Okay, so this week’s theme is bundt cake. I have a bundt pan. I don’t know if I’m proud or embarrassed to admit that I've only made a cake in the thing once…the super delicious Orange Savarin Cake.
I mostly use it to make an April Fools Donut, the occasional Monkey Bread, once (oddly) to make a Noodle Ring (yes, you read that right, click the link for the deets).
So now we have a bundt challenge and what do I do? Decide to make mini bundt and order more pans…holy moley…Hubs, do not look at my Amazon history! Let’s be honest, he knows because he sees that I bake!
I blame Harry Potter for this purchase (like so many other Potter-Inspired Bakes). So, I was shopping recently, buying coffee pods and what do I see, but Harry Potter Cauldron Cake flavored coffee creamer. What?!? I don’t use creamers very often so I did not buy the creamer but became slightly obsessed with cauldron cakes.
Wanna guess what they looked like on the packaging?
You guessed it.
They looked like mini bundts drizzled with caramel.
But since Nothing But Bundt is all the rage right now (not like we have one in podunk USA), I decided to decorate them with the signature cream cheese frosting, with an added caramel drizzle and a pinch of sea salt.
As I was planning, I started to wonder about the difference between a bundt cake and a traditional cake and the consensus was…not much. Just that a bundt had to be sturdy enough to hold up to the ridged bundt pan. Well, lucky me, my go-to chocolate cake recipe is nice and sturdy, so I decided that I did not need to reinvent the wheel and went with a tried and true favorite.
These cakes went over wonderfully with my family, and when I took half to work since I didn’t think 3 of us needed 18 mini bundts, they went over beautifully at work too, and didn’t last a day!
Sunday Funday
Bundt Cakes
- Air Fryer Eggless Mava Bundt by Sneha's Recipe
- Cinnamon Sugar Donut Bundt Cake by A Day in the Life on the Farm
- Dark Chocolate Mini Bundts by Amy's Cooking Adventures
- Eggless Sugar free Ragi Banana Bundt Cake by Sizzling Tastebuds
- Fuyu Bundt by Culinary Cam
- Man’s Best Friend Birthday Bundt by Food Lust People Love
- Root Beer Bundt Cake by Karen's Kitchen Stories
- Sour Cream Coffee Bundt Cake by Making Miracles
Cake
1 box Dark chocolate fudge cake
1 (3.9 oz) package instant chocolate fudge pudding mix
1 (8 oz) tub sour cream
¾ cup canola oil
4 eggs
1 tbsp special dark cocoa powder (optional)
2 tsp pure vanilla extract
1 tbsp instant espresso granules or 1/4 cup strongly brewed coffee
¾ cup warm water
Frosting
8 ounces cream cheese, softened
4 tablespoons butter, softened
¾ teaspoon vanilla extract
4- 4 ½ cups powdered sugar
Topping
Caramel Topping (I used Hersey’s, found by the ice cream)
Flaky sea salt
Preheat the oven to 350 degrees F. Spray mini bundt pans with nonstick spray (I had a total of 18 mini bundts in silicone trays).
Stir together the warm water and the instant espresso, until the espresso is dissolved.
Add the espresso mixture, along with all of the remaining ingredients into the bowl of a stand mixer. Beat for 2 minutes on medium speed until smooth and well combined. The mixture will be thick and pudding-like.
Fill the mini bundt pan about 2/3 full with batter and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Cool on wire racks for 10 minutes, then invert to remove from pans. Cool completely before frosting.
To make the frosting, place the cream cheese and butter in the bowl of a stand mixer and beat until smooth. Add the vanilla and powdered sugar and mix until smooth.
Place the cream cheese frosting in a piping bag fitted with a wilton 12 tip. Pipe 8 frosting ropes evenly over the bundt.
Place the caramel sauce in a piping bag fitted with a wilton 2 tip. Pipe the caramel over the bundts, adding a little extra in the center, if desired. Sprinkle with flaky sea salt and serve.
Store leftovers in an airtight container in the refrigerator
Makes 18 mini bundts
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