Mini Red Velvet Cheesecake Bundt Cakes
These Mini Red Velvet Cheesecake Bundt Cakes are the perfect blend of soft, velvety red velvet cake and a creamy cheesecake swirl baked right into the center. Each 4-inch bundt cake is moist, tender, beautifully shaped, and topped with a smooth cream cheese glaze that makes every bite irresistible. They’re easy to make, great for gifting, and bake up beautifully for holidays, Valentine’s Day, birthdays, or any time you want a bakery-style dessert at home. This recipe also includes instructions for baking a full-sized bundt cake, plus tips, substitutions, make-ahead instructions, and storage details — everything you need for the perfect red velvet treat.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- ½ tsp salt
- 1 cup vegetable oil or coconut oil
- 1 cup buttermilk (or ¾ cup heavy cream + ¼ cup water)
- 2 large eggs
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp red food coloring
For the Cheesecake Swirl
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
For the Cream Cheese Glaze
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 2-3 tbsp milk or heavy cream
- ½ tsp vanilla extract
Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C). Grease six 4-inch mini bundt pans (or a 10–12 cup large bundt pan) with nonstick spray and lightly dust with flour.
Step 2: Make the Red Velvet Batter
- In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix oil, buttermilk, eggs, vinegar, vanilla, and red food coloring.
- Add wet ingredients to dry ingredients and mix just until combined. Do NOT overmix.
Step 3: Make the Cheesecake Filling
- Beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
Step 4: Assemble the Cakes
- Add a little red velvet batter to each mini bundt pan (about ⅓ full).
- Add a spoonful of cheesecake filling in the center — avoid touching the sides.
- Top with more red velvet batter until pans are ¾ full.
Step 5: Bake
- Mini 4-inch bundts: Bake 22–26 minutes, or until a toothpick comes out clean.
- Full-size bundt: Bake 50–55 minutes.
- Cool completely before glazing.
Step 6: Add the Cream Cheese Glaze
- Whisk the glaze ingredients until smooth, creamy, and pourable. Drizzle over cooled cakes and let it set.
Nutrition
Serving: 5gCalories: 5683kcalCarbohydrates: 697gProtein: 67gFat: 355gSaturated Fat: 110gPolyunsaturated Fat: 133gMonounsaturated Fat: 85gTrans Fat: 2gCholesterol: 701mgSodium: 2722mgPotassium: 1232mgFiber: 7gSugar: 376gVitamin A: 5443IUVitamin C: 0.1mgCalcium: 703mgIron: 14mg
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