Red Velvet Mini Bundt Cakes Recipe

If you’re looking for a fun, elegant, and utterly delicious treat to wow friends or brighten up your dessert spread, I have just the thing. This Red Velvet Mini Bundt Cakes Recipe is one of my absolute favorites to make—and for good reason! These bite-sized beauties are perfectly moist, packed with that classic red velvet flavor, and topped with creamy, dreamy frosting. Trust me, once you try these, they’ll be your go-to for celebrations, cozy weekend baking, or anytime you want a sweet pick-me-up.

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Ingredients You’ll Need

Before diving in, let’s chat about the magic behind these ingredients. Each one plays a crucial role—from the tart bite of buttermilk to the richness of cream cheese frosting, they combine to bring that classic red velvet charm to your mini cakes. I recommend using good-quality cocoa powder and cream cheese, as they truly elevate the flavor.

• Granulated Sugar: Sweetens the batter while helping create a tender crumb.
• Unsalted Butter: Adds richness and moisture; room temperature butter blends best with sugar.
• Vegetable Oil: Keeps the cakes extra moist and tender.
• Eggs + Yolks: Provide structure and richness. Using extra yolks keeps things lush and soft.
• Sour Cream: Adds moisture and a subtle tang that complements the red velvet flavor.
• Buttermilk: Reacts with baking soda to give a light texture and slight tang.
• All-Purpose Flour: The base of the cake; measure carefully for best results.
• Cocoa Powder: Gives that hint of chocolate flavor that defines red velvet.
• Instant Vanilla Pudding Mix: This secret ingredient keeps the cakes extra moist and adds body.
• Baking Powder & Baking Soda: Leavening agents that help the cakes rise beautifully.
• Salt: Enhances flavors and balances sweetness.
• White Vinegar: Reacts with baking soda for lift and preserves the vibrant red color.
• Red Food Coloring: Creates the signature red hue; gel or liquid both work well.
• Cream Cheese: The star of the frosting, providing tang and creaminess.
• Powdered Sugar: Sweetens the frosting and helps achieve a smooth texture.
• Milk: Adjusts frosting consistency for easy piping.
• Salt (for frosting): Balances the sweetness of the frosting perfectly.

Variations

I love how versatile this Red Velvet Mini Bundt Cakes Recipe can be! Over the years, I’ve tinkered with flavors and textures to match the vibe and occasion, and you can absolutely do the same. Here are some of my favorite ways to switch things up.

• Chocolate Lovers: Sometimes I add an extra tablespoon of cocoa powder for a richer chocolate punch without losing that red velvet feel.
• Dairy-Free Version: Subbing coconut oil for butter and using dairy-free sour cream works great for those with allergies.
• Spicy Twist: Adding a pinch of cinnamon or cayenne can give these mini cakes a surprising depth if you’re feeling adventurous.
• Frosting Variations: Swap the cream cheese frosting for a light whipped cream or a white chocolate glaze for a different vibe.

How to Make Red Velvet Mini Bundt Cakes Recipe

Step 1: Prep and Get Your Pans Ready

First things first: preheat your oven to 350°F. I can’t stress enough how important it is to generously spray your mini bundt pans with non-stick baking spray. These cute cakes can stick if you’re not careful, and there’s nothing worse than a perfectly baked cake leaving half behind in the pan!

Step 2: Cream Butter, Sugar, and Oil Until Light

In a large bowl, whisk together the granulated sugar, softened unsalted butter, and vegetable oil. I like to mix these until the texture is smooth and slightly pale—this usually takes about 3-4 minutes by hand or with an electric mixer. This step is key to creating a tender crumb, so don’t rush it.

Step 3: Add Eggs, Sour Cream, and Buttermilk

Crack in the eggs plus the additional yolks, then whisk in the sour cream. Once combined, pour in the buttermilk and whisk again until everything is smooth and fully incorporated. The combination of sour cream and buttermilk really makes these cakes moist and gives that signature red velvet tang.

