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
- 1 tbsp pure vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2 tbsp milk
- 1 tbsp unsalted butter
- 1 tbsp sugar
- 1/8 tsp baking soda
- 3/4 cup semi sweet chocolate
- 3 tablespoon cream
- 1 cup confectioners sugar
- 2 tbsp milk
- Position rack in center of an oven and preheat to 325°F. Butter and flour into 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, baking powder, and salt in medium bowl to blend.
Using an electric mixer, beat butter and both sugars in large bowl until light and fluffy.
Add eggs and egg yolk 1 at a time, beating until well blended after each addition. Beat in bourbon-vanilla mixture.
Add flour mixture in 2 additions alternately with milk in 1 addition, beating just until blended after each addition.
Transfer batter to prepared pan; smooth top evenly (batter will come only halfway up sides of pan).
- Bake cake until tester inserted near center comes out clean, about 50 minutes.
- Cool in pan on rack 15 minutes. Invert cake onto rack and cool completely.
- Add various glazes.
Melt over low heat, stir to mix.
Whisk to mix.
It is better to mix the dry ingredients first then add the wet ones.