Red Velvet Mini Bundt Cakes

These red velvet mini bundt cakes are soft, rich, and perfectly moist with a signature hint of cocoa. A smooth cream cheese glaze drizzled over the top adds just the right amount of sweetness. They’re perfect for Valentine’s Day, Mother’s Day, Easter brunch, bridal showers, other special occasions, or anytime you want an elegant dessert in a mini size!

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Close-up of a single mini red velvet bundt cake with cream cheese glaze and red velvet crumbs, served on a white plate.

There’s something undeniably charming about mini desserts, and these red velvet mini bundt cakes are no exception. Their moist, tender crumb paired with a luscious cream cheese glaze makes them an irresistible treat. The vibrant red hue not only catches the eye but also makes them perfect for Valentine’s Day!

These cakes remind me of the joy that baking can bring – especially when the house fills with the cozy aroma of something special baking in the oven. Sharing them with family and friends makes the experience all the more memorable, and they always feel like the perfect way to show a little extra love.

If you’re a fan of these sweet little cakes, you might also enjoy my Raspberry White Chocolate Cookies or the rich, festive Chocolate Peppermint Cake – both are equally delightful options for Valentine’s Day or any occasion that calls for a sweet indulgence.

Baking these mini bundt cakes is about more than just making a dessert; it’s about creating something that feels special, both for you and the ones you share it with.

Reasons to Love This Recipe

Perfectly Moist Texture. These red velvet mini cakes have a soft, tender crumb that melts in your mouth. The buttermilk and vinegar work together to create the moist, velvety texture red velvet is known for.
Festive and Eye-Catching. The vibrant red color makes these cakes a stunning dessert centerpiece. They’re ideal for Valentine’s Day, Mother’s Day, holidays, or any special occasion when you want to impress your guests – or your Mother-In-Law!
Cream Cheese Glaze. The smooth, tangy glaze perfectly complements the sweet, cocoa-infused cakes. It’s the perfect finishing touch to elevate these mini bundt cakes from delicious to irresistible.
Individual Servings. Mini bundt cakes are not only adorable but also practical. Their individual size makes serving easy, whether you’re hosting a party or enjoying dessert at home.
Customizable Toppings. Beyond the glaze, you can garnish these cakes with red velvet crumbs, sprinkles, or even fresh fruit. Make them your own and tailor them to the occasion.
Beginner-Friendly. Don’t let the elegance fool you! This recipe is straightforward and easy to follow. It’s a great choice for both novice and experienced bakers looking to create something special.
Make-Ahead Friendly. These mini bundt cakes stay moist for days, making them an excellent option for preparing in advance. Bake them the day before your event and glaze them just before serving for maximum freshness.
A Classic with a Twist. While red velvet cake is a timeless favorite, these mini bundt cakes bring a modern, playful twist to the classic dessert. They’re as fun to make as they are to eat!

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Labeled ingredients for red velvet mini bundt cakes on a light surface, including cream cheese, vinegar, sugar, vanilla, baking soda, salt, flour, butter, powdered sugar, buttermilk, cocoa, eggs, and red food coloring.

All-Purpose Flour. All-purpose flour forms the base for the cake’s structure. For a gluten-free option, use a high-quality 1:1 gluten-free baking flour. Avoid self-rising flour, as it contains leavening agents that will affect the recipe.
Unsweetened Cocoa Powder. Unsweetened cocoa powder adds a subtle chocolate flavor. Use natural cocoa powder for the best results. Avoid using Dutch-processed cocoa powder as that can affect the color of the cakes, making them more brown than red.
Baking Soda. Baking soda is a leavening agent that ensures the cakes rise properly. Do not substitute or omit this ingredient.
Salt. Salt enhances the overall flavor. Any fine-grain salt works, but kosher salt or table salt is most common.
Unsalted Butter. Unsalted butter provides richness and a tender crumb. If using salted butter, omit the additional salt in the recipe.
Granulated Sugar. Granulated sugar sweetens the cake while contributing to its structure. No substitutions are recommended, as other sweeteners may affect the texture.
Eggs. Eggs bind the ingredients and add structure. Use large eggs at room temperature.
Buttermilk. Buttermilk creates a moist texture and reacts with baking soda for a tender crumb. If unavailable, substitute with 1 cup milk mixed with 1 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes before using.
White Vinegar. White vinegar enhances the cake’s texture and activates the baking soda. Apple cider vinegar can be used as a substitute without altering the flavor.
Vanilla Extract. Vanilla extract adds depth and rounds out the flavors. Pure vanilla extract is ideal, but imitation vanilla can be used in a pinch.
Red Gel Food Coloring. Red gel food coloring gives the cake its signature color. Liquid food coloring works but may result in a slightly lighter color. For a natural alternative, use beet juice or powder, though the color may vary.
Cream Cheese. Cream cheese is the base for the glaze. Use full-fat cream cheese for the best results. Low-fat cream cheese can be used but may result in a thinner glaze.
Powdered Sugar. Powdered sugar sweetens and thickens the glaze. Sift it first for a smooth texture. No substitutions are recommended.
Milk (or Water). Thins the glaze to a pourable consistency. Any milk, including plant-based options like almond or oat milk, works well.

