Mini Red Velvet Bundt Cakes

Mini Red Velvet Bundt Cakes Are So Darn Cute & Flavorful!

Delectable, rich, and moist made-from-scratch red velvet cake baked in adorable little mini bundt pans!  These gorgeous cakes will always be a showstopper at parties!  Mini bundt cakes are admired for their perfect size treat. The addition of cream cheese frosting makes them perfect!

About This Recipe  

There’s nothing like homemade red velvet cake!  The cocoa powder and buttermilk make this cake extra special and turns it into TRUE red velvet cake (and the red food coloring of course).  You get extra science in this recipe as the baking soda and vinegar make a chemical reaction!  The heavenly combination of powdered sugar, cream cheese, heavy cream and vanilla are not overly sweet, making it incredibly luscious and simply delicious.

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brownie, cheesecake, red velvet, dessert

dessert

American

Yield: 9

Author: Mama P

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MINI RED VELVET BUNDT CAKES

Delectable, rich, and moist made-from-scratch red velvet cake baked in adorable little mini bundt pans! These gorgeous cakes will always be a showstopper at parties! Mini bundt cakes are admired for their perfect size treat. The addition of cream cheese frosting makes it perfect!

Prep time: 15 MinCook time: 30 MinInactive time: 10 MinTotal time: 55 Min

Ingredients

Red Velvet Cake

• 1 cup Crisco
• 1 1/2 cups sugar
• 2 eggs
• 1/4 cup red food coloring
• 1/2 tsp. salt
• 2 Tbsp. cocoa powder
• 1 tsp. vanilla
• 1 cup buttermilk
• 2 1/4 cups all-purpose flour
• 1 tsp. baking soda
• 1 Tbsp. white vinegar

Cream Cheese Frosting

• 4 cups powdered sugar
• 2 oz. cream cheese, softened
• 1/3 cup heavy cream
• 1 Tbsp. vanilla extract

Instructions

1. *NOTE: This recipe makes 9 mini bundt cakes.
2. Preheat oven to 350 F. Lightly grease and flour: 9 cavities of two 6 cavity mini bundt pans; or 1 6 cavity mini bundt pan and 6 lined muffin cups; or bake 6 mini bundt cakes, let cool, and then make the other 3; set aside.
3. Using a large bowl of an electric mixer, cream the Crisco and sugar until fluffy. Add eggs and beat about 1 minute.
4. In a small bowl, mix cocoa powder and red food coloring to make a paste; add salt and mix well.
5. Add the red paste mixture to the Crisco mixture in the mixer bowl and mix.
6. In another small bowl, combine the buttermilk and vanilla extract.
7. Alternate adding the buttermilk mixture and flour to the Crisco mixture.
8. Put baking soda in a small bowl and add the vinegar to it and mix. Pour this mixture into the cake batter. *****DO NOT MIX OR BEAT AFTER BAKING SODA IS IN THE CAKE; JUST BLEND.
9. Fill the mini bundt pan cavities 3/4 full of cake batter and spread out with a spatula. (If using muffin cups, evenly distribute remaining batter in 6 lined muffin cups.
10. Bake mini bundt cakes for 25-30 minutes, until cakes are set and a toothpick inserted comes out clean. Allow cakes to cool 10 minutes before inverting onto a plate. While cakes are cooling, prepare the cream cheese frosting.
11. Cream Cheese Frosting: Beat powdered sugar, cream cheese, heavy cream, and vanilla extract for 2 minutes, until well combined. Place in a piping bag and pipe on top of cooled cakes using a back and forth motion around the cakes.
12. Serve immediately, and store leftovers in the refrigerator.

Notes

Before Getting Started:

• Cream Cheese: soften

Recommended Products:

Wilton Excelle Elite Non-Stick 6-Cavity Mini Fluted Tube Baking Pan

**Nutritional information is an estimate and may vary

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