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Moist Pink Velvet Mini Bundt Cakes Recipe with Easy White Chocolate Drizzle

moist pink velvet mini bundt cakes - featured image
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These moist pink velvet mini bundt cakes feature a tender crumb and a smooth white chocolate drizzle, perfect for any occasion. Easy to make with simple pantry staples, they offer a playful and comforting treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 to 1½ teaspoons pink gel food coloring
  • ¾ cup (130g) white chocolate chips
  • 2 tablespoons heavy cream
  • 1 teaspoon unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your mini bundt pan with butter or nonstick spray, then dust lightly with flour, tapping out the excess.
  2. Whisk together the dry ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, beat buttermilk, vegetable oil, granulated sugar, eggs, vanilla extract, and pink gel food coloring until smooth and uniform in color.
  4. Pour the wet mixture into the dry ingredients bowl, stirring gently with a spatula just until combined. Do not overmix.
  5. Spoon the batter evenly into the prepared mini bundt pan cavities, filling each about ¾ full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool the cakes in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
  8. Prepare the white chocolate drizzle by gently melting white chocolate chips with heavy cream and unsalted butter over low heat or in a microwave-safe bowl. Stir frequently until smooth and glossy.
  9. Drizzle the white chocolate over the cooled cakes using a spoon or piping bag. Let sit for 10-15 minutes to set before serving.

Notes

Use gel food coloring for vibrant color without thinning the batter. Grease and flour bundt pans thoroughly to prevent sticking. Do not overmix the batter to keep cakes tender. Cool cakes completely before drizzling to prevent melting. For dairy-free, substitute buttermilk with almond or oat milk plus lemon juice, and use coconut cream instead of heavy cream in drizzle. Muffin tins can be used if mini bundt pans are unavailable.

Nutrition

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

Find it online: https://juliamadeit.com/moist-pink-velvet-mini-bundt-cakes-recipe-with-easy-white-chocolate-drizzle/