Are you craving a delicious and easy-to-make dessert? Look no further than mini bundt cakes! These cute and flavorful treats are perfect for any occasion, whether it’s a family dinner or a party with friends. But how long should mini bundt cakes cook? In this recipe blog article, we’ll give you all the details you need to make perfect mini bundt cakes every time.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Preheat your oven to 350°F.
- Grease your mini bundt cake pan with cooking spray or butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs and vanilla extract, and beat until well combined.
- Add the dry ingredients to the wet ingredients, alternating with the sour cream, until just combined.
- Spoon the batter into the mini bundt cake pan, filling each cavity about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Let the mini bundt cakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Each mini bundt cake contains approximately:
- Calories: 240
- Carbohydrates: 33g
- Protein: 3g
- Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 60mg
- Sodium: 125mg
- Potassium: 69mg
- Fiber: 1g
- Sugar: 22g
- Vitamin A: 350IU
- Calcium: 37mg
- Iron: 1mg
Mini bundt cakes should be baked for 18-20 minutes at 350°F.
- Mini bundt cake pan
- Mixing bowls
- Electric mixer
- Cooking spray or butter
- Wire rack
Mini bundt cakes are delicious on their own, but they can also be served with a variety of toppings or glazes. Some tasty options include:
- Powdered sugar
- Whipped cream
- Fruit compote or jam
- Chocolate ganache
- Cream cheese frosting
Mini bundt cakes can be customized to suit your tastes. Here are some fun variations to try:
- Add chocolate chips or chopped nuts to the batter.
- Use different extracts, such as almond or lemon.
- Add spices like cinnamon or nutmeg.
- Make a glaze with your favorite fruit juice or liqueur.
If you don’t have all the ingredients on hand, you can make some substitutions:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don’t have sour cream, you can use yogurt or buttermilk instead.
- If you don’t have unsalted butter, you can use salted butter and reduce the amount of salt in the recipe.
Mini bundt cakes can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
- Make sure your butter is at room temperature before you start mixing.
- Don’t overmix the batter, or your cakes will be tough.
- Let the cakes cool in the pan for 5 minutes before removing them to prevent sticking.
- Decorate your cakes with sprinkles, fresh fruit, or edible flowers for a pretty presentation.
This recipe makes 6 mini bundt cakes. If you want to make more, simply double or triple the recipe as needed.
Frequently Asked Questions:
Can I use a regular bundt cake pan instead of a mini one?
Yes, you can! The cooking time will be longer, though. Check the cake after 30 minutes and continue baking until a toothpick inserted into the center of the cake comes out clean.
Can I make these gluten-free?
Yes, you can! Simply substitute a gluten-free all-purpose flour blend for the regular flour. Make sure it includes xanthan gum, or add 1/4 teaspoon of xanthan gum to the recipe.
Can I make these dairy-free?
Yes, you can! Substitute vegan butter for the unsalted butter, and use a non-dairy sour cream alternative.
Mini bundt cakes are one of my favorite desserts to make. They’re easy to customize, and they always look so cute on a serving platter. I love serving them with a dollop of whipped cream and some berries for a fresh and light dessert. Give this recipe a try and let me know what you think!