How darling are these miniature Bundt cakes? I came across this picture and thought they would make the nicest little gifts or individual desserts. I've made regular size Bundt cakes, but never miniature size so I was on a mission.
Bundt cakes do not conform to any single recipe; instead their characterizing feature is their shape. The Bundt cake derives in part from a European brioche-like cake called Gugelhupt.
I love Bundt cakes for their versatility and broad appeal. You'll find countless recipes from lemon to blueberry to chocolate to almond to...on and on.
Today I'm sharing my recipe for a basic vanilla Bundt cake which is moist and turns out perfectly every time. It's delicious with a simple dusting of sugar, a light glaze or an elaborate decoration.
Miniature Bundt Cakes
MAKES 6 MINI CAKES
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
10 Tbs. unsalted butter
1 cup granulated sugar
3 eggs, lightly beaten
1 tsp. vanilla extract
2/3 cup milk
Confectioners' sugar for dusting, or see my Glaze recipe below.
Gummy Cinnamon Hearts (for roses, if desired)
Tip: Have all the ingredients at room temperature.
1. Position a rack in the lower third of an oven and preheat to 375 degrees F (190C). Grease and flour the wells of the miniature bundt pan well, tap out excess flour. I love Nordic Ware bundt pans from Williams Sonoma - you can find one like mine HERE.
2. In a bowl or over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
3. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth. Add the granulated sugar and continue beating until light an fluffy, at least 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla until just incorporated, about 1 minute.
4. Reduce the speed of the mixer to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. It is important to follow this step to avoid separation.
5. Spoon 2/3 cup batter into each prepared well and spread the batter so the sides are higher than the center. Bake until the cakes are lightly golden and a toothpick inserted in between the edge and the center of the cakes comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let the cakes cool in the pan for 15 minutes.
6. Using a serrated knife, gently saw off any portion of the cakes that rose above the edge of the pan. Tap the pan gently on a work surface to loosen the cakes. Place a wire rack over the top of the pan, invert the pan onto the rack and lift off the pan. Let the cakes cool completely, 1 to 2 hours.
1/4 cup butter
2 cups powdered sugar
2 to 4 Tbls. milk or hot water
1-1/2 tsp. vanilla extract
1. Melt 4 tablespoons (1/4 cup) of butter in a saucepan or in a bowl in the microwave.
2. Sift 2 cups of powdered sugar into a mixing bowl.
3. Add the melted butter to the powdered sugar.
4. Add 2 tablespoons of milk or hot water. I prefer milk.
5. Add the 1-1/2 teaspoons of vanilla. Stir to blend.
6. Beat with an electric mixer until smooth and creamy, adding a little more milk (or hot water), if necessary. I always add 4 tablespoons of milk gradually to reach the consistency I like.
Now just decide how you prefer to serve them. Drizzle with glaze using a fork or small icing bottle. I topped mine with Mini Deco Pearls for an elegant touch. Williams Sonoma carries a great selection of various colors in different sizes (see HERE).
Or, dust lightly with Confectioners' sugar, just before serving. I served my Miniature Bundt Cakes with a rose made from gummy cinnamon hearts for a dash of cinnamon and holiday flare. (See rose tutorial below).
Gummy Cinnamon Rose Tutorial
Have a small bowl of sugar to work with close by you. Place a gummy heart on a cutting board sprinkled with sugar. Insert a sharp cutting knife into the sugar and slice heart in approximately 5 slices. You'll need to insert the knife into the bowl of sugar after cutting each slice to keep the gummy heart from sticking to your knife. Roll one petal at a time. Cover petal with sugar and using a rolling pin, flatten each petal, rolling lengthwise. It usually takes 2-3 times for each, turn the petal after each time you roll and sprinkle with sugar to keep it from sticking. This is just like rolling a pie crust.
To assemble the rose, begin with the smallest petal as the center, fold over and pinch the bottom. Wrap the next petal around the center, continue wrapping the petals. As you add each petal, begin wrapping from the opposite side to form a balanced rose, and pinch the bottom to secure. You can mold the rose petals to look authentic.
They are easy to make and look spectacular!
Miniature Bundt Cakes topped with one of these ideas is sure to impress your guests, or make a delightful gift!
I really enjoyed preparing this post, not to mention how delicious it was to enjoy!
I hope you try it out. Please let me know if you have any questions!