Mini Red Velvet Bundt Cakes with Cream Cheese Frosting

There’s something undeniably charming about mini desserts. They’re cute, portable, and just the right size for indulging without overdoing it. These Mini Red Velvet Bundt Cakes with Cream Cheese Frosting are the epitome of bite-sized bliss—moist, velvety red velvet cakes topped with a luscious cream cheese frosting that’s as creamy as it is tangy.

I first made these mini cakes for a holiday party, and they were an instant hit. The deep red color and elegant bundt shape made them a show-stopping addition to the dessert table. My friends couldn’t stop raving about how moist and flavorful they were, and the cream cheese frosting was the perfect finishing touch.

What I love most about this recipe is its versatility. You can make these mini cakes for any occasion—birthdays, Valentine’s Day, or even just a weekend treat. They’re also incredibly easy to customize. Add sprinkles, drizzle with chocolate, or top with fresh berries for a personalized touch.

So, whether you’re hosting a party or just craving something sweet, these Mini Red Velvet Bundt Cakes with Cream Cheese Frosting are sure to delight. Let’s get baking!

Resume

1. Moist and Flavorful: Perfectly tender red velvet cakes with a rich, velvety texture.
2. Creamy Frosting: Tangy cream cheese frosting that complements the sweetness of the cakes.
3. Perfect for Sharing: Mini size makes them ideal for parties and gatherings.
4. Easy to Make: Simple ingredients and straightforward steps for a stress-free baking experience.

Exciting Story

These mini cakes have become a tradition in my household, especially during the holiday season. My kids love helping me decorate them, and my husband is obsessed with the cream cheese frosting.

One year, I made these cakes for a bake sale at my daughter’s school, and they sold out within minutes. The parents couldn’t stop asking for the recipe, and my daughter was so proud to tell everyone that her mom made them. It’s a recipe that brings joy to everyone who tries it.

Why These Mini Red Velvet Bundt Cakes with Cream Cheese Frosting

Selling Points

• Adorable and Elegant: The mini bundt shape makes these cakes as beautiful as they are delicious.
• Perfect Balance: The tangy cream cheese frosting balances the sweetness of the red velvet cake.
• Crowd-Pleaser: Great for parties, potlucks, or as a thoughtful gift.
• Customizable: Add your favorite toppings or decorations to make them your own.

What You Need For Mini Red Velvet Bundt Cakes with Cream Cheese Frosting

For the Cakes:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp cocoa powder
• 1 tsp salt
• 2 large eggs
• 1 ½ cups vegetable oil
• 1 cup buttermilk
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Optional: Sprinkles, fresh berries, or chocolate drizzle for decoration

How to Make Mini Red Velvet Bundt Cakes with Cream Cheese Frosting

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini bundt cake pan with non-stick spray.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
3. Combine Wet Ingredients: In another bowl, beat the eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar until smooth.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Bake: Pour the batter into the prepared mini bundt pan, filling each cavity about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
7. Frost the Cakes: Once the cakes are completely cool, pipe or spread the cream cheese frosting onto each mini bundt cake. Decorate with sprinkles, berries, or a chocolate drizzle if desired.
8. Serve and Enjoy: Serve immediately or store in an airtight container in the fridge.

Tips For Mini Red Velvet Bundt Cakes with Cream Cheese Frosting

• Don’t Overmix: Mix the batter just until combined to avoid dense cakes.
• Use Room Temperature Ingredients: This ensures a smooth batter and frosting.
• Cool Completely: Make sure the cakes are fully cooled before frosting to prevent melting.

Substitutions and Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free: Substitute with plant-based butter, cream cheese, and milk alternatives.
• Add-Ins: Stir in chocolate chips or nuts for extra texture.

Make a Healthier Version

• Use coconut sugar instead of granulated sugar.
• Replace half the oil with unsweetened applesauce.
• Use a low-fat cream cheese alternative.

Closing For Mini Red Velvet Bundt Cakes with Cream Cheese Frosting

And there you have it! A dessert that’s as adorable as it is delicious. Don’t forget to let us know how your Mini Red Velvet Bundt Cakes with Cream Cheese Frosting turn out, and consider checking out some of our other Recipes:

Frequently Asked Questions For Mini Red Velvet Bundt Cakes with Cream Cheese Frosting

1. Can I use a different pan?
   Yes, a muffin tin or regular bundt pan will work, but adjust the baking time accordingly.
2. How do I store leftovers?
   Store in an airtight container in the fridge for up to 5 days.
3. Can I freeze these cakes?
   Yes, freeze unfrosted cakes for up to 3 months. Thaw and frost before serving.
4. Can I make this ahead of time?
   Yes, bake the cakes and prepare the frosting a day in advance.
5. What’s the best way to decorate these cakes?
   Use sprinkles, fresh berries, or a drizzle of melted chocolate for a festive touch.
6. Can I use a different frosting?
   Yes, vanilla buttercream or chocolate ganache works well too.
7. How do I prevent the cakes from sticking to the pan?
   Grease the pan thoroughly and dust with flour or cocoa powder.
8. Can I make this vegan?
   Use plant-based butter, cream cheese, and egg substitutes.
9. What’s the best way to pipe the frosting?
   Use a piping bag with a star tip for a professional look.
10. Can I use natural food coloring?
    Yes, but the color may not be as vibrant.
11. How do I make the frosting less sweet?
    Reduce the powdered sugar to 3 cups and add a pinch of salt.
12. What’s the best way to serve these cakes?
    Serve at room temperature for the best texture and flavor.