Custard‑Filled Mini Bundt Cakes

Delicate mini bundt cakes filled with rich vanilla custard at their centers—elegant, portable, and perfect for dessert or tea.

Why You’ll Love This Recipe

These cakes balance soft, buttery sponge with creamy custard for a refined, bakery-style experience that fits in your hand yet never disappoints in flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour
• granulated sugar
• unsalted butter
• eggs
• baking powder
• fine salt
• pure vanilla extract
• milk or buttermilk
• ingredients for custard: egg yolks, sugar, cornstarch, milk, vanilla bean or extract

Directions

1. Preheat oven to 350 °F (175 °C) and grease mini bundt pans.
2. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
3. Whisk dry ingredients together; alternately add flour mixture and milk to batter.
4. Spoon batter into prepared pans (fill ~⅔ full).
5. Bake 12–15 minutes, until the cake springs back lightly. Cool completely.
6. Meanwhile, prepare custard: whisk yolks, sugar, and cornstarch; heat milk with vanilla; temper yolks with hot milk; return to heat and stir until thickened. Chill until cool.
7. Core each cooled mini cake and fill with custard using a piping bag or teaspoon.
8. Dust with powdered sugar before serving.

Servings and timing

• Servings: Makes approximately 12 mini bundt cakes.
• Timing: Prep takes 25 minutes, baking takes 12–15 minutes, custard takes 20 minutes, cake cooling and filling take an additional 30 minutes.

Variations

• Flavor twists: Add citrus zest to cakes or custard (lemon, orange).
• Chocolate version: Substitute ¼ cup of flour with cocoa powder and fill with chocolate ganache.
• Savory-sweet: Fill with lemon curd or fruit compote instead of custard.

Storage/reheating

• Storage: Store cakes in a covered container in the refrigerator for up to 3 days (custard filling requires cooling).
• Freezing: Freeze unfrosted cakes before filling for up to 2 months. Thaw, then core and fill.
• Reheating: Serve chilled or at room temperature—custard-filled cakes are best not warmed.

FAQs

Can I use regular bundt pans?

Yes—adjust baking time to 25–30 minutes and fill to ½–⅔ full. Monitor with a toothpick test.

Can I make the custard gluten-free?

Yes—cornstarch thickens the custard; ensure no flour is used elsewhere.

How do I prevent custard from curdling?

Temper the yolks slowly by adding hot milk gradually, whisking constantly, then gently return to heat.

Can they be made ahead?

Yes—bake and fill the night before; store refrigerated and dust sugar just before serving.

Can I use egg whites instead of yolks for custard?

No—custard relies on yolks for the rich, creamy texture.

What kind of mini bundt pan works best?

6- to 8-cavity silicone or metal pans (around 3-inch diameter) are ideal.

Can I freeze filled cakes?

It is not recommended—custard may separate when thawed. Freeze only unfrosted cakes.

Can I top them with glaze?

Yes—consider a simple vanilla or citrus glaze instead of powder sugar for visual impact.

Can I trim the top if cakes dome?

Yes—level the tops with a serrated knife to create a flat surface for filling.

Are they cakey or more like pastry?

They have a delicate, tender crumb—lighter than typical Bundt cakes but richer than cupcakes.

Conclusion

Custard‑Filled Mini Bundt Cakes combine elegance and indulgence in small, refined cakes. With their tender sponge and creamy center, they’re ideal for special occasions, afternoon tea, or impressive dessert displays.

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