Mini Red Velvet Bundt Cakes

Mini red velvet bundt cakes are the perfect sweet indulgence for any occasion! Each little cake is a delightful burst of flavor, and their fun, festive appearance brings a smile to everyone’s face. Imagine taking a bite and experiencing that rich red velvet goodness paired with creamy, dreamy frosting. These mini treats are easy to make and ideal for sharing. Whether you’re planning a family gathering, a birthday party, or just want to surprise yourself with something special, these cakes won’t disappoint. Get ready to impress your friends and family with your baking skills, as this recipe offers a fun and tasty way to bring a piece of celebration into your day. Let’s connect in the kitchen and create mini red velvet bundt cakes that are just as fun to make as they are to eat!

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Why This Recipe Works

This mini red velvet bundt cake recipe combines the rich flavors of red velvet with the delicious creaminess of a classic cream cheese frosting. The combination of sour cream and buttermilk creates a moist texture, while the vinegar reacts with the baking soda for that perfect rise. The result? Adorable, spongy cakes that are as delightful to eat as they are to look at.

Why You’ll Love This Mini Red Velvet Bundt Cakes

Nothing says celebration quite like mini red velvet bundt cakes. Their festive appearance and deliciously rich flavors make them perfect for holidays, parties, or simply a cozy treat at home. Topped with velvety cream cheese frosting, they offer a delightful bite-sized indulgence that your friends and family will adore.

Ingredients

• 1 ⅔ cup granulated sugar
• ½ cup unsalted butter, room temperature
• ⅓ cup vegetable oil
• 2 eggs + 2 yolks
• ¼ cup sour cream
• 1 cup buttermilk
• 2 ¾ cups all-purpose flour
• ⅓ cup cocoa powder
• 1 package (3.4 oz) instant vanilla pudding
• 1 ½ teaspoon baking powder
• 1 teaspoon salt
• ¾ teaspoon baking soda
• 1 ½ teaspoon white vinegar
• 1 tablespoon red food coloring
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• ½ cup unsalted butter, room temperature
• 2 tablespoons milk
• ½ teaspoon salt

Preparing the Batter

Preheat the Oven

Preheat your oven to 350°F. While it warms up, prepare a mini bundt pan by spraying it with non-stick baking spray.

Mix Sugar, Butter, and Oil

In a large mixing bowl, combine the granulated sugar, softened butter, and vegetable oil. Whisk until the mixture is smooth, creamy, and light in color. This step is crucial as it lays the foundation for your cake’s texture.

Add Eggs and Sour Cream

Now, add the eggs and egg yolks, along with the sour cream, into the bowl. Whisk everything together until fully combined, ensuring no lumps remain.

Incorporate Buttermilk

Next, gradually pour in the buttermilk while you keep whisking. This process helps achieve that creamy texture we love in our mini red velvet bundt cakes.

Combine Dry Ingredients

In a separate bowl, mix together the all-purpose flour, cocoa powder, instant vanilla pudding, baking powder, salt, and baking soda. Gradually fold these dry ingredients into the wet mixture until just combined. Be gentle, as overmixing can toughen the cake.

Add White Vinegar and Food Coloring

Whisk in the white vinegar and then add the red food coloring. Continue to whisk until the batter is evenly colored, which will give your cakes that signature red velvet appearance.

Baking the Mini Bundt Cakes

Fill the Mini Bundt Pans

Pour the batter into each mini bundt pan, filling them halfway to allow room for rising. This step is important to ensure they bake properly and don’t overflow.

Bake

Place the filled pans in the oven and bake for 16 to 18 minutes. Keep an eye on them; you’ll know they’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool the Cakes

Once baked, transfer the pans to a cooling rack. Allow them to cool for a few minutes before inverting to release the cakes. If needed, gently tap the pans with the end of a butter knife to dislodge them if they seem stuck.

Making the Cream Cheese Frosting

Beat Together Ingredients

In a bowl of a stand mixer fitted with a paddle attachment, combine the softened cream cheese, powdered sugar, softened butter, milk, and salt. Beat on high speed for 2-3 minutes until the frosting is completely smooth and creamy. This creamy consistency is essential for an impressive finish.

Pipe the Frosting

Transfer the cream cheese frosting into a piping bag fitted with a star tip. Pipe a beautiful swirl on top of each mini bundt cake, allowing your creativity to shine.

Serving Suggestions

Serve the mini red velvet bundt cakes on a decorative platter. You might like to garnish them with fresh berries or a dusting of cocoa powder to enhance their festive look. Presentation is key, and these small touches can make your cakes even more inviting.

Tips for Success

• Ensure all your ingredients are at room temperature for better mixing.
• Don’t overmix the batter to keep the cakes light and fluffy.
• Use a toothpick to check for doneness. Avoid opening the oven too soon, as it may affect the rise.

Variations

• Consider adding mini chocolate chips to the batter for a deliciously chocolatey twist.
• You could create a flavored frosting by substituting the vanilla pudding with a different flavor, like chocolate or lemon, to mix up the taste.

Storage Tips

Store leftover mini bundt cakes in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them. Enjoy them later without losing their delightful taste.

Pairing Ideas

These delightful cakes pair wonderfully with a cup of coffee or tea. For an extra indulgence, serve them with vanilla ice cream—it complements the red velvet wonderfully!

FAQs

1. Can I use a buttermilk substitute?
Yes, milk mixed with a tablespoon of vinegar or lemon juice serves as a good substitute.

2. How can I make these cakes gluten-free?
Simply substitute all-purpose flour with a 1:1 gluten-free flour blend to accommodate dietary needs.

3. Will the cakes be dry if I overbake them?
Yes, overbaking can lead to dryness. Keep an eye on the cakes and check for doneness at the lower end of the baking time.

4. Can I freeze these mini bundt cakes?
Yes, you can freeze them without frosting for up to two months. Make sure to thaw before serving.

5. Do I need a mini bundt pan to make this recipe?
While a mini bundt pan is recommended, you could use standard muffin tins for a different presentation.

Mini red velvet bundt cakes not only charm with their look but also delight with their taste. Perfectly moist with a rich, velvety texture and topped with luscious cream cheese frosting, they create an experience that evokes joy and celebration. Whether for a special occasion or a cozy evening treat, these bite-sized delights are sure to leave a lasting impression!

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