Looking to bake a mini-sized indulgence that’s just as rich in flavor as it is in style? These Mini Bundt Cakes are perfect for any occasion—whether it’s a celebration or a cozy treat for yourself.

With a buttery vanilla and cocoa marbled texture, topped with both a chocolate glaze and a sweet vanilla glaze, these cakes will surely impress your friends and family. The addition of bourbon and vanilla bean creates a depth of flavor that is irresistible. Let’s dive into the recipe!

Ingredients List

For the Cake:

2 cups all-purpose flour
1/4 cup cornstarch
2 1/2 tsp 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
1 vanilla bean (scraped for seeds)

For the Chocolate Marbling:

1/4 cup unsweetened cocoa powder
2 tbsp milk

For the Chocolate Glaze:

3/4 cup semi-sweet chocolate
3 tbsp cream

For the Vanilla Glaze:

1 cup confectioners sugar
2 tbsp milk

Required Kitchen Tools

When baking these mini Bundt cakes, here are some essential tools that will make the process seamless:

Mini Bundt Pan: The key to achieving the iconic shape and texture for these cakes.
Electric Mixer: To effortlessly beat the butter, sugar, eggs, and batter until fluffy.
Piping Bags: Perfect for drizzling the glazes in a controlled manner and creating a beautiful presentation.
Baking Rack: Essential for cooling the cakes evenly and preventing sogginess after glazing.

Instructions

For the Cake:

Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Position a rack in the center of the oven. Prepare your mini Bundt pan by buttering and flouring each cavity to ensure the cakes come out easily after baking.
Prepare the Vanilla and Bourbon Mixture:
In a small bowl, pour the bourbon and scrape the seeds from the vanilla bean into the bowl. Stir to blend well. (You can reserve the vanilla bean pod for another use, such as infusing sugar.)
Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set this dry mixture aside for later.
Make the Butter Mixture:
Using an electric mixer, beat the softened butter, sour cream, and sugar in a large bowl until light and fluffy, about 2-3 minutes. This step is essential for creating a light cake texture.
Add Eggs and Bourbon-Vanilla Mixture:
Add the eggs and egg yolk to the butter mixture, one at a time. Beat well after each addition. Then, beat in the bourbon-vanilla mixture until fully incorporated.
Combine Dry and Wet Ingredients:
Add the dry mixture in two additions, alternating with the milk (add milk in one go), beating just until blended after each addition. Be careful not to overmix to maintain the cake’s tender texture.
Prepare the Marble Effect:
Divide the batter into two equal portions. To one portion, add the cocoa powder and milk, and stir until fully incorporated, creating a chocolate batter.
Layer the Batter:
In the prepared mini Bundt pan, spoon in a layer of vanilla batter. Follow with a layer of chocolate batter, and top it off with the final layer of vanilla batter. Use a skewer or knife to gently swirl the two batters together, creating a marbled effect.
Bake:
Place the pan in the oven and bake for 20-25 minutes, or until a tester inserted into the center of a cake comes out clean. Keep an eye on the cakes to avoid overbaking.
Cool:
Once baked, remove the mini Bundts from the oven and allow them to cool in the pan for about 10 minutes. Then, invert the pan onto a wire rack and cool the cakes completely.

For the Chocolate Glaze:

Melt the Chocolate:
In a small saucepan over low heat, melt the semi-sweet chocolate, stirring frequently to avoid burning. Once melted, stir in the cream until smooth and fully combined. Remove from heat and allow the glaze to cool slightly.
Transfer to Piping Bag:
Once the chocolate glaze has cooled a bit, transfer it to a piping bag. This will give you more control when drizzling the glaze over the cakes.

For the Vanilla Glaze:

Mix the Glaze:
In a small bowl, whisk together the confectioners sugar and milk until smooth. The consistency should be slightly runny, perfect for drizzling over the mini Bundts.

For the Assembly:

Drizzle the Glazes:
Once the mini Bundt cakes have completely cooled, it’s time to add the glazes. Start by drizzling the chocolate glaze over the cakes. Use a back-and-forth motion to create a beautiful, glossy coating. Then, drizzle the vanilla glaze over the chocolate for a two-toned, elegant finish. You can choose to drizzle both glazes on each cake or focus on one glaze for a more minimalist look.
Serve and Enjoy:
After glazing, allow the Bundts to set for a few minutes, so the glazes firm up. These mini Bundt cakes are now ready to be served! They make the perfect treat for any occasion, whether it’s a special dessert for a party or a cozy afternoon snack with a cup of tea or coffee.

Storage Instructions

How to Keep Mini Bundt Cakes Fresh:

To keep your mini Bundt cakes fresh, store them in an airtight container at room temperature for up to 3 days. The cakes will remain moist and delicious.

Freezing Mini Bundt Cakes:

If you’d like to save some for later, you can freeze the cakes. Place them in a freezer-safe container or wrap them in plastic wrap and aluminum foil. They’ll keep for up to 1 month. To enjoy, simply thaw at room temperature or warm them gently in the oven.