Mini Red Velvet Bundt Cakes
Festive eggless mini red velvet coffee bundt cakes topped with creamy white chocolate glaze. Perfect for Christmas, easy to make, and absolutely delicious!
Servings: 6 mini 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.
