Vanilla Mini Bundt Cakes with Kahlua

 

Baking has become very therapeutic for me. When I’m having a bad day or – lately, getting fed up with daylight savings and the fact that it looks pitch black outside at 4pm (here in Seattle), baking always seems to do the trick for me. Lifts my spirit. Or, in the very least, I can offer up something to a friend or neighbor and brighten their day. I love knowing that when I mix eggs, butter and sugar etc, I will usually get something wonderful.

 

This was my first time baking with a mini bundt pan, so I foolishly baked it for the same amount of time I would have a regular sized bundt cake and over baked my first batch. I was testing a new chocolate cake recipe with a dry pudding mix and they came out like hockey pucks. Here are a few things I’ve learned so far re: bundt cakes:

 

  1.  Mini bundt cakes should be baked for less time; probably no more than 20-25 minutes
  2.  If making a chocolate bundt cake, when you grease and dust the bundt pan, dust with cocoa powder instead of flour so you won’t have white marks on your cake!
  3.  If made the right way, the mini bundt cakes will overflow while baking and you will end up with lovely, scrumptious mini bundt cake tops (like muffin tops) that you can cut off and devour immediately. .  well not immediately but soon after they have cooled a bit! My chocolate hockey puck tops were all thrown into the trash. .  as were the pucks themselves. Horrible.
  4.  All bundt cakes are beautiful. If you don’t own a bundt pan, go buy one!

 

This month’s Bundt-A-Month theme is Boozy December!  Pick your favorite liqueur and incorporate it into a bundt; OR get inspired by your favorite cocktail OR mocktail and bake a bundt!  How cool is that?!  Now, as I said earlier, I love baking but I don’t bake much at all with liqueur . . but I was up for the challenge! I chose the mini bundts so I could just add the liqueur to only a couple bundt cakes (the ones with no sprinkles) and kept the rest booze-free for the girls and to give away.

 

Personally, the Kahlua added a nice hint of flavor with the chocolate glaze and cake. .  I didn’t add much. A lot of recipes call for 1 cup or 1/2 cup of Kahlua when baking with it but I just drizzled a very small amount.  Some recipes have you add the Kahlua directly into the cake batter (and you can add coffee too!) or just brush it directly on the baked cake like I did. If you want to try something for Boozy December, give this recipe a try and let me know how you like it!  The vanilla cakes are seriously delicious!! Maybe next time I’ll go for the 1/2 cup of Kahlua into the batter!

 

I hope you enjoy!

 

 

Vanilla Mini Bundt Cakes with Kahlua
 
Prep time

Cook time

Total time

 

MAKE SURE YOU HAVE ALL THE INGREDIENTS AT ROOM TEMP (ESP THE BUTTER, MILK AND EGGS). This recipe is for mini bundt cakes but can easily be used for a REGULAR full-sized bundt pan. Adjustment: you will need to bake at 350 degrees for 40-45 minutes.
Author:
Recipe type: Dessert
Serves: 6

Ingredients
FOR THE CAKE:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter (1¼ sticks)
  • 1 cup granulated sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • ⅔ cup whole milk
  • Kahlua (optional)
FOR THE CHOCOLATE GLAZE:
  • ½ stick (1/4 cup) unsalted butter
  • ½ cup heavy cream
  • ½ cup confectioners sugar
  • 5 ounces fine-quality bittersweet chocolate, finely chopped OR semi-sweet chocolate chip morsels OR a blend of both milk chocolate and semi-sweet morsels
  • Sprinkles (any kind; optional)

