Mini Bundt Cakes

Moist chocolate and vanilla mini bundt cakes covered in a mixture of vanilla glaze and chocolate ganache. These little cakes are super easy to make and quite tasty! You can alternate the batters in each cake for more or less chocolate too.

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!

Ingredients

For the Cake:

• 2 cups flour
• 1/4 cup cornstarch
• 2 1/2 tsps baking powder
• 1/2 tsp baking soda
• 3/4 cup sour cream at room temperature
• 1/4 cup whole milk at room temperature
• 1 cup salted butter at room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs at room temperature
• 1 large egg yolk at room temperature
• 2 tsp bourbon
• vanilla bean

For the Chocolate Marbling:

• 1/4 cup unsweetened cocoa powder
• 2 tbsp milk

For the Chocolate Glaze:

• 3/4 cup semi sweet chocolate
• 3 tablespoon cream

For the Glaze:

• 1 cup confectioners sugar
• 2 tbsp milk

instructions

For the Cake:

1. Preheat oven to 325°F degrees and position rack in the center. Butter and flour a mini Bundt pan. 
2. Pour bourbon into a small bowl. Scrape seeds from vanilla bean into bourbon; stir to blend well (reserve scraped vanilla bean for another use like infusing sugar).
3. Whisk flour, cornstarch, baking powder, baking soda and salt in medium bowl to blend. 
4. Using an electric mixer, beat butter, sour cream and sugar in large bowl until light and fluffy. 
5. Add eggs and egg yolk to the butter mixture one at a time, beating until well blended after each addition. Beat in bourbon-vanilla mixture. 
6. Add dry mixture in 2 additions alternating with milk in 1 addition, beating just until blended after each addition. 
7. Split batter in half. 
   
8. Add cocoa powder and milk to second batter and mix until incorporated. 
9. Add the first layer of vanilla batter to mini bundt pan; Add a layer of cocoa batter. Add the last layer of vanilla. Mix together to create a marbled look. 
10. Bake mini bundts for 20-25 minutes until tester inserted near center comes out clean. 
11. Cool in pan on rack 10 minutes. Invert bundts onto rack and cool completely.

For the Chocolate Glaze:

1. Melt over low heat, stir in cream. Mix together. 
2. Transfer to a piping bag. 

For the Glaze:

1. Mix together confectioners sugar and milk. 

For the Assembly:

1. Drizzle both glazes onto cooled mini bundts