Perfectly portioned and ridiculously moist, these mini Bundt cakes are truly a treat.
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
Pinch of salt
1 cup buttermilk
2 large eggs
1 tablespoon distilled white vinegar
1 teaspoon vanilla
2 tablespoons unsweetened cocoa powder
1 ounce red food coloring
3/4 cups unsalted butter, room temperature
1 1/2 cups granulated sugar
Cream cheese frosting:
4 ounces cream cheese
4 tablespoons butter, room temperature
2 cups powdered sugar
1/2 teaspoon vanilla extract
Pinch of salt
3 tablespoons whole milk
Garnish: chopped pecans
Preheat oven to 350°F. Spray mini bundt pans with baking spray.
In a medium bowl, stir together flour, baking soda and salt, then set aside.
In another bowl, whisk together buttermilk, eggs, vinegar and vanilla and set aside.
In a small bowl, mix cocoa powder with red food coloring.
In mixer, cream together the butter and sugar for about a minute until fluffy.
Next, add flour mixture and alternate with buttermilk mixture in 3 incorporations. Add cocoa mixture and blend thoroughly.
Pour cake batter into bundt pans, 3/4 of the way full.
Bake for approximately 20-25 minutes, or until a toothpick inserted into center comes out clean.
While cake is baking, make cream cheese frosting. In a mixer, add butter and cream cheese and mix until smooth. Add powdered sugar, vanilla extract, salt and milk, and mix until combined. Add to a measuring cup with a spout.
When cake is finished baking, remove to a cooling rack and let cool. Invert onto plate.
Pour cream cheese frosting on top to let drip down the side of cake. Garnish with pecans.