Red Velvet Mini Bundts

These Red Velvet Mini Bundt cakes are perfect for your next get-together or holiday celebration They’re easy to make and they’ll be a hit! with friends and family!

Red Velvet Mini Bundts

Have you ever seen a holiday spread so beautiful! These Red Velvet Mini Bundts get 5 stars in the taste department, presentation, and table appeal.

Just imagine a family photo taken alongside these beautiful raspberry puffs. That’s a holiday photo worth framing.

Why You Will Love These Red Velvet Mini Bundts

– Moist Powdery Confection

– Great for party desserts

– Less than an hour bake time

– Filled with vanilla pudding & cocoa

Like our Sugared Cranberry Cheesecake, I wanted to create a holiday dessert that was not only delicious but would have a table presence that would stop the entire show. After dusting the tops of the mini-Bundt cakes with powdered sugar, I knew I’d achieved my goal.

A Red Velvet Mini Bundt Cake is a posh and stylish treat to give out to friends and coworkers who’ve been on the good list. These cute treats are made of buttermilk, sour cream, vanilla pudding, and cocoa and are whipped in a buttery egg yolk bath then folded into a few cups of flour.

They are perfect to give out in ribboned boxes and leave a lasting impression that says you are very special to me.

Red Velvet Mini Bundt Cakes are simple to create and takes less than an hour to put together.

How to Make Red Velvet Mini Bundts


– Mini Bundt Pan

– Baking Spray

– Mixing bowls

– Whisk

– Toothpick

– Cooling rack

– Butter knife

Stand mixer

– Piping bag


For full instructions, please view the recipe card below

1. Preheat the oven to 350 F

2. Take one mini-Bundt pan and coat with baking spray

3. In a large mixing bowl, mix your ingredients until fully blended

4. Next, pour the ingredients into the mini-Bundt pan- filling it halfway

5. Place your mini-Bundts in the oven and bake for approximately 18 minutes then immediately transfer to the cooling rack.

6. Prepare your cream cheese frosting, frost time tops of your Bundt cakes then frost with powdered sugar.

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Red Velvet Mini Bundts

Red Velvet Mini Bundts

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  • 1 ⅔ cups granulated sugar
  • ½ cup butter (room temperature)
  • ⅓ cup vegetable oil
  • 2 eggs (save 2 yolks!)
  • 2 egg yolks
  • ¼ cup sour cream
  • 1 cup buttermilk
  • 2 ¾ cups all purpose flour
  • ⅓ cup cocoa
  • 1 5oz package vanilla pudding
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 ½ teaspoon white vinegar
  • 1 tablespoon red food coloring
  • Frosting
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • ½ cup butter
  • 2 tbsp milk
  • ½ tsp salt


  1. Preheat the oven to 350 F.
  2. Spray the mini bundt pan with plenty of baking spray.
  3. Add the sugar, butter and vegetable oil to a large mixing bowl.
  4. Whisk together until smooth and creamy and slightly lightened in color.
  5. Add in the eggs and sour cream and whisk to combine.
  6. Add in the buttermilk and whisk to incorporate.
  7. Next, add in the flour, cocoa, vanilla pudding, baking powder, salt and baking soda and whisk just until combined.
  8. Whisk in the white vinegar.
  9. Lastly, add in the red food coloring and whisk until all of the batter is red.
  10. Fill each of the mini bundt pans halfway full with batter.
  11. Place into the oven to bake for 16-18 minutes or until a toothpick inserted comes out clean or with moist crumbs.
  12. Once baked, remove from the oven and place onto a cooling rack to cool for a few minutes.
  13. If you only have one pan and are baking in batches, carefully flip the pan over onto the cooling rack.
  14. If the bundt cakes do not fall out of the pan, gently tap each one with the heavy end of a butter knife to help dislodge the cakes from the pan.
  15. Continue baking bundt cakes until all of the batter is used.
  16. Making the Cream Cheese Frosting
  17. Add all of the ingredients to the bowl of a stand mixer fitted with a paddle attachment.
  18. Beat together on high speed for 2-3 minutes or until completely smooth.
  19. Spoon into a piping bag fitted with a star tip.
  20. Pipe a small swirl of frosting onto the top of each mini bundt cake.


  • Do not overmix the batter as it will cause the gluten to develop and the cakes to become rubbery.
  • When making the cream cheese frosting, the longer you whip it, the fluffier it becomes.
  • However, I would not recommend whipping it for longer than 8 minutes as the frosting could break and separate in which case you would need to start over.
  • Once the cakes are frosted, you can serve them as is or you can garnish them with a mint leaf or even a piece of rosemary. Top it with a fresh raspberry and sprinkle with powdered sugar.
  • Storage: Bundt cakes may be stored in a baggie or airtight container in the fridge for up to 5 days.

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