Ingredients
- 150 g Butter
- 175 g Plain Flour
- 125 g Caster Sugar
- 3 Egg
- 1 tsp Baking Powder
- 2 tsp Cocoa Powder
- 3 tablespoons Milk
- 1 tablespoon Icing Sugar
Instructions
4 steps · ~83 minutes total
Step 1
Heat the oven to 180C/160C fan/gas 4. Melt 25g butter and generously brush into the holes of a mini bundt tins. Tip a little flour into each hole and shake to coat, then tip out the excess. Beat the butter, caster sugar and a pinch of salt together using an electric whisk. Add the eggs, one at a time, beating well after each addition. Combine the flour and baking powder in a separate bowl, then sift this into the wet ingredients and stir until smooth. Combine the cocoa powder and milk in a small bowl until smooth.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 2
Spoon 1 tbsp of the plain batter into each hole of the bundt tin. Mix the remaining plain batter with the cocoa powder mixture, then divide this between the holes. Bake for 15-18 mins, or until a skewer inserted into the cakes comes out clean. Leave to cool in the tin for 5 mins, then turn out onto a wire rack and leave to cool completely. Dust with icing sugar to serve.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 3
Pour 1 tablespoon of light batter into each mold. Mix the remaining batter with the stirred cocoa mixture and then fill the molds with a tablespoon.
8 minutesStep 4
Bake the mini Bundt cakes in the preheated oven for 15-18 minutes , depending on the size of the molds. After 15 minutes of baking time, use a toothpick to test with a skewer and, if necessary, bake for another 3 minutes. Let the mini Bundt cakes cool down completely in the tin. Then carefully remove from the mold. Dust with some icing sugar and serve. Enjoy your meal!
25 minutesAlways preheat your oven fully before baking for even cooking.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 5 days in an airtight container
Freezer
Up to 3 months — thaw overnight in fridge
Bring to room temperature before serving for best flavor and texture.
What to Serve With
Complete your polish meal with these perfect pairings:
About This Dish
Mini bundt cakes is a beloved dish from Polish cuisine, originating in Poland. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Polish cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated medium difficulty and uses 8 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
Mini bundt cakes are small, individual-sized cakes baked in a bundt pan, known for their distinctive shape and often rich flavor. They are popular in Polish cuisine as a delightful dessert option.
Rate This Recipe
How was this recipe?
Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
