Mini Bundt Cakes
User Reviews
4.9
Mini Bundt Cakes
Description
These Mini Bundt Cakes combine classic cake ingredients—flour, cornstarch, baking powder, baking soda, butter, sugar, eggs, milk, and sour cream—with bourbon and vanilla bean for nuanced flavor. The batter is split, with one half mixed with cocoa powder and milk to create a chocolate layer. The layers are alternated in the mini Bundt pan, then gently swirled to produce a marbled appearance before baking at 325°F.
The resulting cakes have a tender crumb with moist, rich texture from the sour cream and butter. The bourbon and vanilla add depth without overpowering. The marbling provides a combination of vanilla and chocolate flavors in each cake. After baking, they can be topped with either a smooth chocolate glaze made from semi-sweet chocolate and cream, or a simple confectioners sugar glaze, each adding a different finish to the cakes.
Proper flour measurement is emphasized to ensure correct texture, as too much flour is a common issue. Cakes stick more easily to pans that are not well buttered and floured. The cakes keep about a week refrigerated in a sealed container and should be brought to room temperature before serving for best flavor and texture.
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 milk at room temperature, whole
- 1 cup butter at room temperature, salted
- 1 1/2 cups granulated sugar
- 2 egg at room temperature, large
- 1 egg at room temperature, large, yolk
- 2 tsp bourbon
- vanilla bean
For the Chocolate Marbling:
- 1/4 cup cocoa powder unsweetened
- 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
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 flour accurately—preferably by weight—to avoid dense cakes caused by excess flour.
- Butter and flour your Bundt pans well to prevent sticking, even if pans are non-stick.
- When making the glazes, add milk gradually and mix well to avoid overly clumpy or runny consistency.
- The cakes can be stored in a sealed container in the refrigerator for up to a week; bring to room temperature before serving for best taste and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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