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Red Velvet Mini Bundt Cakes

Indulge in these delightful and festive Red Velvet Mini Bundt Cakes! These irresistibly moist red velvet cakes are complemented by a luscious cream cheese glaze, creating the perfect treat for any occasion.

Red Velvet Mini Bundt Cakes- Big Green House

Just a few ingredients

  • Red velvet cake mix
  • Chocolate instant pudding mix
  • Oil + Milk
  • Eggs
  • Vanilla + Salt
  • Sour cream
  • Unsweeted cocoa powder
  • White chocolate chips
  • Cream cheese frosting
  • Red food dye, optional

A Note About Mini Bundt Pan

On a whim, I purchased a box of mini bundt pans from Aldi. They were so cute, how could I not?! Well, I realized once I got them home, they were for microwave use only.

I have used my microwave for baked goods before, so, I wasn’t intimidated by it. However, I know not everyone has mini bundt pans for the microwave, so, the recipe instructions are for your oven and microwave. Individual for the microwave and a mini bundt cake pan for the oven.

Red Velvet Mini Bundt Cakes- Big Green House

Can I Use a Regular Size Bundt Pan?

Yes. If you don’t have any mini bundt pans, this batter will work for a regular size 9- 10 inch bundt. Bake it at 350 degrees for 40-45 minutes or until toothpick inserted comes out clean.

Notes About Ingredients

Oil

Use a neutral tasting oil or if desired, you can replace it with the same amount of melted butter.

Sour Cream

Plain Greek yogurt is a great alternative!

Pudding

Don’t forget..use instant, not cook and serve! Also, you will only need the dry mix.

Frosting

I totally cheated on this one and used a canned cream cheese frosting. You can make yours homemade if you wish or a simple powdered sugar glaze works for these too.

Red Velvet Mini Bundt Cakes- Big Green House

Love Velvet Desserts? Try These Too!

linking up and weekend potluck

Yield: 12 cakes

Red Velvet Mini Bundt Cakes

Red Velvet Mini Bundt Cakes- Big Green House

Indulge in these delightful and festive Red Velvet Mini Bundt Cakes! These irresistibly moist red velvet cakes are complemented by a luscious cream cheese glaze, creating the perfect treat for any occasion.

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

  • 1 box- red velvet cake mix
  • 3 oz instant chocolate pudding mix
  • 1 cup sour cream or plain Greek yogurt
  • 1 cup neutral tasting oil
  • 1/2 cup milk
  • 4 eggs
  • splash of vanilla
  • dash of salt
  • 1 TBSP unsweetened cocoa powder
  • red food dye, optional
  • 2/3 cup white chocolate chips

For Topping:

  • 15 oz container, cream cheese frosting ( you will only need 1/2 of it)

Instructions

  1. Preheat oven to 350 degrees. Grease a 12 count mini bundt pan (s).
  2. In a mixing bowl, beat together dry cake mix, dry pudding mix and cocoa powder with oil, sour cream, milk, vanilla and salt.   Beat well to combine.  Then, add in eggs.  Mix in each egg completely before adding in the next egg. Then, if you are using, mix in red food dye.
  3. Stir in white chocolate chips.

For Your Oven:

  1. Divide the batter evenly into the wells of the bundt pans. Bake 20-25 minutes or until toothpick inserted comes out clean. Let the cakes sit for 5-10 minutes, then, remove from the pan (s). Let the cakes cool completely before adding topping.

For Your Microwave:

  1. Grease microwave safe/silicone mini bundt pan (s). Fill the individual pans about 1/3 full. Don't fill past the halfway point.
  2. Microwave 1- 1.5 minutes or until toothpick insert comes out clean. Let the cakes sit for 5-10 minutes, then, remove from the pan (s). Let the cakes cool completely before adding topping.

For The Topping:

  1. Remove foil from the top of your frosting container. Place the whole container into the microwave for about 30 seconds. Give it a stir. Microwave again for 10-30 seconds of until the frosting is thinned out.
  2. Once it's thinned out, drizzle on top of your cooled cakes.

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One Comment

  1. Thanks so much for your awesome post. We have featured your post at Full Plate Thursday, 681. I sure hope you will come back to see us real soon!
    Miz Helen

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