Homemade Mini Red Velvet bundt cakes are soft & flavorful, topped with cream cheese frosting & berries. Festive, gorgeous mini bundt cakes perfect for holidays, birthdays, or just because! There’s no wrong time for cake, and everyone will enjoy these personal-sized sweets.
This recipe for red velvet bundt cake is easier than you may think, and it’s completely homemade from scratch, making it even more impressive. These moist little cakes are packed with that tangy chocolate flavor we know and love and covered in a whipped cream cheese frosting.
What are mini bundt cakes?
Mini bundt cakes are just like regular bundt cakes but smaller. Made in a similar shaped and sized round pan with a hole in the center you can get the great bundt cake look you want but in a much more personal-sized portion. These tiny cakes can get dolled up to look incredible or be made to look simple and aesthetically pleasing too. The only limits are your own imagination.
Red velvet bundt cake ingredients
For the cake you will need:
-Sugar: You will need 1 ⅔ cups of granulated sugar to help make your cake perfectly sweet.
-Butter: Using ½ cup (one stick) of room temperature butter will give the cake a richer taste.
-Oil: To give your cakes more fat to stay moist, add in ⅓ cup of vegetable oil.
-Eggs: You will need 2 eggs plus 2 egg yolks to get your cake to be well bound together. Yolks also help to provide richness in flavor.
-Sour cream: Using ¼ cup of sour cream in the batter will make the cake have a great texture. You can also use plain flavored Greek yogurt in its place.
-Buttermilk: You will need 1 cup of buttermilk, but you can DIY your own by removing 2 tablespoons of milk from 1 cup measure and adding in 2 tablespoons of white vinegar. Then mix and allow to rest for about 3 minutes before use.
-Flour: The base of this cake recipe is 2 ¾ cups of all-purpose flour.
-Cocoa powder: Use ⅓ cup of unsweetened cocoa powder to give your cake a delicious chocolate flavor.
-Vanilla pudding: Adding in 1 small package of the vanilla pudding will help to make the cake taste extra flavorful and moist. Use instant pudding (the 3.4-ounce sized box).
-Leavening agents: You will need 1 ½ teaspoons of baking powder and ¾ teaspoons of baking soda to make this cake puff up and rise as it bakes.
-Salt: Use 1 teaspoon of salt to help enhance the flavors in the cake and really make it taste delicious.
-Vinegar: To make your cake have the iconic red velvet flavor add in 1 ½ teaspoons of white vinegar. Apple cider vinegar is okay too!
-Food coloring: You will need red food coloring to get the desired hue in every cake. Wilton has a gel food coloring that is no taste and is perfect for those who do not want to taste the red dye as it can sometimes be a strong flavor.
For the frosting, you will need:
-Cream cheese: You will need 8 ounces of cream cheese (this is one brick).
-Powdered sugar: To help make the frosting smooth and sweet add in 1 cup of powdered sugar.
-Butter: Add ½ cup of room temperature butter to make the frosting richer in taste and super delicious. You can use salted or unsalted butter but omit additional salt if using salted.
-Milk: To help add a little moisture to the frosting so that it mixes well, add in 2 tablespoons of milk.
-Salt: ½ teaspoon of salt will help to bring out the flavors in the frosting and really make it taste great.
How to make mini red velvet bundt cakes
Preheat your oven to 350 degrees F and spray the inside of at least one mini bundt pan with plenty of baking spray to prevent sticking.
In a large mixing bowl, add your sugar, butter, and vegetable oil, whisking together until smooth and creamy and the color has lightened slightly.
Add in the eggs and sour cream, whisk to combine.
Add in your buttermilk, whisking until incorporated.
Next, add in the flour, cocoa powder, vanilla pudding, baking powder, salt, and baking soda, whisking until just combined.
Whisk in the white vinegar.
Now add in the red food coloring and stir together until all of the batter is red.
Fill each of the mini bundt cake pans until they are halfway full of batter.
Bake in the oven for 16-18 minutes or until a toothpick can be inserted and come out clean or with moist crumbs. Once baked, remove from oven and let cool on a wire rack for a few minutes.
If you only have one mini bundt pan and are working in batches, carefully flip the cake onto the cooling rack, tapping the pan gently to help release its grip from the walls of the mold. Use a butter knife to run it along the cake inside the pan if needed. Continue baking until all of the batter has been used.
After the mini bundt cakes have been baked and cooled, make the cream cheese frosting by mixing together all of the ingredients in the bowl of a stand mixer fitted with the paddle attachment.
