Already have an account?
Get back to the
Dessert Recipes

Red Velvet Gingerbread Mini Bundt Cakes

Share the love of two yummy treats — red velvet cake and gingerbread — in one stunning sweet!


9 - 9 cake

Total Time

Prep Time

Cook Time


  • at room temperature
  • at room temperature
  • 2 c. all-purpose flour
  • such as McCormick*
  • 2 tbsp. unsweetened cocoa powder
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 c. granulated sugar
  • 3 eggs
  • 2 tsp. vanilla extract
  • 1 c. milk
  • 2 tbsp. red liquid food coloring
  • 3 c. confectioners’ sugar
  • 1 c. heavy cream
  • No-taste red and kelly green concentrated food colorings


Preheat oven to 350 degrees Fahrenheit. Dividing evenly, grease 9 mini Bundt pans (3/4 cup capacity each) with 6 tablespoons butter. Sprinkle pans with flour to coat completely, shaking out excess. In bowl, combine 2 cups flour with gingerbread spice, cocoa, baking powder, salt, and baking soda. 

In separate bowl, on medium speed, beat granulated sugar and remaining 3/4 cup butter until fluffy, 2 minutes. On low, beat in eggs one at a time, then vanilla. Alternately beat in flour mixture and milk until blended. Beat in food coloring. Evenly divide among pans. Bake 25 minutes or until toothpick inserted into cake comes out clean. Cool 15 minutes. Transfer from pans to racks; cool completely. If making ahead, wrap tightly in plastic wrap, then foil and freeze. 

On medium-low, beat confectioners’ sugar and cream until thickened, 2 to 3 minutes. Transfer 2 tablespoons to each of two separate bowls; tint one bowl red and one bowl green. Spoon untinted glaze over cakes. 

Transfer tinted icings to separate plastic sandwich bags; snip tiny hole in one corner of each bag. Pipe icings over cakes. Let stand until dry before serving or wrapping for gifts, about 30 minutes. Makes 9 cakes. 

*To make your own gingerbread spice mix, combine 2 tablespoons ground ginger, 2 teaspoons ground cinnamon, 1/4 teaspoons ground nutmeg, and 1/4 teaspoon ground allspice. 

Discover More in American Cuisine
Delicious Cumin-Spiced Chicken with Apricots Recipe Is One-Pan Easy
Leftovers Have Never Tasted So Good — Ranch BLT Chicken Salad Sandwich Recipe
Zucchini Ribbon Pasta with Bacon Recipe Is a Lightened-Up Take on Carbonara — Perfect for Summer
eggs baked in butternut squash on a tray
This Mouth-Watering Butternut Squash & Egg Recipe Is Perfect for Cozy Winter Mornings
smooth apple butter in a glass jar next to toast and apples
Don’t Throw Out Bruised Apples! Make Mouthwatering Apple Butter Instead (No Peeling Needed)
Flank Steak with Peppers, Onions, and Tomatoes
Off the Record Martini
Tangy-Sweet Apple Slaw
Roasted Butternut Squash with Cinnamon Butter and Shallots
Chicken-Stuffed Sweet Potatoes
Cheesy Sweet Potato “Pizza”
Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.