Velvet Love Mini Bundt Cakes

Indulge in the Perfect Red Velvet Treat!

Soft, moist, and decadently rich, these Velvet Love Mini Bundt Cakes are the ultimate dessert for any special occasion. With a hint of cocoa, a touch of vanilla, and a luscious cream cheese glaze, these mini cakes will capture hearts with every bite. Whether you’re baking for Valentine’s Day, an anniversary, or just to treat yourself, this recipe delivers a delightful balance of flavor and texture.

Ingredients:

For the Mini Bundt Cakes:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 tablespoon red food coloring

For the Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (adjust for consistency)

Instructions:

Making the Mini Bundt Cakes:

1. Preheat your oven to 350°F (175°C). Grease a mini Bundt pan with butter or non-stick spray.
2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together sugar, buttermilk, vegetable oil, egg, vanilla extract, vinegar, and red food coloring.
4. Gradually mix the wet ingredients into the dry ingredients, stirring until just combined.
5. Pour the batter evenly into the mini Bundt molds, filling each about 2/3 full.
6. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Preparing the Cream Cheese Glaze:

1. In a mixing bowl, beat the softened cream cheese until smooth.
2. Add powdered sugar and vanilla extract, mixing until well combined.
3. Slowly add milk, one tablespoon at a time, until you reach the desired glaze consistency.
4. Drizzle the glaze over the cooled mini Bundt cakes.

FAQs

1. Can I make these mini Bundt cakes ahead of time? Yes! Store them in an airtight container at room temperature for up to two days or in the fridge for up to a week.

2. Can I freeze these cakes? Absolutely! Wrap each cake individually in plastic wrap and store in an airtight container for up to three months. Thaw before glazing.

3. What if I don’t have buttermilk? You can make your own by adding 1/2 tablespoon of white vinegar or lemon juice to 3/4 cup of milk. Let it sit for 5 minutes before using.

Notes and More

• For extra richness, add a handful of chocolate chips to the batter.
• If you prefer a thicker glaze, reduce the milk or add more powdered sugar.
• These mini Bundt cakes pair wonderfully with a cup of coffee or a glass of cold milk!

Enjoy these charming, bite-sized Velvet Love Mini Bundt Cakes and share the love with every delicious bite!