Description
Rich, moist, and beautifully red — these Mini Red Velvet Bundt Cakes are the ultimate bite-sized indulgence! With their soft crumb and velvety cocoa flavor, topped with a dreamy cream cheese glaze, they’re perfect for Valentine’s Day, holidays, or anytime you crave something special.
Ingredients
1 1/4 cups all-purpose flour
2 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 tsp vanilla extract
1 tsp white vinegar
1–2 tsp red food coloring (gel preferred)
For the glaze:
4 oz cream cheese, softened
1 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add egg, vanilla, buttermilk, vinegar, and red food coloring; mix until smooth.
5. Gradually add dry ingredients, mixing just until combined.
6. Spoon batter evenly into prepared mini bundt molds, filling each about 2/3 full.
7. Bake for 18–20 minutes, or until a toothpick comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, beat cream cheese, powdered sugar, milk, and vanilla until smooth.
10. Drizzle glaze over cooled cakes and let set before serving.
Notes
Top with red sprinkles or mini chocolate chips for extra flair.
Substitute Greek yogurt for buttermilk for a denser texture.
These freeze beautifully — just glaze after thawing.
Perfect for gifting, parties, or romantic desserts for two!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 260
- Sugar: 22g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg