Mini Bundt Cakes

These Mini Bundt Cakes are the perfect bite-sized dessert! These buttery bundt cakes have a divine taste with rich chocolate flavor and dried fruit!

These mini bundt cakes are a perfect Valentine’s dessert. They might be small, but they don’t lack flavor and texture. With simple ingredients and a little bit of preparation, you will have the cutest mini bundt cakes.

I made the mixture of mini bundt cakes and muffins, but feel free to make the mini bundt cakes only. Please note the bake time since the recipe is based on both.

Make a walnut bundt cake or a butterscotch rum cake to add variety to your bundt cake repertoire. These recipes are worth exploring and could pleasantly change your usual baking routine.

Jump to:

• Ingredients
• Why this Recipe Works
• Instructions
• Expert Tips and Tricks
• Substitutions and Variations
• Storage
• More Dessert Recipes You’ll Love
• Related
• Recipe

Ingredients

Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Add a paragraph of content describing why these ingredients were chosen. Insert the ingredients into the list below, omitting quantities.

• Flour: I used all-purpose flour for this recipe.
• Butter: I used unsalted butter.
• Vanilla sugar: To enhance the rich vanilla taste, we add vanilla sugar to the batter. You can find it on Amazon or any Balkan food store.
• Baking powder: We need a little bit of baking powder to lift these mini cakes.
• Eggs: We need five large eggs for this recipe. We will separate the egg white from the egg yolk.
• Chocolate: I used Lindt dark chocolate. It’s absolutely the best.
• Granulated sugar: To add some sweetness to the batter, we need granulated sugar. These mini bundt cakes won’t be too sweet, so the sugar amount used is based on my taste.
• Lemon juice: I used fresh lemon juice. Please don’t use the bottled lemon juice concentrate. It won’t taste the same.
• Dried fruit: I chose dried apricots and dried cranberries for this recipe. The flavor combo is divine, with sweet apricots and tart cranberries.
• Milk: I used whole milk. We need a little bit of milk to add to the cake batter.
• Powdered sugar: I used powdered sugar to make the icing for these mini cakes. The amount of powdered sugar I used will create a medium icing consistency. If you prefer thicker icing, feel free to add more powdered sugar.
• Half-and-half: We use half-and-half to dissolve the powdered sugar for the sugar icing.
• Vanilla extract: For additional flavor, we add vanilla extract.
• Food coloring: I used my mom’s food coloring from Europe, but feel free to use any food coloring you prefer. Some of the great options are Chefmaster or AmeriColor.
• Decoration: I used Over the Top decorating mix. Feel free to use any decoration you prefer.

See recipe card for quantities.

Why this Recipe Works

• Bite-sized dessert
• Buttery and moist
• Perfect flavor combo with rich chocolate taste and dried fruit
• Divine texture
• Perfect Valentine’s Day dessert

Instructions

There is little preparation for these mini bundt cakes, but you will have the most delicious mini bundt cakes with these step-by-step instructions.

1. Separate egg yolk from egg whites.
2. Add sugar and egg yolk to a mixer bowl and beat on high speed for a few minutes. Then start adding butter (one tablespoon at a time) and beat for a few more minutes.
3. Mix dry ingredients. Add flour, baking powder, and vanilla sugar to another large bowl. Mix until combined.
4. Add egg whites and beat on high speed for a few minutes until foamy in a mixer bowl. Then combine egg whites with egg yolk mixture and gently fold with a spatula.
5. Add the egg mixture to the bowl with flour, baking flour, and vanilla sugar. Add milk. Mix until combined (don’t overmix). Divide into two equal parts.
6. Melt the butter and chocolate on medium heat. Set aside to cool slightly before adding it to one of the batter parts.
7. Add dried fruit to both batter parts. Mix with a spatula until combined.
8. Preheat the oven to 350 Fahrenheit. Grease the bundt pans with butter and dust with flour. Shake off any excess flour.
9. Fill each bundt pan with batter.
10. Bake for 28 minutes or until the toothpick comes out clean.
11. While the bundt cakes are baking, prepare the glaze. Add powdered sugar, half-and-half, vanilla extract, lemon juice, and food coloring in a medium-size bowl. Mix until combined. Feel free to add any food color you prefer – I decided to go with something for Valentine’s Day (deep purple and pink).
12. Pour the icing on each mini bundt cake (or muffin) and sprinkle decorations on top. Enjoy!

Expert Tips and Tricks

• When separating the egg white from egg yolk, make sure there is no egg yolk in egg white. If you don’t separate the eggs properly, the egg whites won’t mix. Even a few drops of egg yolk will prevent those beautiful airy and fluffy white peaks.
• Grease the mini bundt pans (and muffin pans) and dust with flour to avoid batter sticking to the pans. Then, remove the excess flour by lightly tapping the bundt pan. This step is crucial.
• Check the mini bundt cakes doneness by using the toothpick. Once removed from the mini bundt cake, the toothpick should have no wet batter.
• To create different color vibrancy, add more or less of the preferred food color. The more color you add, the vibrant color will be.

Substitutions and Variations

• Add chocolate to the whole batter mixture (adjust the chocolate amount if needed) or skip the chocolate altogether.
• Use different dried fruit, like dates or raisins.
• Use cocoa powder instead of chocolate: but note that the batter won’t have the rich chocolate flavor and dark chocolate color. Also, note that you might need to add more milk to the batter.

Storage

Store in an air-tight container at room temperature for up to 2 days. They might become a little dry if kept longer.

More Dessert Recipes You’ll Love

• Butterscotch Rum Cake
• Walnut Bundt Cake
• Walnut Strudel
• Blackberry Lemon Bread
• Summer Raspberry Cake
• The Best Homemade Apple Pie
• Lemon Meringue Slice – Sampita
• Gurabije – Lard Cookies
• Walnut Cookies – Sape Recipe
• Vanillekipferl – Vanilla Crescent Cookies

Related

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