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Mini Red Velvet Bundt Cakes with Cream Cheese Glaze

January 10, 2013 by overtimecook 62 Comments

Mini Red Velvet Bundt Cakes with Cream Cheese Glaze are beautiful AND delicious!

Mini Red Velvet Bundt Cakes

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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!

Mini Red Velvet Bundt Cakes 2

Adapted from Kiss My Bundt, via LA Times

4.0 from 4 reviews
Print
Mini Red Velvet Bundt Cakes with Cream Cheese Glaze
Author: Miriam Pascal, OvertimeCook.com
 
Adapted from Kiss My Bundt
Ingredients
  • 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
Instructions
  1. 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.
  2. In the bowl of an electric mixer, beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
  3. In a separate bowl whisk together the flour, sugar, baking soda and cocoa powder.
  4. Add the dry ingredients to the mixer, in about four batches (so the batter doesn't form clumps).
  5. Pour the batter into the prepared pan. If using mini bundts, fill each one about three fourths full.
  6. 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.
  7. Remove from oven and set aside to cool completely before glazing.
3.2.2925

 

Don’t forget the glaze!

4.0 from 4 reviews
Print
Mini Red Velvet Bundt Cakes with Cream Cheese Glaze
Author: Miriam Pascal, OvertimeCook.com
 
Ingredients
  • 2 ounces cream cheese (tofutti works fine)
  • 1¼ cups confectioner's sugar
  • ½ teaspoon vanilla extract
  • 1 Tablespoon milk
Instructions
  1. Combine all ingredients in a small bowl, stirring until smooth.
  2. Drizzle glaze over cooled bundt cakes.
3.2.2925

Looking for more bundt cake recipes? Try these:

Spiced Apple Cider Bundt Cake

S’mores Bundt Cake

Mini Chocolate Pomegranate Bundt Cakes

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Thank you all for stopping by! Hope everyone’s new year has been amazing so far! -Miriam

Mini Red Velvet Bundt Cakes 3

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Filed Under: Bundt Cake, Cake, Dairy, Dessert Tagged With: breakfast, bundt cake, bundt cakes, cake, cream cheese glaze, dessert, food, red velvet, red velvet cakes


Comments

  1. Miriam says

    January 10, 2013 at 12:51 am

    What is soured milk? And soured soy milk?

    Reply
    • overtimecook says

      January 10, 2013 at 7:50 am

      Put a tablespoon of lemon juice in a 1 cup measuring cup and fill it to the top with milk or soy milk. Let it sit for a few minutes until the milk looks curdled. Use that as a sub for buttermilk in recipes.

      Reply
  2. Naomip says

    January 10, 2013 at 12:55 am

    What type of bundt cake pans do you use? Mine either fall apart or the cake sinks in.

    Reply
    • overtimecook says

      January 10, 2013 at 7:48 am

      I like Nordic ware pans, but actually I think my mini bundt pan is from Wilton.

      Reply
    • Candy says

      May 23, 2016 at 8:24 pm

      Can you please tell me how many mini bundt cakes this makes? Thanks

      Reply
  3. dominikanita says

    January 10, 2013 at 2:45 am

    Looks very airy and fluffy compared to most bundt cakes. I love it. Thanks for the recipe. 🙂

    Reply
  4. mickbaker says

    January 10, 2013 at 2:57 am

    Looks extremely delicious. I’m thinking of cooking this up as my cheat meal this weekend. Thanks

    Reply
  5. justagirlfromaamchimumbai says

    January 10, 2013 at 2:59 am

    Oh my god. I just died watching this beautiful gorgeous cake. Amazing presentation too 🙂

    Reply
  6. Tali Simon says

    January 10, 2013 at 3:51 am

    Can we see some of the cakes she decorated, too?

    Reply
  7. preoccupiedpress says

    January 10, 2013 at 5:33 am

    They look amazing! The colour is amazing.
    Did you know that red velvet cakes were originally made with beetroot?

    can you use a chocolate icing or would that not work?
    http://preoccupiedpress.com
    x

    Reply
    • overtimecook says

      January 10, 2013 at 7:51 am

      Thanks! I’m sure chocolate would be great too, though cream cheese is the traditional topping for red velvet.

      Reply
      • Malky Rosenberg says

        January 21, 2014 at 11:45 am

        I want to make it parve what can I use instead of buttermilk?

        Reply
        • overtimecook says

          January 21, 2014 at 6:19 pm

          Read above comments for instructions.

