Mini Bundt Doughnut Cakes
These Mini Bundt Doughnut Cakes are simple dessert that you can whip up with not a lot of effort. They're reminiscent of a cake doughnut.
Equipment
- Mini bundt pans
- Mixing Bowls
- whisk
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon fresh ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup buttermilk
- 2/3 cup unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Topping:
- 2/3 cup semi-sweet or dark chocolate chips
- 1/2 cup heavy cream heated
- 1/4 cup rainbow sprinkles
Instructions
- Preheat oven to 325°F. Grease and flower 8 mini bundt pans and set on a baking set. Set aside.
- 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.
- In a separate bowl or large glass measuring cup, whisk together the buttermilk, butter, eggs and vanilla until smooth. Pour into the dry ingredients and then whisk until just combined and no dry streaks remain.
- Divide the batter evenly between the prepared bundt pans, giving each a gentle tap on the counter to remove any air bubbles. 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. 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. Continue to dip and sprinkle the remaining cakes. Allow them to set for 10 minutes before eating. Enjoy!