Red Velvet Mini Bundt Cakes

Makes 15 mini cakes

25 min

Soft, moist red velvet cakes with subtle cocoa, topped with creamy tangy cream cheese frosting.

prepPreheat oven to 350°F / 178°C
prepSpray mini Bundt pan heavily with baking spray
4 tablespoons / 56 g unsalted butter, softened	Cream butter & sugar, 3 min	Beat in oil, 30 sec	Beat in eggs, vanilla & vinegar	Sift in half dry ingredients, beat	Add buttermilk, beat	Add remaining dry & food coloring, beat until combined	Scoop into pan 3/4 full	Bake 350°F / 178°C, 13–15 min	Cool in pan 10 min, then completely	Frost or pipe onto cooled cakes
3/4 cup / 150 g granulated sugar
1/4 cup / 56 g neutral oil
2 large eggs
2 teaspoons / 8 g vanilla extract
2 teaspoons / 10 g distilled white vinegar
1 1/4 cups / 150 g all-purpose flour
2 tablespoons / 10 g unsweetened natural cocoa powder
1/2 teaspoon / 2 g baking soda
1/2 teaspoon / 3 g salt
1/2 cup / 120 g buttermilk
1 tablespoon / 15 g red food coloring
6 oz. / 170 g full-fat cream cheese, cold	Beat cold cream cheese & butter until smooth	Add vanilla, salt & powdered sugar, beat smooth
3 tablespoons / 42 g unsalted butter, softened
1 1/2–2 cups / 195–260 g powdered sugar
1/2 teaspoon / 2 g vanilla extract
pinch of salt

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.