Name: Red Velvet Mini Bundt Cakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1¾ cups granulated sugar; 2 large eggs, room temperature; ½ tablespoon vanilla extract; 1½ tablespoons red gel food coloring; 1 tablespoon white vinegar; 2½ cups all-purpose flour; ¼ cup natural baking cocoa; 1 teaspoon salt; 2 teaspoons baking soda; 1 cup buttermilk, cold; ¼ cup cream cheese, softened; 1 cup confectioner’s sugar; 2 tablespoons milk or water (plus more if needed)

Jump to Recipe· 4.2 from 54 reviews

If you’re craving a dessert that combines the rich, velvety texture of classic red velvet cake with the charming mini size of bundt cakes, you’re in for a real treat. This Red Velvet Mini Bundt Cakes Recipe is a guaranteed crowd-pleaser, boasting a perfect balance of cocoa and tangy buttermilk with that signature vibrant red color. Each tiny cake is moist, tender, and topped with a luscious cream cheese glaze, making these little beauties perfect for any celebration or just a sweet indulgence anytime. Let’s dive in and whip up these delightful, bite-sized wonders together!

Ingredients You’ll Need

A shiny metal bowl sits on a white marbled surface, containing a mixture of creamy off-white batter with smooth texture mostly covering the bowl's inner sides. On top of the batter, two bright yellow-orange egg yolks rest close together on the left side, while two small dollops of dark brown liquid are on the right side. The batter is thick and fluffy, with visible swirls and peaks where it has been stirred. photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is the first step to baking something extraordinary. Each one plays a crucial role, from the smooth butter creating tender crumbs to the red gel food coloring giving that iconic pop of color that makes red velvet so festive.

Unsalted butter, softened: It adds richness and moisture, essential for a tender cake crumb.
Granulated sugar: Sweetens the batter while helping to create a fluffy texture when creamed with butter.
Large eggs, room temperature: Bind ingredients and contribute to the cake’s structure and moisture.
Vanilla extract: Enhances overall flavor with a warm, sweet aroma.
Red gel food coloring: The secret behind the vibrant, classic red velvet hue.
White vinegar: Reacts with baking soda to give the cake a tender rise and slight tang.
All-purpose flour: Provides structure; make sure it’s measured correctly for best texture.
Natural baking cocoa: Adds depth to the red velvet’s subtle chocolate flavor.
Salt: Balances sweetness and intensifies flavors.
Baking soda: A leavening agent that helps the cakes rise light and fluffy.
Buttermilk: Adds tang and moisture, contributing to a soft crumb.
Cream cheese, softened: For the glaze, giving a tangy, creamy topping that complements the cake perfectly.
Confectioner’s sugar: Sweetens the glaze, ensuring it’s smooth and spreadable.
Milk or water: Used to thin the glaze to the perfect consistency for drizzling.

How to Make Red Velvet Mini Bundt Cakes Recipe

Step 1: Prep the Oven and Pans

Begin by preheating your oven to 350°F (177°C). Generously grease your mini bundt pans using a baking spray with flour or butter and a light dusting of cocoa powder to ensure your bundt cakes come out effortlessly after baking.

Step 2: Cream the Butter and Sugar

In a large bowl, cream the softened unsalted butter with granulated sugar using your stand or hand mixer until the mixture is light and fluffy, about 2 to 3 minutes. This step is crucial for the cakes’ airy texture—be patient and don’t rush it!

Step 3: Add the Wet Ingredients

Mix in the eggs one at a time, then add the vanilla extract, red gel food coloring, and 1 tablespoon of white vinegar. Combine well until you have a smooth, vibrant red batter. Then, stir in the buttermilk until just incorporated to keep the cake moist and tender.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking cocoa, salt, and baking soda. Fresh baking soda is key here for proper rising, so double-check that before you add it in.

Step 5: Mix the Batter

Gradually fold the dry ingredients into the wet mixture in a few additions, mixing just until combined each time. Overmixing will toughen the cakes, so keep foldings light and quick for that delicate crumb.

