No mini bundt pan? The batter can also be divided among 12 lined cupcake wells and baked as directed.
- 1 1/3 c. all-purpose flour
- 2 tsp. unsweetened cocoa powder
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 2/3 c. granulated sugar
- 1/2 c. butter at room temp.
- 2 eggs
- 2/3 cup + 2–3 tbsp milk divided
- 1 tbsp + 1 tsp red food coloring
- 1 c. confectioners’ sugar
Heat oven to 325°F. Grease 6 (1-cup) mini bundt pans. In bowl, mix first 4 ingredients and 1/4 tsp. salt. With mixer on medium speed, beat next 2 ingredients 2 min. or until fluffy. On low speed, beat in eggs, one at a time. Alternately beat in flour mixture with 2/3 cup milk until smooth. Beat in food coloring.
Divide among pans. Bake 25 min. or until done. Cool 20 min. Transfer to rack; cool. In bowl, whisk confectioners’ sugar and enough remaining milk until pourable. Spoon glaze over cakes. Garnish with white sugar pearl sprinkles, if desired.