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:
- Preheat your oven to 350°F (175°C). Grease a mini Bundt pan with butter or non-stick spray.
- In a large bowl, sift together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together sugar, buttermilk, vegetable oil, egg, vanilla extract, vinegar, and red food coloring.
- Gradually mix the wet ingredients into the dry ingredients, stirring until just combined.
- Pour the batter evenly into the mini Bundt molds, filling each about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- 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:
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until well combined.
- Slowly add milk, one tablespoon at a time, until you reach the desired glaze consistency.
- 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!
