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Red Velvet Mini Bundt Cakes

Dzung Duong

Perfectly portioned and ridiculously moist, these mini Bundt cakes are truly a treat.



  • Cake:
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon vanilla
  • 2 tablespoons unsweetened cocoa powder
  • 1 ounce red food coloring
  • 3/4 cups unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • Cream cheese frosting:
  • 4 ounces cream cheese
  • 4 tablespoons butter, room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 3 tablespoons whole milk
  • Garnish: chopped pecans

Let's get Cooking...

  1. Preheat oven to 350°F. Spray mini bundt pans with baking spray.
  2. In a medium bowl, stir together flour, baking soda and salt, then set aside.
  3. In another bowl, whisk together buttermilk, eggs, vinegar and vanilla and set aside.
  4. In a small bowl, mix cocoa powder with red food coloring.
  5. In mixer, cream together the butter and sugar for about a minute until fluffy.
  6. Next, add flour mixture and alternate with buttermilk mixture in 3 incorporations. Add cocoa mixture and blend thoroughly.
  7. Pour cake batter into bundt pans, 3/4 of the way full.
  8. Bake for approximately 20-25 minutes, or until a toothpick inserted into center comes out clean.
  9. While cake is baking, make cream cheese frosting. In a mixer, add butter and cream cheese and mix until smooth. Add powdered sugar, vanilla extract, salt and milk, and mix until combined. Add to a measuring cup with a spout.
  10. When cake is finished baking, remove to a cooling rack and let cool. Invert onto plate.
  11. Pour cream cheese frosting on top to let drip down the side of cake. Garnish with pecans.