Red Velvet Mini Bundt Cakes Recipe

Close-up of a single mini red velvet bundt cake with cream cheese glaze and red velvet crumb topping on a white plate.

These red velvet mini bundt cakes are soft, rich, and perfectly moist with a signature hint of cocoa. A smooth cream cheese glaze drizzled over the top adds just the right amount of sweetness. They're perfect for Valentine's Day, Mother's Day, Easter brunch, bridal showers, other special occasions, or anytime you want an elegant dessert in a mini size!

Prep Time10

Cook Time50

Total Time1

Servings: servings

Calories: 429kcal

Author: Sandra

Ingredients

For the Bundt Cakes

1 cup unsalted butter softened (Note 1)
1¾ cups granulated sugar
2 large eggs room temperature (Note 2)
½ tablespoon vanilla extract
1 ½ tablespoons red gel food coloring (Note 3)
1 tablespoon white vinegar
2½ cups all-purpose flour
¼ cup natural baking cocoa (Note 4)
1 teaspoon salt
2 teaspoons baking soda (Note 5)
1 cup buttermilk (Note 6)

For the Glaze

¼ cup cream cheese softened (Note 7)
1 cup confectioner’s sugar
2 tablespoons milk or water Add more if needed

Instructions

Preheat oven to 350°F (177°C) and generously grease the mini bundt pans to prevent sticking. (Use baking spray with flour or butter and a dusting of cocoa powder for best results. See Note 8.)
In a large mixing bowl, cream the softened butter and sugar using either a handheld or stand mixer until light and fluffy (about 2-3 minutes). (Softened butter should be cool to the touch and leave a dent when pressed, but not melted. See Note 1.)
Mix in the eggs, vanilla extract, food coloring, and remaining 1 tablespoon of vinegar until well combined. (Room temperature eggs mix more evenly, preventing curdling. See Note 2.)
Add the buttermilk and stir until combined. (Cold buttermilk helps create a tender crumb. See Note 6.)
In a separate bowl, whisk together the flour, natural baking cocoa, salt, and baking soda. (Check that your baking soda is fresh to ensure the cakes rise properly. See Note 5.)
Gradually fold in the flour mixture a few cups at a time, mixing just until the batter comes together. Mix for no more than 30 seconds after adding the flour to avoid overmixing. (See Note 9.)
Spoon the batter into the mini bundt pans, filling them ¾ full. (If overfilled, the cakes may overflow or stick. See Note 10.) Bake for 20-25 minutes, rotating the pan halfway through for even baking. Cakes are done when a toothpick inserted in the center comes out with only a few moist crumbs attached. (See Note 11.)
Let the cakes cool in the pan for 5-10 minutes, then gently run a butter knife around the edges before turning them out onto a cooling rack. (Letting them cool slightly makes removal easier. See Note 12.)
In a small bowl, cream the softened cream cheese until smooth and fluffy. (Ensure it is properly softened to prevent lumps. See Note 7.)
Stir in the milk (or water), then gradually mix in the powdered sugar until a thin, smooth glaze forms. (For a thinner glaze, add 1 teaspoon of liquid at a time. See Note 13.)
Once the cakes are fully cooled, use a spoon to drizzle the glaze over the tops, allowing it to cascade down the sides. (Ensure cakes are completely cooled before glazing, or the glaze will melt and slide off. See Note 14.)

Notes

Softened butter should be slightly cool to the touch and leave a dent when pressed but not be melted. 1 cup = 2 sticks
Use room temperature eggs for better incorporation and a smoother batter.
Gel food coloring is recommended because it provides a more intense red color without thinning the batter.
Use natural (not Dutch-processed) cocoa powder for the best red velvet flavor.
Check your baking soda's freshness by mixing ¼ teaspoon baking soda with 1 tablespoon vinegar—it should bubble vigorously.
If you don't have buttermilk, you can make your own by stirring 1 tablespoon of white vinegar to one cup of whole milk. Set aside in the refrigerator until ready to use. Cold buttermilk enhances the texture.
If your cream cheese isn’t softened properly, the glaze may have lumps.
Use baking spray with flour or butter and cocoa powder for greasing the bundt pans.
Overmixing can lead to dense cakes instead of light, fluffy ones.
If overfilled, the cakes may overflow or not release properly.
Baking time may vary slightly depending on pan size; check at the 18-minute mark.
Letting the cakes cool in the pan for a few minutes makes them easier to remove without breaking.
For a thinner glaze, add 1 teaspoon of liquid at a time.
Make sure the cakes are completely cooled before glazing.

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