Step by Step Instructions With Photos

This a brief overview. Be sure to check out the full recipe and ingredient list below

Step 1: Preheat the oven to 350 F (177 C) and grease mini bundt pans thoroughly to prevent sticking.

Butter and sugar in a stainless-steel mixing bowl, ready to be creamed together. — **Step 2:** Cream the butter and sugar in a large bowl with a mixer until light and fluffy, about 2-3 minutes.

Butter and sugar mixture in a stainless-steel bowl with eggs, vanilla extract, and red gel food coloring added, ready to be mixed. — **Step 3:** Mix in the eggs, vanilla, food coloring, and vinegar, then stir in the buttermilk until combined.

Dry ingredients, including flour, cocoa powder, baking soda, and salt, in a clear glass mixing bowl, ready to be whisked together. — **Step 4:** In a separate bowl, whisk together the flour, natural baking cocoa, salt, and baking soda.

Red velvet cake batter in a mixing bowl with dry ingredients partially folded in, showing a mix of red and cocoa-colored swirls. — **Step 5:** Fold in the flour mixture gradually, mixing gently for no more than 30 seconds to avoid overmixing.

Mini bundt cake pan filled with red velvet batter, ready to be baked. — **Step 6:** Fill mini bundt pans ¾ full of batter, bake for 20-25 minutes, rotating halfway. Cakes are done when a toothpick comes out with moist crumbs.

Baked mini red velvet bundt cakes in the pan, fresh out of the oven. — **Step 7:** Cool cakes in the pan for 5-10 minutes.

Six baked mini red velvet bundt cakes cooling on a wire rack, with a bowl of cream cheese glaze and baking tools nearby. — Loosen edges with a butter knife, and transfer to a cooling rack.

Mixing bowl with softened cream cheese, powdered sugar, and milk, ready to be combined for the glaze. — **Step 8:** Cream softened cream cheese, stir in milk or water, and gradually mix in powdered sugar until a smooth, thin glaze forms. Adjust consistency with additional liquid if needed.

Close-up of cream cheese glaze being drizzled over a mini red velvet bundt cake on a wire rack. — **Step 9:** Drizzle glaze over fully cooled cakes, letting it flow down the sides. Ensure cakes are completely cool to prevent the glaze from melting.

Tips for Success

Grease the Pans Generously. Mini bundt pans can be tricky to work with, so be sure to generously grease every nook and cranny. Use baking spray with flour or a combination of butter and cocoa powder to be sure the cakes release easily.
Use Room Temperature Ingredients. For a smooth and evenly mixed batter, make sure your butter and eggs are at room temperature. The only exception is the buttermilk, which should be chilled. Using room temp ingredients prevents curdling and helps the ingredients blend seamlessly.
Measure Flour Correctly. To avoid dense cakes, spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour, resulting in too much for the recipe.
Don’t Overmix the Batter. When adding the dry ingredients to the batter, mix just until combined. Overmixing can develop the gluten in the flour, leading to dense, tough cakes.
Fill the Pans Properly. Fill each mini bundt pan no more than ¾ full to avoid overflow. This ensures your cakes bake evenly and maintain their shape.
Rotate the Pan for Even Baking. Halfway through the baking time, rotate the pan to promote even baking. This is especially helpful if your oven has hot spots.
Test for Doneness. Use a toothpick to test if the cakes are done. Insert it into the center of a cake. If it comes out with only a few moist crumbs, they’re ready.
Cool Slightly Before Removing. Let the cakes cool in the pan for 5-10 minutes before turning them out onto a wire rack. Cooling slightly helps the cakes release cleanly.
Wait to Glaze Until Cooled. Make sure the cakes are completely cooled before adding the glaze. If they’re still warm, the glaze will melt and slide off.
Adjust Glaze Consistency. If you prefer a thicker or thinner glaze, adjust by adding more powdered sugar for thickness or a teaspoon of liquid at a time for a thinner drizzle.

Storage

Room Temperature. If you plan to enjoy these mini red velvet cakes within 1-2 days, store them in an airtight container at room temperature. Keep them in a cool, dry place away from direct sunlight.

Refrigerator. For longer storage, place the cakes in an airtight container and refrigerate them for up to 5 days. Since the cream cheese glaze is perishable, refrigeration is recommended if the cakes are not eaten within a day.

Freezer. These cakes freeze beautifully, making them a great make-ahead dessert. Wrap each mini bundt cake tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. For the best results, freeze them without the glaze and add it once the cakes have thawed.

Thawing. To enjoy frozen cakes, remove them from the freezer and let them thaw at room temperature for 1-2 hours. If glazed before freezing, allow the glaze to firm up again after thawing.

