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Mini Amaretto-Cocoa Bundt® Cakes with Cream Cheese Frosting

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"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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1 h 5 m servings 528 cals
Original recipe yields 16 servings (16 mini cakes)


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  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(R)), 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.

Nutrition Facts

Per Serving: 528 calories; 24.4 g fat; 72.8 g carbohydrates; 5.8 g protein; 108 mg cholesterol; 355 mg sodium. Full nutrition

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