Mini Vanilla Bundt Cakes
Yields: 12–15 mini cakes | Prep time: 15 mins | Bake time: 20 mins
1. The Ingredients
- For the Cake:
- Butter: 1 cup (225g) unsalted, softened
- Sugar: 1 cup (200g) granulated sugar
- Eggs: 4 large, room temperature
- Vanilla: 2 tsp vanilla extract (or vanilla paste for those nice flecks)
- Flour: 2 cups (250g) all-purpose flour
- Baking Powder: 2 tsp
- Salt: ½ tsp
- Milk: ¼ cup (60ml) whole milk
- For the Decoration (as seen in your photo):
- Dark Chocolate: 50g melted
- White Chocolate: 50g melted
- Sprinkles: Multi-colored nonpareils and small sugar butterflies
2. The Instructions
Prep: Preheat your oven to 175°C (350°F). Generously grease a mini bundt pan with butter and a light dusting of flour (or use a baking spray with flour included).
Cream Butter & Sugar: In a large bowl, beat the softened butter and sugar until pale and fluffy (about 3–5 minutes).
Add Eggs: Add eggs one at a time, beating well after each addition. Mix in the vanilla.
Dry Meets Wet: Whisk the flour, baking powder, and salt together. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined—don't overwork it!
Bake: Spoon the batter into the molds, filling them about ¾ full. Bake for 18–22 minutes, or until a toothpick comes out clean.
Cooling: Let them sit in the pan for 10 minutes before flipping them onto a wire rack. This is crucial for keeping the shape intact!
3. The Finishing Touch
To get the look in your picture:
The Drizzle: Use a spoon or a small piping bag to drizzle thin, messy lines of melted white chocolate over some cakes and dark chocolate over others.
The Sparkle: While the chocolate is still wet, immediately shake your multi-colored sprinkles over the top so they stick.
The Detail: Add a single sugar butterfly or star to the side of the center hole.
Pro Tip: If your cakes have "domed" on the bottom and won't sit flat, gently shave off the excess with a serrated knife while they are still slightly warm.
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