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Red Velvet Mini Bundt Cakes

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Pretty red velvet mini bundt cakes with delicious cream cheese frosting, a delightful dessert for Valentine’s Day. Beautiful mini desserts ready in no time.

close up to red mini bundt cakes on a wire rack.

Treat your Valentine with these sweet red velvet mini bundt cakes. They are soft and fluffy, super easy to make, taste delicious, and are bound to please anyone. And if are looking for more Valentine’s Day-suited desserts, check out the White Chocolate and Raspberry Blondies.

What’s so good about this recipe?

  • So pretty: Gorgeous little mini cakes decorated with cream cheese frosting. Even if you skip the frosting step, the bundt cakes will still look great and taste fantastic.
  • Easy to make: All you must do is stir the ingredients with a whisk; you will not even need a mixer.
  • Quick: Preparing the batter takes about 3 minutes. Another 20 minutes of baking time. Stir the sweet cream cheese frosting in about 2 minutes and decorate the red velvet mini bundt cakes in another 2-3 minutes. The only thing to consider is to allow the cakes to cool before you frost them; 20-30 minutes should do it.
  • Versatile: The mini bundts are perfect not only for Valentine’s Day but also for Christmas; the red color fits Christmas as well.
two mini red bundts with cream cheese frosting on a wire rack.

Best tips

Digital kitchen scale:

  • Baking is a science, and it requires precise measurements. Measuring by volume can produce such different results, especially when it comes to flour and butter. And if you use those inaccurate amounts, you’re more likely to get inaccurate results.
  • A kitchen scale will give you the most precise measure and best results (Amazon affilliate link).

Room temperature:

  • When at room temperature, ingredients like eggs, butter, and buttermilk (or another dairy) form an emulsion that traps the air inside. The air expands during baking, making the cakes fluffy.

Red coloring:

  • I strongly recommend using professional gel food coloring (Amazon affiliate link). A small bottle of liquid red food coloring bought in a regular supermarket won’t bring you the desired results. I’ve tried many different brands over the years, and none was nearly as good as the gel food coloring.
  • If you use gel, you will only need between ¼ and ½ teaspoon of the gel, depending on the brand. I use almost ½ teaspoon to make sure, but actually, I could probably get away with less; the color is very intense.

What if I don’t find the gel?

  • Paste food coloring: works well, remove it with a toothpick from the container and dissolve it the vanilla extract or a small amount of vodka before adding to the rest of the wet ingredients.
  • If all you have is liquid color, keep in mind that the results won’t be so intense. Also, you will need to use quite a lot, and the cakes might have a slight aftertaste. I really do recommend the gel colors for perfect red velvet cakes.

Silicone molds:

  • They are not mandatory but incredibly easy to use. You don’t have to prepare them (greasing and flouring), and the cakes are perfect every time.
  • If you only have a regular pan, make sure to grease and flour the cavities before adding the batter (Amazon affiliate links).

Recipe ingredients

listed ingredients for making red velvet cakes on the table.
  • Dry ingredients: all-purpose flour, granulated sugar, baking soda, baking powder, a pinch of salt.
  • Wet ingredients: red gel food color, buttermilk, two large eggs, pure vanilla extract, unsalted butter, vinegar (I use apple cider vinegar most of the time, but regular vinegar is fine as well).
  • Cream cheese icing: full-fat cream cheese, icing sugar, milk.

Recipe steps

  • Preheat the oven and prepare the tin.
  • Melt butter in a small pan. Set aside while you weigh and combine the rest of the ingredients.
  • Large mixing bowl: Whisk all dry ingredients (1).
  • Medium bowl: Whisk all wet ingredients (2).
collage of two pictures of wet and dry ingredients for mini cakes.
  • Combine: Pour the wet ingredients over the flour mixture. Stir gently and shortly until just combined. Don’t over stir, or the mini red velvet cakes will turn chewy instead of being soft and airy (3).

Tip

  • See the image of the combined ingredients; you can still see small clumps of dry ingredients. I left the batter as you can see it, and there were no clumps or flour clusters in the finished red velvet mini cakes.
stirring red velvet batter in a bowl with a whisk.
  • Scoop the batter into the mini bundt cake pans (4).
  • Bake in the preheated oven (400 degrees Fahrenheit/ 200 degrees Celsius) for about 20 minutes or until a toothpick inserted in the middle of a cake comes out clean (5).
collage of two pictures of a silicone pan for bundt cakes with unbaked and baked red batter inside.
  • Rest in the tin for 5 minutes. Carefully remove from the molds and let cool on a wire rack. If using silicone molds, all you have to do is turn the mold upside down and carefully press the cakes out of the cups. If using bund cake tins, you might have to release the edges carefully with a butter knife and then release the desserts.
  • Frosting: In the meantime, mix the cream cheese with the icing sugar in a small bowl (an electric mixer is great now). Add 2 tablespoons of milk and mix well. Add more milk, a few drops at a time, until you reach the desired consistency. The mixture should be thick yet slightly runny.
  • Decorate: Place the cooling rack with the mini red velvet bundt cakes on a piece of parchment paper or top of a baking tray. Use a teaspoon to decorate the red velvet cakes with cream cheese. Let set shortly before serving.

