Mini Red Velvet Bundt Cakes with Cream Cheese Glaze are beautiful AND delicious!
***Before we start – have you signed up for my email newsletters? You’ll get new recipes, cooking tips, menu suggestions, kitchen deals – and more! Click here to signup.***
Hey friends! Long time no speak, huh? I would totally apologize for my long absence, but I had such a good reason that I am not going to even bother. Plus I might just do it again. I am not going to go into details, but I will say that if you’re a reader of Ami Magazine, you are in for a huge treat. (Speaking of Ami, did y’all catch my gorgeous cookies on the cover last week?!)
Anywho. Let’s talk about the main reason you’re here: cake! Specifically, these gorgeous little bundt cakes.
I first made these cakes for the charity party I worked on recently. They were a hit, but sadly I didn’t get to photograph them.
Then I made these cakes on Hannukah when my whole family was around. Again, it was a hit, but sadly I didn’t have a chance to take pictures. I knew I had to make the cake again to photograph it, but I don’t like to bake the same thing too many times, so I didn’t think that was going to happen too soon.
Then my cousin and his family came to stay at my house for a couple of days. His adorable daughter Rose wanted to bake with me, and I had just the idea to make an eight year old girl’s dreams come true. I pulled out my humongous box of colorful sprinkles, sugar, icing, and other decorating supplies. You can all probably imagine how her eyes widened in glorious delight when she saw the selection in front of her. She had such a fun time choosing one thing to use in baking, but after about 20 minutes, she came back to the one I knew she would pick. It was the same one my nieces always pick, and the same one any little girl would choose in her spot. It’s a multi-pack of pink and red sugar, sprinkles and heart shaped confetti. When I saw her choice, I knew these red velvet cakes would be on the menu. Not only are they delicious, but they looked beautiful with her choice of decor.
And in the spirit of full disclosure, I wouldn’t let her decorate all of them. I told her I wanted a chance, but you all know what was going through my mind, right? Photo-shoot. Yep. Bad cousin, good cousin, it’s all very confusing.
But at least we had cake!
- 1¼ cups canola oil
- 1 cup buttermilk or soured (soy) milk
- 2 eggs
- 2 Tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2½ cups flour
- 1¾ cups sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 Tablespoon unsweetened cocoa powder
- Preheat oven to 350. Grease a large bundt pan or mini bundt pans with floured baking spray (or regular spray and flour) and set aside.
- In the bowl of an electric mixer, beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
- In a separate bowl whisk together the flour, sugar, baking soda and cocoa powder.
- Add the dry ingredients to the mixer, in about four batches (so the batter doesn't form clumps).
- Pour the batter into the prepared pan. If using mini bundts, fill each one about three fourths full.
- Bake at 350 until a toothpick inserted into the center comes out clean. About 45 minutes for a full size bundt, or 18-20 minutes for a mini bundt.
- Remove from oven and set aside to cool completely before glazing.
Don’t forget the glaze!
- 2 ounces cream cheese (tofutti works fine)
- 1¼ cups confectioner's sugar
- ½ teaspoon vanilla extract
- 1 Tablespoon milk
- Combine all ingredients in a small bowl, stirring until smooth.
- Drizzle glaze over cooled bundt cakes.
Looking for more bundt cake recipes? Try these:
Like This Recipe? You will absolutely LOVE my cookbook!
It also makes a great gift! Click here to purchase Something
Never miss a new recipe! Follow me for all the updates on:
Thank you all for stopping by! Hope everyone’s new year has been amazing so far! -Miriam
Disclosure: This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.