Valentine’s Day is around the corner and I am here for it. These little conversation hearts give me the most nostalgic feeling for elementary school and those cute little valentine cards that would be exchanged during a little class party. SO CUTE. I miss it. ANYWAYS, these mini Raspberry Valentine’s Day Bundt Cakes are the perfect addition to your table this weekend and I hope you enjoy them!
Mini Bundt Cakes
There are so many varieties of bundt pans and cake pans all over the internet! eBay and other online thrift stores always tend to have a classic, vintage selection of beautiful-looking bundt pans. There are more modern options available as well – Nordic Ware has been one of my favorite brands recently. Their bundt pans are incredibly sturdy and I absolutely love the various sizes and designs they offer.
Another aspect of a bundt cake is its simplicity. As so many cakes are frosted, bundt cakes are usually served without much of anything added. The highlight of the bundt experience is the moist, flavorful cake – sometimes highlighted with a glaze or light amount of frosting on top. Ultimately, a bundt cake just feels fancy. So let’s get to making our Raspberry Valentine’s Day Bundt Cakes!
Raspberry Valentine’s Day Bundt Cakes – The Method
The process to make these treats is quite simple and requires the creation of two different items – the Mini Chocolate Cakes and our Raspberry Chocolate Buttercream!
Chocolate Mini Cakes
- Preheat your oven to 350 degrees Fahrenheit.
- Whisk together the flour, brown sugar, cocoa powder, baking soda, baking powder, and salt in a mixing bowl.
- In a separate bowl whisk together the buttermilk, oil, egg, and vanilla bean paste until smooth. Pour the wet ingredients into the dry and mix until fully incorporated.
- Add the melted milk chocolate and coffee – then mix to combine.
- Add batter into your greased molds until 2/3 full and bake for 16-20 minutes – testing for doneness with a toothpick before removing from the oven.
- Allow the cakes to cool in the pan for 10 minutes before removing them.
Raspberry Chocolate Buttercream
- In a mixing bowl, beat the butter on medium speed until smooth.
- Add approximately half of the powdered sugar and beat again. Scrape the sides of the bowl and add the rest of the powdered sugar. Continue beating for about a minute, scraping the sides as needed, until the mixture is smooth and creamy.
- Finally, add the vanilla paste and melted raspberry chocolate and continue beating until the frosting is thick and fluffy. Pipe or spread on top of your cooled cakes and enjoy!
Helpful Equipment to make Mini Bundt Cakes
Raspberry Valentine’s Day Bundt Cakes
Equipment
- Bowls
- Whisk
- Spatula
- Mini Bundt Cake Pan
- Toothpick
- Cooling Rack
- Stand Mixer or Hand Mixer
- Piping Bag & Piping Tip
Ingredients
Chocolate Mini Cakes
- 1/4 Cup (45 g) Milk Chocolate, Melted and Cooled
- 1/3 Cup (78 g) Espresso or Coffee
- 1/3 Cup (80 g) Buttermilk
- 2 Tbsp. Grapeseed or Canola Oil
- 1 Large Egg, Room Temperature
- 1 Tsp Vanilla Bean Paste
- 2/3 Cup (83.33 g) All-Purpose Flour
- 2/3 Cup (146.67 g) Brown Sugar
- 1/2 Cup (43 g) Cocoa Powder
- 2/3 tsp Baking Soda
- 1/3 tsp Baking Powder
- 1/2 tsp Salt
Raspberry Chocolate Buttercream
- 1/2 cup (87 g) Raspberry Valrhona Chocolate Or chocolate of your choosing, Or chocolate of your choosing – melted
- 1/2 cup (114 g) Unsalted Butter, Room Temperature
- 1 cups (120 g) Powdered Sugar
- 1 Tbsp Vanilla Bean Paste or Vanilla Extract
Garnish
- Raspberries, freeze dried raspberry powder and conversation hearts to garnish
Instructions
- Chocolate Mini Cakes
- Preheat your oven to 350 degrees Fahrenheit.
- Whisk together the flour, brown sugar, cocoa powder, baking soda, baking powder and salt in a mixing bowl.
- In a separate bowl whisk together the Buttermilk, oil, egg, and vanilla bean paste until smooth. Pour the wet ingredients into the dry and mix until fully incorporated.
- Add the melted dark chocolate and coffee – then mix to combine.
- Add batter into your greased molds until 2/3 full and bake for 16-20 minutes – testing for doneness with a toothpick before removing from the oven.
- Allow the cakes to cool in the pan for 10 minutes before inverting them onto a cooling rack.
Raspberry Chocolate Buttercream
- In a mixing bowl, beat the butter on medium speed until smooth.
- Add approximately half of the powdered sugar and beat again. Scrape the sides of the bowl and add the rest of the powdered sugar. Continue beating for about a minute, scraping the sides as needed, until the mixture is smooth and creamy.
- Finally, add the vanilla paste and melted raspberry chocolate and continue beating until the frosting is thick and fluffy. Pipe or spread on top of your cooled cakes, top with a raspberry and conversation heart and enjoy!
Leave a Reply