• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Cakes » Mini Bundt Cakes

    Mini Bundt Cakes

    Published: September 7, 2016 · Modified: Nov 5, 2019 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Moist chocolate and vanilla mini bundt cakes covered in a mixture of vanilla glaze and chocolate ganache. These little cakes are super easy to make and quite tasty! You can alternate the batters in each cake for more or less chocolate too.

    Marble Bundt Cake
    41741 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    marbelized mini bundt cakes on a dark wood serving board
    marbelized mini bundt cakes on a dark wood serving board

    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

    A photo grid showing the steps to make mini bundt cakes

    1. Pipe a ring of the vanilla batter into your buttered and floured mini bundt pan.
    2. Pipe a ring of chocolate batter. then add another layer of vanilla batter on top.
    3. 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.
    4. 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.
    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.
    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!

    Vanilla Bundt Cake

    Chocolate Sheet Cake

    Moist Vanilla Cupcakes

    Chocolate Cupcakes

     

    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
    Print
    5 from 101 votes

    Mini Bundt Cakes

    Rich chocolate is swirled into these vanilla bundt cakes, which are topped with chocolate ganache and a vanilla glaze.
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 12 cakes
    Calories 145kcal
    Author John Kanell

    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. 

    Video

    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
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

     

    SaveSave

    SaveSave

    « Watercolor Cake
    Peanut Butter and Jelly Cupcakes »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    41741 shares