Recipe | Red velvet mini bundt cakes

Already looking for festive baking ideas? These red velvet cakes are bright, fun and delicious!


I’ve made a circular, two-layer red velvet cake before. Unfortunately I used ordinary red gel food colouring from the supermarket and the result was a cake with a red tinge, rather than the deep red I was hoping for. So this time I’ve taken a tip from Jane over at Jane’s Patisserie and invested in some Sugarflair Extra Red colouring.

Ingredients (makes approx. 10 mini bundt cakes as long as you don’t over-fill your mould)

  • 60 g / 2 oz butter or margarine
  • 150 g / 5.5 oz caster sugar
  • 1 large egg
  • 25 g / 1 oz cocoa powder
  • 1 tsp red food colouring (or bit more or less, depending on how red you want your cake)
  • 1 tsp vanilla extract
  • 150 g / 5.5 oz plain flour
  • 120 ml buttermilk
  • 0.5 tbsp white wine vinegar
  • 0.5 tsp bicarbonate of soda


Grease your mini bundt mould or tray. I used a silicone, 6 cake, mini bundt mould. You can also use this recipe to make 12 red velvet cupcakes.

Pre-heat the oven to 180 degrees C (160 fan)/350 degrees F/ Gas Mark 4.

Beat the butter until lighter in colour (using an electric mixer this should take 2-3 minutes). Add the sugar and beat the mixture until smooth. Add the egg and beat until combined. Sieve the cocoa powder into the mix and add the vanilla.

Add the flour and buttermilk to the mixture gradually, stirring until the mixture is smooth. Add your food colouring little by little until you get the desired colour. In the end I used 1.5 tsp of colouring… just to be sure!


In a separate cup/bowl, add the bicarbonate of soda to the white wine vinegar. The mixture will fizz up. Add it to the rest of the ingredients and stir through.

You can spoon the mixture into your bundt mould, but I found it easier to pipe it in. The cakes will rise in the oven, so you only need to fill each space about half to two-thirds full. I put a bit too much in mine (as you can see in the next picture) and the cakes rose a long way above the mould.


Bake for about 20 minutes. You can check your red velvet mini bundt cakes are done by inserting a knife or skewer into the middle of each cake. If the knife comes out clean, rather than covered in gooey mixture, then your cakes are done.

As I mentioned, I put too much mixture in each of the mould wells and the cakes rose above the top of the mould. This meant I had to saw the bottoms off the cakes. The upside to this is that I had the chance to take the following picture to show you the inside of the cakes and just how red the baked mixture is!


To decorate I drizzled the cakes with a little white water icing (just icing sugar + water) and added some Christmassy sprinkles.

So there you have it. Further proof that the only way to get a good colour in your red velvet cake is to invest in some excellent colouring!


If you’re looking for more mini cakes, you might like to try:



Baked mini iced doughnuts.




And remember, you can see a list of all the recipes on my blog by visiting my recipe index.

Claire Huston / Art and Soul






39 thoughts on “Recipe | Red velvet mini bundt cakes

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  4. Omg these are looking soo good! If you guys want some good healthy ideas for a meal you can check out my “what I eat in a day” series on my blog. It would mean the world to me! Great post btw! So delicious..πŸ˜‹

    Liked by 1 person

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