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I’ve always loved red velvet cake, but there’s something next-level fun about turning it into mini bundt cakes. They feel like little love notes in dessert form — especially when you drizzle them with cream cheese glaze. I made these for a Valentine’s dinner once and my guests couldn’t stop talking about them!

Thanks to the air fryer, these mini cakes bake up faster than you’d expect and come out with a perfectly tender crumb. You get all the richness and slight cocoa tang of red velvet, but in a cute, single-serve size that looks like it came from a bakery.

The color is vibrant, the texture is velvety, and the flavor is just sweet enough to make you close your eyes after the first bite. Trust me — air fryer cake is a thing, and it’s amazing.

This recipe takes about 25 minutes start to finish. It’s great for Valentine’s Day, Christmas, birthdays, or anytime you want a fancy little treat without heating up the whole kitchen.

🥕 Ingredients Overview

Here’s what you need to make these beautiful mini red velvet bundt cakes:

All-purpose flour: The base of the cake; use a 1:1 gluten-free blend if needed.
Cocoa powder: Just a touch for that classic red velvet flavor.
Baking soda + vinegar: This combo helps the cakes rise and keeps them tender.
Sugar: Granulated sugar adds the right level of sweetness.
Buttermilk: The secret to that signature red velvet tang. You can sub with milk + lemon juice.
Egg: Binds the batter.
Vegetable oil: Keeps things super moist.
Vanilla extract: For depth of flavor.
Red food coloring: For that iconic red hue. Use natural dye if preferred.
Salt: Just a pinch to balance everything.

You’ll also want mini bundt molds that fit inside your air fryer. Silicone works great. Lightly greasing the molds ensures easy release.

🔥 Step-by-Step Instructions

Prep the molds: Lightly grease mini bundt molds and set aside.
Mix dry ingredients: In a bowl, whisk together 3/4 cup flour, 1 tbsp cocoa powder, 1/4 tsp salt, and 1/2 tsp baking soda.
Mix wet ingredients: In another bowl, whisk 1/2 cup sugar, 1/2 cup buttermilk, 1 egg, 1/4 cup vegetable oil, 1 tsp vanilla extract, 1/2 tsp vinegar, and 1 tbsp red food coloring.
Combine: Stir the dry ingredients into the wet until just combined.
Fill molds: Spoon batter into prepared molds, filling about 2/3 full.
Air fry: Place molds in the air fryer basket. Air fry at 320°F (160°C) for 10-12 minutes. Check with a toothpick.
Cool: Let cakes cool in the molds for 5 minutes, then remove and transfer to a rack.
Top: Drizzle with cream cheese glaze or dust with powdered sugar.

Pro Tip: Don’t overfill the molds! The batter will rise and needs room to expand.

❌ Common Mistakes to Avoid

Overmixing the batter — makes the cakes dense.
Using too much cocoa — red velvet should only have a hint.
Skipping the vinegar — it activates the baking soda.
Overfilling molds — batter will overflow.
Air frying too hot — leads to dry edges.

🎨 Variations & Add-Ons

Gluten-Free: Use a gluten-free flour blend (1:1 ratio).
Healthy-ish: Sub half the oil with applesauce and reduce sugar slightly.
Kid-Friendly: Top with rainbow sprinkles or mini chocolate chips.
Festive Touch: Add heart-shaped sprinkles or red sanding sugar.
Chocolate Drizzle: Skip the glaze and add melted chocolate instead!

📦 Make Ahead & Storage

Bake the cakes ahead and store them unfrosted:

Room temp: Up to 2 days in an airtight container.
Fridge: Up to 5 days (glaze separately).
Freezer: Up to 3 months — wrap each cake tightly in plastic.

Reheat in the air fryer at 300°F for 2-3 minutes or microwave for 10 seconds.

🥗 Nutrition Highlights

Each mini cake is about 200 calories before toppings. They’re lighter than a traditional slice of red velvet cake!

Mini Red Velvet Bundt Cakes (Air Fryer)

These mini red velvet bundt cakes are moist, tangy-sweet, and stunning. Baked in the air fryer, they’re ready in under 30 minutes and perfect for any celebration!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings: 6 mini bundt cakes

Ingredients Equipment Method Notes

Ingredients

3/4 cup all-purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup buttermilk
1 egg
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 tsp white vinegar
1 tbsp red food coloring

Equipment

Air fryer

Method

Grease mini bundt molds.
Whisk dry ingredients.
Whisk wet ingredients separately.
Combine dry and wet.
Fill molds 2/3 full.
Air fry at 320°F for 10-12 minutes.
Cool for 5 minutes, then remove.
Drizzle with glaze or dust with sugar.

Notes

Use natural food dye if preferred. Swap flour for gluten-free if needed. Store unglazed cakes at room temp or freeze.

Estimated Calories: 200 per cake

An automated tool is used to calculate nutritional information. Accuracy not guaranteed.

Whether you’re making these mini red velvet bundt cakes for a holiday, a birthday, or just a Wednesday sweet tooth, I hope they bring a little joy to your table. I love how easy they are in the air fryer, and they never fail to impress! If you make them, leave a comment below or tag me in your creations. Want another air fryer dessert idea? Try my air fryer chocolate lava cakes — they’re rich, gooey, and absolutely irresistible!