Name: Mini Red Velvet Bundt Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2-1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp. baking soda; 1/2 tsp. salt; 1 cup unsalted butter (room temperature); 1-1/2 cups sugar; 2 eggs (room temperature); 1 cup sour cream; 1 tsp. vanilla extract; 3/4 cup milk; 1 Tbsp. red food coloring; 8 oz cream cheese (softened to room temperature); 1/2 cup unsalted butter (softened to room temperature); 3-1/4 cups confectioners’ sugar; 1 tsp. vanilla extract; 1/8 tsp. salt; Sprinkles; Raspberries; Mint

Treat yourself to the sweet indulgence of mini red velvet bundt cakes. Each of these bite-sized cakes offers a perfect harmony of rich cocoa and smooth, sweet cream cheese frosting. These charming, vibrantly colored cakes are artistically garnished with colorful sprinkles, fresh mint leaves and juicy raspberries, making them a feast for the eyes as well as the palate. Ideal for holiday parties, potlucks or as a delightful treat for any occasion, they’re sure to be a crowd-pleaser wherever they’re served.

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Mini Red Velvet Bundt Cakes

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 24

Calories 204 kcal

Author Toni Williams

Ingredients

Bundt Cakes

2-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter room temperature
1-1/2 cups sugar
2 eggs room temperature
1 cup sour cream
1 tsp. vanilla extract
3/4 cup milk
1 Tbsp. red food coloring

Cream Cheese Frosting

8 oz cream cheese softened to room temperature
1/2 cup unsalted butter softened to room temperature
3-1/4 cups confectioners’ sugar
1 tsp. vanilla extract
1/8 tsp. salt

Toppings

Sprinkles
Raspberries
Mint

Instructions

In medium bowl, mix flour, cocoa powder, baking soda and salt together until well combined.
In large mixing bowl, using stand mixer with whisk attachment, beat butter and sugar together until light and fluffy.
Add eggs to butter and sugar mixture, then add sour cream, vanilla extract and milk. Mix on medium speed until well combined.
Add red food coloring and blend thoroughly.
Slowly add flour mixture to wet ingredients and mix until well combined.
Preheat oven to 350 degrees F. Fill each mini silicone bundt cake mold 3/4 full and bake 20 minutes or until toothpick comes out clean.
Remove cake bundts from molds and cool on wire rack.
In large mixing bowl, using stand mixer, beat cream cheese and butter on high speed until smooth and creamy.
Add confectioners’ sugar, vanilla extract and salt. Mix on low speed for 30 seconds, then high speed for 2 minutes.
Transfer frosting into resealable plastic bag with corner tip cut. Pipe frosting onto cooled bundt cakes.
Add decorative cake sprinkles, raspberries and mint leaves as garnish.