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.
Notes
Storing: Unfrosted/lightly frosted cakes at room temp for up to 2 days. Cakes with cream cheese glaze in fridge for up to 3-4 days. Freeze unfrosted or frosted for up to 2-3 months.
