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Let's make these beautiful soft and moist vanilla mini bundt cakes. They're perfectly sized
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individual desserts that can be iced or glazed to look elegant and to satisfy any sweet cravings
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Here's how to make them. You'll need these ingredients and they should all be at room temperature so take any refrigerated
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items out of the fridge a few hours before baking. Sift your dry ingredients, the flour
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baking powder and bicarbonate of soda or baking soda if you're in the US. Sifting makes the cake
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lighter instead of dense. Drop the butter and sugar into your mixer and beat at medium speed
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until creamy and then add vanilla and egg and mix together. You'll notice that since this is a tiny
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batch of cake batter, your mixer will struggle to reach the ingredients on the sides of the bowl
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so you can either use a paddle with a scraper or you'll have to scrape around the edges of the bowl
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a few times with a spatula to pull in any stuck ingredients. When the batter is evenly mixed
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add buttermilk and oil and mix that in and then add the dry ingredients you sifted and mix on
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the lowest speed until you don't see any flour in the batter. Okay, mixing done! This is my mini bundt
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cake pan and you can grease this by rubbing each ring with the wrapper from your butter or you can
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spray the pan with a non-stick spray. I like to use a tiny bit of flour after the butter to make
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the pan extra non-stick so that every part of the pattern comes out neatly when you turn out the
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mini bundt cakes from the pan. A non-stick baking spray with flour in it is of course a much quicker
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option. I like to use a piping bag to pipe the batter into the pan to make less mess. An ice
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cream scoop is another good option for getting the batter into the pan neatly. It will seem like you
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don't have enough batter but you really only want each mini bundt ring or cavity to be half full of
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batter because they'll rise a lot and you want the tops to be flat since they'll eventually be
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the bottoms. Use a toothpick or a spatula to jiggle the batter so it's level and now let's put these
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into the oven. Bake these mini bundt cakes at 325 degrees Fahrenheit for 15 minutes. To test that
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they're baked, press lightly on one and it should rise back up. You want a faint imprint in the
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batter because these will continue baking for a moment after you take them out of the oven since
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the pan is so hot and if you wait until the cakes spring back up they'll be over-baked and dry. Wait
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five minutes and then turn the pan upside down onto a wire rack, tapping it so that the mini bundt
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cakes come out. Look at these beauties! Leave them to cool completely and while you're waiting, make
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a glaze or icing or whatever you want to put on top of these. My favourite is white chocolate ganache
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which is really easy to make with just two ingredients. A quarter of a cup of heavy whipping
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cream or double cream, microwaved for 20 seconds until there are bubbles around the edges and then
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add three quarters of a cup of white chocolate, either chips or a chocolate bar chopped up. Leave
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it for five minutes and then stir until smooth. You can put the bowl back in the microwave for 10
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seconds if there are still lumps. You can add all sorts of ingredients to this to change the flavour
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Mash raspberries and mix those in or blend mango and stir that in or use dulce de leche with the
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white chocolate ganache to thin it out and add more flavour too. Drizzle the flavoured ganache over
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the mini bundt cakes after they cool or use the white chocolate ganache on its own without adding
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any other ingredients. You'll notice that the look changes with the temperature. If you wait for the
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ganache to cool to room temperature it's thick and it will form a drip or a defined drizzle on the
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mini bundt cakes but if you spoon it over a cake while it's still warm it's much thinner and runnier
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and a lot will absorb into the cake which still gives it flavour but after it cools it will look
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like a glaze instead. Shiny but with less noticeable drips. Anyway enough about ganache, now for the most
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important part, the taste test! These vanilla mini bundt cakes are soft and light and moist and rich
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and buttery and everything you want in a vanilla cake and the ganache topping makes it easy to add
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lots of different flavours with very little effort. I'm selflessly tasting them all and the raspberry
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and mango are definitely my favourites. Tell me in the comments if you're going to make these
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You'll find this and all of my recipes on britishgirlbakes.com and also my cake school
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where I teach hundreds of cake designs and decorating techniques. Thanks for watching
