Mini Red Velvet Bundt Cakes

Red velvet is at its yummiest when in mini Bundt form and topped with cream cheese icing.


  • Cake:
  • 2 1/4 c. all purpose flour
  • 1 1/2 teaspoon baking soda
pinch of salt
  • 1 c. buttermilk
  • 2 large eggs
  • 1 tablespoon distilled white vinegar
  • 1 t. vanilla
  • 2 tablespoons unsweetened cocoa powder
  • 1 ounce red food coloring
  • 3/4 cups unsalted butter, room temperature
  • 1 1/2 c. granulated sugar
  • Cream Cheese Frosting
  • 4 ounces cream cheese
  • 4 tablespoons butter, room temperature
  • 2 cups powdered sugar
1/2 teaspoon vanilla extract
  • Pinch of salt
3 tablespoons whole milk
  • Garnish: Chopped pecans
  • Equipment:
  • Piping bag
  • Small round tip to pipe
  • Kitchen aid mixer


  1. Preheat oven to 350 degrees F
  2. Spray mini bundt pan with baking spray.
  3. In a medium bowl, stir together flour, baking soda and salt then set aside.
  4. In another bowl, whisk together buttermilk, eggs, vinegar and vanilla and set aside.
  5. In a small bowl, mix cocoa powder with red food coloring and place aside.
  6. In mixer, cream together the butter and sugar for about a minute until fluffy.
  7. Next, add flour mixture and alternate with buttermilk mixture in 3 incorporations. Add cocoa mixture and blend thoroughly.
  8. Pour cake batter into prepared pan 3/4 of the way full.
  9. Bake for approximately 20-25 minutes, or when cake comes out clean with toothpick.
  10. Remove to a cooling rack and let cool. Invert onto plate.
  11. Pour cream cheese frosting on top to let drip down the side of cake
  12. Garnish with pecans
  13. Cream cheese frosting: In a mixer, add butter and cream cheese and mix until smooth. Add powdered sugar, vanilla extract, salt, and milk and mix until combined. Add to measuring cup.