          Reply
    • Faye says

      May 30, 2018 at 10:01 pm

      Chocolate frosting on red velvet cake is delicious

      Reply
  8. littleduckies says

    January 10, 2013 at 5:35 am

    I agree with Tali – I’d like to see some of the ones she decorated, too.
    I don’t usually like red cookies/cakes, but these are gorgeous!

    Reply
  9. windykitchen says

    January 10, 2013 at 9:06 am

    Gorgeous photos!

    Reply
  10. April says

    January 10, 2013 at 9:41 am

    These are absolutely adorable! The little pearl sprinkles (what is the word for those, pariels? something like that) really finish it off beautifully. Now you’ve got me craving some red velvet today, mm!

    Reply
    • April says

      January 10, 2013 at 9:50 am

      Dragees. That’s what they are called!

      Reply
      • overtimecook says

        January 10, 2013 at 10:10 am

        Oops. I’ve always called them sugar pearls. 🙂

        Reply
  11. Megan says

    January 10, 2013 at 9:49 am

    These are absolutely gorgeous!

    Reply
  12. Nutmeg says

    January 10, 2013 at 9:51 am

    Very pretty! What a great idea!

    Reply
  13. Little Kitchie says

    January 10, 2013 at 10:49 am

    adorable little cakes! it’s always the sign of something delicious when they’re gone before you can photograph them! 🙂

    Reply
  14. Amy says

    January 10, 2013 at 11:46 am

    These cakes look delish! Can you tell me how many mini bundts this recipe yields? Thanks.

    Reply
    • overtimecook says

      January 10, 2013 at 11:48 am

      About 12

      Reply
  15. Chana says

    January 10, 2013 at 8:40 pm

    They look so yum! Would the recipe be good for cupcakes?

    Reply
    • overtimecook says

      January 11, 2013 at 10:56 am

      I haven’t tried it so I can’t say for sure!

      Reply
  16. Jennifer Stott (@JenSto2t) says

    January 11, 2013 at 11:58 am

    I love these photos! And I totally LOVE red velvet cake!

    Reply
  17. dorianoconnell says

    January 12, 2013 at 9:07 am

    These look really delicious! It is making me crave Red Velvet now.

    Reply
  18. eloisa says

    April 18, 2013 at 8:36 pm

    I LOVE THIS MINI BUNDT CAKES, YOU A LARGE BUNDT PAN WHAT SIDE (10) AND THE MINI BUNDT PAN CAN I MAKE MORE THAN SIX.

    Reply
  19. zaheda says

    August 3, 2013 at 5:48 am

    sounds n looks lovely! going to try them out for our Eid. ( Muslims day of celebration after the month of fasting)

    Reply
  20. Tiffani says

    October 4, 2013 at 1:27 pm

    I made the recipe last night and the red velvet was so moist. Thank you for sharing the recipe. What is the secret to putting the glaze over the bundt cake? Mine did not look like that unfortunately.

    Reply
    • overtimecook says

      October 4, 2013 at 2:47 pm

      Be very careful with the amount of liquid – if the glaze is too thin it doesn’t work nicely.

      Reply
  21. Steph says

    October 15, 2013 at 9:40 pm

    If I want it less fluffy do I add more flour? Can I use cake flour instead of all purpose flour?

    Reply
    • overtimecook says

      October 17, 2013 at 1:14 am

      I would not adjust the recipe.

      Reply
  22. peggy bryant says

    December 6, 2013 at 5:03 pm

    can i use butter instead of canola oil?

    Reply
    • overtimecook says

      December 7, 2013 at 6:00 pm

      Should be fine – melt it first.

      Reply
  23. Stephanie says

    December 10, 2013 at 5:48 pm

    Can I make these a week or two ahead of time? Store them in a freezer or fridge or something like that? When eating, can you tell they’ve been frozen? I’m trying to space out my holiday baking a bit 🙂 These look so beautiful, I went out and bought a mini bundt specially for this recipe!

    Reply
    • overtimecook says

      December 10, 2013 at 8:03 pm

      You can freeze these – preferably without the glaze. Enjoy!

      Reply
  24. Aliza L says

    February 5, 2014 at 9:00 pm

    Hey, these look awesome. Quick question, I’m assuming that the food color you use is liquid? Need to make sure as I only have the gel food coloring which are much stronger and would want to adjust the amount accordingly….?
    Thanks!

    Reply
    • overtimecook says

      February 5, 2014 at 9:17 pm

      Yep, liquid.

      Reply
  25. Vanessa says

    February 11, 2014 at 6:10 am

    Oooh this looks amaazing!

