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Mini Bundt Cakes

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


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


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. 



  • 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.


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