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Mini Red Velvet Bundt Cakes with Cream Cheese Icing – Cute & Tasty

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 50 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 40 minutes
  • Yield: 12 mini bundt cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in these charming Red Velvet Mini Bundt Cakes, featuring a moist and tender crumb with a hint of cocoa. Perfectly topped with a luscious cream cheese frosting, they make a delightful dessert for any celebration or special occasion. These mini bundt cakes are not only visually stunning but also easy to make, promising to impress your guests with their rich flavor and festive appearance.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tbsp cocoa powder
  • 1 tsp baking soda
  • Pinch of salt

Wet Ingredients

  • 1 cup buttermilk
  • 1 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare the batter.
  2. Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, which incorporates air for a tender cake texture.
  3. Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure they are thoroughly mixed into the creamed butter and sugar.
  4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and a pinch of salt to distribute the leavening evenly.
  5. Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and red food coloring. Begin and end with the dry ingredients, mixing until just combined each time to avoid overmixing and keeping the batter tender.
  6. Prepare Pans and Pour Batter: Grease your mini bundt cake pans thoroughly to prevent sticking, then evenly pour the batter into the molds, filling them appropriately without overfilling.
  7. Bake: Place the pans in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.
  8. Cool and Frost: Allow the cakes to cool completely in the pans before removing. Once cooled, top them with cream cheese frosting using a sturdy piping bag for a beautiful finish.

Notes

  • Substituting regular milk for buttermilk is possible but may result in a less rich texture.
  • Ensure the butter is softened before creaming to achieve the best batter consistency.
  • Use a sturdy piping bag to decorate the cakes with cream cheese frosting neatly.
  • Do not overmix the batter to prevent dense cakes.
  • Grease mini bundt pans thoroughly to ensure cakes release easily.

Find it online: https://recipes.mbeams.com/mini-red-velvet-bundt-cakes-with-cream-cheese-icing-cute-and-tasty/