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Perfect Pink Velvet Mini Bundt Cakes

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These mini pink velvet bundt cakes are moist, subtly chocolate-flavored, and topped with a smooth white chocolate drizzle. Perfect for celebrations or a simple homemade treat.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 ½ cups (300 g) granulated sugar
  • 2 tbsp (15 g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (240 ml) buttermilk, room temperature (or milk + 1 tbsp vinegar)
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp pink food coloring or 2 tbsp natural beet powder
  • 1 tsp white vinegar
  • ½ cup (90 g) white chocolate chips or chopped white chocolate
  • 2 tbsp (30 ml) heavy cream
  • 1 tsp unsalted butter (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease mini bundt cake pan with non-stick spray or softened butter.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In another bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, pink coloring or beet powder, and white vinegar.
  4. Pour wet ingredients into dry ingredients in two additions, folding gently with a spatula until just combined. Do not overmix.
  5. Spoon batter evenly into prepared mini bundt pans, filling each about ¾ full.
  6. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Start checking at 18 minutes.
  7. Let cakes sit in pan for 10 minutes, then invert onto a cooling rack to cool completely.
  8. Melt white chocolate chips with heavy cream and butter in microwave or double boiler until smooth and glossy.
  9. Drizzle white chocolate over cooled cakes using a spoon or piping bag. Let drizzle set for about 10 minutes before serving.

Notes

Avoid overmixing the batter to keep cakes tender and light. Use non-stick spray and dust pans lightly with flour or powdered sugar to prevent sticking. Melt white chocolate slowly and add cream for smooth drizzle. Cakes can be stored in the fridge up to 4 days and frozen without drizzle for 2 months.

Nutrition

Keywords: pink velvet cake, mini bundt cakes, white chocolate drizzle, easy dessert, homemade cake, party dessert, quick baking

Find it online: https://blixfood.com/perfect-pink-velvet-mini-bundt-cakes-recipe-easy-homemade-dessert-ideas/