Red velvet mini bundt cakes with a sweet cream frosting and garnished with conversation hearts make the perfect Valentine’s Day treat!
Do you love Red Velvet? My son says, “Isn’t Red Velvet just chocolate that is dyed red?” I think the answer is kind of a “yes,” but truthfully, who cares. The moist, delicious flavor of red velvet and sweet creamy goodness of a cream cheese based frosting = LOVE!
I bought the Wilton 6-Cup Mini Fluted Pan, and I have really enjoyed it. This was a perfect excuse to use them! And how could I not include some conversation hearts? I did not wait for my cakes to cool completely before adding my frosting, so it really seeped in, but that is my impatience coming through!
Can you see the cute lip sprinkles I have on here? I got them at Ross of all places. But you can order some here:Confetti Kissing Lips 2.8 oz. CONKL
This mix is pretty easy to make, but if you want to take the even easier way out on this, buy a red velvet cake mix, and then whip up some frosting to top it with. But if you want to make it yourself, there is a delightful recipe included below. It is from overtimecook.com, with slight adaptations. Enjoy!
Red Velvet Mini Bundt Cake with Sweet Cream Cheese Frosting
Red Velvet Cake
- 1 1/4 cups canola oil
- 1 cup buttermilk
- 2 eggs
- 2 Tablespoons red food coloring paste
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 3/4 cups sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 Tablespoon unsweetened cocoa powder
Sweet Cream Cheese Frosting
- 3 ounces cream cheese tofutti works fine
- 1 1/4 cups powdered confectioner’s sugar
- 1/2 teaspoon vanilla
- 1 Tablespoon cream or whole milk
- Whipped cream
- Conversation hearts
- Preheat oven to 350.
- Grease mini bundt pans and flour. Set aside.
- Beat eggs and sugar together.
- In the bowl of an electric mixer, beat together the rest of the wet ingredients: oil, buttermilk, food coloring, vinegar and vanilla.
- In a separate bowl whisk together the flour, baking soda and cocoa powder.
- Add all ingredients together. Use a stand mixer and make sure there are no clumps.
- Pour the batter into the prepared pan. Only fill about 3/4 full
- Bake at 350 for about 20-25 minutes.
- Remove from oven and set aside to cool.
- Combine all ingredients and beat with a hand mixer.
- Spoon over the bundt cakes
- Fill the center with whipped cream. Top with sprinkles, garnish with conversation hearts.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Want more red velvet? Try these Red Velvet Muddy Buddies:
Or these Red Velvet Donut Holes: