I have been planning to make the very famous “Red Velvet” cake for as long as i can recollect.. Last week, it was celebration time at home and i finally made it ! Here’s my version of Red Velvet Mini Bundt.
Love for Bundt Cake
I have strong fascinations (a common trait in foodies and cooks) for certain colors, forms and flavors when it comes to working with spices or creating dishes. Its no wonder that i am magnetized towards the kitchen tool section of stores i enter 😛 Even on forums like pinterest and instagram, i end up checking out food pics. One such fascination has been to buy a bundt cake tin and bake some gorgeous looking cakes. When i recently got a great deal on amazon selling silicon mini bundt cake molds, i could not keep myself from buying them 🙂
The molds arrived and what was the first thing that propped on my mind ??? Red Velvet offcourse ! My husband’s birthday was around the corner and i thought he would love an individual red velvet mini bundt for the midnight cake cutting 🙂
Red Velvet with Beets
One reservation i have had with red velvet cakes – the copious amounts of food color ! The last time i started making the red velvet, i gave the idea up after having put 5-6 drops of food color and no distinct red color in the batter. I just couldn’t see myself putting more color in and it was the food color that made me change my mind. So i decided to go the natural food color route this time and used beets along with some food color (I have made only beetroot cakes in the past but the cocoa powder in this cake overpowers the beets color and the cake comes out dark brown ! ) This is not entirely a “no food color” cake but at least i am not putting crazy amount of color 🙂
Red Velvet Mini Bundt with Beets
Red velvet mini bundt with Beets
- All purpose flour -1.5 cups
- beetroots-2 medium , boiled, peeled and pureed
- lukewarm milk-1 cup
- lukewarm water-1 cup
- soda bi carb- 1 tsp
- baking powder- 1.5 tsp
- 5-6 drops of Red food color (i used the liquid food color. If u are using gel, just use 1-2 drop)
- butter-100 gms , melted
- sugar- 1 cup
- Pinch of sugar
- cocoa powder- 2 tablespoons
- vanilla essence- 1 tsp
I am using a stand mixer to make the batter for the cake but feel free to use mixing bowls, whisks and spoons to mix.
- Preheat the oven at 375F. We will prepare the batter meanwhile.In the stand mixer bowl, take the sugar and butter and using the whisking tool, whisk them together into a smooth and fluffy mix, about a minute.
- Now, add in the milk, water, red food color, vanilla essence and beetroot puree to it and whisk together till they are homogeneous.
- In a separate mixing bowl, mix together the flour, soda bi carb, baking powder, salt and cocoa.
- Now, slowly add in a couple of tablespoons of the dry flour mix into the wet beetroot mix and fold in/ whisk (on speed 2 if you are using the stand mixer).
- Grease the silicon molds with melted butter or cooking spray and pour in the batter. Make sure the batter is filled almost to the brim of the silicon cavity so that you get the full design from the mold onto your cake.
- Bake for about 20 minutes or till a pin/toothpick comes out clean.
- Once the cakes are baked, remove from the silicon molds from the oven and let them cool down for 10 minutes.
- After 10 minutes, push the bundt cakes from their molds and onto a cooling rack. Cool completely before frosting/glazing. The red velvet mini bundts are ready to enjoy !
Don’t they look cute ?
When these popped out of the oven, my jaws dropped in awe !! These silicon moulds worked out so well and the mini bundts came out so easily 🙂 As you can see, the red color was still not as prominent (a little disappointing) but i guess that is the color of a healthier, natural colored cake 🙂 I drizzled some simple sugar glaze on top and i got my cute mini bundts for the midnight ready ! It was a fun surprise for my husband and he was very content to get a full bundt for himself 😛 These are cute to give away as party return gifts too !! Give them a go 🙂