Description
These Mini Red Velvet Bundt Cakes are perfectly moist, rich, and beautifully vibrant, topped with a smooth cream cheese frosting. Ideal for parties, celebrations, or a sweet treat, these individual-sized cakes offer a delightful twist on the classic red velvet dessert.
Ingredients
Scale
Bundt Cakes
- 1 ⅔ cup granulated sugar
- ½ cup unsalted butter, room temperature
- ⅓ cup vegetable oil
- 2 eggs + 2 egg yolks
- ¼ cup sour cream
- 1 cup buttermilk
- 2 ¾ cup all-purpose flour
- ⅓ cup cocoa powder
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 ½ teaspoon white vinegar
- 1 tablespoon red food coloring
Frosting
- 8 oz cream cheese
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon salt
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Generously spray at least one mini bundt pan with non-stick baking spray to ensure the cakes release easily after baking.
- Cream Sugar and Fats: In a large mixing bowl, combine the granulated sugar, unsalted butter, and vegetable oil. Whisk together until the mixture is smooth, creamy, and slightly lightened in color, which helps incorporate air for a tender crumb.
- Add Wet Ingredients: Add the eggs and egg yolks along with the sour cream to the sugar and fats mixture. Whisk thoroughly to combine. Then add the buttermilk and continue whisking until fully incorporated.
- Combine Dry Ingredients and Color: To the wet ingredients, add the all-purpose flour, cocoa powder, instant vanilla pudding mix, baking powder, salt, and baking soda. Whisk just until combined to avoid overmixing. Stir in the white vinegar, then add the red food coloring and whisk until the batter is uniformly red.
- Fill and Bake: Pour the batter into the prepared mini bundt pans, filling each about halfway. Place the pans into the preheated oven and bake for 16 to 18 minutes. Test for doneness with a toothpick inserted in the center; it should come out clean or with moist crumbs.
- Cool the Cakes: Remove the bundt cakes from the oven and allow them to cool for a few minutes on a cooling rack. If you only have a single pan and bake in batches, carefully invert the pan onto the cooling rack to release the cakes. If they don’t come out easily, gently tap the bottom with the handle of a butter knife to loosen them.
- Make the Frosting: Once all cakes are baked and cooled, prepare the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, powdered sugar, milk, and salt. Beat on high speed for 2 to 3 minutes until the frosting is completely smooth and fluffy.
- Decorate the Cakes: Transfer the frosting into a piping bag fitted with a star tip. Pipe a small swirl of frosting onto the top of each mini bundt cake for an elegant finish.
Notes
- Storage: Store fully cooled and frosted mini bundt cakes in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- You can make the cakes a day ahead and frost them just before serving.
- Ensure the cakes are completely cool before frosting to prevent melting or sliding of the frosting.
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
