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 Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 528 Calories

Ingredients

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

Recipe 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.