Mini Red Velvet Bundt Cakes with Cream Cheese Frosting

My favorite Red Velvet cake is moist, decadent and tangy with traditional cream cheese frosting! Dressed up in mini bundts and sprinkles, these are perfect for any Valentine’s Day celebration!

Mini Red Velvet Bundt Cakes with Cream Cheese Frosting

INGREDIENTS
FOR RED VELVET CAKE:
  1.  1 ¼ cups all-purpose flour
  2.  ½ teaspoon salt
  3.  1 cup granulated sugar
  4.  ½ cup unsalted butter, softened
  5.  1 large egg
  6.  2 teaspoons cocoa powder
  7.  2 teaspoons liquid red food coloring
  8.  ½ cup buttermilk
  9.  1 teaspoon pure vanilla extract
  10.  ¼ teaspoon baking soda
  11.  2 teaspoons cider vinegar

CREAM CHEESE FROSTING:
  1.  4 ounces cream cheese, softened
  2.  1 teaspoon pure vanilla extract
  3.  1 cup sifted confectioners' sugar
  4.  3-4 tablespoons milk (or more for drizzling consistency)

INSTRUCTIONS
  • Preheat oven to 350 degrees. Grease and lightly flour (or use baking spray) 6 mini bundt pans.
  • In a medium bowl, sift flour and salt together, set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3-5 minutes. Add the egg and mix well. Alternate the flour mixture with the buttermilk, beginning and ending with flour mixture. Mix in the vanilla extract.
  • In a small bowl, mix the red food coloring and cocoa powder until a paste forms. Add this to the batter and mix well. In another small bowl, mix together the baking soda and cider vinegar. It will foam. Add to the batter immediately and mix until well combined in batter.