How to Make a Mini Bundt Cake: The Easiest Way

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

Mini Red Velvet Bundt Cakes
Mini Red Velvet Bundt Cake
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EQUIPMENT:

  1. Oven
  2. Baking cups
  3. Toothpick
  4. Pan
  5. Wire rack
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INGREDIENT:

  1. Cake flour: regular flour/ purpose flour
  2. Sugar: brown sugar
  3. Chocolate: cocoa powder (1/4 cup) or melted chocolate chips (1/2 cup), or white chocolate chips (1/2 cup)
  4. Vanilla extract: any extract you like, such as lemon, almond, orange, etc. 
  5. Butter: vegetable oil or melted coconut oil
  6. Baking soda: baking powder
  7. Salt: omit or add more to taste
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DIRECTION FOR MINI BUNDT CAKE:

  1. 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. 
  1. 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. 
  1. Make sure to mix thoroughly after each addition of an egg. Add the sour cream, stir well and then add the boiling water. 
  1. 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. 
  1. Turn out onto a wire rack to cool entirely before glazing or frosting. Cool for 5 minutes in the pan.

For the glaze: 

  1. Over low heat, bring a small pot of heavy cream to a gentle simmer. 
  1. 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: 

  1. 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. 
  1. Serve the cake with a dollop of icing on top.
MINI BUNDT CAKE
MINI BUNDT CAKE

HELPFUL HINTS FOR MAKING MINI BUNDT CAKES:

  1. 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.
  2. 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.
  3. 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.
  4. 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
Calories145 kcal
Carbohydrates38 g
Protein5 g
Fat35 g
Saturated fat14 g
Cholesterol120 mg
Sodium230 mg
Fiber2g
Potassium12mg
Calcium30mg
Iron0.4mg
Sugar24g
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COOKING NOTE:

Mini Bundt Cake

Mini Bundt Cake

Bake a mini bundt cake is a perfect addition for the holidays. 
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Cake
Cuisine American
Servings 2 servings
Calories 145 kcal

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Keyword Mini Bundt Cake

Servings: 1 mini bundt cake

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