Mini Red Velvet Bundt Cake Recipe

Name: Mini Red Velvet Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/8 cups self-rising flour; 7 7/16 tablespoons cocoa powder; salt; 1 1/4 cups sugar; 1 1/4 cups oil or liquid butter; 2 eggs; 1 tablespoon red dye; 1 teaspoon vanilla extract; 1 cup buttermilk or 2 tablespoons lemon juice for 240 ml.. milk, let it sit for a few minutes; 1 1/2 teaspoons baking soda; 2 teaspoons white vinegar; 7/8 cup strawberries; 1 greek yogurt

Servings: persons

2 3/8 cups self-rising flour
7 7/16 tablespoons cocoa powder
salt
1 1/4 cups sugar
1 1/4 cups oil or liquid butter
2 eggs
1 tablespoon red dye
1 teaspoon vanilla extract
1 cup buttermilk or 2 tablespoons lemon juice for 240 ml.. milk, let it sit for a few minutes
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
7/8 cup strawberries
1 greek yogurt

1
Preheat oven to 180 degrees Celsius.
2
Grease baking trays with butter (if you don't have mini Bundts pans, use a large baking tray).
3
Sift flour, salt, and cocoa in a bowl.
4
In another bowl, whip the sugar with the oil until well blended. Add the eggs one at a time, and continue beating.
5
Add the red food coloring and the vanilla, and beat again.
6
Add half the flour mixture, continue mixing.
7
Add buttermilk, keep mixing.
8
Add the remaining half of the flour.
9
Beat only until the mixture is well blended.
10
In a small bowl, mix vinegar with baking soda, add to the dough, and beat for a few seconds.
11
Pour the mixture into pans or tray.
12
Bake for about 40 minutes (or do the toothpick test).

1581

kcal

Calories

114

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 3/8 cups self-rising flour, 7 7/16 tablespoons cocoa powder, salt, 1 1/4 cups sugar, and more.

Yes, Mini Red Velvet Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Red Velvet Bundt Cake

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