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Sweet Little Bundts

Featured in Treats That Make Everything Better.

These pretty little bundts mix soft vanilla cake and crunchy chocolate-toffee filling, crowned with both chocolate and vanilla drizzles for a stunning look.

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Clare Recipes
Updated on Fri, 25 Apr 2025 19:48:12 GMT
Close view of small drizzled bundt cakes. Pin it
Close view of small drizzled bundt cakes. | lilicooks.com

Gotta tell you about these cute Vanilla Bean Baby Bundts that always wow everyone! I'm crazy about how each one comes in the perfect size with soft vanilla cake layers hiding a yummy chocolate-toffee surprise inside. Topped with drizzles of chocolate and vanilla frosting, they look just as amazing as they taste.

Delightful Small Indulgences

The thing that makes these cakes so fantastic is their just-right sharing size. That vanilla bean taste really pops while those crunchy toffee pieces add awesome texture. And the best part? You can make them without nuts so they're good for everybody.

Your Ingredients List

  • For the Cake:
    • All-purpose flour to build structure
    • Baking powder and soda to help it rise
    • Softened butter for a rich feel
    • Sugar to sweeten things up
    • One egg at room temp
    • Sour cream for moisture
    • Authentic vanilla bean paste or extract
  • For the Magic:
    • Chocolate-toffee bits for that crunch factor
    • Melted chocolate for fancy drizzles
    • Vanilla icing for extra sweetness

Baking Instructions

Prep Your Filling:
Stir those chocolate-toffee bits and put them aside till you need them.
Combine Dry Stuff:
Mix your flour, baking powder and soda in a bowl.
Get it Airy:
Beat butter with sugar till fluffy, add egg, then mix in sour cream and vanilla.
Mix It Up:
Fold in your dry ingredients just enough to blend everything.
Create Layers:
Put some batter in each mold, add filling, cover with more batter, then smooth it out.
Pop in Oven:
Bake until they turn golden, around 20-25 minutes.
Dress Them Up:
After cooling, add chocolate and vanilla icing drizzles with a sprinkle of toffee on top.

Handy Tricks

Don't skimp on greasing those pans, cause nothing's worse than cake that won't come out. Get creative with your decorations to match any party theme. Go wild with different toppings to make the recipe yours.

Storage Info

These tiny treats will stay yummy at room temp for 5 days if you keep them in something airtight. You can freeze them for up to a month too, just let them thaw before eating. I always add fresh icing when I serve the ones from the freezer.

Four miniature bundt cakes are placed on a cooling rack, drizzled with a creamy white icing. Pin it
Four miniature bundt cakes are placed on a cooling rack, drizzled with a creamy white icing. | lilicooks.com

Customization Ideas

Try different fillings with whatever mix-ins you love or play with colored drizzles for special occasions. These small cakes work for basically any celebration because they're so adaptable.

Frequently Asked Questions

→ Why did my cakes stick?

Make sure to grease and flour your pan well, including all the tiny details. Cool for 10 minutes before flipping them out.

→ Can I skip the filling?

You can, but the filling keeps them moist and tasty. Make sure it stays in the middle of the batter when you add it.

→ Why are my icings different consistencies?

Go slow with the water so each gets to the right texture. Test by drizzling a little on the edge of a bowl first.

→ How far ahead can I make these?

The flavor actually gets better after a couple of days! Let the icing fully harden before storing them, and they'll keep for five days.

→ Can I freeze them?

Yes! Wrap each in wax paper, then cover tightly with plastic once the icing has set.

Sweet Mini Cakes

Tiny vanilla bean cakes packed with toffee and chocolate swirl, finished with two kinds of icing. A dainty, show-stopping treat.

Prep Time
25 Minutes
Cook Time
25 Minutes
Total Time
50 Minutes
By: Lily Chen

Category: Sweet Stuff

Difficulty: Difficult

Cuisine: American

Yield: 6 Servings (6 mini cakes)

Dietary: Vegetarian

Ingredients

01 1/2 ounce chopped semisweet chocolate.
02 1/2 tablespoon cocoa powder.
03 3/4 cup powdered sugar.
04 1 tablespoon water.
05 2 tablespoons cocoa powder.
06 1-2 tablespoons water.
07 1/4 teaspoon baking soda.
08 3 tablespoons tightly packed brown sugar.
09 3/4 teaspoon baking powder.
10 1 teaspoon vanilla extract or paste.
11 3/4 cup powdered sugar.
12 1 teaspoon vanilla extract.
13 1 large egg at room temperature.
14 1/2 cup room temperature sour cream.
15 1/2 teaspoon cinnamon.
16 1/2 tablespoon golden syrup or corn syrup.
17 1 cup plain flour.
18 1/2 cup unsalted butter, softened.
19 1/2 cup toffee bits.
20 3/4 cup granulated sugar.
21 1/2 tablespoon golden syrup or corn syrup.

Instructions

Step 01

Set your oven to 325°F to warm up.

Step 02

Dust mini bundt molds with flour after greasing.

Step 03

Stir together the filling ingredients until blended.

Step 04

Combine baking soda, baking powder, and flour with a whisk.

Step 05

Beat the butter with sugar for roughly 4 minutes.

Step 06

Mix the egg into the butter and sugar for a couple of minutes.

Step 07

Blend in the sour cream and vanilla for another 2 minutes.

Step 08

Add the dry mix to the wet and stir until it just comes together.

Step 09

Spoon 4 tablespoons of batter into each mold, layer with 1 tablespoon filling, and cover with the rest of the batter.

Step 10

Pop them in the oven for around 20-25 minutes.

Step 11

Let the cakes rest in the molds for 10 minutes.

Step 12

Take the cakes out of the molds and let them cool fully.

Step 13

Mix the ingredients for chocolate icing in a separate bowl.

Step 14

In another bowl, mix together the vanilla icing ingredients.

Step 15

Pour the chocolate icing first, then spread over the vanilla icing.

Step 16

Let both icings harden for a good 2 hours before storing the cakes.

Notes

  1. The flavors improve after a couple of days.
  2. Once the icing firms up, you can freeze them.
  3. Keep in a sealed container for up to 5 days.

Tools You'll Need

  • Mini bundt molds.
  • A hand or stand mixer.
  • A cooling rack for the cakes.
  • Icing bags or ziplock bags.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter and sour cream).
  • Includes wheat from the flour.
  • Has eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 646
  • Total Fat: 28 g
  • Total Carbohydrate: 96 g
  • Protein: 4 g