Step 4: Mix in Dry Ingredients & Color

Time to add the dry stuff: flour, cocoa powder, instant vanilla pudding mix, baking powder, salt, and baking soda. Whisk gently just until combined; over-mixing can make your cakes tough. After that, stir in the white vinegar, and finally, add the red food coloring. I usually go for about 1 tablespoon for a vibrant color, but adjust for your preference. Whisk until the batter is that beautiful, rich red you’re aiming for.

Step 5: Fill Pans and Bake

Spoon the batter into your prepared mini bundt pans—fill them only halfway to give the cakes room to rise without overflowing. Bake for 16 to 18 minutes, but start checking at 15 minutes with a toothpick; you’re looking for it to come out clean or with a few moist crumbs. Don’t worry if they seem just a little soft, they firm up nicely as they cool.

Step 6: Cool and Release From Pans

Once baked, set your pans on a cooling rack for a couple of minutes. If you only have one pan and are baking in batches like me, carefully flip the pan over to release the cakes onto the rack. If they don’t come out right away, gently tap the edges with the handle of a butter knife—it helps loosen them without damage. Patience here is key to keeping their beautiful shape.

Step 7: Make the Cream Cheese Frosting

While your cakes cool completely, whip up the frosting. Combine cream cheese, powdered sugar, milk, and a pinch of salt in a stand mixer with the paddle attachment or use a hand mixer. Beat on high for 2-3 minutes until silky smooth and creamy—no lumps! This is the frosting you’ll want to eat by the spoonful, so good.

Step 8: Pipe on the Frosting and Enjoy!

Spoon the frosting into a piping bag fitted with a star tip (or just use a plastic bag with the corner snipped off). Pipe a pretty swirl onto each mini bundt cake. I love how that swirl looks—it makes each bite feel super special. Now you’re ready to share or keep them all for yourself (I won’t judge!).

How to Serve Red Velvet Mini Bundt Cakes Recipe

Garnishes

I like to keep it simple and beautiful—just a swirl of cream cheese frosting is lovely. But for celebrations, I often sprinkle a pinch of crushed pecans or festive sugar crystals on top for texture and sparkle. Fresh berries, like raspberries or strawberries, also add a bright, juicy pop and pair perfectly.

Side Dishes

If you’re serving these for a party, I love pairing them with a cup of strong coffee or a velvety hot chocolate. For a brunch spread, they go wonderfully alongside fresh fruit salads or creamy vanilla yogurt. The contrast of flavors makes the whole experience feel balanced and indulgent without being too heavy.

Creative Ways to Present

For birthdays or holidays, I try arranging these mini bundt cakes on a tiered dessert stand—it instantly elevates the table. Another fun idea I’ve tried is wrapping each cake in a small clear box tied with a ribbon to give as edible favors. During winter, dusting them lightly with powdered sugar creates a snowy effect that’s super charming.

Make Ahead and Storage

Storing Leftovers

Once cooled and frosted, I store these mini bundt cakes in an airtight container in the fridge. They keep beautifully for up to 5 days. I’ve found wrapping them individually in parchment paper inside the container helps prevent them from sticking together if stacked.

Freezing

If you want to make these ahead of time, you can freeze the unfrosted cakes. Make sure they’re completely cooled, then wrap each one tightly with plastic wrap and place them in a freezer bag. They stay fresh for about 2 months. When you’re ready to frost, just thaw overnight in the fridge.

Reheating

To gently warm leftovers and bring back some freshness, I like to microwave a cake for about 10 seconds or warm on low in the oven for 5 minutes. Just be careful not to overheat and dry them out. Always frost after reheating if possible to keep that creamy, luscious texture.

FAQs

Final Thoughts

What I love most about this Red Velvet Mini Bundt Cakes Recipe is how it fills the kitchen with nostalgia and warmth while still feeling special and modern. Every time I bake them, I’m reminded of cozy afternoons with family and friends, sharing stories over sweet bites. I hope you give these a try—they’re easier than you think and guaranteed to become a favorite in your baking rotation. Pull out that mini bundt pan and get ready to make some magic happen!

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