Mini Red Velvet Bundt Cakes
Prep Time
30m - 35m
Bake Time
22m - 25m
Yields
6 individual cakesAbout this Recipe
If you love red velvet, these Mini Red Velvet Bundt Cakes are a must try. Topped with a delicious cream cheese frosting and fresh raspberries, they are just the right size and the right amount of sweet. Their small size makes them portable so they are easy to bring to a pot-luck or party.
Mini Red Velvet Bundt Cakes
Prep Time
30m - 35mBake Time
22m - 25mYields
6 individual cakesAbout this Recipe
If you love red velvet, these Mini Red Velvet Bundt Cakes are a must try. Topped with a delicious cream cheese frosting and fresh raspberries, they are just the right size and the right amount of sweet. Their small size makes them portable so they are easy to bring to a pot-luck or party.
Share This Recipe
Ingredients
Red Velvet Bundt Cakes
- 1 3/4 cups all-purpose flour*
- 1 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 3/4 cup oil
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 large egg
- 0.3 oz red food color (one small bottle)
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 cup buttermilk
- 2 teaspoons vinegar
Cream Cheese Frosting
- 1 (8 oz) package cream cheese, soft
- 2 teaspoons vanilla extract
- 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
- 1 pint raspberries (optional)
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F.
- Butter and flour 6 mini bundt pans or use baking spray and set aside.
- Sift together flour, cocoa powder, and baking soda and set aside.
- Whip oil and sugar until well combined; add egg, red food color, and salt and mix well. Scrape sides of bowl.
- Add buttermilk and vinegar and scrape really well.
- Add dry ingredients and mix until just combined.
- Divide cake batter evenly into 6 cake pans and place in preheated oven. Bake for approximately 22-25 minutes or until cakes bounce back when lightly pressed in the center with a finger.
- Allow to cool for 5-10 minutes before turning over and removing from pan. Let cool before frosting.
- For cream cheese frosting, mix soft cream cheese with vanilla extract and gradually add powdered sugar.
- Fill frosting in a piping bag or frost cakes with a spoon. Decorate with raspberries.
Share This Recipe
Recipes for Making Memories
Luscious Lemon Cookies
Stop the search, this is the lemon cookie you have been looking for. Luscious Lemon Cookies are easy to make, quick to b...
Cream Caramel Cake
What could possibly make a delicious and moist cake taste any better? Cream caramel fluffy frosting! Indulge your taste ...
Pumpkin Flan
This sweet and creamy Pumpkin Flan is a wonderful autumn twist on the classic Spanish custard dessert. Cool, creamy and ...
Mini Red Velvet Bundt Cakes
Prep Time
30m - 35mBake Time
22m - 25mYields
6 individual cakesAbout this Recipe
If you love red velvet, these Mini Red Velvet Bundt Cakes are a must try. Topped with a delicious cream cheese frosting and fresh raspberries, they are just the right size and the right amount of sweet. Their small size makes them portable so they are easy to bring to a pot-luck or party.
Ingredients
Red Velvet Bundt Cakes
- 1 3/4 cups all-purpose flour*
- 1 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 3/4 cup oil
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 large egg
- 0.3 oz red food color (one small bottle)
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 cup buttermilk
- 2 teaspoons vinegar
Cream Cheese Frosting
- 1 (8 oz) package cream cheese, soft
- 2 teaspoons vanilla extract
- 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
- 1 pint raspberries (optional)
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F.
- Butter and flour 6 mini bundt pans or use baking spray and set aside.
- Sift together flour, cocoa powder, and baking soda and set aside.
- Whip oil and sugar until well combined; add egg, red food color, and salt and mix well. Scrape sides of bowl.
- Add buttermilk and vinegar and scrape really well.
- Add dry ingredients and mix until just combined.
- Divide cake batter evenly into 6 cake pans and place in preheated oven. Bake for approximately 22-25 minutes or until cakes bounce back when lightly pressed in the center with a finger.
- Allow to cool for 5-10 minutes before turning over and removing from pan. Let cool before frosting.
- For cream cheese frosting, mix soft cream cheese with vanilla extract and gradually add powdered sugar.
- Fill frosting in a piping bag or frost cakes with a spoon. Decorate with raspberries.
- All Recipes
- Bars
- Beauty
- Bread & Rolls
- Breakfast
- Brownies
- Cake
- Cheesecake
- Cookies
- Cupcake
- Dish It Up
- Drinks
- Fun For Kids
- Heritage
- Muffins
- No Bake
- Pie
- Quick & Simple
- Savory
- Snacks
- Topping
3 Chocolate Chip Cookies
The 3 Chocolate Chip Cookie is a chocolate lover’s dream. Made with three different kinds of chocolate chips, these ch...
Almond Joy Cookies
These Almond Joy Cookies are loaded with shredded coconut, sliced almonds, and milk chocolate for a delicious take on on...
17 Minute Chocolate Cake With Silhouette Frosting
This 1940 vintage recipe requires only 17 minutes for measuring and mixing. Fluffy chocolate cake with a creamy chocola...
Almond Joy Layer Cake
We took the classic flavor of an Almond Joy® candy bar and transformed it into a moist and tender layer cake that could...
Almond Amaretto Poundcake
A dense, moist pound cake flavored with almond and amaretto liqueur. Almond Amaretto Pound Cake is finished with a warm ...
Boston Cream Pie Cookies
Boston Cream Pie is transformed into cookie form with delicious, vanilla cookies, homemade pastry cream and a rich choco...
Banana Pecan Cake
Banana Pecan Cake is an epically moist banana cake, loaded with pecan chips, and a sweet cream cheese frosting spread on...
Red Velvet Cinnamon Rolls
Want to make your breakfast extra special? These Red Velvet Cinnamon Rolls are made entirely from scratch (no cake mix h...
Chocolate Espresso Layer Cake
Who says you can’t have it all? Chocolate, espresso, and cake combine in this incredible Chocolate Espresso Layer...
Copycat Neiman Marcus Chocolate Chip Cookies
A woman is rumored to have paid $250 for the recipe for these famous Neiman Marcus Chocolate Chip Cookies. There are lot...
Edible Flower Topped Mini Cheesecakes
Edible flowers, once the decoration of choice in the 60’s and 70’s, have found their way back to the table. ...
Pumpkin Tres Leches
Move over pie, there is a new pumpkin superstar in town! This Pumpkin Tres Leches is a light homemade pumpkin cake soake...