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Red Velvet Mini Bundt Cake with Sweet Cream Cheese Frosting

Red velvet mini bundt cakes with a sweet cream frosting and garnished with conversation hearts make the perfect Valentine’s Day treat!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Mini Bundt Cake


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
  • Sprinkles
  • Conversation hearts


Cake Instructions

  • 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.