Get the Recipe: Homemade Mini Bundt Cakes
Mini bundt cakes are as cute as they are delicious. Swirled with chocolate and topped with sweet icing, they’re impossible to resist
Ingredients
Cake
- 2 ½ cups (300 g) cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (236 ml) whole milk, room temperature
Chocolate Marble
- ¼ cup (25 g) unsweetened cocoa powder
- 2 Tablespoons milk
Icing
- 1 ½ cups (180 g) confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 Tablespoons milk
Instructions
- Preheat oven to 325℉. Grease the mini bundt pan. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until light and creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
- With the mixer on the lowest speed, add half the flour mixture and mix just until combined. Then, add the milk in a steady stream. Finish with the remaining flour mixture and mix just until combined.
- Transfer about half the batter to a separate bowl. Stir in the cocoa powder and milk.
- Use a spoon to transfer some of the vanilla batter to the prepared mini bundt pan. Fill each cup about one-third of the way. Repeat with the chocolate batter. Finish with one or two dollops of vanilla batter. Use a skewer or toothpick to swirl the two together slightly. Each cup should be about ¾ full. (see notes)
- Bake the cakes at 325ºF for 20 to 25 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Cool in the pan for about 10 minutes, then invert the cakes onto a wire rack to cool completely.
- For the icing, whisk together the confectioners’ sugar, vanilla and milk. Spoon over the tops of the cooled cakes and serve.
Notes
Tip: When filling the cups, try to put the vanilla batter on one side, then the chocolate on the other. It will give the tops a more marbled appearance when removed from the pan. It doesn’t have to be perfect.
Store cakes in an airtight container at room temperature for up to 3 days.
Grease the mini bundt pan with my magic cake pan release to guaranteed no breakage when releasing the cakes from the pan.
Serving: 1cake, Calories: 364kcal, Carbohydrates: 62g, Protein: 6g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 85mg, Sodium: 171mg, Potassium: 147mg, Fiber: 1g, Sugar: 26g, Vitamin A: 574IU, Calcium: 63mg, Iron: 1mg