Mini Bundt Cakes

5 from 26 votes

Mini Bundt Cakes are the perfect tea cakes for any occasion, with a melt-in-your-mouth texture and luxurious raspberry white chocolate glaze. But the best part is that once you've mastered the recipe, you can adapt it to suit you and make endless, dainty, delicious desserts.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 401kcal

Author: Katalin Nagy

Equipment

Ingredients

Mini bundt cakes

113 g Unsalted butter 82% fat, at room temperature
150 g Granulated sugar
½ teaspoon Vanilla extract
2 Eggs at room temperature
80 g Greek yogurt at room temperature
190 g All purpose flour
½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt

Raspberry glaze

120 g White Chocolate use good quality white chocolate e.g. Lindt or Callebaut
60 g Heavy Cream 36% fat
60 g Raspberry puree measure without seeds
14 g Unsalted butter 82% fat, at room temperature

Metric - US Customary

Instructions

Make the mini bundt cakes

Preheat the oven to 175°C / 350°F (no fan) and grease your mini bundt pan or use a silicone mini bundt pan.
In a large bowl, cream the room-temperature butter and sugar together for a few minutes until light and fluffy. Incorporate the eggs one at a time, mixing well after each addition. Stir in the yogurt and vanilla extract.
Sift the dry ingredients—flour, baking powder, baking soda, and salt—into the butter mixture. Gently fold them in with a rubber spatula until just combined, being careful not to overmix the batter.
Bake the mini bundt cakes for about 25 minutes at 175°C / 350°F, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep them moist.
Move them onto a cooling rack and let them completely cool before glazing.

Make the raspberry glaze (raspberry chocolate ganache)

Chop the chocolate into small pieces, or use white chocolate chip callets. Semi-melt the chocolate in the microwave, stirring every 20 seconds, avoid burning it.
Hand blend the raspberries into a puree and strain to remove the seeds. In a saucepan, heat the cream and fruit mixture over medium heat until it just begins to simmer. Pour the warm cream mixture over the chopped chocolate and let it sit for a minute to allow the chocolate to gently melt. Stir or blend until smooth.
Add the butter and stir until fully incorporated. Let the glaze set and cool until thick enough to neatly cover the mini bundt cakes.

Decorate

Transfer the raspberry glaze into a piping bag and snip a very small hole at the tip. Decorate each mini bundt cake by drizzling the chocolate ganache glaze over the top. Ensure the glaze is not too runny (too warm) or too thick (too cold) for the best result.
Store the mini bundt cakes at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Video

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Use room temperature ingredients, e.g., egg and butter for the mini bundt cakes.
For the glaze, use high-quality white chocolate.

TECHNIQUE NOTES:

Mixing the bundt cake batter is super quick and simple; however, please follow the recipe in regards to 1. Cream butter and sugar until fluffy, then slowly add the egg into the mixture 2. The remaining dry ingredients should be added to the mixture without overmixing it.
Always pre-heat your oven and consider using a digital oven thermometer for the best results.
While baking the mini bundt 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 the bundt cakes are at room temperature and that the glaze is not too thin or too thick. See tips in the recipe.

Nutrition