Mini Bundt Cakes with Different Flavors
One batter, four flavors! These moist Moroccan orange, almond chocolate-chip, lemon blueberry, and maple butter-pecan mini bundt cakes are super easy to make!
Equipment
- Bundt® Quartet Pan (9 cup capacity)
Ingredients
Batter Recipe
- 2 - 1/2 cups cake flour (or 2 cups all-purpose flour + 1/2 cup corn starch)
- 1 - 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup Greek yogurt
- 1 cup vegetable oil (or canola oil)
- 4 eggs
Almond Chocolate Chip
- 1/2 tsp almond extract
- 2 Tbsp Mini semi-sweet chocolate chips
Moroccan Orange
- 1 tsp orange zest
- 1 Tbsp orange juice (freshly squeezed)
Lemon Blueberry
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 Tbsp blueberries
Maple Butter-Pecan
- 1 Tbsp maple syrup
- 2 Tbsp crushed pecans
Instructions
- Preheat oven to 350 degrees F (180 C). Use a baking spray (not cooking spray) to grease the quartet bundt pan.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set flour mix aside.
- In a large bowl, beat eggs and sugar with an electric mixer on medium speed for 5 min or until fluffy. As you continue beating, slowly add oil, followed by Greek yogurt. Pause, and stir in the vanilla extract. Gradually add the flour mix to the wet ingredients, beating well with each addition.
- Divide your batter evenly into four different bowls. Then, you may experiment with different flavors and extracts. Please see the ingredients above for each flavor. As a side note, if the batter is too runny, add some flour/starch; if it's too thick, add some milk. Be careful not to add too much flour; otherwise, the cakes may be spongy.
- Pour your batter into the prepared quartet pan. Next, smooth the batters' surfaces and tap the pan before putting it in the oven. Bake on the middle level for 20-25 minutes or until a toothpick comes out clean.
- Allow your cakes to cool for 10 minutes before inverting them onto a cooling rack. Finally, allow an additional 20 minutes before pouring your favorite glazes. Enjoy!
Notes
Berry Additions
Raspberries add a beautiful fruity flavor. However, be careful not to add too much; the mini cake may not cook as fast as the other mini cakes.Unique Yummy Flavors
You may pick any flavors you like. l chose almond chocolate, maple butter-pecan, lemon blueberry, and Moroccan orange because they are my fave! But I've also used plain vanilla, dark chocolate, lemon, and white chocolate raspberry, which turned fantastic! Whichever flavor you pick, choose something you love because you must keep at least one for yourself! After all, they are so small and cute, and you may snack on them with less guilt! Here are the other flavors I've used before:- White Chocolate Raspberry Cake
Five chopped raspberries
1 - 1/2 cubes chopped white chocolate - Plain Vanilla Cake:
1 tsp Vanilla extract
1 Tbsp milk (whole, almond, or coconut) - Dark Chocolate Cake:
1 Tbsp melted dark chocolate (approx. one cube)
1 Tbsp mini chocolate chips