Recipe FAQ

Why is there no cocoa powder in the batter?

There’s a good reason for that. I used to make the classic red velvet cake recipe using it, but I have left it out lately. Why? I can taste no difference when adding one tablespoon of cocoa, and the red velvet color is so much nicer now.

Why are the mini bundt cakes dense?

You’ve over stirred the batter. Stop before you think you should; if the batter is completely smooth, you’ve stirred for too long.

Do I need the frosting?

It’s delicious, but it’s an extra step and one you can skip. Sprinkle the red velvet mini cakes with powdered sugar instead, you will still love them, and they will still be super cute.

How many mini cakes do I get?

It depends on your tin. I use the silicone mini bundt pans, which are slightly smaller than regular ones. I get 18-20 mini bundt cakes from this batter, but only 14-16 muffins when using a muffin tin.
You can easily halve the recipe if that’s too much for you.

Can I make cupcakes or muffins?

Definitely! Divide the batter evenly between the cups of a muffin tin lined with paper liners and bake as instructed. If making muffins, sprinkle them with icing sugar. If making cupcakes, you can frost them with buttercream or a stiffer cream cheese frosting.

How to store?

Refrigerate the red velvet mini bundt cakes in an airtight container for 2-3 days.
Freeze the unfrosted cakes in an airtight container for 2-3 months.

mini red cakes on a wire rack.

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close up to red mini bundt cakes on a wire rack.

Red Velvet Mini Bundt Cakes

Prettyred velvet mini bundt cakes with delicious cream cheese frosting, a delightfuldessert for Valentine’s Day. Beautiful mini desserts ready in no time.
4.72 from 7 votes
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
30 minutes
Servings: 18
Calories: 256kcal
Author: Adina

Ingredients  

Dry ingredients:

  • 325 g all-purpose flour 2 2/3 cups/ 11 oz, (Notes 1 and 2)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 200 g granulated sugar 1 cup/ 7 oz
  • pinch of salt

Wet ingredients:

  • 300 ml buttermilk 1 ¼ cup/ 10 fl.oz
  • ¼ – ½ teaspoon red gel food coloring (Note 3)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
  • 125 g unsalted butter ½ cup/ 4.4 oz, (Note 1)

Frosting:

  • 120 g cream cheese ½ cup/ 4 oz
  • 250 g icing sugar 2 ½ cups/ 8.8 oz
  • 4-5 tablespoons milk (Note 4, 5)

Instructions

Mini bundt cakes:

  • Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius.
  • Prepare pan: If using a regular mini bundt cake tin, grease the cavities with butter. Add a little flour into each hole and shake the tin to distribute the flour evenly. Turn it over the sink and pat it gently to remove the excess flour. Set aside.
    If using silicone mini bundt cake molds, you don’t have to prepare the cavities.
  • Melt butter in a small pan. Set aside while you weigh and combine the rest of the ingredients.
  • Dry ingredients: Place flour, baking powder, baking soda, sugar, and a pinch of salt in a large bowl. Whisk to combine.
  • Wet ingredients: In another bowl, whisk buttermilk, red gel food coloring, eggs, vanilla extract, vinegar, and melted butter.
  • Combine: Pour the wet ingredients over the dry ingredients. Stir gently and shortly until just combined. Don’t over stir.
  • Bake: Scoop the batter into the mini bundt cake tin and bake for about 20 minutes or until a toothpick inserted in the middle of a cake comes out clean.
  • Rest for 5 minutes. Carefully remove the cakes from the molds and let them cool on a wire rack.

Frosting:

  • In the meantime, stir the cream cheese with the icing sugar with an electric mixer. Add 2 tablespoons of milk and mix well. Add more milk, a few drops at a time, until you reach the desired consistency. The mixture should be thick yet slightly runny.
  • Decorate: Place the rack with the mini bundt cakes on a piece of parchment paper or a baking tray. Use a teaspoon to decorate the red velvet cakes with cream cheese frosting. Let the frosting set shortly before serving.

Notes

  1. Use a digital kitchen scale in baking; it guarantees for best results. Measuring flour and butter in cups is very unprecise (Amazon affiliate link).
  2. The recipe makes about 18-20 mini bundt cakes or 14-16 muffins or cupcakes.
  3. I strongly recommend using professional gel food coloring.
  4. Use as much milk as required. The frosting should be thick yet slowly pourable.
    Alternatively, sprinkle the red velvet bundt cakes with icing sugar.

Nutrition

Serving: 1g | Calories: 256kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 127mg | Potassium: 65mg | Fiber: 1g | Sugar: 26g | Vitamin A: 322IU | Calcium: 63mg | Iron: 1mg
Tried this recipe?Mention @thefastrecipe or tag #thefastrecipe!

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