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Red Velvet Cheesecake Tea Cakes | Can't Stay Out of the Kitchen | These delectable #TeaCakes start with a #RedVelvet cake mix that includes #Cheesecake pudding. They're glazed with #CreamCheese icing. Festive, elegant, beautiful #dessert for the #holidays, #Christmas or #ValentinesDay. #cake #chocolate #HolidayDessert #RedVelvetDessert #RedVelvetCheesecakeTeaCakesRed Velvet Cheesecake Tea Cakes | Can't Stay Out of the Kitchen | These delectable #TeaCakes start with a #RedVelvet cake mix that includes #Cheesecake pudding. They're glazed with #CreamCheese icing. Festive, elegant, beautiful #dessert for the #holidays, #Christmas or #ValentinesDay. #cake #chocolate #HolidayDessert #RedVelvetDessert #RedVelvetCheesecakeTeaCakes

Red Velvet Cheesecake Tea Cakes

Teresa Ambra
Red Velvet Cheesecake Tea Cakes are utterly delightful. This festive, elegant and beautiful dessert is perfect to bake around Christmas time for holiday parties or even Valentine's Day. The Tea Cakes are easier to make since they start with a cake mix and include chocolate chips and a cheesecake pudding mix. They're glazed with a canned cream cheese icing and sprinkled with red sprinkles for the finishing touch. Wonderful holiday dessert.
4 from 2 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 22
Calories 341 kcal

Equipment

  • 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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

NOTE: Rotate Bundt pans on racks half-way through baking time if baking more than one 20-tin Bundt pan rack at a time.
 
NOTE: The Bundt pans need to be very generously greased and floured before using.
 
NOTE: Be careful not to overfill the tins since the batter expands while baking. Otherwise it will make it  harder to remove the cakes from the pan.
 
NOTE: I purchased the miniature 20-tin Bundt pans at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 341kcalCarbohydrates: 41gProtein: 3gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 42mgSodium: 221mgPotassium: 149mgFiber: 0.5gSugar: 32gVitamin A: 134IUVitamin C: 0.1mgCalcium: 63mgIron: 1mg
Keyword cake, cheesecake, chocolate, chocolate chips, dessert, red velvet, red velvet dessert
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