Let’s celebrate Christmas with these eggless mini red velvet bundt cakes! They’re festive, moist, and have a hint of coffee for a deliciously rich flavor. These cute little cakes are perfect for the holiday season—simple to make and topped with a creamy white chocolate glaze for a touch of elegance.
We wanted to create a festive dessert that’s easy to prepare but feels special enough for Christmas. These mini bundt cakes check all the boxes: a vibrant red hue, a hint of cocoa and coffee for depth, and an eggless batter that’s perfect for everyone. Plus, the mini bundt shape makes them ideal for individual servings, and the white chocolate glaze adds just the right amount of sweetness.
Tips for Using Silicone Bundt Pans
Silicone mini bundt pans are fantastic for creating individual, intricately shaped cakes. They’re non-stick, flexible, and ensure even baking. However, they require some care to achieve the best results:
- Grease Lightly: Even though silicone is non-stick, greasing the pan lightly ensures your cakes come out cleanly.
- Place on a Tray: Silicone molds are flexible and can wobble. Place the pan on a baking sheet for stability and easy handling.
- Cooling Time: Allow cakes to cool fully before removing them from the mold to prevent tearing. Gently press the silicone to release the cakes.
Substitutes for Mini Bundt Pans
If you don’t have a mini bundt pan, don’t worry—you can still enjoy this recipe!
- Cupcake Liners: Use a muffin tin lined with cupcake liners for easy individual portions. Reduce the baking time slightly (start checking at 18 minutes).
- Mini Loaf Pans: These work well and give you a cute rectangular shape.
- Large Bundt Pan: Double the recipe and bake in a standard bundt pan for a show-stopping centerpiece. Adjust the baking time to about 40–45 minutes.
Side Note: Traditionally, red velvet cakes do NOT have dye and instead achieve the red colour due to the chemical reaction between cocoa powder and buttermilk. However, this is an adapted recipe that does not contain buttermilk, and red dye adds that vibrant colour perfect for Christmas).
Mini Red Velvet Bundt Cakes
Equipment
- 1 silicon mini bundt cake pan
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 tbsp cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
Wet Ingredients
- ¾ cup oil
- ½ cup caster sugar
- 1 cup condensed milk
- 3 tbsp coffee powder mixed with ¼ cup warm water
- 1 tsp red gel food coloring
- 1-2 tsp warm water as needed to adjust consistency
White Chocolate Glaze
- ½ cup chopped white chocolate melted
- 1 tbsp oil
- 1 tbsp cream cheese
For Garnish
- Sprinkles of your choice
Instructions
Bundt Cakes
- Preheat your oven to 180°C (350°F).
- Sift the all-purpose flour, cocoa powder, baking powder, and baking soda together into a large mixing bowl. Set aside.
- In a separate bowl, whisk the caster sugar and oil until the sugar dissolves.
- Add the condensed milk, prepared coffee, and red gel food coloring. Mix until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently to combine.
- Add warm water as needed to adjust the batter to a pourable consistency.
- Grease a mini silicone bundt pan lightly with oil. Fill each cavity about ¾ full with the batter.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before carefully demolding to avoid tearing the delicate bundt shapes.
White Chocolate Glaze and Garnish
- Melt the white chocolate in a heatproof bowl over simmering water or in the microwave in short intervals.
- Stir in the oil and cream cheese until smooth and glossy.
- Drizzle the glaze over the cooled cakes and garnish with sprinkles.
Notes
- Store Leftovers: Keep the cakes in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Make Ahead: You can bake the cakes a day in advance and glaze them right before serving.
