Mini Red Velvet Bundt Cakes
Here's a delightful recipe for Mini Red Velvet Bundt Cakes—perfect for individual servings of classic red velvet goodness! This recipe yields 12 mini bundt cakes, each with a moist crumb, mild cocoa flavor, and signature cream cheese glaze.
These Mini Red Velvet Bundt Cakes are perfect for special occasions or as an eye-catching addition to your holiday baking lineup. Enjoy the rich flavor, smooth cream cheese glaze, and beautiful presentation!
Equipment:
Tala Performance Mini Decorative Cake Pan
Tala Indigo and Ivory Mixing Bowl
Tala Christmas Hot Chocolate Duster
Ingredients
Cake:
● 175g plain flour
● 1 tbsp cocoa powder
● ½ tsp bicarbonate soda
● ½ tsp salt
● 85ml vegetable oil
● 55g unsalted butter (melted)
● 200g caster sugar
● 1 large egg
● 120ml buttermilk
● 1 tsp vanilla extract
● ½ tsp white vinegar
● 1 tbsp red food colouring
● 2 tbsp white chocolate shavings
Glaze:
● 56g cream cheese (room temperature)
● 120g icing sugar
● 1.5 tbsp milk
● ½ tsp vanilla extract
Method
1. Preheat your oven to 160°C fan and grease and lightly flour your bundt sheet.
2. Whisk together your dry ingredients (flour, cocoa powder, baking soda, and salt) and set aside.
3. Whisk together the oil, butter, and sugar until well combined. Then add in and whisk your egg.
4. Once consistent, add in the buttermilk, vanilla and vinegar and give it a good mix.
5. Now mix in the red food colouring.
6. Pour the wet ingredients into the dry and mix to combine, at first you may need a whisk but in the end you should be folding the mixture together until smooth and consistent.
7. Spoon the batter into the bundt sheet, filling each mould no more than half way (they will rise a lot
when baking). Pop the sheet on a baking tray and then into the oven for 15-18 minutes, until a toothpick inserted comes out clean.
8. Let the mini Bundt cakes cool down completely in the tin. Then carefully remove from the moulds.
9. While the cakes continue to cool, make the glaze by mixing together the cream cheese, powdered sugar and vanilla, adding the milk gradually until you reach the desired consistency - I like mine relatively thick so it holds it’s shape when pouring over the cakes.
10. Pour the glaze into a piping bag and drizzle over the ridges of the cooled cakes. Finish with a sprinkle of any leftover cake crumbs and some white chocolate shavings. Enjoy