Mini Bundt Cakes
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4.9
447 reviews
Excellent
Mini Bundt Cakes
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Rich chocolate is swirled into these vanilla bundt cakes, which are topped with chocolate ganache and a vanilla glaze.
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Ingredients
For the Cake:
- 2 cups flour
- 1/4 cup cornstarch
- 2 1/2 tsps baking powder
- 1/2 tsp baking soda
- 3/4 cup sour cream at room temperature
- 1/4 cup whole milk at room temperature
- 1 cup salted butter at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 2 tsp bourbon
- vanilla bean
For the Chocolate Marbling:
- 1/4 cup unsweetened cocoa powder
- 2 tbsp milk
For the Chocolate Glaze:
- 3/4 cup semi sweet chocolate
- 3 tablespoon cream
For the Glaze:
- 1 cup confectioners sugar
- 2 tbsp milk
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Instructions
For the Cake:
- Preheat oven to 325°F degrees and position rack in the center. Butter and flour a mini Bundt pan.
- Pour bourbon into a small bowl. Scrape seeds from vanilla bean into bourbon; stir to blend well (reserve scraped vanilla bean for another use like infusing sugar).
- Whisk flour, cornstarch, baking powder, baking soda and salt in medium bowl to blend.
- Using an electric mixer, beat butter, sour cream and sugar in large bowl until light and fluffy.
- Add eggs and egg yolk to the butter mixture one at a time, beating until well blended after each addition. Beat in bourbon-vanilla mixture.
- Add dry mixture in 2 additions alternating with milk in 1 addition, beating just until blended after each addition.
- Split batter in half.
- Add cocoa powder and milk to second batter and mix until incorporated.
- Add the first layer of vanilla batter to mini bundt pan; Add a layer of cocoa batter. Add the last layer of vanilla. Mix together to create a marbled look.
- Bake mini bundts for 20-25 minutes until tester inserted near center comes out clean.
- Cool in pan on rack 10 minutes. Invert bundts onto rack and cool completely.
For the Chocolate Glaze:
- Melt over low heat, stir in cream. Mix together.
- Transfer to a piping bag.
For the Glaze:
- Mix together confectioners sugar and milk.
For the Assembly:
- Drizzle both glazes onto cooled mini bundts.
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Make sure to butter and flour your pan well. Non stick pans will still stick! You can use baking spray if you're in a hurry too.
- When you make the glaze add the milk in a bit at a time and give it a good mix. It has a tendency to go from giant clump to too watery in a flash.
- These cakes will keep for about a week in the refrigerator if stored in a sealed container. Allow to come to room temperature before serving.
Nutrition Information
Show Details
Serving
1cake
Calories
145kcal
(7%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
35g
(54%)
Saturated Fat
14g
(70%)
Cholesterol
120mg
(40%)
Sodium
230mg
(10%)
Potassium
12mg
(0%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Calcium
30mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12cakes
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 145kcal | 7% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 120mg | 40% |
| Sodium | 230mg | 10% |
| Potassium | 12mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Calcium | 30mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
447 reviews
Excellent
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