Easy Mini Bundt cakes in 25 flavor combinations (VIDEO)
Mini Bundt cakes are extremely delicious and versatile, with one base recipe you will learn how to make 25 different flavor combinations! Whether you fancy something fruity, nutty, tangy, chocolatey, you will find your favorite among these.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Servings: 6 per flavor
Calories: 740kcal
Bundt cake for the Raspberry version
- 80 g Unsalted butter 82% fat, room temperature
- 80 g Granulated sugar
- ½ teaspoon Vanilla extract pure
- 2 Eggs room temperature
- 80 g Pastry flour can be replaced with All purpose flour
- ½ teaspoon Baking powder
- Pinch of salt
- 4-5 raspberries in each fresh or frozen
Bundt cake for Lemon Poppy seed version
- 80 g Unsalted butter 82% fat, room temperature
- 80 Granulated sugar
- 2 Eggs room temperature
- 65 g Pastry flour can be replaced with All-purpose flour
- 15 g Poppy seed
- ½ teaspoon Baking powder
- Pinch of salt
- Lemon zest zest of 1-2 lemons
Bundt cake for Chocolate version
- 80 g Unsalted butter 82% fat, room temperature
- 80 g Granulated sugar
- 2 Eggs room temperature
- 65 g Pastry flour can be replaced with All-purpose flour
- 15 g Cocoa powder unsweetened
- ½ teaspoon Baking powder
- Pinch of salt
Glaze for the Raspberry version
- 75 g Callebaut WhiteChocolate (callets) use good quality white chocolate
- 20 g Raspberry puree measure without seeds
- 20 g Heavy Cream 36% fat
- 8 g Unsalted butter room temperature
- a small amount of gel pink food coloring optional
Glaze for the Lemon Poppy seed version
- 75 g Callebaut WhiteChocolate (callets) use good quality white chocolate
- 40 g Heavy Cream 36% fat
- 2 teaspoon fresh lemon juice
- 8 g Unsalted butter room temperature
- small amount of gel yellow food coloring optional
Glaze for the chocolate version
- 75 g Callebaut Dark Chocolate (callets) use good quality semi-sweet chocolate
- 50 g Heavy Cream 36% fat
- 8 g Unsalted butter room temperature
Make the mini Bundt cakes
Heat oven to 175 C / 347 F and prepare your mini Bundt tin Cream butter and sugar for 3-5 minutes until it becomes creamy and pale then add eggs, one at a time and mix
For the Raspberry version: Sift dry ingredients (flour, salt, baking powder), fold just until well combined with the help of a Rubber spatula, pipe it into the tin, then place 4 raspberries into each For the Lemon Poppy seed version: Sift dry ingredients (flour, baking powder, salt), fold just until well combined with the help of a Rubber spatula, then mix in the lemon zest and pipe it into the tin For the Chocolate version: Sift dry ingredients (flour, cocoa powder, baking powder, salt), fold just until well combined with the help of a Rubber spatula, then pipe it into the tin Bake them for 25 min or until skewer inserted comes out clean
Let them cool in the tin for a few minutes, then move them onto a cooling rack and let them completely cool before glazing
Make the glaze
Chop chocolate into small pieces, or use Callebaut chocolate chip callets. Semi melt chocolate in the microwave For the Raspberry version: Hand blend raspberry into puree and get rid of the seeds. Heat cream and fruit mixture in a saucepan over medium heat just until simmering. Pour warm cream mixture over chocolate, let them set for a minute until chocolate gently melts then stir or blend together. Stir in butter until fully incorporated. Adjust color with a small amount of pink gel food coloring, if needed
For the Lemon Poppy seed version: Heat cream in a saucepan over medium heat just until simmering. Mix in lemon juice, then pour warm cream mixture over chocolate, let them set for a minute until chocolate gently melts then stir or blend together. Stir in butter until fully incorporated. Adjust color with a small amount of yellow gel food coloring, if needed
For the Chocolate version: Heat cream in a saucepan over medium heat just until simmering. Pour warm cream mixture over chocolate, let them set for a minute until chocolate gently melts then stir or blend together. Stir in butter until fully incorporated
Decorate
Move melted chocolate into a piping bag, make a very small hole on the piping bag, and decorate each mini Bundt cake. Make sure glaze is not too runny, nor too solid, try the decoration first on a plate
Decorate with freezed dried raspberries, poppy seed, lemon slices, roasted hazelnut, etc. according to your taste
Store in fridge
The 3 recipes above are 3 examples of how to make Mini Bundt cakes with one base recipe. Read my "25 flavor variations" above to be able to adjust this base recipe and make your own flavors!
INGREDIENT NOTES:
- Measure your ingredients with a Digital scale for accuracy
- Ingredients should be all at room temperature to properly emulsify
- For the glaze use high-quality chocolate, high-fat heavy cream (36%), and European style 82% fat content butter
TECHNIQUE NOTES:
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
- Mixing the Bundt cake batter is super quick and simple however please follow the recipe in regards to 1. every ingredient should be at room temperature 2. whisk butter and sugar until fluffy then slowly add the egg into the mixture 3. remaining wet ingredients should be added to the mixture using a spatula. Do not use a mixer at that point
- Always pre-heat your oven and consider using a digital oven thermometer for the best results
- While baking the cake, focus on the texture, not the time, and apply the toothpick check (it should come out clean) to avoid raw cake
- While glazing, make sure that Bundt cakes are at room temperature and the glaze is not too thin, nor too thick. See tips in the recipe
Calories: 740kcal | Carbohydrates: 69g | Protein: 12g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 183mg | Potassium: 282mg | Fiber: 6g | Sugar: 41g | Vitamin A: 1613IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 3mg