I love making mini bundts to give away as treats to people. In fact, I often give my kids’ teachers and school associates gifts during the holidays and on special occasions. And these are just perfect for that.
Mini bundt cake recipes
Oven – Preheat Oven to 350°F/177°C/ Gas Mark 4. Spray the cavities of a mini bundt pan with cooking spray. You can also butter and flour them. Dry ingredients – In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside. Wet ingredients – In the bowl of a stand mixer, with the whisk attachment, whip the eggs for two minutes. Gradually, add the sugar a little at a time followed by the oil and sour cream. Finally, add the vanilla extract.Pro tip – Add the ingredients gradually to help emulsify and prevent it from curdling.
Wet to dry – Combine the dry ingredients with the wet ingredients followed by the chocolate chips.Pro tip – We do not want to activate the gluten in the batter, so do not overmix the batter. Bundt pan – Divide the batter between the cavities of a mini bundt pan. Tap the pan to help the batter settle in.Pro tip – I like to put the batter into a piping bag to help easy pour without spilling outside. Bake – Transfer to the middle rack in the oven and bake for 20 to 22 minutes or until a toothpick inserted in the center comes clean. Cool – Leave them to cool in the pan for 5 to 10 minutes. Then, invert them onto a cooling rack to cool completely.
Glaze – In a bowl, combine the chocolate and heavy cream. Once melted, add the vanilla extract. Drip – Dip each mini bundt cake just halfway into the chocolate glaze. Then, turn it over so the excess drips down. Top – Sprinkle the top with more chocolate chips while the glaze is still wet. I like to use both white and dark chocolate chips for contrast.
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Mini lemon bundt cakes – replace 1/4 cup sour cream with 1/4 cup lemon juice and 1 tsp lemon zest. Orange bundt cakes – replace the sour cream with 1/2 cup reduced orange juice and 1 tsp orange zest. Strawberry mini bundt cakes – replace the sour cream with reduced strawberry puree and 1/4 tsp strawberry extract. Mini pumpkin bundt cakes – replace the sour cream with pumpkin puree and add 1 tsp of pumpkin spice to the batter. Mini banana bundt cakes – replace the sour cream with mashed banana puree and a few drops of almond extract. Almond mini bundt cakes – replace 50 grams of all-purpose flour with almond flour and add 1/4 tsp almond extract to the batter. Pineapple mini bundt cakes – replace the sour cream with pineapple juice and 1/4 tsp of pineapple extract. Coconut mini bundt cakes – replace the sour cream with coconut cream and add 1/4 tsp of coconut extract. Caramel mini bundt cakes – top the mini bundt cakes with caramel sauce instead of chocolate ganache glaze. Chocolate mini bundt cakes – replace 1/3 cup of cake flour with 1/3 cup of cocoa powder.
