Description
Delicate mini bundt cakes filled with rich vanilla custard at their centers—elegant, portable, and perfect for dessert or tea.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1 tsp pure vanilla extract
- 1/2 cup milk or buttermilk
- For custard: 3 egg yolks
- 1/4 cup granulated sugar
- 1 1/2 tbsp cornstarch
- 1 cup whole milk
- 1 tsp vanilla extract or 1/2 vanilla bean
Instructions
- Preheat oven to 350 °F (175 °C). Grease mini bundt pans well.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternately add dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix until smooth.
- Spoon batter into prepared pans, filling each about ⅔ full.
- Bake 12–15 minutes or until golden and springy. Cool in pans 5 minutes, then turn out onto rack to cool fully.
- Make custard: whisk yolks, sugar, and cornstarch. Heat milk with vanilla to steaming. Gradually whisk hot milk into yolk mix to temper.
- Return custard to saucepan; cook over medium, whisking, until thickened (~5 minutes). Chill until cool.
- Core centers of cooled cakes with a small spoon or corer. Fill each with custard using piping bag or teaspoon.
- Dust cakes with powdered sugar before serving or top with a glaze.
Notes
- Chill custard fully for best piping consistency.
- Add lemon or orange zest to batter or custard for a bright twist.
- Do not overfill bundt pans to avoid overflow during baking.
- Use a sharp serrated knife to level domed cakes if needed.
- Fill just before serving for best texture if storing longer than a day.
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: Approx. 250 kcal
- Sugar: Approx. 16 g
- Sodium: Approx. 110 mg
- Fat: Approx. 13 g
- Saturated Fat: Approx. 7 g
- Unsaturated Fat: Approx. 5 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 28 g
- Fiber: Approx. 0.5 g
- Protein: Approx. 4 g
- Cholesterol: Approx. 85 mg