There are many reasons I like making mini bundt cakes. The top two are that you can snack on them with less guilt and baking is easier (as it takes less time and I don’t have to worry about burning the outside/undercooking the inside, which has totally happened with some of the larger bundt pans I’ve used).
I also really enjoyed getting to try different decorations. Very low-pressure baking situation (unlike when you’re trying to shape buttercream into a perfect cylinder)! Feel free to experiment with how you apply the different icings! For another amazing cake recipe, try my chocolate lava cake recipe!
How to make Mini Bundt Cakes
- Pipe a ring of the vanilla batter into your buttered and floured mini bundt pan.
- Pipe a ring of chocolate batter. then add another layer of vanilla batter on top.
- Use a toothpick to swirl the different batters together. Bake at 350F for 25 minutes or until the middle of the cakes are springy to the touch. Allow to cool in pan for about 10 minutes then invert onto a cooling rack to cool completely.
- Add the ganache and glaze in alternating patterns to the cooled cakes. Have fun with the designs. If the glaze is too thin add some more sugar and if it’s too thick add a drop of milk and mix in.
Ingredient substitutions
- Substitute two teaspoons of vanilla extract for the vanilla bean and bourbon.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- For an egg-free version try mixing three teaspoons of water with one teaspoon of ground flax seeds. Set aside in a bowl for a few minutes and mix into the batter along with two extra tablespoons of sour cream.
Chocolate and vanilla are really best friends, and that swirl is too seductive to pass up! You can alter the proportions of either for a more or less chocolatey cake.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
Pro Tips For Making these Mini Bundt Cakes
- 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.
If you’ve tried these bundt cakes then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Mini Bundt Cakes
Rich chocolate is swirled into these vanilla bundt cakes, which are topped with chocolate ganache and a vanilla glaze.
Print Recipe
Servings 12 cakes
Calories 145kcal
Video
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:
- 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.
- 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
Serving: 1cake | Calories: 145kcal | Carbohydrates: 38g | Protein: 5g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 120mg | Sodium: 230mg | Potassium: 12mg | Fiber: 2g | Sugar: 24g | Calcium: 30mg | Iron: 0.4mg
*Nutrition Disclaimer
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