• Ingredients
  • all purpose flour 2 1/2 cups
  • sugar 1 1/2 cups
  • baking soda 1 tsp
  • salt 1/2 tsp
  • cocoa powder 1/4 cup
  • vegetable oil 1 cup
  • buttermilk, room temperature 1 1/2 cups
  • large eggs, room temperature 2
  • T red food coloring 3
  • distilled white vinegar 1 tsp
  • vanilla extract 1 tbs
  • dark chocolate Pirouline 2 bags
  • block cream cheese 1 8 oz
  • unsalted butter (1 cube) 1/2 cup
  • powdered sugar (Depending on how stiff/sweet you want it) 5 - 6 cups
  • vanilla 1 tsp
mm Mandy Madsen Published 10 recipes

Hey guys, I’m Mandy! I’m a Culinary Arts graduate and a baker in Salt Lake City.

  • Information
  • Duration 45mins
  • Intended for 6
  • Difficulty level Easy
  • Prepares in 4 steps
  • Ingredients 16

Steps to Complete

Step 1

For the Cakes:
Preheat oven to 350. Grease mini bundt cake pans thoroughly and set aside. In a medium bowl, sift together all dry ingredients, including sugar, and set aside. In a mixing bowl fitted with a paddle attachment, cream vegetable oil, and buttermilk. Then add eggs, food coloring, vinegar, and vanilla. Beat until combine. Add sifted dry ingredients and beat until smooth. Scrape down the sides throughly and mix some more.

Step 2

Divide batter evenly into mini bundt cakes, with the batter coming up the sides 3/4 of the way. Bake in the oven for 10-15 minutes, or until toothpick comes out clean. 

Step 3

Frosting Directions:
Whip cream cheese and butter until light and fluffy. Add vanilla and powdered sugar until smooth.

Step 4

Once cakes are cooled, chop dark chocolate Pirouline cookies in to bit sized pieces and fill the centers of the bundt cakes. Use a pastry bag fitted with a star tip, fill the bag half way with frosting, and frost on top of the cookies.

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