Instructions
FOR THE CAKE:
  1. Position your rack inside your oven to the lower third and preheat to 375 degrees. Grease and flour the wells of your mini bundt pan; tap out the excess flour.
  2. Sift together the flour, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 4-5 minutes. Stop the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla until well incorporated, about 1 minute.
  4. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, again, stopping the mixer occasionally to scrape down the sides of the bowl.
  5. Spoon about ⅔ cup of batter into each well and spread in the batter evenly. Bake until the cakes are lightly golden and a toothpick inserted in between the edge and the corner of the cakes comes out clean, about 20-25 minutes. DO NOT OVERCOOK. When finished, transfer the pan to a wooden cutting board or other safe, cooling surface and let cool for about 10-12 minutes.
  6. After this time, while the cakes are still a little warm, remove the cakes from the bundt pan and transfer to a wire rack on a cookie sheet. While the bundt cakes are still cooling, punch holes with a toothpick into the cake and drizzle very lightly or brush on some Kahlua.
FOR THE GLAZE:
  1. START THE GLAZE WHILE THE CAKES ARE COOLING.
  2. Melt butter in a saucepan over low heat, then stir in the heavy cream and confectioners sugar. Add the chocolate chips and stir with a whisk until smooth. Remove from heat and keep stirring until you have reached the desired consistency.
  3. Spoon on, pour or drizzle the glaze over the top and sides of each cake (cake will still be a little warm so it will combine well with the Kahlua). Add sprinkles immediately if desired.

 

Vanilla cake recipe adapted from Williams-Sonoma.

 

 

 

 

Boozy December Bundt-A-Month Round-Up! 

 

Please check out all of the lovely Boozy Bundt-a-Month Recipes! This is quite the line up and perfect for the holidays!!  I hope you enjoy!!

 

Araby Spice-Limoncello Bundt Cake with Limoncello Glaze by Lora from Cake Duchess
Bailey’s and Buttershots Bundt Cake by Karen from In The Kitchen With KP
Banana Pineapple Bundt Cake with Coconut Rum Glaze by Carrie from Poet In The Pantry
Chocolate Bourbon Mini Bundt by Holly from A Baker’s House
Chocolate Port Bundt Cake by Paula from Vintage Kitchen
Eggnog Rum Pound Cake by Dorothy from Shockingly Delicious
Madeira Pound Bundt Cake by Renee from Magnolia Days
Mint Chocolate Chip Bundt Cake with Creme de Menthe by Laura from The Spiced Life
Shirley Temple Bundt Cake by Kim Beaulieu from Cravings Of A Lunatic
Spiked Eggnog Bundt Cake with Bourbon Glaze by Kate from Food Babbles
Sweet Potato Bourbon Bundt by Jennie from The Messy Baker Blog
Long Island Iced TeaCake by Deb from Knitstamatic
Rum and Raisin Butter Bundt with Rum Honey Glaze by Stacy from Food Lust People Love
Tiramisu Bundt Cake with Kahlúa Mascarpone Glaze by Anuradha from Baker Street
Vanilla and Bourbon Cake by Kate from Diet Hood
Vanilla Mini Bundt Cakes with Kahlúa by Alice from Hip Foodie Mom

 

Here’s how you can be a part of Bundt-a-Month:

 

Get inspired by your favorite cocktail, mocktail or just use your favorite liqueur and bake us a Bundt for Boozy December.- Post it before December 31, 2012.- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)- Add your entry to the Linky tool below- Link back to both Lora and Anuradha’s announcement posts. Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.
 
 

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47 Responses to "Vanilla Mini Bundt Cakes with Kahlua"

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  1. Pingback: Shirley Temple Bundt Cake #Bundtamonth | Cravings of a Lunatic

  2. Stacy

    December 1, 2012 at 10:21 am

    Prettiest little Bundts I ever did see, Alice! And I am definitely trying that chocolate glaze. It looks wonderful!

    Reply
    • hipfoodiemom

      December 1, 2012 at 4:31 pm

      Thank you so much, Stacy! Let me know how the glaze works for you! :)

      Reply
  3. Paula @ Vintage Kitchen

    December 1, 2012 at 10:27 am

    They are adorable Alice! The glaze is perfect and mini bundts get me every time. Who wouldn´t want to eat them? Have a great weekend!

    Reply
    • hipfoodiemom

      December 1, 2012 at 4:31 pm

      Thank you so much, Paula! :) These are easier to give away too!

      Reply
  4. Pingback: Madeira Pound Bundt Cake Recipe for #BundtAMonth

  5. Pingback: Vanilla & Bourbon Bundt Cake #BundtaMonth | Diethood

  6. Pingback: Long Island Iced TeaCake #BundtaMonth « knitstamatic

  7. Jennie @themessybakerblog

    December 1, 2012 at 5:03 pm

    These are the cutest little cakes EVER! I love the addition of kahlua with chocolate. Yum! Happy #BAM! Pinned.

