Red Velvet Mini Bundt Cakes Recipe

If you’re looking for a show-stopping little dessert that’s as adorable as it is delicious, this Red Velvet Mini Bundt Cakes Recipe is exactly what you need. I absolutely love how these tiny cakes turn out—moist, tender, and bursting with that classic red velvet flavor, topped with a smooth cream cheese frosting that’s simply irresistible. Whether you’re baking for a party, a special occasion, or just because, these mini bundt cakes will make your kitchen smell heavenly and your guests ask for seconds.

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Ingredients You’ll Need

The magic behind this Red Velvet Mini Bundt Cakes Recipe starts with ingredients that create a tender crumb and classic flavor. I always make sure to have fresh buttermilk and full-fat sour cream on hand—the combination makes a huge difference in moisture and tang. And don’t skip the instant vanilla pudding mix; it’s my secret weapon for an extra soft texture.

• Granulated Sugar: Sweetens the cakes while helping to create a tender crumb.
• Unsalted Butter: Adds richness; room temperature butter blends better for a fluffy batter.
• Vegetable Oil: Keeps the cakes moist without heaviness.
• Eggs & Egg Yolks: Provide structure and help with moisture; extra yolks boost richness.
• Sour Cream: Enhances moisture and adds a subtle tang that balances the sweetness.
• Buttermilk: Reacts with baking soda for leavening and adds tender acidity.
• All-Purpose Flour: The base of the cakes; using all-purpose flour gives just the right texture.
• Cocoa Powder: Adds that unmistakable red velvet chocolate undertone.
• Instant Vanilla Pudding Mix: For extra softness and a moist crumb.
• Baking Powder & Baking Soda: Leavening agents that help the cakes rise beautifully.
• Salt: Balances the sweetness and enhances the overall flavor.
• White Vinegar: Reacts with baking soda to create lift and also keeps the color vibrant.
• Red Food Coloring: The signature hue; I usually go for gel food coloring for a more vivid red.
• Cream Cheese: For the frosting, it adds tanginess and creaminess.
• Powdered Sugar: Sweetens and smooths the frosting.
• Milk: Thins the frosting to a perfect piping consistency.
• Salt (for frosting): Just a pinch balances the sweetness beautifully.

Variations

I love letting this Red Velvet Mini Bundt Cakes Recipe inspire creativity in the kitchen. Sometimes I swap out the classic cream cheese frosting for a whipped white chocolate ganache or sprinkle chopped nuts on top for a bit of crunch. Feel free to make this your own—there are so many ways to tweak it!

• Chocolate Lover’s Twist: I’ve added mini chocolate chips into the batter for an extra chocolate surprise inside each mini cake—such a hit with my family.
• Dairy-Free Version: Using a dairy-free sour cream and cream cheese alternative works great if you need to avoid dairy.
• Festive Flavors: A teaspoon of espresso powder mixed in enhances the cocoa flavors, perfect for more grown-up palates.
• Seasonal Touch: Top with fresh berries or edible flowers to dress these up for spring or summer celebrations.

How to Make Red Velvet Mini Bundt Cakes Recipe

Step 1: Prepare Your Pans and Preheat the Oven

First things first: preheat your oven to 350°F. Make sure you generously spray your mini bundt pan(s) with non-stick baking spray. I learned the hard way that any less than generous coating can cause those adorable little cakes to stick stubbornly. If you only have one pan and you’re baking multiple batches like I do, be patient between batches—the wait is totally worth it!

Step 2: Cream Butter, Sugar, and Oil

In a large mixing bowl, whisk together the granulated sugar, softened unsalted butter, and vegetable oil until the mixture looks light and creamy. This step sets the foundation for a fluffy cake. I love using a hand mixer here because it cuts down the time, but a sturdy whisk works too if you have some arm power!

Step 3: Add Eggs, Sour Cream, and Buttermilk

Next, mix in the eggs and extra yolks along with the sour cream until everything is well combined. Then whisk in the buttermilk; this combo is what keeps your cakes moist and supple. I always crack the eggs in a separate bowl just to avoid any surprises in the batter.

