Mini Red Velvet Bundt Cakes are the perfect way to bring a touch of festive flair and decadent indulgence to any occasion, offering a delightful individual portion that’s both visually stunning and incredibly delicious, making them a foolproof dessert option for home bakers.
Key Ingredients for Mini Red Velvet Bundt Cakes :
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (gel works best for intense color)
- 1 cup buttermilk, at room temperature
- 1 teaspoon white vinegar
- For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ½ cup powdered sugar, sifted
- 1-2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
How to Make Mini Red Velvet Bundt Cakes :
Whipping up these beautiful Mini Red Velvet Bundt Cakes is surprisingly simple, promising a moist, tender crumb with that signature red velvet tang and a luxuriously smooth cream cheese glaze that elevates each bite. With a preparation time of just 15 minutes and baking time of 20-25 minutes, you can have these delightful treats ready to impress in under an hour, perfect for last-minute celebrations or a sweet weekend project.
Step-by-Step Instructions :
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease and flour (or use baking spray) your mini bundt cake pans. This is crucial for ensuring your cakes release cleanly without breaking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Ensure there are no clumps of cocoa powder.
- Cream Butter and Sugar: In a separate large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air, which contributes to a tender cake.
- Add Wet Ingredients: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and red food coloring. The mixture will turn a vibrant red.
- Alternate Dry and Wet: In a small bowl, whisk together the buttermilk and white vinegar. Let it sit for a minute or two to react, creating a “sour milk” effect that tenderizes the cake.
- Combine Mixtures: Gradually add half of the dry ingredient mixture to the wet ingredients, mixing until just combined. Then, add half of the buttermilk mixture, mixing until incorporated. Repeat with the remaining dry ingredients and then the remaining buttermilk mixture, ending with the dry ingredients. Mix until just combined and smooth. Be careful not to overmix, as this can result in tough cakes.
- Fill Bundt Pans: Spoon the batter evenly into the prepared mini bundt cake pans, filling each cavity about two-thirds full. Avoid overfilling, as the cakes will rise during baking.
- Bake the Cakes: Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean. The exact baking time may vary depending on your oven and the size of your mini bundt pans.
- Cool the Cakes: Let the cakes cool in the pans for about 10-15 minutes before carefully inverting them onto a wire rack to cool completely. This resting period allows them to firm up before unmolding.
- Prepare the Cream Cheese Glaze: While the cakes are cooling, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth and creamy. Gradually beat in the sifted powdered sugar until well combined.
- Adjust Glaze Consistency: Add the milk or heavy cream, one tablespoon at a time, until you achieve your desired drizzling consistency. Stir in the vanilla extract.
- Glaze the Cakes: Once the mini red velvet bundt cakes are completely cool, drizzle the cream cheese glaze generously over the tops, allowing it to drip down the sides. For an extra touch, you can sprinkle with red velvet cake crumbs or finely chopped nuts before the glaze sets.
Why You’ll Love This Mini Red Velvet Bundt Cakes :
You’ll adore these Mini Red Velvet Bundt Cakes for their exquisite presentation and irresistible flavor, boasting a tender, moist chocolatey cake with that signature hint of tang, all crowned with a luxuriously smooth, sweet cream cheese glaze – a perfect homage to their full-sized counterparts. Making these delightful individual cakes at home is not only more budget-friendly than purchasing pre-made treats but also allows you to control the quality of ingredients, resulting in a superior taste that’s sure to impress your friends and family, creating a memorable dessert experience without breaking the bank.
The vibrant crimson hue and elegant bundt shape make these cakes a showstopper for any celebration, from birthdays to holidays, offering a personal-sized indulgence that feels both special and satisfyingly rich. Compared to a standard slice of red velvet cake, these mini versions provide portion control and a charmingly individual touch that guests will truly appreciate. So why wait? Give these delightful Mini Red Velvet Bundt Cakes a try and experience the joy of creating this classic treat in a perfectly petite package!
Storing and Reheating Tips :
Properly storing your Mini Red Velvet Bundt Cakes ensures their deliciousness for days to come.
- Room Temperature: Unfrosted or lightly frosted cakes (without cream cheese glaze) can be stored in an airtight container at room temperature for up to 2 days.
- Refrigeration: Cakes with cream cheese glaze are best stored in the refrigerator in an airtight container for up to 3-4 days. Allow them to come to room temperature for about 30 minutes before serving for the best texture and flavor.
- Freezing: To freeze, let the cakes cool completely. You can freeze them unfrosted or frosted. For unfrosted cakes, wrap each individual cake tightly in plastic wrap, then in aluminum foil or a freezer-safe bag. For frosted cakes, freeze them uncovered on a baking sheet until firm, then wrap them as described for unfrosted cakes. They can be frozen for up to 2-3 months. To reheat, thaw them overnight in the refrigerator.
Final Thoughts :
These Mini Red Velvet Bundt Cakes are a delightful and accessible way to bring a burst of festive color and rich flavor into your kitchen. Encourage yourself to bake these small wonders; they’re a guaranteed crowd-pleaser that’s both beautiful and incredibly delicious.
Mini Red Velvet Bundt Cakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Generously grease and flour (or use baking spray) your mini bundt cake pans. This is crucial for ensuring your cakes release cleanly without breaking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Ensure there are no clumps of cocoa powder.1 ½ cups all-purpose flour, 1 cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a separate large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air, which contributes to a tender cake.½ cup unsalted butter, 1 cup granulated sugar
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and red food coloring. The mixture will turn a vibrant red.2 large eggs, 1 teaspoon vanilla extract, 1 tablespoon red food coloring
- In a small bowl, whisk together the buttermilk and white vinegar. Let it sit for a minute or two to react, creating a “sour milk” effect that tenderizes the cake.1 cup buttermilk, 1 teaspoon white vinegar
- Gradually add half of the dry ingredient mixture to the wet ingredients, mixing until just combined. Then, add half of the buttermilk mixture, mixing until incorporated. Repeat with the remaining dry ingredients and then the remaining buttermilk mixture, ending with the dry ingredients. Mix until just combined and smooth. Be careful not to overmix, as this can result in tough cakes.1 ½ cups all-purpose flour, 1 cup buttermilk
- Spoon the batter evenly into the prepared mini bundt cake pans, filling each cavity about two-thirds full. Avoid overfilling, as the cakes will rise during baking.
- Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean. The exact baking time may vary depending on your oven and the size of your mini bundt pans.
- Let the cakes cool in the pans for about 10-15 minutes before carefully inverting them onto a wire rack to cool completely. This resting period allows them to firm up before unmolding.
- While the cakes are cooling, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth and creamy. Gradually beat in the sifted powdered sugar until well combined.4 ounces cream cheese, ½ cup powdered sugar
- Add the milk or heavy cream, one tablespoon at a time, until you achieve your desired drizzling consistency. Stir in the vanilla extract.1-2 tablespoons milk or heavy cream, ½ teaspoon vanilla extract
- Once the mini red velvet bundt cakes are completely cool, drizzle the cream cheese glaze generously over the tops, allowing it to drip down the sides. For an extra touch, you can sprinkle with red velvet cake crumbs or finely chopped nuts before the glaze sets.