Description
These vanilla mini bundt cakes are soft and moist and rich and buttery and everything you’d want in a vanilla cake! The ganache topping makes it easy to top them with lots of different flavours.
Ingredients
Units
Scale
For the vanilla mini bundt cakes:
- 1/4 cup unsalted butter
- 1/3 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons buttermilk
- 1/2 tablespoon vegetable oil
- 1/2 cup and 2 tablespoons plain flour (all-purpose flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
For the ganache topping:
- 1/4 cup heavy whipping cream or double cream
- 3/4 cup white chocolate chips
- Optional: 1/4 cup of any other ingredient to flavour the ganache
Instructions
- Using a mixer with a beater/paddle attachment, beat room temperature butter and sugar on medium speed until pale and creamy, about 5 minutes. Scrape down to the bottom of the bowl a few times to make sure no butter or sugar is stuck at the bottom.
- Add the vanilla and egg, mixing on the lowest speed to combine.
- Add buttermilk and oil and mix on lowest speed until incorporated.
- In a bowl, sift flour, baking soda, baking powder and salt. Add the flour mixture to the mixing bowl and mix on lowest speed to incorporate, scraping down to the bottom of the mixing bowl to check that batter is evenly mixed.
- Grease a mini bundt cake pan with non-stick oil spray or butter. Divide batter equally between the cake pans using a ice cream scoop or piping bag.
- Bake at 160ºC or 325ºF for 15 minutes, or until your finger leaves a light imprint when you poke a cake and the cake rises back up slowly.
- Leave mini bundt cakes to cool in the pans for 5 minutes before turning onto a wire cooling rack. Leave to cool completely.
- To make the ganache topping, heat the cream in a bowl in the microwave for 20 seconds until bubbles form around the edges of the bowl. Add chocolate chips and leave for 5 minutes. Stir until smooth and leave to cool to room temperature.
- Use a spoon to drizzle the ganache over cooled mini bundt cakes. You can flavour the ganache by mixing in up to 1/4 cup of another ingredient like mashed raspberries, blended mango, dulce de leche or caramel.
Notes
You can use salted instead of unsalted butter but if you do, omit the salt.
These mini bundt cakes taste best on the same day they're baked but you can store them in an airtight container at room temperature for 3 days.