    Reply
    • hipfoodiemom

      December 2, 2012 at 6:06 am

      Thank you, Jennie!

      Reply
  8. Pingback: #BundtAMonth: Mint Chocolate Chip Bundt Cake with Creme de Menthe | The Spiced Life

  9. Deb @ knitstamatic

    December 1, 2012 at 6:35 pm

    Awesome mini bundts, aren’t the fun to make?! I love the chocolate glaze and decorations, so festive. I have a definite soft spot for Kahlua, yum!

    Reply
    • hipfoodiemom

      December 2, 2012 at 6:06 am

      Thank you, Deb! Totally loved baking the mini bundts!! :)

      Reply
  10. Pingback: Eggnog Rum Pound Cake

  11. Kate | Food Babbles

    December 1, 2012 at 8:21 pm

    As always, your pictures astound me Alice! So beautiful. Love the classic pairing of vanilla, chocolate and coffee flavors. These little bundts sound so good!

    Reply
    • hipfoodiemom

      December 2, 2012 at 6:07 am

      Thank you so much, Kate! :)

      Reply
  12. Lora @cakeduchess

    December 1, 2012 at 8:56 pm

    I love your mini bundts! They are just gorgeous. Your photos on FB of your little princess with them were so precious. Happy Birthday to her again. Great baking tips on the bundts (especially the cocoa powder tip). Thanks for baking with us again, Alice xx

    Reply
    • hipfoodiemom

      December 2, 2012 at 6:08 am

      Thank you, Lora! And thanks for the comment about Madeline! :) She had a mini bundt, peanut butter cookies and a real birthday cake for her bday! so spoiled! :P

      Reply
  13. YinMom YangMom Allie

    December 1, 2012 at 10:26 pm

    great post! thanks for all the good bundt tips… your cakes look adorable (& delish)! i love kahlua…

    Reply
    • hipfoodiemom

      December 2, 2012 at 6:09 am

      Thank you, Allie!

      Reply
  14. Julianne @ Beyond Frosting

    December 2, 2012 at 12:06 am

    These are so cute! Where did you buy the mini cupcake stand? I love it!

    Reply
  15. baker street

    December 2, 2012 at 3:10 am

    The glaze is perfect, Alice! Totally drawing me in. I don’t know how you managed to take pictures. This wouldn’t make it out of the kitchen for me! Absolutely stunning. Thanks for baking along! :)

    Reply
    • hipfoodiemom

      December 2, 2012 at 6:14 am

      Thank you, Anuradha! Getting the bundts photographed in natural sunlight was my goal! :) There was no time to enjoy even one! I had to take the photos right away! :)

      Reply
  16. Holly

    December 2, 2012 at 4:04 am

    Yum, I think Kahlua would be delicious in a cake! I really love your cake stand, do you change out the color of the ribbon for different cakes? I saw one at Home Goods recently and must go back to buy it as an early Christmas gift to myself! And the mini cake stand to go with the mini Bundt– fabulous!!

    Reply
    • hipfoodiemom

      December 2, 2012 at 6:16 am

      Thank you so much, Holly! I just purchased this cake stand . . but yes, I think I am going to switch out the ribbon occasionally. . I also photographed it without any ribbon and it looks nice and classic that way. YES! Go back and get it. . nothing wrong with an early Christmas present for yourself! :)

      Reply
  17. Pingback: Spiked Eggnog Bundt Cake with Bourbon Glaze

  18. Kate@Diethood

    December 3, 2012 at 2:49 am

    Baking lifts my spirits, too! It’s a stress reliever for me. :)
    Your mini bundts are beautiful! I am loving your stand…we need to swap! ;-)

    Reply
  19. Nancy @ gottagetbaked

    December 3, 2012 at 5:35 am

    Oh, Alice – we all have our kitchen mishaps. That’s why I have an entire category on my blog for Epic Fails. This, however, is you rising above baking adversity – these lil bundts look fantastic! Especially with that thick, luxurious chocolate glaze dripping all over the place. And I’m sure I’ve said this before but I covet your cake stand. Nice touch with the chocolate ribbon!

