With Buttercream Frosting
Bundt Cakes are so beautiful, especially if you can get them to come out of the pan clean! With the holidays right around the corner it is nice to have a quick and easy holiday dessert that can be decorated for any type of party.
I was shopping at Williams Sonoma not too long ago and my five year old begged me to get this really fancy mini bundt cake pan. Clearly, it was a not a hard decision, I had to have it! The pan is so beautifully detailed, and perfect for the holidays!
Red Velvet Cake
It’s not often that I make Red Velvet Cake, but I thought it would be such a perfect color for these bundt’s. A little secret…I did not make these totally from scratch, they definitely came from a box. However, I did make the Buttercream from scratch! Sometimes you only have so much time and you have to cut a few corners.
How To Make
First of all choose your cake mix. I obviously chose Red Velvet, but the sky is the limit on this one! You could do yellow cake, lemon, vanilla or chocolate!! Whatever you choose, mix all of the ingredients according to the box. Make sure you grease the pan really good. If your pan is like mine there is a lot of detail and you will need to get in all of the grooves. I used my Cake Pan Release recipe, which you can find below. Use a pastry brush and get it into all of the crevices. My cakes popped right out!!
Easy Buttercream Frosting
On these cakes I used my homemade Easy Buttercream Frosting. You can find my blog post about it here! This recipe is the most popular pin I have on pinterest! Everyone needs a basic buttercream!! I have used this many times and everyone who tries it LOVES it!
Decorating the Bundt Cakes
To decorate the Cakes, I tried a few different techniques as you can see below. If the hole in the middle of your bundts are big enough you can even fill them with candy or even loads of frosting! I even microwaved a bit of frosting to get a nice drizzle. Get creative!
Here are the recipes for the Cake Pan Release and the Easy Buttercream!
Cake Pan Release – Soy Free!
Cake release may separate in storage. Give it a good mix and your good to go!
The shelf life of the cake release is as good as the expiration of the ingredients you used
Does not need to be refrigerated
- 1 Cup Shortening
- 1 Cup Canola Oil
- 1 Cup All-Purpose Flour
- Mix all of the ingredients together in a stand mixer
- Mix on low speed until the flour is incorporated
- Mix on low to medium until the consistency turns to a paste
- Store the cake release in an airtight container with today’s date
- Either use immediately or store for future use
- When applying to the pan use a pastry brush and spread over entire pan before adding the batter
Store In the Refrigerator
Can be stored for 2 weeks
Make sure Buttercream is at room temp before spreading on cakes
- 1 cup softened unsalted butter
- 1 Tbsp pure vanilla extract
- 1/4 tsp Salt
- 6 cups confectioner’s sugar
- 3-5 tablespoons milk or heavy whipping cream
- In your stand mixer with the paddle attachment, add the softened butter
- Beat butter on medium to high until fluffy
- Add vanilla and salt
- Gradually add powdered sugar and alternate adding in cream
- Continue beating for 2-3 minutes on medium
- Turn to high speed once sugar is incorporated
- If you want to add in food coloring, add in while it is beating.
- If frosting is too stiff add in more milk or cream 1 tsp at a time and beat until combined.
- Spread on Cake and/or put in piping bags
If you enjoyed this recipe, make sure to check out some others!
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