Mini Bundt Doughnut Cakes

I recently bought some mini bundt and mini angel food cake pans online, and so I wanted to use them for something on the blog to justify my purchase. The good thing is that I got cake out of it and some nifty new pans—so honestly it’s a win/win situation either way you slice it. See what I did there? These Mini Bundt Doughnut Cakes are one of these easiest desserts you’ll ever make. They’re simple, don’t require fancy ingredients, and come together rather quickly. It’s like they were made to be enjoyed as fast as possible. The best desserts are like that. The kind where you have a craving for something sweet and you can enjoy it in less than an hour. There’s nothing better.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, nutmeg and cinnamon. Make a well in the center and set aside.

**Note: The cinnamon and nutmeg are optional and they’re just small amounts where you won’t really be able to pick them out as strong flavors, but rather they just lightly spice the cake.**

In a separate bowl or large glass measuring cup, whisk together the buttermilk, butter, eggs and vanilla until smooth.

**Tip: I always use buttermilk whenever I make cake batters because it makes them more moist than using regular milk. I always have some on hand in the fridge for cakes, biscuits or mashed potatoes and the great thing is that it lasts a long time!**

Pour the wet ingredients into the center of the dry ingredients and then whisk until just combined and no dry streaks remain.

**Note: Make sure not to over-mix the batter at this stage and it’ll result in a dry and tough cake. We don’t want that!**

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Divide the batter evenly between mini bundt pans, that have been greased and floured, giving each a gentle tap on the counter to remove any air bubbles.

**Tip: I have these pans from Amazon (two sets—both the mini bundt and the mini angel food) and I love them. They’re sturdy but also take up less room when storing than one of those mini bundt pans where they’re all attached. They just stack up and store nicely!**

Bake in preheated oven until lightly golden brown around the edges and a toothpick, inserted in the middle, comes out clean, for 20 to 25 minutes. Remove from the oven and allow to cool for 10 minutes in the pans before inverting the cakes onto a wire rack to cool completely.

To make the topping, place the chocolate chips in a bowl. Pour the hot cream over the top and allow to sit for 5 minutes before stirring until melted and glossy.

**Tip: You want to make the topping right before you plan on dipping. The longer the ganache sits the firmer it’ll become, making it harder to dip. If the topping does firm up, just warm it over a double boiler or heat for a few seconds in the microwave.**

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Carefully, dip the top of each bundt cake into the ganache allowing the excess to drip off. Place chocolate side up on a baking sheet and top with sprinkles.

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Continue to dip and sprinkle the remaining cakes. Allow them to set for 10 minutes before eating. These are best eaten on the day you make them, as they tend to dry out the longer they sit. But if you do have leftovers, just make sure you store them in an airtight container or wrap well in plastic wrap.

These are topped with sprinkles because I love a sprinkled cake doughnut so much. But they’d be great with chopped nuts as well!

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Instead of the chocolate ganache, you can also top them with a basic powdered sugar doughnut glaze. In a small bowl, whisk together 1 1/2 cups powdered sugar, 3 tablespoons melted butter, splash of vanilla, and 2 to 3 tablespoons of milk until smooth. Add some food coloring and you’re ready to go!

I love this recipe because you don’t need a mixer. All you need is a bowl and a whisk and it literally takes two main steps. Mixing the dry and wet ingredients together by hand. It’s that easy. And the ingredient list isn’t too crazy or long, so it’s a simple cake that you can make whenever you’re craving something sweet. Thank you for reading and following along!