FOOD

Red Velvet Mini Bundt Cakes

Perfectly portioned and ridiculously moist, these mini Bundt cakes are truly a treat.

FOOD

Red Velvet Mini Bundt Cakes

Perfectly portioned and ridiculously moist, these mini Bundt cakes are truly a treat.

Ingredients

Cakes

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon vanilla
  • 2 tablespoons unsweetened cocoa powder
  • 1 ounce red food coloring
  • 3/4 cups unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • Chopped pecans

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

Steps

Cakes

  1. Preheat oven to 350°F. Spray mini bundt pans with baking spray.
  2. In a medium bowl, stir together flour, baking soda and salt, then set aside.
  3. In another bowl, whisk together buttermilk, eggs, vinegar and vanilla and set aside.
  4. In a small bowl, mix cocoa powder with red food coloring.
  5. In mixer, cream together the butter and sugar for about a minute until fluffy.
  6. Next, add flour mixture and alternate with buttermilk mixture in three incorporations. Add cocoa mixture and blend thoroughly.
  7. Pour cake batter into bundt pans, 3/4 of the way full.
  8. Bake for approximately 20-25 minutes, or until a toothpick inserted into center comes out clean.
  9. When cake is finished baking, remove to a cooling rack and let cool. Invert onto plate.
  10. Pour cream cheese frosting on top to let drip down the side of cake. Garnish with pecans.

Frosting

  1. While cake is baking, make 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 a measuring cup with a spout.