There are many reasons I like making mini cakes. The top two are that you can a) snack on one or, b) baking is easier (as it takes less time and I don’t have to worry bout burning the outside/undercooked 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)! Do you have as much trouble?
Rich chocolate is swirled into these vanilla bundt cakes, which are topped with chocolate ganache and a vanilla glaze.
- 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
- 1/4 cup unsweetened cocoa powder
- 2 tbsp milk
- 3/4 cup semi sweet chocolate
- 3 tablespoon cream
- 1 cup confectioners sugar
- 2 tbsp milk
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 sugars 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 to second batter.
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 50 minutes until tester inserted near center comes out clean.
Cool in pan on rack 15 minutes. Invert bundts onto rack and cool completely.
Melt over low heat, stir in milk. Mix together.
Transfer to a piping bag.
Mix together confectioners sugar and milk.
Drizzle both glazes onto cooled mini bundts.
It is better to mix the dry ingredients first then add the wet ones.