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I love Valentine’s Day. Not because of the mushy lovey-dovey, boyfriend-girlfriend thing, but because it’s a time to simply remember to LOVE. Your spouse, your kids, your neighbor, that guy who held the door open for you that one time you had your hands full with bags, purse, and a screaming toddler…all those people could use some love. For that very reason, I use Valentine’s Day as an excuse to share the love, and I’m doing it this year with some red velvet bundt cake goodness. But not just any old red velvet bundt cake, I am talking about adorable little mini ones. Perfect for sharing. And eating.
This recipe wasn’t inspired by Valentine’s Day alone, though. I have a fab fondness for M&M’s®, as is evidenced by my piñata cake, and spiced apple cupcakes, so when I discovered these amazing M&M’s® Red Velvet candies, I was head-over-heels for them, instantly. I thought they would be the perfect companion for my red velvet bundt cake, and I was so right. So right indeed.
To make these little delights, you are going to start by creaming the butter and sugar, then add the eggs one a time until the batter is nice and creamy. Then you’re going to want to add the wet ingredients and mix slowly, but thoroughly. You will notice the batter develop a grainy look; this is OK! Your batter is coming along just fine. Add the dry ingredients in batches, mixing until just combined, the spoon into little bundt cake pans and bake!
Now, when I normally make a red velvet cake, I use a traditional cream cheese frosting, but in this case, I didn’t feel that it would fit, because it’s so thick. Instead, I thinned out the recipe using extra milk, so that I could just…pour it over each cake. And then I delightfully topped them with a smattering of M&M’s® Red Velvet candies!
Red Velvet Bundt Cake
For the Cake
- 2 1/2 C Flour
- 1/2 C Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 C Butter, softened
- 2 C Sugar
- 4 Eggs
- 1 1/4 C Sour Cream
- 1/2 C Milk
- 1 oz Red Food Color
- 2 tsp Vanilla
For the Icing
- 8 oz Cream Cheese, softened
- 6 Tbsp Butter, softened
- 2 tsp Vanilla
- 4 C Powdered Sugar
- 1/4-1/2 C Milk
- Preheat oven to 325. In a large bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar on medium high for five minutes. Beat in the eggs, one and time, until completely incorporated. Add the sour cream, milk, food color and vanilla and mix slowly until combined.
- Add the dry ingredients in batches, mixing until just combined. Do not overmix.
- Spoon into mini bundform pans, place on a baking sheet, then bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Place on a cooling rack for 10 minutes, then remove from pan and allow to cool completely.
- While the cake is cooling, beat together the cream cheese, butter, and vanilla until light and fluffy. Slowly beat in the powdered sugar until thoroughly combined. Very slowly add the milk, tablespoon by tablespoon, until it reaches a pourable consistency, between 1/4 and 1/2 cup, in general.
Who would you give a mini red velvet bundt cake to? Tell me in the comments, then head to Walmart to grab your own bag of M&M’s® Red Velvet candies!