Description
Delightful vanilla bean mini bundt cakes showcase rich French pastry techniques with elegant small-batch desserts. Elegant individual servings deliver complex flavor profiles that will charm guests at afternoon tea or weekend gatherings.
Ingredients
Scale
- 1 ½ cups (375 ml) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- ½ cup (113 g) unsalted butter, softened
- ½ cup (120 ml) whole milk (or buttermilk)
- ¼ cup (60 g) sour cream
- 1 ½ tsps baking powder
- ½ tsp salt
- 1 tbsp vanilla bean paste (or seeds from 1 vanilla bean)
- 1 cup (120 g) powdered sugar
- 2 tbsps milk (or heavy cream)
- ½ tsp vanilla bean paste (or vanilla extract)
Instructions
- Preparation: Preheat the oven to 350°F and meticulously prepare the mini Bundt pan with a delicate layer of grease and flour, ensuring seamless cake release.
- Dry Mixture: Sift together flour, baking powder, and salt in a pristine bowl, creating a uniform powder blend that will provide structural integrity to the delicate pastries.
- Creaming: In a spacious mixing vessel, whip butter and sugar until the mixture transforms into a light, voluminous emulsion with a cloud-like consistency.
- Liquid Integration: Gently incorporate eggs one at a time, blending thoroughly to maintain the batter’s silky texture, then introduce vanilla bean paste to infuse aromatic depth.
- Batter Composition: Alternately fold dry ingredients with milk and sour cream, creating a velvety, well-integrated mixture that promises a tender, delicate crumb.
- Baking Process: Carefully distribute batter into Bundt molds, filling each cavity to three-quarters, then transfer to the preheated oven and bake until golden brown and a toothpick emerges clean.
- Cooling and Finishing: Rest cakes in the pan briefly, then transfer to a cooling rack, allowing them to reach room temperature before crafting a luminous glaze by whisking powdered sugar with milk and vanilla bean paste.
- Final Touch: Drizzle the glossy glaze over cooled cakes, allowing it to cascade elegantly and set, creating a sophisticated finish that elevates both visual appeal and flavor profile.
Notes
- Prevent Sticking Masterfully: Generously grease mini Bundt pan with softened butter and dust with flour, ensuring every intricate groove releases perfectly without cake remnants.
- Temperature Precision Matters: Use room temperature ingredients like eggs and dairy to create smoother, more uniform batter with consistent texture and optimal rising potential.
- Gentle Mixing Technique: Fold dry ingredients gently using figure-eight motion to maintain air bubbles, guaranteeing lightweight, tender cake with delicate crumb structure.
- Avoid Overbaking Pitfall: Check cakes 2-3 minutes before recommended baking time, using toothpick test; slightly underbaked cakes continue cooking during cooling, preventing dry, tough texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 205
- Sugar: 16 g
- Sodium: 118 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0.5 g
- Protein: 2.5 g
- Cholesterol: 40 mg