Description
Mini Red Velvet Bundt Cakes are festive and indulgent desserts that offer individual portions, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened, 1 stick)
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (gel works best)
- 1 cup buttermilk (at room temperature)
- 1 teaspoon white vinegar
- 4 ounces cream cheese (softened)
- ½ cup powdered sugar (sifted)
- 1–2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your mini bundt cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract and red food coloring.
- In a small bowl, whisk together buttermilk and white vinegar.
- Gradually add half of the dry mixture to the wet ingredients, followed by half of the buttermilk mixture. Repeat with the remaining dry and buttermilk mixtures.
- Spoon the batter into the prepared mini bundt pans, filling each cavity about two-thirds full.
- Bake for 20-25 minutes or until a skewer inserted comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting onto a wire rack.
- Prepare the glaze by beating the cream cheese until smooth, then gradually add powdered sugar.
- Add milk or cream until you reach the desired consistency, then stir in vanilla extract.
- Drizzle the glaze over the cooled cakes and sprinkle with crumbs or nuts if desired.
Notes
- Make sure to use room temperature ingredients for better mixing.
- Do not overmix the batter to keep the cakes tender.
- Customize the glaze with your preferred toppings.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: mini red velvet bundt, red velvet cake, bundt cake, dessert, festive sweets