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I recommend a mini bundt cake pan that has 12 cavities. I use this one with the cavities measuring 1.5 in. dia. x 2.5 in. (3.8 cm dia. x 6.4 cm). If your pan is larger and has less than 12 cavities, you may need to increase the bake time. I give a range of 15 - 18 minutes for pans with 12 molds - larger mini bundt cakes will be 18 - 22.
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Make the Mini Bundt Cakes. Preheat oven to 350°F / 180°C. Cream butter and sugar together until light and fluffy. 1 ¼ sticks Butter, 1 ¼ cups White Sugar. Add the eggs and vanilla and beat in. 3 Eggs, 1 teaspoon Vanilla. Mix in half the flour, along with the baking powder, baking soda and salt.
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Combine sugar, flour, and salt in a heavy medium saucepan. Whisk in the milk and place over medium heat. Cook, stirring constantly, until just hot. 1/2 C sugar, 1/3 C flour, 1 pinch salt. In a small bowl, beat the egg yolks until smooth. Add about 1/2 cup of the hot milk mixture to the beaten eggs and stir vigorously.
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Step 1. Prepare the mold. Spray the molds with some cooking oil. Place your molds on a baking sheet BEFORE filling. (Moving an unsupported silicone mold filled batter is a recipe for disaster.) The metal tray also helps transfer heat to the bottom of the mold while in the oven. Step 2.
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Preheat the oven to 350°F and prepare a mini bundt cake pan with butter and cocoa powder. Whisk. Combine the dry ingredients for the cake batter and create a well in the middle of the bowl. Mix, then combine. Mix together the wet ingredients in a separate bowl, then combine the wet and dry ingredients. Bake.
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Make the mini cakes: Whisk the flour, baking powder, and salt together in a large bowl. Set aside. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed.
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Fill each mold in the pan with batter, making sure not to overfill. Mini bundt cakes typically bake for 15-20 minutes at 350°F, but be sure to follow the specific instructions for your chosen recipe. After baking, allow the cakes to cool in the pan for 10-15 minutes before carefully turning them out onto a wire rack to cool completely.
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Second, combine the sugar, salt, baking soda, and eggs in a stand mixer or large bowl on medium speed with an electric mixer. Third, add the buttermilk, oil, and vanilla. Fourth, combine flour and mix until no streaks are left. Fifth, mix in the coffee and chocolate mixture. Finally, scoop into the prepared mini bundt pan (affiliate).
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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.; Cooling Rack: A cooling rack is an essential tool when removing the mini Bundts from the pan.; Our Test Kitchen prefers baking mini Bundt.