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  1. Home
  2. nut free cake recipe

Mini red velvet bundt cakes

Impress your party guests with these fan favourite red velvet cakes, ready in half an hour.
  • 22 Sep 2015
Mini red velvet bundt cakes
Cook: 15 Minutes - medium - Makes 18 - Vegetarian - nut-free - pregnancy-safe
Proudly supported by

Impress your party guests with these fan favourite red velvet cakes, ready in half an hour.

Ingredients

1 tablespoon butter, melted, to grease pan

¾ cup self-raising flour

¾ cup plain flour, plus extra for dusting

2 Tbsp cocoa powder

¼ tsp bicarbonate of soda

½ cup vegetable oil

¾ cup caster sugar

1 egg, lightly beaten

½ cup buttermilk

2 tsp red food colouring

1 tsp vanilla extract

2 tablespoons icing sugar, for dusting

Method

  1. Preheat oven to 160°C. Grease 18 holes of two 12-hole (¹⁄³-cup capacity) bundt mould tins or two 12-hole (¹⁄³-cup capacity) muffin tins with butter and dust lightly with flour.
  2. Sift flours, cocoa and bicarb of soda into a medium bowl. Put oil, sugar and egg in the bowl of an electric mixer and beat on high, using paddle attachment, for 2 minutes or until pale and thick. Combine buttermilk, food colouring and vanilla in a jug. With motor running on low, gradually 
add buttermilk mixture to oil mixture. Beat until combined. Add flour mixture and, using 
a large metal spoon, stir until well combined. Spoon batter into prepared moulds.
  3. Bake for 15 minutes or 
until cooked when tested 
with a skewer. Stand in tins 
for 5 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar and package as gifts.
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