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Mini Bundt Cake Recipes

Emma
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 145 kcal

Equipment

  • Mini Bundt Pan
  • Electric Mixer
  • Piping Bags
  • Baking Rack

Ingredients
  

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 arge 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 tsp 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

Instructions
 

  • Start by preheating your oven to 325°F (163°C). Position a rack in the center of the oven
  • In a small bowl, pour the bourbon and scrape the seeds from the vanilla bean into the bowl. Stir to blend well.
  • In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set this dry mixture aside for later.
  • 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 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.
  • 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.
  • 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.
  • 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 effe
  • 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.
  • 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.
Keyword Mini Bundt Cake Recipes