What says Happy Valentine’s Day better than a Red Velvet Cake? How about a Red Velvet Mini-Bundt Cake? Oh yeah!
My daughter is a fantastic baker. She follows directions and measures and loves sugar. She was perfect for this job. We decided to make some of these little cakes for her teachers and some special friends as an early Valentine’s Day treat. They came out so light and delicious, but we learned that you shouldn’t overfill your pans!
Red Velvet Mini-Bundt Cakes
1 package Red Velvet cake mix
1 box instant vanilla pudding mix
1 cup sour cream
3/4 cup vegetable oil
1/2 cup warm water
Preheat oven to 350 degrees F .
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, eggs and water. Pour the batter into a non-stick or greased mini bundt pan.
Bake for 30 – 40 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cakes thoroughly in pan for about 30 minutes before turning them over onto a plate.
A word of caution. Do not overfill your pans! I’d say fill them 2/3 of the way full. We overfilled and ended up with big “muffin tops.” I cut them off to make the bottom of the bundt flat. It was our happy accident because instead of throwing them out, I was able to turn those muffin tops into whoopee pies!
Now it’s time for the frosting! Red Velvet Cake needs Cream Cheese Icing!
1 (8 oz) package cream cheese
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla
Cream butter, cream cheese, and vanilla together, then add powdered sugar, a little at a time, until you reach the desired consistency and taste. Spread or pipe frosting onto your cake.