    Reply
  20. Pingback: Vanilla Mini Bundt Cakes with Kahlua Recipe | Clever Cake Blog

  21. Linda | The Urban Mrs

    December 3, 2012 at 7:51 pm

    How wonderful! Those bundt cakes look so gorgeous and great tips on how to dust bundt pan with cocoa powder.

    Reply
  22. Brandi @ TheHealthyFlavor.com

    December 4, 2012 at 5:54 pm

    Those are SO adorable Alice and beautiful!!! I love them. I have that same cake stand but with red ribbon!! I love all of your vibrant posts :)

    Reply
  23. Ashley - Baker by Nature

    December 5, 2012 at 7:37 pm

    Baking is totally my favorite kind of therapy! And holy cow, mama: I want these little boozy bundts in my life!!!!

    Reply
  24. Pingback: Kicking off 2013 with Rosemary Olive Oil Bread for #TwelveLoavesHip Foodie Mom | Hip Foodie Mom

  25. Carrie @ poet in the pantry

    January 10, 2013 at 3:07 am

    What beautiful little bundts! It may have taken two tries, but you did great! And Kahlua certainly adds a nice touch. :)

    Reply
  26. Pingback: Mini Chocolate Bundt Cakes. . . Perfection in a bundt cake.Hip Foodie Mom | Hip Foodie Mom

  27. Nicole

    May 11, 2013 at 9:08 am

    Hi, I was just getting set to make these and noticed your recipe makes 6. My mini bundt pan has 12. Help! Does the cooking time and all the ingredients stay the same?? I was making these for a party today!

    Reply
    • hipfoodiemom

      May 11, 2013 at 9:16 am

      Hi Nicole!
      You will have to double the recipe so you have enough batter and yes, cooking time should be the same but insert a toothpick to make sure the mini bundt cakes are cooked! Please let me know how they turn out for you!! :) Happy Saturday!

      Reply
      • Nicole

        May 11, 2013 at 9:18 am

        THANK YOU!!!

        Reply
        • hipfoodiemom

          May 11, 2013 at 9:24 am

          You are so welcome!! Hope they turn out well for you!! :) PS: make sure you spray the bundt pan with either non-stick spray or grease with butter and also sprinkle a little flour in there so the cakes pop out after they have cooled. Sometimes, the hardest thing about a bundt is releasing it from the pan! :)

          Reply
  28. Nicole

    May 11, 2013 at 11:03 am

    As it turns out…I didn’t need to double the batter. I guess my bundts are “baby” bundts. Haha, I ended up with enough batter for 12 baby bundts (its a Wilton pan), and I used the leftover to make 22 cupcakes. I only cooked the tiny bundts for 15 minutes and they came out perfect. Can’t wait to try them!

    Reply
    • hipfoodiemom

      May 11, 2013 at 10:54 pm

      Oh great! How did they taste? I hope you liked them!

      Reply
  29. Pingback: Culinary Goals for 2014 | Derdo's Weblog

  30. Skye

    March 26, 2014 at 7:41 pm

    Ooh! This looks great! I’ve never baked with kahlua before, but I definitely want the coffee taste in the glaze! I ran out of heavy cream, and haven’t got the time to run out to buy it; could I substitute the heavy cream with whole milk?

    Reply
    • hipfoodiemom

      March 26, 2014 at 10:44 pm

      For the chocolate glaze/ganache? I’ve never tried it with whole milk. . I would think you’re not going to get the same consistency . . and you want the perfect chocolate glaze for this. If you can’t go out and get some, do you have liquid coffee creamer you can use? If you try the whole milk, let me know how it works! it might work since you’re also adding butter but again, I’m sure the consistency will be different.

      Reply
      • Skye

        March 27, 2014 at 10:41 pm

        I used the whole milk and added a bit of light corn syrup, and it thickened nicely after leaving it for 10minutes :) thanks!

        Reply
        • hipfoodiemom

          March 27, 2014 at 11:13 pm

          Oh that’s great!!! Thanks for letting me know! :)

          Reply

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