Beat together on high speed for 2-3 minutes or until completely smooth.
Spoon the frosting into a piping bag fitted with a star tip and swirl a small circle of frosting on top of each mini bundt cake.
Once frosted, you can serve them as-is or you can garnish them with a mint leaf or piece of rosemary. Top with a fresh raspberry and sprinkle on some powdered sugar. Enjoy!
Mini Red Velvet Bundt Cakes
Ingredients
Cake
- 1 ⅔ cup sugar
- ½ cup butter room temp
- ⅓ cup vegetable oil
- 2 eggs
- 2 egg yolks
- ¼ cup sour cream
- 1 cup buttermilk
- 2 ¾ cup flour
- ⅓ cup cocoa
- 3.4 oz vanilla pudding mix
- 1 ½ tsp baking powder
- 1 tsp salt
- ¾ tsp baking soda
- 1 ½ tsp white vinegar
- 1 TBSP red food coloring
Cream Cheese Frosting
- 8 oz cream cheese
- 1 cup powdered sugar
- ½ cup butter room temp
- 2 TBSP milk
- ½ tsp salt
Instructions
- Preheat the oven to 350 F. Spray at least one mini bundt pan with plenty of baking spray.
- Add the sugar, butter and vegetable oil to a large mixing bowl. Whisk together until smooth and creamy and slightly lightened in color.
- Add in the eggs and sour cream and whisk to combine. Add in the buttermilk and whisk to incorporate.
- Next, add in the flour, cocoa, vanilla pudding, baking powder, salt and baking soda and whisk just until combined.
- Whisk in the white vinegar. Lastly, add in the red food coloring and whisk until all of the batter is red.
- Fill each of the mini bundt pans halfway full with batter. Place into the oven to bake for 16-18 minutes or until a toothpick inserted comes out clean or with moist crumbs.
- Once baked, remove from the oven and place onto a cooling rack to cool for a few minutes. If you only have one pan and are baking in batches, carefully flip the pan over onto the cooling rack. If the bundt cakes do not fall out of the pan, gently tap each one with the heavy end of a butter knife to help dislodge the cakes from the pan. Continue baking bundt cakes until all of the batter is used.
Make the Cream Cheese Frosting
- After the mini bundt cakes are baked and cooled, make the cream cheese frosting. Add all of the ingredients to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2-3 minutes or until completely smooth.
- Spoon into a piping bag fitted with a star tip. Pipe a small swirl of frosting onto the top of each mini bundt cake.
Notes
Nutrition
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Why is my bundt cake rubbery?
If you overmix your cake batter after the flour has been added, it can end up with a rubbery texture. This is because the flour has been worked enough that it created glutens to develop.
Can I overwhip cream cheese frosting?
When making the cream cheese frosting, the longer you whip it, the fluffier it becomes. However, I would not recommend whipping it for longer than 8 minutes as the frosting could collapse and separate in which case you would need to start over.
More delicious bundt cake recipes you are sure to enjoy!
- PUMPKIN BUNDT CAKE WITH CARAMEL GLAZE
- VANILLA BUNDT CAKE
- ALMOND BUNDT CAKE
- PINK DONUT BUNDT CAKE
- CHOCOLATE CHIP BUNDT CAKE
- APPLE BUNDT CAKE
- POPPY SEED BUNDT CAKE
- ORANGE JUICE BUNDT CAKE
- LEMON PUDDING BUNDT CAKE
- ICED LEMON BUNDT CAKE
- EASY PINEAPPLE BUNDT CAKE
- GLAZED STRAWBERRY BUNDT CAKE
- EASY CHOCOLATE BUNDT CAKE
These red velvet mini bundt cakes are a perfect treat for when you want to serve up something that looks fancy. Perfectly customizable to fit themes or holidays like Christmas, these sweets always have a good reason to be enjoyed.
Pat Markley says
Haven’t made these yet. Can these be made using jumbo cupcake pans?
Connie says
is there a natural substitute for the red dye?
Nicole says
A lot of whole food stores and health stores now offer natural ingredient food dyes for cooking. I would suggest looking there for a natural substitute.
Gina says
These are so festive and adorable! They’re perfect for a handheld holiday treat.
Ashley F. says
These turned out so great! We loved having individual desserts to serve! Super easy to make too!
Barbara says
Can these cakes be frozen prior to making frosting?
Jessica says
Yes that would work well Barbara!