Go Back
–+ servings
Mini Red Velvet Bundt Cakes

Mini Red Velvet Bundt Cakes

Delight in the rich flavor of mini red velvet bundt cakes, perfect for any celebration or family gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 12 cakes
Course: DESSERT RECIPES
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup salted butter adds a rich flavor and moisture
  • 1 cup canola or vegetable oil can substitute with olive oil
  • 2 cups sugar sweetens the batter
  • 4 large eggs binds the ingredients
  • 2 tablespoons red liquid food dye use food-grade dye
  • 1 tablespoon pure vanilla extract adds depth of flavor
  • 1 teaspoon distilled white vinegar enhances the red hue
  • 3 cups cake flour provides a soft texture
  • 1 teaspoon baking soda helps the cakes rise
  • 2 tablespoons unsweetened cocoa powder adds a subtle chocolate flavor
  • 1 pinch kosher salt balances sweetness
  • 1 cup buttermilk contributes to moistness
  • semi-sweet chocolate chips for sprinkling on top

Equipment

  • mini bundt pan
  • Mixing bowls
  • Whisk
  • measuring cups
  • measuring spoons
  • Toothpick

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Cream the butter, oil, and sugar until smooth and fluffy.
  3. Add the eggs one at a time, mixing well after each. Incorporate the red dye, vanilla extract, and vinegar.
  4. Sift together the flour, baking soda, kosher salt, and cocoa powder in a separate bowl.
  5. Combine the dry ingredients with the batter in three parts, alternating with the buttermilk.
  6. Spray the mini bundt pan with non-stick cooking spray. Fill each cavity about 3/4 full with batter.
  7. Sprinkle chocolate chips on top of each filled bundt.
  8. Bake for 15-18 minutes, or until a toothpick comes out clean.
  9. Cool for 5 minutes, then invert the cakes onto a wire rack.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Optional: Drizzle a cream cheese glaze over the cooled cakes for a delicious finish.

Tried this recipe?

Let us know how it was!