Everybody loves Bundt cakes, but these mini Bundt cakes crank up the adorable factor to a solid 10! Made in Ree Drummond’s floral “cakelet” pan, these baby Bundts pop right out bearing three beautiful floral designs that are almost too pretty to decorate. These cakes are the perfect dessert for Mother’s Day or a baby shower, but they’re equally delicious for satisfying those persistent cravings for cake make from scratch.
What’s the trick to keeping Bundt cakes from sticking to the pan?
Buttering and flouring cake pans is usually a safe bet, but when working with a pan that has a lot of nooks and crannies like these pretty floral pans, nonstick baking spray—with flour—is best. Because it’s a mist, baking spray finds its way into every crevice of the pan, encouraging the cute little cakes to slide out with ease, preserving every pretty petal.
What’s the best way to decorate mini Bundt cakes?
For starters, the cakes need to cool completely before they’re glazed and decorated. Eating a warm, freshly glazed cake sure tastes good, but be warned that the glaze will run right off! Practice patience, and let the cakes cool to room temperature on a wire rack. For ease and convenience, bake them a day ahead and store them in an airtight container.
Which glaze is the best?
That’s a tough one! The blackberry glaze earns big points for color and the sprinkles take it over the top. The maple-whiskey glaze is boozy and fun, and the pecans add a nice crunch. For chocolate lovers, there’s no contest—the dark chocolate sea salt glaze is dreamy! But why choose? These glazes are super easy, so try all three! Just one more piece of advice: the recipe calls to add between 1 and 3 teaspoons of water to thin the glazes. Add the water gradually; the glaze should be thick enough to run, but not so thin that it runs right off.
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For the Cakes:
unsalted butter, at room temperature
large eggs, at room temperature
For the Blackberry Glaze:
seedless blackberry jam
White sprinkles, for garnish
For the Dark Chocolate Sea Salt Glaze:
unsweetened dark cocoa powder
sea salt, plus more for garnish
Shaved chocolate curls, for garnish
For the Maple-Whiskey Glaze:
Chopped toasted pecans, for garnish
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- For the cake: Preheat the oven to 350°. Beat the butter on medium-high in the bowl of an electric mixer fitted with a paddle attachment until pale and creamy, about 4 minutes. Add the sugar and salt. Beat on medium-high until light and fluffy, about 3 minutes. With the mixer running, add the eggs, one at a time, beating until well combined after each addition.
- Add 1 cup of the flour and beat on low until just combined. Add half of the buttermilk and beat until just combined. Repeat with the remaining flour and buttermilk. Stir in the vanilla and almond extract.
- Spray 2 mini Bundt pans (12 3-inch cavities) with nonstick baking spray. Divide the batter evenly between the pan cavities (about 1/4 cup each) and tap the pans on the counter to level the batter. Bake until the cakes are golden brown and a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let the cakes cool in the pan for 5 minutes. Invert the cakes onto a wire rack and cool completely, about 1 hour.
- For the blackberry glaze: Microwave the jam in a medium microwavable bowl until melted and smooth, 15 to 30 seconds. Whisk in the powdered sugar until well combined, adding 1 to 3 teaspoons water as needed to thin. Spoon the glaze over 4 of the cakes. Garnish with sprinkles.
- For the dark chocolate glaze: Combine the milk, powdered sugar, cocoa powder, and sea salt in a medium bowl until well combined, adding 1 to 3 teaspoons water as needed to thin. Spoon the glaze over 4 of the cakes. Garnish with shaved chocolate and sea salt.
- For the maple-whiskey glaze: Whisk together the powdered sugar, maple syrup, and whiskey in a medium bowl until smooth, adding 1 to 3 teaspoons water as needed to thin. Spoon the glaze over 4 of the cakes. Garnish with pecans.
If you only want one type of glaze, simply triple the desired glaze recipe to make enough to cover all the cakes.
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