PolishDessert
Mini bundt cakes
These mini bundt cakes feature a two-toned batter: a light vanilla base swirled with a cocoa mixture. They're baked in individual molds, creating small, elegant cakes that are just right for a single serving. The process starts with creaming butter and sugar until pale, then folding in the dry ingredients before dividing and flavoring the batter. A quick bake and a dusting of icing sugar finish them off.
46 minServes 4
Method
2 steps · 46 min total
- 01
Prepare Tins and Batter
Preheat your oven to 180°C/160°C fan/gas 4. Melt 25g butter and use it to generously brush the inside of your mini bundt tins, then dust each hole with a little flour, shaking out any excess. Using an electric whisk, beat the remaining butter with the caster sugar and a pinch of salt until the mixture is pale and fluffy, then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. In a separate bowl, whisk together the flour and baking powder, then sift this into the wet ingredients and stir gently until the batter is just smooth, being careful not to overmix. In a small separate bowl, combine the cocoa powder and milk until you have a smooth paste. - 02
