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Mini Amaretto-Cocoa Bundt® Cakes with Cream Cheese Frosting
Mini Amaretto-Cocoa Bundt® Cakes with Cream Cheese Frosting
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Warm and indulgent amaretto hot cocoa cakes for chilly days.
Ingredients:
  • 2.5 cups all-purpose flour
  • 0.5 cup amaretto-cream-flavored hot cocoa mix
  • 1.125 teaspoons baking soda
  • 1 cup butter, softened
  • 4 eggs
  • 1 cup sour cream
  • 0.5 cup milk
  • 2 teaspoons vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 0.25 cup butter, softened
  • 2 tablespoons sour cream
  • 1 (16 ounce) package confectioners' sugar
Instructions:
  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) for the perfect baking temperature.
  • Combine flour, hot cocoa mix, salt, and baking soda in a bowl.
  • In a separate bowl, use an electric mixer to cream together white sugar and 1 cup of butter until light and fluffy, about 3 to 5 minutes. Add eggs one at a time, then beat in 1 cup sour cream, milk, and 2 teaspoons vanilla extract.
  • Gradually blend flour mixture into sour cream mixture on low speed until just combined. Spoon batter into 16 mini fluted tube pan molds (such as Bundt®), filling each 2/3 full.
  • Bake in the oven until a toothpick inserted in the center of the cake comes out clean, about 20-25 minutes.
  • Allow the cakes to cool in the pans on a wire rack for 5 minutes. Then, remove them from the pans and let them cool completely for 10 to 15 minutes before frosting.
  • Using an electric mixer, whip cream cheese, 1/4 cup butter, 2 tablespoons sour cream, and 2 teaspoons vanilla extract in a bowl until light and fluffy, for about 3 to 5 minutes. Gradually incorporate confectioners' sugar until the frosting is smooth. Use to frost the cooled cakes.

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