Tips for Serving After Storage

Room Temperature Cakes
If stored at room temperature, these cakes are ready to enjoy as is. For an extra touch, you can drizzle on a fresh layer of cream cheese glaze before serving to enhance their flavor and presentation.
Refrigerated Cakes
Allow the cakes to sit at room temperature for 20-30 minutes before serving. This will bring out their soft texture. If desired, add a quick dusting of powdered sugar or a fresh drizzle of glaze.
Frozen Cakes
Once thawed, these cakes can be served as they are or dressed up with a fresh coat of cream cheese glaze. To give them a warm, just-baked feel, you can heat the cakes (without glaze) in the microwave for 10-15 seconds, then glaze them after warming.
Extra Toppings
For any cakes stored and served later, you can add a final decorative touch with sprinkles, red velvet crumbs, or even a dollop of whipped cream to make them look freshly made.

Mini red velvet bundt cakes with cream cheese glaze and red velvet crumb topping on a wire rack, with drips of glaze and crumbs scattered on the surface below.

Delicious Dessert Recipes

Overhead view of a mini red velvet bundt cake on a plate, sliced open to reveal its moist interior, topped with cream cheese glaze and red velvet crumbs.

Prep Time:10 minutes

Cook Time:50 minutes

Total Time:1 hour

Stand mixer Stand mixer if you don’t have a handheld mixer

For the Bundt Cakes

1 cup unsalted butter softened (Note 1)
1¾ cups granulated sugar
2 large eggs room temperature (Note 2)
½ tablespoon vanilla extract
2 tablespoons red gel food coloring (Note 3)
1 tablespoon white vinegar
2½ cups all-purpose flour
¼ cup natural baking cocoa (Note 4)
1 teaspoon salt
2 teaspoons baking soda (Note 5)
1 cup buttermilk (Note 6)

For the Glaze

¼ cup cream cheese softened (Note 7)
1 cup confectioner’s sugar
3 tablespoons milk or water

Preheat oven to 350°F (177°C) and generously grease the mini bundt pans to prevent sticking. (Use baking spray with flour or butter and a dusting of cocoa powder for best results. See Note 8.)
In a large mixing bowl, cream the softened butter and sugar using either a handheld or stand mixer until light and fluffy (about 2-3 minutes). (Softened butter should be cool to the touch and leave a dent when pressed, but not melted. See Note 1.)
Mix in the eggs, vanilla extract, food coloring, and remaining 1 tablespoon of vinegar until well combined. (Room temperature eggs mix more evenly, preventing curdling. See Note 2.)Add the buttermilk and stir until combined. (Cold buttermilk helps create a tender crumb. See Note 6.)
In a separate bowl, whisk together the flour, natural baking cocoa, salt, and baking soda. (Check that your baking soda is fresh to ensure the cakes rise properly. See Note 5.)
Gradually fold in the flour mixture a few cups at a time, mixing just until the batter comes together. Mix for no more than 30 seconds after adding the flour to avoid overmixing. (See Note 9.)
Spoon the batter into the mini bundt pans, filling them ¾ full. (If overfilled, the cakes may overflow or stick. See Note 10.) Bake for 20-25 minutes, rotating the pan halfway through for even baking. Cakes are done when a toothpick inserted in the center comes out with only a few moist crumbs attached. (See Note 11.)
Let the cakes cool in the pan for 5-10 minutes, then gently run a butter knife around the edges before turning them out onto a cooling rack. (Letting them cool slightly makes removal easier. See Note 12.)
In a small bowl, cream the softened cream cheese until smooth and fluffy. (Ensure it is properly softened to prevent lumps. See Note 7.)Stir in the milk (or water), then gradually mix in the powdered sugar until a thin, smooth glaze forms. (For a thinner glaze, add 1 teaspoon of liquid at a time. See Note 13.)
Once the cakes are fully cooled, use a spoon to drizzle the glaze over the tops, allowing it to cascade down the sides. (Ensure cakes are completely cooled before glazing, or the glaze will melt and slide off. See Note 14.)

Softened butter should be slightly cool to the touch and leave a dent when pressed but not be melted. 1 cup = 2 sticks
Use room temperature eggs for better incorporation and a smoother batter.
Gel food coloring is recommended because it provides a more intense red color without thinning the batter.
Use natural (not Dutch-processed) cocoa powder for the best red velvet flavor.
Check your baking soda’s freshness by mixing ¼ teaspoon baking soda with 1 tablespoon vinegar—it should bubble vigorously.
If you don’t have buttermilk, you can make your own by stirring 1 tablespoon of white vinegar to one cup of whole milk. Set aside in the refrigerator until ready to use. Cold buttermilk enhances the texture.
If your cream cheese isn’t softened properly, the glaze may have lumps.
Use baking spray with flour or butter and cocoa powder for greasing the bundt pans.
Overmixing can lead to dense cakes instead of light, fluffy ones.
If overfilled, the cakes may overflow or not release properly.
Baking time may vary slightly depending on pan size; check at the 18-minute mark.
Letting the cakes cool in the pan for a few minutes makes them easier to remove without breaking.
For a thinner glaze, add 1 teaspoon of liquid at a time.
Make sure the cakes are completely cooled before glazing.

Servings: 12 servings

Calories: 429kcal

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