Step 4: Mix in Dry Ingredients and Color

Now it’s time to bring in the dry ingredients: flour, cocoa powder, instant vanilla pudding mix, baking powder, salt, and baking soda. Whisk just until combined—you want to avoid overmixing, which can make the cakes tough. Then stir in the white vinegar, followed by the striking red food coloring. The batter will transform right before your eyes—it’s always a fun moment in the kitchen!

Step 5: Fill Pans and Bake

Spoon the batter into your mini bundt pans, filling each mold about halfway. This gives the cakes room to rise without overflowing. Bake for 16 to 18 minutes, but start checking at 15—every oven is a little different. Insert a toothpick to test doneness; it should come out clean or with a few moist crumbs.

Step 6: Cool and Release the Cakes

Once baked, set the pans on a cooling rack for a few minutes to ease release. If you’re using just one pan and baking batches, carefully flip the pan over onto the rack. Sometimes the cakes might hold on tight, and if so, a gentle tap with the heavy end of a butter knife usually does the trick. Patience is key here—I promise the wait never disappoints.

Step 7: Whip Up the Cream Cheese Frosting

Once all cakes are cooled, grab your stand mixer’s paddle attachment and beat together cream cheese, powdered sugar, milk, and a pinch of salt on high speed until silky smooth—about 2 to 3 minutes. The frosting should be thick enough to hold its shape but still easy to pipe. If it feels too stiff, add a splash more milk.

Step 8: Decorate and Enjoy

Fill a piping bag fitted with a star tip with frosting, and pipe a little swirl on top of each mini bundt cake. Watching those neat little frostings appear is oddly satisfying—definitely one of the parts I look forward to! Now, dig in, or package them up to impress your friends and family.

How to Serve Red Velvet Mini Bundt Cakes Recipe

Garnishes

I like to keep it classic with a neat swirl of cream cheese frosting, but sometimes I add a little extra flair with a few red velvet crumbs or a sprinkle of edible gold dust for special occasions. Fresh raspberries or a dusting of powdered sugar also look charming and add a pop of freshness.

Side Dishes

These mini cakes pair beautifully with a cup of strong coffee or a creamy latte for breakfast treats, or alongside a scoop of vanilla bean ice cream to turn them into an indulgent dessert. I’ve also served them at brunch with fresh fruit platters or alongside hot chocolate for a cozy night in.

Creative Ways to Present

For birthday parties, I’ve arranged these mini bundt cakes on a tiered cake stand decorated with flowers and greenery—guests always love picking up these petite delights. Another idea I tried was wrapping each mini cake in a clear cellophane bag tied with a ribbon to hand out as party favors. They’re just so cute and festive!

Make Ahead and Storage

Storing Leftovers

I store leftover mini bundt cakes in an airtight container in the fridge to keep the cream cheese frosting fresh and the cakes moist. They last up to five days this way, and honestly, they rarely stick around that long in my house!

Freezing

If I’m making these ahead for a party, I freeze the unfrosted cakes wrapped tightly in plastic wrap and stored in a freezer bag. When it’s party time, I thaw them overnight in the fridge, then add frosting fresh on top. The texture stays lovely even after freezing.

Reheating

To bring refrigerated mini bundt cakes back to room temp, I let them sit out for about 20 minutes. If you want them a little warmer, pop them in the microwave for 10-15 seconds—but be cautious not to melt the frosting! This quick step really brings out their flavor and softness.

FAQs

Final Thoughts

This Red Velvet Mini Bundt Cakes Recipe holds a special place in my kitchen repertoire because it’s the perfect marriage of cute presentation and classic flavor. Every time I bake these, the rich red color and that heavenly cream cheese frosting never fail to bring smiles around the table. I really hope you give it a try—you’ll find it’s easier than it looks and endlessly rewarding, whether for a cozy family treat or a festive celebration. Happy baking, friend!

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