    Reply
  26. Esti says

    March 12, 2014 at 10:25 pm

    Could I make this recipe in a loaf or round pan? I want to make a layered cake with cream cheese frosting

    Reply
  27. Curlisa Sheppard says

    December 4, 2014 at 4:14 pm

    Hi, why do you use canola oil?

    Reply
  28. Dassie says

    December 12, 2014 at 12:47 pm

    Looks amazing! Will it work for a regular size bunch pan? How would the recipe be adjusted?

    Reply
    • overtimecook says

      December 13, 2014 at 6:27 pm

      Sure, bake longer. About 40-45 minutes, then check.

      Reply
  29. LeAnn says

    February 12, 2016 at 10:23 am

    I made these mini cakes and they were the most delicious cakes ever! I froze them, glaze on, and they were even better. Two problems: they were red inside but brown outside, so not as pretty. Do you brush them with a tinted sugar syrup to get the outside so red? Also the glaze recipe wasn’t enough to properly glaze them. I’ll double that next time.otherwise we loved them!

    Reply
  30. Gittel says

    December 25, 2016 at 9:50 am

    Just wondering.. Will this glaze work over donuts?

    Reply
    • overtimecook says

      December 25, 2016 at 2:09 pm

      Sure

      Reply
  31. Fяèéda says

    February 26, 2017 at 7:03 pm

    Would I be able to change the colors? Thinking of making them for mishloach manot, our theme painters – so wanted to make them in a few colors. Would I be able to substitute the red with other colors?

    Reply
  32. jenn ruscio says

    December 17, 2018 at 2:56 am

    This cake looks beautiful and i would love to use it for Christmas. My question is: can i make this recipe in one large bundt pan? Would there be any conversions for the recipe and how long should i cook it for?

    Thanks so much!!

    Reply
  33. Rob says

    March 9, 2019 at 9:24 am

    Absolutely useless. Like most american recipes you forget 6 and 1/2 billion people use the metric system. If you cant be bithered giving metric equivalents onky yanks can cook it. Bloody idiotic

    Reply
    • Sheryl Chiaramonte says

      December 15, 2020 at 8:36 am

      try this:
      https://www.myrecipes.com/how-to/metric-conversion-charts
      A little effort goes a long way.

      Reply
  34. Joanna Lee says

    October 19, 2019 at 3:58 pm

    I made these for my coworkers on Valentine’s Day & I make them for my boyfriend’s birthday!! Everyone loves them. Delicious❤️

    Reply
  35. Carolyn Barr says

    February 1, 2021 at 2:49 pm

    I was a bit disappointed. I misplaced my usual recipe but gave this one a shot. I made heart-shaped mini bundts. The consistency was good, but I believe the chocolate should be increased, instead of 1 Tblsp, I would use 1/4 cup. I missed the subtle notes of chocolate that I associate with red velvet cakes. Of course, if you increase the chocolate, remember to decrease the flour by the same amount.

    Reply
  36. Karen Reedy says

    February 22, 2021 at 12:46 am

    We made this recipe up for Valentine’s Day. My family is pretty picky about their dessert, okay it’s mostly me that’s picky. These were awesome! Moist, not too sweet. We substituted the glaze because the sillys in my house don’t like cream cheese. So we made a simple white chocolate glaze. Great combo. We have a premium brand of food coloring so we didn’t use anywhere near as much red dye but they still came out super red.

    Reply
  37. S.Evans says

    May 20, 2021 at 2:23 pm

    Please tell me what brand of food coloring you use.

    Reply
    • overtimecook says

      May 24, 2021 at 10:32 am

      I don’t have a favorite brand – I generally just get whatever I see in the store.

      Reply
  38. Michelle says

    October 6, 2021 at 8:23 pm

    I just made these and the batter was very thick. Is it supposed to be thick? Also, does the salt go in with the dry ingredients? It is not in the instructions. Thanks

    Reply
  39. Annette says

    December 20, 2021 at 6:34 pm

    Are you sure you did not get tablespoons and teaspoons mixed up regarding the food coloring? I followed the recipe, and the cake came out chocolate brown.

    Reply
    • overtimecook says

      January 5, 2022 at 2:31 pm

      The recipe is intended for liquid food coloring. If you used gel instead, that could absolutely cause the confusion. 2 Tablespoons of liquid food coloring is definitely correct!

      Reply
  40. Paula Smith says

    December 15, 2022 at 11:11 pm

    I have 4” Bundlet pans . How many mini cakes this size can I make with this recipe?

    Please reply ASAP since I’m getting ingredients to make for Christmas.

    Thanks!!

    Reply
  41. Eve says

    November 12, 2024 at 5:21 pm

    Can this be made into regular cupcakes and if yes how many does it make?

    Reply

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