Red velvet Bundt cake gets a fun new twist with these delicious mini versions. Just as delicious as a traditional red velvet cake, these mini Bundt cakes feature all the rich, delicious, tender cake we love and that classic cream cheese frosting that always goes with it.
When I think of red velvet cake, I immediately think of rich, tender cake that’s so full of chocolate flavor and rich, sweet cream cheese frosting. It’s the perfect pair, and it’s always a winner. I make all kinds of cakes, but one of my favorite cakes to make of all time is red velvet. I’ve made it in so many forms, but one of my favorites is Bundt cake. A cake like this always feels so fancy, and when you make it in a Bundt pan, the shape makes it even fancier. It adds so much to the presentation, and it’s a lot easier to use a Bundt pan than many people think.
The Perfect Mini Red Velvet Bundt Cakes
These really are the perfect mini Bundt cakes. They’re just as tender and moist as traditional red velvet cakes, and they feature that delicious cream cheese frosting, as well. In fact, they really are just perfect Bundt cakes in miniature form, but what makes them so perfect?
To begin with, the cake batter is not changed at all from a traditional red velvet cake recipe. There’s nothing added or subtracted to make it cook up any differently. It also uses sour cream which is always a great addition to any baked good. Sour cream adds richness and extra moistness to a cake. Finally, we top it all with classic cream cheese frosting filled with cream cheese, vanilla, and powdered sugar. It all comes together to create mini red velvet cakes that are as delicious as their full-size counterparts, and so darn fun to eat!
What is Red Velvet Cake
Many people think that red velvet cake is simply a chocolate cake with red color, but that’s not at all true. Chocolate cake is simply cake batter made with chocolate or cocoa, whereas red velvet cake is a type of sponge cake. This cake is very moist and much richer and finer than regular chocolate cake.
Red velvet cake also has a less chocolaty flavor than a regular chocolate cake. Red velvet cake is all about the texture and its mild flavor. It’s an overall experience more than a flavor, really. In fact, it’s often said that the main flavor note in a red velvet cake isn’t chocolate at all, but rather the cream cheese frosting that goes along with the cake. The main flavor is the sweet cream cheese frosting which is then accompanied by light, fluffy, moist cake with hints of chocolate flavor.
Ingredients
This mini red velvet Bundt cake recipe might look fancy because of its size, but it only takes simple ingredients to make. It’s a simple recipe that requires simple ingredients. I’d be will to be you have most if not all of them in your kitchen right now. Here’s what you’ll need.
- All purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Butter, room temperature
- Sugar
- Eggs, room temperature
- Sour cream
- Vanilla extract
- Milk
- Red food coloring
- Chocolate chips
- Cream cheese
- Powdered sugar
- Optional: candy sprinkles
How To Make Mini Red Velvet Bundt Cakes
As I said, this recipe is quite easy, as you saw first with the ingredient list. Once you see the recipe itself, you’ll understand just how straightforward this recipe is. You’ll find the complete recipe with amounts and cooking times in the recipe card at the end of the post, but the outline below will give you a good idea of how simple this red velvet Bundt cake recipe is.
Step-by-Step Instructions
Step 1 – Prep
Preheat oven to 350° and spray a mini Bundt cake pan with non-stick cooking spray right before filling.
Step 2 – Making the Batter
In a medium bowl, whisk flour, cocoa powder, baking soda and salt together until combined. In a large mixing bowl, using an electric mixer or stand mixer, beat butter and sugar together until light and fluffy. Beat eggs, one at a time, then add sour cream and milk. Mix together on medium speed until well incorporated. Add red food coloring and blend until mix thoroughly. Add flour mixture into wet ingredients and mix well. Stir in chocolate chips.
Step 3 – Pour the Batter and Bake
Next, pour batter into prepared Bundt pan ¾ full and bake until a toothpick inserted comes out clean. Once they are done baking, remove from baking pan and place on a cooling rack to cool completely.
Step 4 – For the Frosting
Using a medium bowl, beat cream cheese and butter together until fluffy. Add vanilla, powdered sugar and milk. Beat on medium speed until combined. Once cakes have cooled, dip the tops into the cream cheese frosting and then place them back on wire rack. Add your favorite festive sprinkles and enjoy!
Try These Mini Red Velvet Bundt Cakes Today
This mini red velvet Bundt cake recipe is easy to make and so delicious. With all the flavors and that great red velvet texture as their full-size counterpart, these mini red velvet cakes are a true joy to eat, and they look pretty darn cute, too. These little cakes are perfect for weeknight desserts or special occasions, so they’re always a great choice. And they are perfect for Valentine’s Day or Christmas. Give them a try, and I know you’ll find yourself making them again and again.
Looking For More Delicious Cake Recipes?
- Apple Pecan Cake with Caramel Glaze
- Hot Fudge Cake
- Banana Cake with Cream Cheese Frosting
- Gingerbread Cake with Cinnamon Molasses Frosting
- Chocolate Lover’s Zucchini Cake
- And here is a delicious Carrot Cake from Deliciously Seasoned you might enjoy as well.
Red Velvet Bundt Cake
Ingredients
For The Bundt Cakes
- 2½ cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, room temperature
- 1½ cup sugar
- 4 eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla
- ½ cup milk
- ⅛ teaspoon red food coloring
- 1½ cups chocolate chips
For The Cream Cheese Frosting
- 8 ounce cream cheese, room temperature
- ½ cup butter, room temperature
- 1 teaspoon vanilla
- 3 cups powdered sugar
- ⅛ cup milk
- Optional: candy sprinkles
Instructions
- Preheat oven to 350° and spray a mini bundt pan with non-stick cooking spray. Set aside.
For The Mini Bundt Cakes
- In a medium bowl, whisk flour, cocoa powder, baking soda, and salt together until combined.
- In a large mixing bowl, using an electric mixer or stand mixer, beat butter and sugar together until light and fluffy.
- Beat eggs, one at a time, then add sour cream and milk. Mix together on medium speed until well incorporated.
- Add red food coloring and blend until mixed thoroughly.
- Add flour mixture to wet ingredients and mix well.
- Stir in chocolate chips.
- Fill each mini bundt cake ¾ full and bake for 20-22 minutes or until a toothpick is inserted and comes out clean.
For The Cream Cheese Frosting
- In a medium bowl, beat cream cheese and butter until fluffy.
- Add vanilla, powdered sugar and milk and beat on medium speed until combined.
- Once Bundt cakes have cooled, dip the top into the cream cheese frosting, turn over and place on wire rack.
- Sprinkle with your favorite sprinkles, then enjoy!
Notes
Nutrition
Here are a couple pics that are perfect to pin to your favorite Pinterest boards.
Enjoy, Terri
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Hi! Will the Cream Cheese Frosting get hard as it dries? Thanks for your time! Regina
Hi Regina, the frosting doesn’t totally get hard but does set up nicely. I hope you enjoy these little cakes. :)