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Red Velvet Mini Bundt Cake

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  3. Red Velvet Mini Bundt Cake
Posted Date : 03 Feb 2024
Elevate your baking skills with our Red Velvet Mini Bundt Cake recipe! Discover the secrets to moist, vibrant treats - a symphony of cocoa and buttermilk sweetness in every bite. Perfect for any occas
BAKE TEMP : 180°C
MIXING TIME : 5 - 8 mins
BAKE TIME : 20 - 25 mins
PREP TIME : 30 - 33 mins

Ingredients

For Red Velvet Bundt Cake:
SwissBake® Creme Cake Base – Red Velvet - 1000g
Water - 56g
Fresh Eggs - 100g
Vegetable Oil - 77.5g

For Cake Glaze:
Icing Sugar
Butter
Whipping Cream
Vanilla Essence - As required
Salt - As required

Method

For Red VelvetBundt Cake Batter:
  • Generously butter a 10 inch bundt cake mould and dust with flour and set aside.
  • Except oil, place all the ingredients of creme cake red velvet mix in a mixing bowl.
  • Using a planetary mixer with the paddle attachment, mix at slow speed for 3 minutes.
  • Add oil mix at slow speed for 1 minute.
  • Scrape the batter and mix at medium speed for 4 to 5 minutes.
  • Pour the batter into the bundt cake mould and bake at 180°C for approximately 20 to 25 minutes
  • Let the bundt cake cool down thoroughly before its all set for glazing & final garnish
 
For Cake Glaze:
  • Beat butter until creamy and add icing sugar, whipped cream and vanilla extract
  • Mix on medium speed.
  • Add a pinch of salt to offset the sweetness of cake glaze.
 
Assembly and Garnishing:
  • Decorate cake by piping frosting along the grooves of the bundt cake.
Garnish it with some leftover red velvet crumbs on top.

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