There are many reasons I like making mini bundt cakes. The top two are that you can snack on them with less guilt and baking is easier (as it takes less time and I don’t have to worry about burning the outside/undercooking the inside, which has totally happened with some of the larger bundt pans I’ve used).
I also really enjoyed getting to try different decorations. Very low-pressure baking situation (unlike when you’re trying to shape buttercream into a perfect cylinder)! Feel free to experiment with how you apply the different icings! For another amazing cake recipe, try my chocolate lava cake recipe!
Don’t overfill your mini-Bundt pan. It’s tempting to top each mini-Bundt cup with batter, but doing so will cause them to overflow when the cake expands. Instead, use the general rule of 1 cup batter per mini cake ― about 2/3 of the way full ― to bake cakes that stay within their cups and are evenly sized.
How to make Mini Bundt Cakes
- Pipe a ring of the vanilla batter into your buttered and floured mini bundt pan.
- Pipe a ring of chocolate batter. then add another layer of vanilla batter on top.
- Use a toothpick to swirl the different batters together. Bake at 350F for 25 minutes or until the middle of the cakes are springy to the touch. Allow to cool in pan for about 10 minutes then invert onto a cooling rack to cool completely.
- Add the ganache and glaze in alternating patterns to the cooled cakes. Have fun with the designs. If the glaze is too thin add some more sugar and if it’s too thick add a drop of milk and mix in.
- Substitute two teaspoons of vanilla extract for the vanilla bean and bourbon.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- For an egg-free version try mixing three teaspoons of water with one teaspoon of ground flax seeds. Set aside in a bowl for a few minutes and mix into the batter along with two extra tablespoons of sour cream.
Mini Bundt cake pan
FAQ
How high to fill a Bundt pan?
What is the capacity of a mini bundt pan?
How do you package mini bundt cakes?
How much batter do you put in a mini Bundt cake pan?
When you’re using a mini Bundt cake pan that has 6 molds, using 1/2 cup batter in each mold is a good place to start—although you may have to make some adjustments depending on how much the cake rises, and what kind of cake it is (whether it’s a pound cake, coffee cake or box mix).
How many cakes can a bundt pan hold?
It has space for six cakes. If I’m adapting a traditional bundt recipe for the mini-pan, how will I know how much batter the recipe makes, so I can scale it for the mini pan? Editor: Amy, most bundt cake recipes scaled for traditional 10-inch bundt pans make 10 to 12 cups of batter, since a 10-inch bundt ban holds 12 cups.
How do you bake a mini Bundt cake?
Spray the mini bundt pan with nonstick cooking spray and fill 2/3 full. 2. Bake in a 350 degree oven for 12-15 minutes or until a toothpick comes out with only a few crumbs. 3. Cool cakes in the pan for 10 minutes. Run a knife around the edge to loosen the cakes {if needed} and remove from the pan. 4.
How many mini bundts are in a cake mold?
Using 1/2 cup of batter for each mold, the recipe yields 13 mini Bundts. Mini Bundt Cake Pan: A simple metal mini Bundt cake pan like this one is a great choice when making mini Bundts for the first time. Silicone Spatula: A silicone spatula will give you the most control when you’re turning the cake batter into each mold.