Description
Delightfully moist and tender Mini Red Velvet Bundt Cakes topped with a smooth and creamy cream cheese frosting. Perfectly portioned bite-sized treats that combine classic red velvet flavors with a rich, tangy frosting, ideal for parties, celebrations, or anytime you crave a sweet indulgence.
Ingredients
Scale
For the Bundt Cakes:
- 1 ⅔ cup granulated sugar
- ½ cup unsalted butter, room temperature
- ⅓ cup vegetable oil
- 2 eggs + 2 yolks
- ¼ cup sour cream
- 1 cup buttermilk
- 2 ¾ cup all-purpose flour
- ⅓ cup cocoa powder
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 ½ teaspoon white vinegar
- 1 tablespoon red food coloring
For the Frosting:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Generously spray one or more mini bundt cake pans with non-stick baking spray to ensure easy release of the cakes.
- Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, unsalted butter, and vegetable oil. Whisk together until the mixture becomes smooth, creamy, and slightly lightened in color.
- Add Eggs and Dairy: Whisk in the 2 whole eggs and 2 egg yolks along with the sour cream until fully incorporated. Then add the buttermilk and continue whisking to blend everything smoothly.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, cocoa powder, instant vanilla pudding mix, baking powder, salt, and baking soda into the wet mixture. Whisk just until combined, avoiding over-mixing.
- Add Vinegar and Food Coloring: Whisk in the white vinegar, followed by the red food coloring, mixing until the batter is a consistent vibrant red color.
- Fill Bundt Pans: Fill each mini bundt pan about halfway with batter to allow room for rising.
- Bake the Cakes: Place the pans into the preheated oven and bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool Cakes: Remove the pans from the oven and transfer to a cooling rack. If baking in batches using only one pan, carefully invert the pan onto the cooling rack to release the cakes. If needed, gently tap the cakes with the handle of a butter knife to dislodge them. Continue baking remaining batter.
- Prepare Frosting: Once all bundt cakes have cooled completely, add the cream cheese, powdered sugar, milk, and salt to a stand mixer fitted with a paddle attachment. Beat on high speed for 2-3 minutes until the frosting is completely smooth and creamy.
- Pipe Frosting: Spoon the frosting into a piping bag fitted with a star tip. Pipe a small swirl of frosting on top of each mini bundt cake for a decorative and delicious finish.
Notes
- Storage: Store fully cooled and frosted mini bundt cakes in an airtight container in the refrigerator for up to 5 days.
- Allow the cakes to cool completely before frosting to prevent melting and sliding of the frosting.
- If you don’t have a mini bundt pan, you can use a mini muffin pan, but baking times may vary slightly.
- Use gel-based red food coloring for a deeper red without altering the batter’s consistency.
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 180
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
