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!
Servings: 12 mini cakes
Calories: 512kcal
Equipment
Ingredients
Red Velvet Cake
- 1 1/4 cups Canola oil
- 1 cup Buttermilk
- 2 Large eggs
- 2 Tablespoons Red food coloring paste
- 1 teaspoon White vinegar
- 1 teaspoon Vanilla extract
- 2 1/2 cups All-purpose flour
- 1 3/4 cups Granulated 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 sugar
- 1/2 teaspoon Vanilla extract
- 1 Tablespoon Cream or whole milk
Garnish
- Whipped cream
- Sprinkles
- Conversation hearts
Instructions
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.
Frosting
- 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.
Nutrition
Calories: 512kcal | Carbohydrates: 63g | Protein: 5g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Cholesterol: 37mg | Sodium: 291mg | Potassium: 82mg | Fiber: 1g | Sugar: 43g | Vitamin A: 168IU | Calcium: 39mg | Iron: 1mg