Saturday, December 19, 2015

There is no better dessert ever for a party than mini bundt cakes.  These are as easy as making cupcakes and way more impressive.  You can basically use any cake or cupcake recipe. These are no fail and easy peasy!!

Red velvet is one my favorites. Cakes, cupcakes, cheesecake, brownies, pancakes and waffles - red velvet makes everything...well..better!

Last night I hosted an Ugly Sweater Christmas Office Party - big hit and big fun!  Ugly sweaters just set the tone for a party full of reindeer games and shenanigans.  Hot pepper tasting, White Elephant gift exchange and Cards Against Humanity made this evening memorable with lots of pants peeing laughter.

What better to serve for dessert at an appetizer party than "eat out of hand" mini bundt cakes.  Below is the recipe for the bundts.  I used the same frosting that I use on my  Pumpkin Cupcakes minus the cinnamon. A single recipe makes 24 mini bundts - I doubled it and made a full-size bundt cake as well - which I froze for Christmas.  #winning



  • 1 package red velvet cake mix
  • 1 small package of instant chocolate pudding 
  • 1 cup sour cream (do not use low or non-fat)
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil

*For high altitude - because I live at 4900 feet - I added 2 Tablespoons of all purpose flour to the dry ingredients.


Place all ingredients in a large mixing bowl.

Mix with electric mixer on low until all combined.  Then mix on high for one minute.  Be careful to not over beat.  This batter WILL be thick!

This where you can choose to make a regular bundt cake or minis.  Make sure to use non-stick pans and spray well with non-stick spray.  I'm loving THIS coconut oil spray right now from Trader Joe's.

I bake the mini bundts at 350 degrees for 30 minutes.  I bake a full-size bundt at the same temperature for 40 minutes.  Cooking times are always approximate because everyone's oven and altitude  are different.  It is important to use a toothpick, bamboo skewer or cake tester to test for doneness.  Over baked cake is dry and crumbly and awful.  Awful cake is a crime.  Please do not serve awful cake.

Remove from oven and let cool 15 minutes in the pan.  Carefully turn out on a wire rack and completely cool before frosting. Taste test one - if you must...if you must.

To frost - I make one batch of Cream Cheese Frosting - find the recipe HERE  Don't forget to OMIT the cinnamon.  I pipe this on with a frosting bag - no tip.  Just cut a small hole in the end with your scissors.  Piping is easy - as you can see it isn't perfect and that is OK.  You can add sprinkles if you wish - it makes them festive.

So, here I sit on this Saturday morning writing at my desk and enjoying a Red Velvet Mini Bundt Cake with my coffee (best breakfast ever - along with cold pizza and pie).  I encourage you to try these - I am telling you they are as easy as cupcakes.  These travel well - freeze well (pre-frosting) - present well and..well..make everyone happy.

Cheers to Red Velvet and Cheers to you!!!

eat. love. live well.

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