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Mini Red Velvet Bundts with Cream Cheese Frosting

Mini Red Velvet Bundts with Cream Cheese Frosting

Delightful Mini Red Velvet Bundts with Cream Cheese Frosting are bite-sized cakes that embody the classic red velvet flavor.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 bundts
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup salted butter softened
  • 1 cup canola or vegetable oil
  • 2 cups sugar
  • 4 large eggs
  • 2 tablespoons red liquid food dye
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • 1 pinch kosher salt
  • 1 cup buttermilk
  • to taste semi-sweet chocolate chips
  • 1/2 cup salted butter softened for frosting
  • 8 ounces full fat cream cheese softened
  • 4 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 pinch kosher salt

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric Mixer
  • measuring cups
  • measuring spoons

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare the bundt pan.
  2. In a mixing bowl, cream together the softened butter, oil, and sugar.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in red food dye, vanilla extract, and vinegar.
  5. In another bowl, sift together cake flour, baking soda, cocoa powder, and kosher salt.
  6. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
  7. Fold in chocolate chips if desired.
  8. Pour batter into the prepared bundt pan.
  9. Bake in the preheated oven for 18 minutes or until a toothpick comes out clean.
  10. Let the cakes cool completely before frosting.
  11. For the frosting, beat together softened butter and cream cheese until smooth.
  12. Gradually add powdered sugar, vanilla extract, and kosher salt; mix until fluffy.
  13. Frost the cooled bundt cakes.

Nutrition

Serving: 1bundtCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 210mgPotassium: 150mgSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

These mini bundts can be customized by adding nuts or using yogurt instead of buttermilk for a lighter version. Store in an airtight container for up to three days at room temperature, or refrigerate for up to a week.

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