Mini Amaretto-Cocoa Bundt® Cakes with Cream Cheese Frosting recipe

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Ingredients

2 ½ cups all-purpose flour
½ cup amaretto-cream-flavored hot cocoa mix
½ teaspoon salt
1 ⅛ teaspoons baking soda
2 cups white sugar
1 cup butter, softened
4 eggs
1 cup sour cream
½ cup milk
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 tablespoons sour cream
2 teaspoons vanilla extract
1 (16 ounce) package confectioners' sugar

Nutrition Info

528.1 calories
carbohydrate: 72.8 g
cholesterol: 107.8 mg
fat: 24.4 g
fiber: 0.7 g
protein: 5.8 g
saturatedFat: 14.9 g
servingSize: -
sodium: 354.9 mg
sugar: 55.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix flour, hot cocoa mix, salt, and baking soda together in a bowl.

  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.

  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.

  5. Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes.

  6. Cool cakes in pans on a wire rack for 5 minutes. Remove from pans, cool completely before frosting, 10 to 15 minutes.

  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.

Recipe Yield

16 mini cakes

Recipe Note

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.

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