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Mini Bundt Cakes

Rich chocolate is swirled into these vanilla bundt cakes, which are topped with chocolate ganache and a vanilla glaze.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 cakes
Calories: 145 kcal
Course: Dessert
Cuisine: American

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

Instructions

For the Cake:
    Cup of Yum
  1. Preheat oven to 325°F degrees and position rack in the center. Butter and flour a mini Bundt pan. 
  2. 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).
  3. Whisk flour, cornstarch, baking powder, baking soda and salt in medium bowl to blend. 
  4. Using an electric mixer, beat butter, sour cream and sugar in large bowl until light and fluffy. 
  5. 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. 
  6. Add dry mixture in 2 additions alternating with milk in 1 addition, beating just until blended after each addition. 
  7. Split batter in half. 
  8. Add cocoa powder and milk to second batter and mix until incorporated. 
  9. 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. 
  10. Bake mini bundts for 20-25 minutes until tester inserted near center comes out clean. 
  11. Cool in pan on rack 10 minutes. Invert bundts onto rack and cool completely.
For the Chocolate Glaze:
  1. Melt over low heat, stir in cream. Mix together. 
  2. Transfer to a piping bag. 
For the Glaze:
  1. Mix together confectioners sugar and milk. 
For the Assembly:
  1. 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

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

% 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.