Bake a mini bundt cake is a perfect addition for the holidays.
Vanilla glaze and chocolate ganache top these moist little bundt cakes with chocolate and vanilla flavors. These mini cakes are quick and tasty to create. You can adjust the amount of chocolate in each cake by alternating the two mixtures.
A bundt cake was on my bucket list a few years back. I was looking forward to it and had a specific dish in mind.
But this bundt cake is much easier to make than traditional bundt cakes. It’s even easier than a cupcake.
Making this dish is a worthwhile investment of your time.
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COOKING INFORMATION:
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Type: Cake
Cuisine: American
Recipe yield: 2 servings
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EQUIPMENT:
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INGREDIENT:
- Cake flour: regular flour/ purpose flour
- Sugar: brown sugar
- Chocolate: cocoa powder (1/4 cup) or melted chocolate chips (1/2 cup), or white chocolate chips (1/2 cup)
- Vanilla extract: any extract you like, such as lemon, almond, orange, etc.
- Butter: vegetable oil or melted coconut oil
- Baking soda: baking powder
- Salt: omit or add more to taste
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DIRECTION FOR MINI BUNDT CAKE:
- Preheat the oven to 350 degrees F., Prepare a 12-cup mini bundt pan by spraying with oil or buttering and flouring it or placing baking cups in the cavities.
- A big mixing basin is ideal for combining all of the dry ingredients, including flour, sugar, baking soda, and salt. Stir in the butter and vanilla essence until fully combined.
- Make sure to mix thoroughly after each addition of an egg. Add the sour cream, stir well and then add the boiling water.
- Bake for about an hour and a half until a toothpick inserted into the center comes out clean. Bake for about 20 minutes, or until a toothpick inserted into the middle comes out clean.
- Turn out onto a wire rack to cool entirely before glazing or frosting. Cool for 5 minutes in the pan.
For the glaze:
- Over low heat, bring a small pot of heavy cream to a gentle simmer.
- The chocolate chips, vanilla essence, and butter should be incorporated into the mixture once the pot has been removed from the heat.
For the frosting:
- Whip cream cheese and butter in an electric mixer until fluffy. Add powdered sugar, sea salt, and vanilla extract, and beat until smooth. Mix in the milk until you get a spreadable texture.
- Serve the cake with a dollop of icing on top.
HELPFUL HINTS FOR MAKING MINI BUNDT CAKES:
- Ensure that you use the correct amount of flour! Most people add too much flour to a recipe. To measure flour accurately, you should use a scale. You can use a knife to balance the flour if you don’t have one or fluff it with a spoon.
- Make sure your pan is well-coated with butter and flour. Even nonstick pans can stick! The baking spray is an alternative whether you’re busy at the moment.
- A little amount at a time, mix in the milk and give it a good stir when making the glaze. Suddenly, it goes from clumpy to liquid in a matter of seconds.
- In the refrigerator, these cakes can keep for about a week if stored in a well-sealed container. Allow the dish to reach room temperature for presentation.
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NUTRITION INFORMATION:
| Particular | Quantity |
| Calories | 145 kcal |
| Carbohydrates | 38 g |
| Protein | 5 g |
| Fat | 35 g |
| Saturated fat | 14 g |
| Cholesterol | 120 mg |
| Sodium | 230 mg |
| Fiber | 2g |
| Potassium | 12mg |
| Calcium | 30mg |
| Iron | 0.4mg |
| Sugar | 24g |
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COOKING NOTE:
Mini Bundt Cake
Bake a mini bundt cake is a perfect addition for the holidays.
Equipment
- Oven
- Baking cups
- Toothpick
- Pan
- Wire rack
Ingredients
- Cake flour
- Brown sugar
- Chocolate powder
- Vanilla extract
- Butter
- Baking soda
- Salt
Instructions
- Preheat the oven to 350 degrees F., Prepare a 12-cup mini bundt pan by spraying with oil or buttering and flouring it or placing baking cups in the cavities.
- A big mixing basin is ideal for combining all of the dry ingredients, including flour, sugar, baking soda, and salt. Stir in the butter and vanilla essence until fully combined.
- Make sure to mix thoroughly after each addition of an egg. Add the sour cream, stir well and then add the boiling water.
- Bake for about an hour and a half until a toothpick inserted into the center comes out clean. Bake for about 20 minutes, or until a toothpick inserted into the middle comes out clean.
- Turn out onto a wire rack to cool entirely before glazing or frosting. Cool for 5 minutes in the pan.
FOR THE GLAZE:
- Over low heat, bring a small pot of heavy cream to a gentle simmer.
- The chocolate chips, vanilla essence, and butter should be incorporated into the mixture once the pot has been removed from the heat.
FOR THE FROSTING:
- Whip cream cheese and butter in an electric mixer until fluffy. Add powdered sugar, sea salt, and vanilla extract, and beat until smooth. Mix in the milk until you get a spreadable texture.
- Serve the cake with a dollop of icing on top.
Notes
- Ensure that you use the correct amount of flour! Most people add too much flour to a recipe. To measure flour accurately, you should use a scale. You can use a knife to balance the flour if you don’t have one or fluff it with a spoon.
- Make sure your pan is well-coated with butter and flour. Even nonstick pans can stick! The baking spray is an alternative whether you’re busy at the moment.
- A little amount at a time, mix in the milk and give it a good stir when making the glaze. Suddenly, it goes from clumpy to liquid in a matter of seconds.
- In the refrigerator, these cakes can keep for about a week if stored in a well-sealed container. Allow the dish to reach room temperature for presentation.
Servings: 1 mini bundt cake
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