Mini Red Velvet Bundt Cakes with Cream Cheese Glaze are beautiful AND delicious!
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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!
Adapted from Kiss My Bundt
- 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:
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
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What is soured milk? And soured soy milk?
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.
What type of bundt cake pans do you use? Mine either fall apart or the cake sinks in.
I like Nordic ware pans, but actually I think my mini bundt pan is from Wilton.
Can you please tell me how many mini bundt cakes this makes? Thanks
Looks very airy and fluffy compared to most bundt cakes. I love it. Thanks for the recipe. 🙂
Looks extremely delicious. I’m thinking of cooking this up as my cheat meal this weekend. Thanks
Oh my god. I just died watching this beautiful gorgeous cake. Amazing presentation too 🙂
Can we see some of the cakes she decorated, too?
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
Thanks! I’m sure chocolate would be great too, though cream cheese is the traditional topping for red velvet.
I want to make it parve what can I use instead of buttermilk?
Read above comments for instructions.
Chocolate frosting on red velvet cake is delicious
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!
Gorgeous photos!
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!
Dragees. That’s what they are called!
Oops. I’ve always called them sugar pearls. 🙂
These are absolutely gorgeous!
Very pretty! What a great idea!
adorable little cakes! it’s always the sign of something delicious when they’re gone before you can photograph them! 🙂
These cakes look delish! Can you tell me how many mini bundts this recipe yields? Thanks.
About 12
They look so yum! Would the recipe be good for cupcakes?
I haven’t tried it so I can’t say for sure!
I love these photos! And I totally LOVE red velvet cake!
These look really delicious! It is making me crave Red Velvet now.
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.
sounds n looks lovely! going to try them out for our Eid. ( Muslims day of celebration after the month of fasting)
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.
Be very careful with the amount of liquid – if the glaze is too thin it doesn’t work nicely.
If I want it less fluffy do I add more flour? Can I use cake flour instead of all purpose flour?
I would not adjust the recipe.
can i use butter instead of canola oil?
Should be fine – melt it first.
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!
You can freeze these – preferably without the glaze. Enjoy!
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!
Yep, liquid.
Oooh this looks amaazing!
Could I make this recipe in a loaf or round pan? I want to make a layered cake with cream cheese frosting
Hi, why do you use canola oil?
Looks amazing! Will it work for a regular size bunch pan? How would the recipe be adjusted?
Sure, bake longer. About 40-45 minutes, then check.
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!
Just wondering.. Will this glaze work over donuts?
Sure
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?
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!!
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
try this:
https://www.myrecipes.com/how-to/metric-conversion-charts
A little effort goes a long way.
I made these for my coworkers on Valentine’s Day & I make them for my boyfriend’s birthday!! Everyone loves them. Delicious❤️
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.
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.
Please tell me what brand of food coloring you use.
I don’t have a favorite brand – I generally just get whatever I see in the store.
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
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.
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!