Step 6: Fill and Bake

Spoon the batter into your prepared mini bundt pans, making sure to fill each about three-quarters full to avoid overflow. Bake in the oven for 20-25 minutes, rotating halfway to ensure even browning. The cakes are done when a toothpick comes out with only a few moist crumbs attached.

Step 7: Cool the Cakes

Allow the cakes to cool in the pan for about 5 to 10 minutes. This resting time helps them firm up slightly. Then, gently loosen the edges with a butter knife and invert the pans onto a cooling rack to release the mini bundts completely.

Step 8: Make the Glaze and Glaze the Cakes

Beat the softened cream cheese until smooth and creamy, then stir in the milk or water. Gradually fold in the confectioner’s sugar until you get a thin, drizzle-worthy glaze. Once the cakes have completely cooled, drizzle the glaze generously on top and let it drip down their sides for a perfect finish.

How to Serve Red Velvet Mini Bundt Cakes Recipe

A close-up image shows a small red bundt cake with a rough, textured surface sitting on a metal cooling rack. The cake has one layer and a deep red color, almost like velvet. A woman's hand is holding an antique-looking silver spoon above the cake, and thick white cream is slowly dripping from the spoon into the hole in the center of the bundt cake. In the blurry background, there are more red bundt cakes on the rack and a white bowl of cream. The surface below is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra-special touch, sprinkle the glazed mini bundt cakes with crushed pecans, mini chocolate chips, or even edible glitter. These additions add both texture and visual appeal, making your treats look as delightful as they taste.

Side Dishes

Serve these sweet bites alongside a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert experience. A hot cup of coffee or a glass of cold milk pairs wonderfully with the rich flavors and moist texture too.

Creative Ways to Present

Arrange your Red Velvet Mini Bundt Cakes Recipe on a tiered dessert stand for festive gatherings or present them individually in pretty cupcake liners for easy grab-and-go indulgences. You can also tie them up in cellophane bags with a ribbon for charming party favors!

Make Ahead and Storage

Storing Leftovers

Keep leftover mini bundt cakes in an airtight container at room temperature for up to 2 days to maintain freshness and moisture. Avoid refrigeration unless your kitchen is very warm, as it may dry the cakes out.

Freezing

To freeze, wrap individual cakes tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge or at room temperature the next day.

Reheating

If you want to enjoy your cakes warm, pop them in a microwave for about 10-15 seconds after thawing. This will bring back that freshly-baked softness without drying them out.

FAQs

Can I make this recipe without red food coloring?

While red food coloring is what gives red velvet its classic look, you can omit it if desired, but your cakes will have a more traditional cocoa tone rather than the signature vibrant red.

What if I don’t have buttermilk on hand?

You can easily substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk, letting it sit for 5 minutes before using. This mimics the acidity and texture of buttermilk.

Can I use regular cocoa powder instead of natural baking cocoa?

Natural baking cocoa provides a lighter, more subtle chocolate flavor perfect for red velvet. Regular cocoa powder might make the cakes taste more bitter and could affect the color, but it’s still usable in a pinch.

Can these mini bundt cakes be made dairy-free?

Yes! Substitute the butter with a vegan butter alternative, use a plant-based milk mixed with vinegar for buttermilk, and choose dairy-free cream cheese for the glaze to make this recipe dairy-free.

How do I know when the mini bundt cakes are fully baked?

Insert a toothpick or cake tester into the center of the cakes. If it comes out clean or with just a few moist crumbs, the cakes are perfectly baked and ready to be cooled.

Final Thoughts

Making this Red Velvet Mini Bundt Cakes Recipe is like creating little moments of joy, bite after bite. The combination of tender cake, vibrant color, and creamy glaze never fails to impress and satisfy. Whether you’re baking for a special occasion or just treating yourself, these mini bundts are sure to become a beloved favorite. Give it a try—you might just find your new go-to dessert!