Description
Indulge in the delightful charm of Mini Red Velvet Bundt Cakes with Cream Cheese Frosting. These bite-sized treats combine the rich, moist texture of classic red velvet cake with a silky cream cheese frosting, making them the perfect dessert for any celebration, from Valentine’s Day to festive gatherings. Their unique bundt shape not only adds visual appeal but also makes them easy to serve. With simple ingredients and straightforward steps, even novice bakers can create these impressive delights. Customize them with colorful sprinkles or fresh fruits to match your event’s theme, ensuring each cake is as beautiful as it is delicious.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 1 large egg
- 2 teaspoons cocoa powder
- 2 teaspoons liquid red food coloring
- ½ cup buttermilk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon baking soda
- 2 teaspoons cider vinegar
Instructions
- Preheat oven to 350°F and grease six mini bundt pans.
- In a bowl, sift together flour and salt; set aside.
- In an electric mixer, cream softened butter and sugar until fluffy. Add egg and mix well.
- Alternate adding flour mixture and buttermilk while mixing in vanilla extract.
- Combine red food coloring with cocoa powder to form a paste; add to batter and mix.
- Mix baking soda and vinegar separately until foamy; quickly incorporate into the batter.
- Divide batter among the pans; bake for 15-20 minutes until a toothpick comes out clean.
- Allow cakes to cool before frosting with cream cheese icing made by blending softened cream cheese, vanilla, confectioners’ sugar, and milk.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 35mg