We're excited to announce that you can now purchase select donut mixes from Denver Bazaar's Curbside Farmers Market, offering four pickup locations throughout the Denver Metro area. Curbside pickup from our Denver location is also available for mixes purchased on this site, as is delivery within Denver. Mixes can also be shipped with Colorado.

Mini Bundt Cakes

Why is it that bundt cakes seem so adult and sophisticated? I'm not sure how that connection was made but I love that simply by using a different pan, you can take a humble cake and voila, you are suddenly highfalutin. I especially love mini bundt cakes. They are so adorable that they stand on their own, without the need for fancy decorating.

I made these mini bundts using the Nordic Ware Anniversary Bundtlette pan. Due to the depth of the cake wells, you will get four mini bundt cakes from one box of donut mix.

One thing to note about bundt cakes. They are notorious for sticking to the pan. This is due to the ornate form which makes it harder to ensure that all surfaces are greased. I highly recommend using a spray oil that contains flour for bundts. I have yet to find a brand that does not contain soy lecithin however. If you cannot tolerate soy lecithin, you will want to grease and flour the pan well. 

Serves: 

Bake time: 25-27 minutes (when baked at 5400 ft)

What you'll need:

  • One box of donut mix
  • One mini bundt pan (I bought my Nordic Ware bundtlette pan at Target)
  • Oil, water, and your favorite butter, per the instructions in the mix box 
  • Spray oil with flour OR oil and flour (for vanilla cake) or oil and cocoa powder (for chocolate cake)

Directions:

1. Pre-heat the oven to 350 degrees.

2. While the oven preheats, make the icing per the direction card in the box. Cover the icing and set aside.*

3. Spray the inside of four of the mini bundt pan wells, ensuring that all surfaces are covered, including the stem. If you are using oil and flour or cocoa powder, mix one tablespoon of oil with either one tablespoon of flour (for vanilla cake) or two tablespoons of cocoa powder (for chocolate cake) in a small bowl. Using a pastry brush, thoroughly brush every surface with the mixture, including the stem.** Set aside.

4. Make the donut mix batter per the direction card in the box. 

5. Fill the four mini bundt wells with batter evenly.

 

 

6. Place the pan in the oven and set the timer for 25 minutes. At 25 minutes, lightly poke the top of the cakes. If they spring back, remove. If not, set the timer for another two minutes. I baked this cake for 27 minutes here in Denver (5400 ft).

 7. Once the cakes are done, remove from the oven and let cool in pan on a cooling rack until the pan is cool enough to handle. Once cool enough to handle, gently turn the cakes out and immediately put back in the pan to cool the rest of the way. You are turning them out to ensure that they won't stick upon cooling entirely. Let cakes cook the rest of the way in pan (this can take a while due to the pan's density).

 

 

9. Once the pan is completely cool, turn the cakes out onto the cooling rack or plate to frost. If using a cooling rack, be sure to put a baking mat or paper towel beneath to catch the drips.

 

 

10. You can frost in one of two ways, either drizzle the frosting, leaving some of the cake exposed or cover each bundtlette entirely. I would only do the drizzle method if I was serving right away as the cake will dry out from being exposed. Covering the cake entirely ensures that the cake stays moist.

To cover entirely, use a spoon and start with a drizzle from the top and continue to drizzle and spread the icing until covered. I would do a drizzle on all four then start back at first one and drizzle again, continuing the rotation to ensure that all the cakes get roughly the same amount of icing.

 

 

 

11. If not serving right away (and for leftovers), these bundt cakes stay freshest when stored in an airtight container in the refrigerator. To serve, just remove and let sit at room temperature for 20-30 minutes before serving (or eat them cold like I like to!)

 

 

*You may need to add a little water to the icing if it has sat for a while. Start with a 1/2 a teaspoon and stir. Add in 1/2 teaspoon increments until you reach your desired consistency. 

**I have found that popping the bundt pan into the freezer for a few minutes before I grease and flour the pan works well to ensure that the oil mixture clings to the surface rather than just pooling in the bottom of the pan.