Mini bundt cakes
Make Mini bundt cakes once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 150 g Butter
- 175 g Plain Flour
- 125 g Caster Sugar
- 3 Egg
- 1 tsp Baking Powder
- 2 tsp Cocoa Powder
- 3 tbsp Milk
- 1 tbsp Icing Sugar
Method
- Heat the oven to 180C/160C fan/gas 4. Melt 25g butter and generously brush into the holes of a mini bundt tins. Tip a little flour into each hole and shake to coat, then tip out the excess. Beat the butter, caster sugar and a pinch of salt together using an electric whisk. Add the eggs, one at a time, beating well after each addition. Combine the flour and baking powder in a separate bowl, then sift this into the wet ingredients and stir until smooth. Combine the cocoa powder and milk in a small bowl until smooth.
- Spoon 1 tbsp of the plain batter into each hole of the bundt tin. Mix the remaining plain batter with the cocoa powder mixture, then divide this between the holes. Bake for 15-18 mins, or until a skewer inserted into the cakes comes out clean. Leave to cool in the tin for 5 mins, then turn out onto a wire rack and leave to cool completely. Dust with icing sugar to serve.
- Pour 1 tablespoon of light batter into each mold. Mix the remaining batter with the stirred cocoa mixture and then fill the molds with a tablespoon.
- Bake the mini Bundt cakes in the preheated oven for 15-18 minutes , depending on the size of the molds. After 15 minutes of baking time, use a toothpick to test with a skewer and, if necessary, bake for another 3 minutes. Let the mini Bundt cakes cool down completely in the tin. Then carefully remove from the mold. Dust with some icing sugar and serve. Enjoy your meal!
Tips for the best Mini bundt cakes
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Fusion twist: keep the method but swap the spices for your own favourites — the Polish base takes well to it.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for plain flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Mini bundt cakes ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Mini bundt cakes recipe medium to make?
It is rated medium: 8 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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