Description
Delight in these charming Red Velvet Mini Bundt Cakes, rich with a tender crumb and vibrant red hue. Each bite offers a perfect balance of cocoa depth and sweet vanilla, topped with a smooth cream cheese glaze that adds a creamy finish. Easy to make and perfectly portioned for gatherings or special treats.
Ingredients
Cake 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
Glaze Ingredients
- ¼ cup cream cheese, softened
- 1 cup confectioner’s sugar
- 2 tablespoons milk or water (plus more if needed)
Instructions
- Prep the Oven and Pans: Preheat your oven to 350°F (177°C). Generously grease the mini bundt pans with baking spray containing flour or use butter dusted with cocoa powder to prevent sticking.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar using a mixer until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add the Wet Ingredients: Mix in the eggs, vanilla extract, red gel food coloring, and 1 tablespoon of white vinegar until combined. Then stir in the cold buttermilk until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, natural baking cocoa, salt, and baking soda ensuring the baking soda is fresh for proper rising.
- Mix the Batter: Gradually fold the dry ingredients into the wet mixture a little at a time. Mix gently just until the batter comes together, avoiding overmixing by limiting to 30 seconds of mixing after adding flour.
- Fill and Bake: Spoon the batter into the prepared mini bundt pans, filling each about ¾ full to prevent overflow. Bake for 20 to 25 minutes, rotating the pan halfway through, until a toothpick inserted comes out with just a few moist crumbs.
- Cool the Cakes: Allow cakes to cool in the pans for 5 to 10 minutes. Carefully run a butter knife around the edges and invert the cakes onto a cooling rack to cool completely.
- Make the Glaze: In a small bowl, beat the softened cream cheese until smooth and fluffy. Slowly add milk or water, then gradually stir in confectioner’s sugar until a thin, smooth glaze forms, adding liquid a teaspoon at a time if needed for consistency.
- Glaze the Cakes: Once the mini bundt cakes are completely cooled, spoon the cream cheese glaze over the top, allowing it to drip down the sides for a beautiful finish.
Notes
- Use butter softened to room temperature but not melted for proper creaming with sugar.
- Room temperature eggs ensure even mixing and prevent curdling.
- Gel food coloring provides vibrant red color without altering batter consistency.
- Natural baking cocoa adds authentic cocoa flavor without added sugars.
- Confirm baking soda freshness for optimal cake rise.
- Cold buttermilk contributes to a tender, moist cake crumb.
- Softened cream cheese must be smooth to avoid lumps in glaze.
- Grease pans thoroughly with baking spray or butter and dust with cocoa powder to prevent sticking.
- Avoid overmixing batter to prevent dense cakes.
- Do not overfill pans to avoid spillage and sticking in the oven.
- Test doneness with a toothpick to ensure cakes are perfectly baked.
- Cooling cakes slightly before removing prevents breakage.
- Add glaze liquid gradually for desired consistency.
- Apply glaze only once cakes are fully cooled to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
