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Mini bundt cake.
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5 from 25 votes

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
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 6 per flavor
Calories: 740kcal
Author: Katalin Nagy

Ingredients

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

Instructions

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

Video

Notes

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:
  1. Measure your ingredients with a Digital scale for accuracy
  2. Ingredients should be all at room temperature to properly emulsify
  3.  For the glaze use high-quality chocolate, high-fat heavy cream (36%), and European style 82% fat  content butter
 
TECHNIQUE NOTES:
  1. 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.
  2. 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
  3. Always pre-heat your oven and consider using a digital oven thermometer for the best results
  4. 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
  5. 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

Nutrition

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