Mini Red Velvet Bundt Cakes with Cream Cheese Frosting

These mini red velvet bundt cakes  are moist, decadent and tangy with traditional cream cheese frosting! Perfect for your Valentine’s Day.

You guys, I feel like a very accomplished food blogger today. I am posting a Valentine’s day recipe a whole month in advance of the actual day!!! Woot woot!! I didn’t even start my Christmas baking that early. But I am very excited about all the cuteness that revolves around Valentine’s day and the new mini bundt pans I got for Christmas, that I couldn’t wait to start with these mini red velvet bundt cakes with cream cheese frosting. And of course this gives you time to think about what you would like to make for your Valentine! I have a few more ideas coming up!

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Red velvet cake and I have a special bond. In fact this particular red velvet cake recipe. It was the first recipe I EVER baked in a lame attempt to be romantic (so not) a month after the boy gave me the big diamond ring. I can’t say it landed me the man but it sure guaranteed he wasn’t going anywhere

INGREDIENTS
FOR RED VELVET CAKE:

•  1 ¼ cups all-purpose flour
•  ½ teaspoon salt
•  1 cup granulated sugar
•  ½ cup unsalted butter, softened
•  1 large egg
•  2 teaspoons cocoa powder
•  2 teaspoons liquid red food coloring
•  ½ cup buttermilk
•  1 teaspoon pure vanilla extract
•  ¼ teaspoon baking soda
•  2 teaspoons cider vinegar

CREAM CHEESE FROSTING:

•  4 ounces cream cheese, softened
•  1 teaspoon pure vanilla extract
•  1 cup sifted confectioners' sugar
•  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.
• Divide the batter evenly into the prepared pans. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when touched. Let cool for 5-10 minutes in pan and then turn out on wire racks and cool completely.
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