, ½ tsp (3 g) salt, 1 tbsp (15 g) red food coloring, ½ cup (120 g) buttermilk
- Scoop batter into each bundtlette ¾ of the way up. I used a 3 tablespoon cookie scoop.
- Bake in the middle rack of the oven for 13-15 minutes until toothpick inserted comes out clean (if it has a few crumbs, that's ok).
- Let cool for at least 10 minutes before removing from the pan. Let cool completely before frosting.
Cream Cheese Frosting
- In a medium bowl, Beat together the cold cream cheese and butter until smooth. Add vanilla extract, salt, and powdered sugar ¼ cup at a time and beat until completely smooth. Start out with 1½ cups and increase from there if you like.If needed, add a splash of milk to thin out the batter if you feel it's too thick.6 oz. (170.1 g) Full Fat cream cheese, brick style, 3 tbsp (42 g) unsalted butter, 1½-2 cup (195-260 g) powdered sugar, ½ tsp (2 g) vanilla extract, pinch of salt
- You can smother the frosting on each bundlette, or place in a piping bag and pipe rosettes. I used a 1M Wilton tip.
- Store leftovers in the fridge. Let come to room temperature when ready to enjoy.
Nutrition
Calories: 239kcalCarbohydrates: 27gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 47mgSodium: 159mgPotassium: 47mgFiber: 1gSugar: 18gVitamin A: 347IUCalcium: 19mgIron: 1mg
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