Red Velvet Mini Bundt Cake With cream cheese frosting

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These adorable mini bundt cakes are everything you love about classic red velvet in a bite-sized package, topped with a luscious cream cheese frosting that melts in your mouth.  This moist red velvet Bundt cake is topped with a whipped cream cheese frosting! A moist, classic Red Velvet Cake!! Made from scratch, and surprisingly easy when a few simple steps are followed. Red Velvet Cake is not just a chocolate cake with red food coloring added. It’s more like a cross between a vanilla and chocolate cake with a very subtle tang from Vinegar. 

Red Velvet Mini Bundt Cake With cream cheese frosting
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Red Velvet Mini Bundt Cake With cream cheese frosting

Course: Desserts
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • ½  cup butter

  • 1 cup condensed milk

  • 1 cup flour 

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¾ cup milk

  • 2 tablespoon cocoa powder

  • ½ teaspoon red food color

  • 1 tablespoon vinegar

  • 1 teaspoon Vanilla extract

  • Cream Cheese frosting

  • ½ cup fresh cream

  • ½ cup sugar

  • ½ cup cream cheese (Room temperature)

  • 1/4 cup butter 

  • 1 teaspoon Vanilla extract

Directions

  • Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
  • Take dry ingredients (all purpose flour, cocoa powder, baking powder, and baking soda in a bowl. Mix well using a wire whisk. Keep it aside.
  • Add milk, condensed milk to the butter. Whisk well till everything is incorporated well.
  • Now sift the half of the flour mixture into the wet mixture. Whisk it till incorporated.
  • Now sift the remaining flour mixture. Again mix it. Halfway through, switch to the spatula. And stir till it is just combined, do not overmix.
  • Grease a  Bundt cake pan, and Pour the batter into the prepared pan,
  • Bake for 20 to 25 minutes.
  • Take out the cake and let it cool. Remove cake carefully
  • Cream cheese Frosting-
  • Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, Butter, Cream Cheese and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. 
  • Dust with icing sugar and Pipe the cream cheese frosting. Enjoy!

Notes

  • Want a more intense red color? Use gel food coloring instead of liquid.
  • If you don’t have mini bundt pans, you can also use a muffin tin lined with cupcake liners. Adjust the baking time accordingly.
  • Get creative with toppings! Drizzle some melted chocolate, sprinkle on chopped nuts, or add a fresh berries for a touch of elegance.
 

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