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overhead view of one frosted red velvet mini bundt cake.

Red Velvet Mini Bundt Cakes

Pretty red velvet mini bundt cakes with delicious cream cheese frosting, a delightful dessert for Valentine’s Day. These beautiful mini desserts are ready in no time.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Servings 18 mini cakes
Calories 256kcal
Author Adina


Dry ingredients:

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

Wet ingredients:

  • cup buttermilk 300 ml/ 10 fl.oz
  • ¼ - ½ teaspoon red gel food coloring Note 3
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
  • ½ cup unsalted butter 125 g/4.5 oz,


  • ½ cup cream cheese 120 g/ 4 oz
  • cups icing sugar 250 g/ 9 oz
  • 4-5 tablespoons milk Note 4, 5


Mini bundt cakes:

  • Preheat the oven to 400°F/200°C.
  • 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.
    ½ cup unsalted butter / 125 g
  • Dry ingredients: Place flour, baking powder, baking soda, sugar, and a pinch of salt in a large bowl. Whisk to combine.
    2⅔ cups all-purpose flour / 325 g + 2 teaspoons baking powder + ½ teaspoon baking soda + 1 cup granulated sugar / 200 g +pinch of salt
  • Wet ingredients: In another bowl, whisk buttermilk, red gel food coloring, eggs, vanilla extract, vinegar, and melted butter.
    1¼ cup buttermilk / 300 ml + ¼ - ½ teaspoon red gel food coloring + 2 eggs + 1 teaspoon vanilla extract + 1 teaspoon vinegar
  • 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.


  • 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.
    ½ cup cream cheese / 120 g + 2½ cups icing sugar / 250 g + 4-5 tablespoons milk
  • 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.


  1. Use a digital kitchen scale in baking; it guarantees for best results. Measuring flour and butter in cups is very imprecise (the Amazon affiliate link opens in a new tab).
  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.
  5. Decoration: Alternatively, sprinkle the red velvet bundt cakes with icing sugar.


Serving: 1mini cake | 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