Mini Amaretto-Cocoa Bundt® Cakes with Cream Cheese Frosting
An accident after experimenting with a couple of red velvet recipes evolved into an amaretto and cocoa delight. A mini Bundt® cake full of flavor, yet super light.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 2½ cups all-purpose flour
- ½cup amaretto-cream-flavored hot cocoa mix
- ½teaspoon salt
- 1⅛ teaspoons baking soda
- 2cups white sugar
- 1cup butter, softened
- 4eggs
- 1cup sour cream
- ½cup milk
- 2teaspoons vanilla extract
- 1(8 ounce) package cream cheese, softened
- ¼cup butter, softened
- 2tablespoons sour cream
- 2teaspoons vanilla extract
- 1(16 ounce) package confectioners' sugar
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).Step 2
Mix flour, hot cocoa mix, salt, and baking soda together in a bowl.Step 3
Beat white sugar and 1 cup butter together in a separate bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time. Mix in 1 cup sour cream, milk, and 2 teaspoons vanilla extract.Step 4
Beat flour mixture into sour cream mixture gradually, on low speed, until just blended. Spoon batter into 16 mini fluted tube pan molds (such as Bundt®), filling each 2/3 full.Step 5
Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes.Step 6
Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely before frosting, 10 to 15 minutes.Step 7
Beat cream cheese, 1/4 cup butter, 2 tablespoons sour cream, and 2 teaspoons vanilla extract in a bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Add confectioners' sugar gradually; beat frosting until smooth. Frost the cooled cakes.