Description
These Irresistible Mini Red Velvet Bundt Cakes are rich, moist, and beautifully bite-sized — each one bursting with the classic cocoa flavor and vibrant red color of traditional red velvet. Finished with a luscious cream cheese glaze, they’re the perfect elegant treat for parties, holidays, or romantic occasions.
Ingredients
1 1/4 cups all-purpose flour
2 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup buttermilk
1 tsp white vinegar
1 tbsp red food coloring
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Cream Cheese Glaze:
4 oz cream cheese, softened
1 cup powdered sugar
1–2 tbsp milk (to thin)
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a mini Bundt pan generously with butter or nonstick spray.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
3. In a large mixing bowl, cream butter and sugar together until light and fluffy.
4. Beat in the egg, vanilla extract, vinegar, and red food coloring until well combined.
5. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry.
6. Spoon batter evenly into mini Bundt molds, filling each about 2/3 full.
7. Bake for 15–18 minutes, or until a toothpick inserted comes out clean.
8. Cool in the pan for 5 minutes before gently transferring to a wire rack to cool completely.
9. Prepare the glaze by mixing cream cheese, powdered sugar, milk, and vanilla until smooth.
10. Drizzle glaze over cooled cakes and let set before serving.
Notes
For a festive touch, top each cake with red velvet crumbs or white chocolate shavings.
If you don’t have a mini Bundt pan, use a muffin tin instead and reduce the bake time by 2 minutes.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini Bundt cake
- Calories: 210
- Sugar: 19g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: mini red velvet bundt cakes, cream cheese glaze, bite-sized desserts, red velvet mini cakes, holiday desserts