Red Velvet Cheesecake Tea Cakes
A few months ago, I got the inspiration to make assorted Tea Cakes for Christmas baskets and giving rather than our usual cookies. I knew Red Velvet Cheesecake Tea Cakes had to be one of those goodies I ended up baking up. These delicious Tea Cakes start with a Red Velvet cake mix and I ended up icing them with canned Cream Cheese frosting. They were mouthwatering.
I baked up about 15 different varieties of Tea Cakes and baked each one in the miniature Bundt tins in a 20-tin pan. The hardest part about this recipe is greasing and flouring the pans, followed up by hand washing afterwards! But the cakes turned out perfectly and were so scrumptious that it was hard to stay out of them.
I blocked off three sets of two day intervals where my husband and I did nothing but bake, wrap, label and clean up. Because of the volume I did for each recipe, I usually was never able to make more than three different kinds on a single day, although one day I baked four different kinds. But I only have eight of the miniature Bundt pans so you have to stop and rewash a lot when you’re doing the volume I was doing.
After each interval we would try to fill about 40-50 gift bags with about 6-8 assorted Tea Cakes each. My husband would then take the gift bags out to neighbors and friends for delivery. That part is finally done and we are starting to get a chance to rest after two weeks of a lot of work!
Red Velvet Cheesecake Tea Cakes are a delightful dessert to bring to any Christmas, holiday or Valentine’s party! They’re festive, beautiful, elegant and did I mention, delicious? Yes they are. You’ll love ’em too.
Red Velvet Cheesecake Tea Cakes are awesome!
This dessert is festive and elegant enough for any holiday party.
The batter includes chocolate chips and cheesecake pudding mix to give it a one-two punch!
I used canned cream cheese frosting by microwaving it a few seconds to soften the texture. Then I sprinkled red sprinkles over top.
Here’s what I did.
I used these ingredients for the cake. I used two cans of Cream Cheese Icing and red sprinkles for the icing.
Place Red Velvet cake mix in a mixing bowl. Add cheesecake pudding mix, eggs, sour cream and half-and-half.
Mix batter until smooth.
Add chocolate chips..
Stir ingredients to combine.
Grease and flour miniature bundt pans. Spoon cake batter into muffin tins about two-thirds full.
Bake in 350 degree oven about 20-22 minutes or until a toothpick inserted in center comes out clean. Because I was baking two large 20-tin Bundt pans at a time, I rotated the Bundt pans on racks after ten minutes of baking time to ensure even baking. Remove miniature Tea Cakes from pans and place on cooling racks.
For icing: Soften the cream cheese icing in microwave about 15-20 seconds. Then pipe the icing over top of individual Bundt cakes as desired. Sprinkle with red sprinkles. Allow the icing to set 30-60 minutes before wrapping individually in plastic wrap.
Red Velvet Cheesecake Tea Cakes were a hit in our house!
These beautiful Tea Cakes include the lovely flavors of Red Velvet, chocolate and cheesecake!
These Red Velvet Cheesecake Tea Cakes cooked up beautifully and came out of the Bundt pans easily. 🙂
Canned icing is great to use as a glaze as long as you soften it in the microwave a few seconds. It makes the recipe that much easier, too.
Here’s the recipe.
RED VELVET CHEESECAKE TEA CAKES
(My own concoction)
Red Velvet Cheesecake Tea Cakes
- 1 or 2 20-tin miniature Bundt cake pan
- 1 large mixing bowl
- 1 microwave
- 2 cooling racks
- measuring cups
- 1 wooden spoon
- 2 wire cooling racks
- 1 box Red Velvet cake mix
- 1 pkg. cheesecake Jell-O pudding mix
- 1 cup sour cream
- 4 large eggs
- 1/2 cup half-and-half
- 1/2 cup canola oil or use coconut oil or avocado oil
- 12 oz. bag chocolate chips
- 1 can cream cheese frosting
- 1/4 cup red sprinkles if desired
- Mix cake mix, pudding mix, sour cream, eggs, half-and-half and oil in a large mixing bowl with a wooden spoon.
- Fold in chocolate chips.
- Spoon into miniature well-greased and floured miniature Bundt pans about three-fourths full.
- Bake at 350° for about 20 minutes or until a toothpick inserted in center comes out clean.
- Cool completely before adding icing.
- Microwave canned frosting (removing foil and lid) about 15-20 seconds until it softens.
- Drizzle frosting over top of individual Tea cakes.
- Sprinkle the icing immediately with sprinkles.
© Can’t Stay Out of the Kitchen
Red Velvet Cheesecake Tea Cakes are terrific for any holiday party this season!
These delectable miniature Bundt cakes are so drool-worthy!
These Tea Cakes are sure to cure any sweet tooth craving you have during the Christmas season!
Prepare to swoon after one bite of these scrumptious goodies.