Vanilla Mini Bundt Cakes with Kahlua
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.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
FOR THE CAKE:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter 1 1/4 sticks
- 1 cup granulated sugar
- 3 eggs lightly beaten
- 1 teaspoon vanilla extract
- 2/3 cup whole milk
- 1/2 cup Kahlúa
FOR THE CHOCOLATE GLAZE:
- 1/2 stick 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 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
FOR THE CAKE:
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.
Sift together the flour, baking powder and salt. Set aside.
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.
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.
Spoon about 2/3 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, for 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 to 15 minutes.
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 the Kahlúa.
FOR THE GLAZE:
START THE GLAZE WHILE THE CAKES ARE COOLING.
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.
Spoon on, pour or drizzle the glaze over the top and sides of each cake. Add sprinkles immediately if desired.