Valentine’s Day is a special occasion that calls for something sweet and delicious. One of the best ways to celebrate Valentine’s Day is by making these bite-sized Mini Red Velvet Bundt Cakes. These little cakes are perfect for couples, friends, family, or anyone looking for a tasty treat on a special day.
The red velvet flavor is a classic. It’s perfect for Valentine’s Day because of its subtle chocolatey taste and vibrant red color.
The mini red velvet Bundt cakes are made using simple ingredients such as unsweetened cocoa powder, cake flour, butter, sugar, eggs, and red food coloring. I like to top mine with a simple cream cheese frosting, which adds a tangy and creamy flavor to the little cakes.
If you’re looking for a fun and delicious way to celebrate Valentine’s Day, then these mini red velvet Bundt cakes are a perfect choice. They are easy to make and are sure to impress your special Valentine.
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Why You Should Make This Special Treat
- Perfect size: These bite-sized treats are the perfect size for sharing with your loved ones without the guilt of a large portion of dessert.
- Easy to make: These mini red velvet Bundt cakes are easy to make from scratch using simple ingredients that you probably already have on hand.
- Decorating options: I like to top my mini red velvet Bundt cakes with a swirl of an easy-to-make cream cheese frosting. Sometimes, I’ll sprinkle on some crumbs from the red velvet cakes. However, you can also add a drizzle of chocolate or a sprinkle of confectioner’s sugar. In addition, you can use green food color for a spectacular St. Patrick’s Day treat.
- Personalized gift: Making these bite-sized treats from scratch and decorating them yourself is a thoughtful and personal gift for your loved ones.
Ingredients and Supplies: Here’s What You’ll Need
- The Wet Ingredients: I used unsalted butter for the fats in this recipe along with granulated sugar (not sure if this is a wet or dry ingredient!), buttermilk, eggs, and white vinegar.
- The Dry Ingredients: For the dry ingredients, I used cake flour, kosher salt, and baking soda.
- The Flavorings: To add flavor to the mini Bundt cakes, I included unsweetened cocoa, which is typical of red velvet cakes, along with vanilla extract.
- The Red Color: To achieve the vibrant red color, I used two one-ounce bottles of liquid red food color.
- The Pan: For the pan, I used the NordicWare NonStick Cakelet pan.
- Mini Bundt Cake Holders: To make the mini Bundt cakes look more festive, I placed them in flared white cupcake liners.
- For the Frosting: To pipe the frosting I used a #4B open star tip in a disposable piping bag.
Steps: Here’s How to Make the Mini Red Velvet Bundt Cakes
- I started by adding butter and granulated sugar in a large bowl and beating them together on high until they reached a creamy consistency. This took about 2 minutes.
- Then, I added the eggs, one at a time, and beat the mixture until light and fluffy.
- Next, I added both bottles of food color, unsweetened cocoa, vinegar, vanilla extract, salt, and baking soda. I beat everything together until the ingredients were well incorporated.
- After that, I alternated the addition of the cake flour and buttermilk, starting and stopping with the cake flour.
Specifically, I added about a third of the cake flour and half of the buttermilk. I beat everything together until these ingredients were incorporated. Next, I added half of the remaining cake flour and all of the remaining buttermilk and beat everything together. Finally, I beat in the rest of the cake flour.
I ended up with a gorgeous red batter.
- I used a 1 ¾-inch ice cream scoop to add the batter to a well greased mini Bundt pan. Then, I baked the mini Bundt cakes in a preheated 350°F oven for around 18 minutes.
- After 18 minutes, I removed the mini Bundt cakes from the oven. I allowed the little cakes to cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.
Finishing the Red Velvet Mini Bundt Cakes
- While the mini Bundt cakes were cooling, I gathered the ingredients for the cream cheese frosting.
- I started by beating together the cream cheese, heavy cream, and salt. Then, I beat in the confectioners’ sugar, one cup at a time until the proper consistency was reached.
- I transferred the cream cheese frosting to a piping bag fitted with a #4B star tip. Then, I piped the frosting onto each of the little bundt cakes that I had placed in flared white baking cups.
I ended up with three dozen amazingly delicious Red Velvet Mini Bundt Cakes.
So gather your loved ones and enjoy a memorable bite-sized treat on Valentine’s Day. Yum!
Recipe FAQs
The mini Bundt cake batter contains baking soda and unsweetened cocoa, both of which are alkali. They need an acid to react with to form carbon dioxide to help the cupcakes rise. Vinegar is an acid added to react with baking soda and cocoa.
These little cakes are called “velvet” because of their smooth, soft texture.
The red is produced by the addition of liquid red food color.
You can use a regular muffin pan. However, they won’t be mini Bundt cakes, but will be cupcakes. With this batter, you should be able to make 24 regular-sized cupcakes.
The little red velvet cakes have a very mild cocoa taste with a slightly tart edge. They are not sweet at all. The cream cheese frosting adds a bit of tartness mixed with sweetness.
Recipe Tips and Tricks
- I used the NordicWare mini Bundt pan purchased from Williams Sonoma in this recipe. You can also purchase the NordicWare pan from Amazon.com.
- I purchased the flared white cupcake liners from Amazon.com. However, you could also use regular cupcake liners.
- Cake flour produces a softer, more tender little cake. If you don’t have cake flour, you can make your own as follows: For each cup of all-purpose flour, remove 2 tablespoons of flour and replace the 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch. Then mix well.
- It doesn’t matter whether you use full-fat or low-fat buttermilk in this recipe. If you don’t have buttermilk, you can make your own by adding 1 tablespoon (0.5 ounces) of white vinegar or fresh lemon to a measuring cup and then adding 7.5 ounces of milk to equal 1 cup of liquid. Allow to sit for about 5 minutes.
- To ensure the proper consistency of the mini Bundt cake batter, it’s important to weigh your ingredients. You don’t need a fancy scale. In fact, the scale that I use costs less than $10.
Other Valentine’s Treats
For other treats for Valentine’s Day, try these recipes:
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Mini Red Velvet Bundt Cakes
Ingredients
Red Velvet Mini Bundt Cakes
- 1 cup (8 ounces, 2 sticks) unsalted butter, room temperature
- 2 cups (14 ounces) granulated sugar
- 2 large eggs, room temperature
- 2 ounces (2 1-ounce bottles) liquid red food color
- 2 Tablespoons (0.375 ounces) unsweetened cocoa (See Tip 1)
- 1 Tablespoon (0.5 ounce) white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon Kosher salt
- ½ teaspoon baking soda
- 2 cups (10 ounces) cake flour (See Tip 2)
- 1 cup buttermilk (See Tip 3)
Cream Cheese Frosting
- 4 ounces cream cheese (See Tip 4)
- 2 ½ Tablespoons heavy cream
- ¼ teaspoon salt
- 4 cups (16 ounces) confectioners’ sugar
Instructions
Mini Red Velvet Bundt Cakes
- Preheat oven to 350°. Spray the mini-Bundt pan with non-stick spray. Set aside.
- Cream butter and sugar on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.
- Add red food color, unsweetened cocoa, vinegar, vanilla extract, salt, and baking soda. Beat on high speed until well incorporated, scraping down the sides of the bowl if necessary.
- Add ⅓ of the flour and half of the buttermilk. Beat on medium speed until well incorporated. Add half of the remaining flour and the remaining buttermilk. Beat on medium speed until well incorporated. Add remaining flour; beat on medium speed until well incorporated. Scrape down the sides of the bowl with a spatula and incorporate any residual flour.
- Add batter to the cups of the mini-Bundt pan about ¾ of the way full. Bake for 17 to 19 minutes in preheated 350°F oven. Remove from oven. Allow to cool completely before frosting. (See Tip 5)
- Frost with cream cheese frosting using a #4B open star tip.
- Yield: 36 Mini Red Velvet Bundt Cakes
Cream Cheese Frosting
- Beat the cream cheese, heavy cream, and salt on high until light and fluffy.
- Gradually beat in the powdered sugar 1 cup at a time, mixing until the frosting is smooth and creamy before adding the next addition. Adjust the amount of confectioners’ sugar or cream if needed for desired consistency.
- Spoon the frosting into a piping bag fitted with a #4B open star tip.
- Swirl the frosting from the outside to the center top of each mini-Bundt cake.
Video
Tips/Notes
- I used regular unsweetened cocoa to make the mini-Bundt cakes, but you could also use Dutch-process unsweetened cocoa.
- If you don’t have cake flour, you can make your own as follows: For each cup of all-purpose flour, remove 2 tablespoons of flour and replace the 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch.
- It doesn’t matter whether you use full-fat or low-fat buttermilk in this recipe. If you don’t have buttermilk, you can make your own by adding 1 tablespoon (0.5 ounces) of white vinegar or fresh lemon to a measuring cup and then adding 7.5 ounces of milk to equal 1 cup of liquid. Allow to sit for about 5 minutes.
- I used low-fat cream cheese, but you could also use full-fat cream cheese.
- I used a 1 ¾-inch ice cream scoop to add the batter to the mini Bundt pan.
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