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Ingredients
Scale
- 1 ⅔ cup granulated sugar
- ½ cup unsalted butter, room temperature
- ⅓ cup vegetable oil
- 2 eggs + 2 yolks
- ¼ cup sour cream
- 1 cup buttermilk
- 2 ¾ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 package (3.4 oz) instant vanilla pudding
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 ½ teaspoon white vinegar
- 1 tablespoon red food coloring
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- ½ cup unsalted butter, room temperature
- 2 tablespoons milk
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F and prepare mini bundt pan with non-stick spray.
- In a bowl, mix sugar, butter, and oil until creamy.
- Add eggs and sour cream, whisking until combined.
- Incorporate buttermilk gradually while whisking.
- Mix dry ingredients in a separate bowl and fold into wet mix gently.
- Add vinegar and red food coloring, whisk until evenly colored.
- Pour the batter into the mini bundt pans halfway.
- Bake for 16-18 minutes, check with a toothpick.
- Cool cakes in pans before releasing them.
- Beat cream cheese, powdered sugar, butter, milk, and salt until smooth for frosting.
- Pipe frosting onto cooled mini bundt cakes.
Notes
Ensure all ingredients are at room temperature for better mixing.
Avoid overmixing the batter to maintain lightness.
Use a toothpick to check for doneness in cakes.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg