Mini Red Velvet Bundt Cakes


  •  Oil for brushing pan
  • 1½ cups (375 mL) flour
  • 1 tbsp (15 mL) unsweetened cocoa powder
  • ½ tsp (2 mL) baking powder
  • ¼ tsp (1 mL) baking soda
  • ½ cup (125 mL) butter (1 stick), softened
  • ½ cup (125 mL) sugar
  • ½ tsp (2 mL) salt
  • 1   egg
  • ½ cup (125 mL) fat-free Greek yogurt
  • ½ cup (125 mL) whole milk
  • ½ tbsp (7 mL) red food coloring
  • ½ tbsp (7 mL) vanilla
  • ½ tsp (2 mL) white vinegar
  •  Optional Toppings: Easy Cake Glazes


  1. Preheat the oven to 350°F (180°C). Brush the Mini Fluted Cake Pan with oil using the Chef’s Silicone Basting Brush.

  2. Combine the flour, cocoa powder, baking powder, and baking soda in a medium bowl. Set aside.

  3. Combine the butter, sugar, and salt in a large mixing bowl. Beat with an electric mixer on medium speed until it’s smooth and light and in color.

  4. Add the egg and beat until fully combined. Add the Greek yogurt, milk, food coloring, vanilla, and vinegar, and beat until smooth, scraping down the sides of the bowl as needed.

  5. Add the flour mixture and beat until the ingredients are just combined and there are no lumps.

  6. Use a Large Scoop to divide the batter evenly into the wells of the prepared pan. Lightly tap the pan on the counter to even out the batter. Bake for 20–25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean.

  7. Let the cakes cool in the pan for 5 minutes before releasing. Carefully invert the pan onto a cooling rack. Let the cakes cool completely before glazing.


  • 12  servings

Nutrients per serving:

U.S. Nutrients per Serving: Calories 370, Total Fat 19 g, Saturated Fat 12 g, Cholesterol 75 g, Sodium 320 mg, Carbohydrate 43, Fiber 1 g, Sugars 19 g, Protein 7 g

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