Mini bundt pans make these simple cakes look so beautiful! Only a few ingredients are needed in this delicious recipe created by Liz Horne. Liz is the author of a great dessert blog called "Sweet Things by Lizzie". We love these cakes taste spectacular without a heavy frosting. A dusting of powdered sugar is the perfect topping for these lovely, decadent little cakes.
Ingredients
- 1 and 1/2 cups softened unsalted butter
- (1) 8 ounce package softened full fat cream cheese
- 3 cups sugar
- 6 eggs
- 1 tablespoon best quality vanilla
- 3 cups all purpose flour
- pinch of salt
- Powdered sugar (for dusting)
Preparation
- Preheat your oven to 350 degrees
- In a large mixing bowl, beat butter and cream cheese until light and fluffy
- Gradually add the sugar and vanilla and beat for about 3-5 minutes until fully incorporated
- Add eggs, one at a time, and scrape down the bowl as needed
- In another bowl, whisk together all the dry ingredients
- Gradually add to the butter/cream cheese mixture until just incorporated. Make sure not to over mix your batter, as the cake will be tough
- Grease and flour your mini bundt pans
- Use a large piping bag to fill the pans 3/4 full. If you don’t have a piping bag, you can use a spoon
- Smooth the tops of each cake and rap the pan on the counter several times to get out the air bubbles
- Place the pan in the oven. Rotate your pan at the 15 minute mark. Check for doneness at the 30 minute mark with a toothpick or by touching the center to see if it springs back
- Take the cakes out and let them cool for 15 minutes in the pan
- Gently run an offset spatula around each cake so they release easily. Turn them out onto a baking rack and cool completely before dusting with powdered sugar
Makes: 10-12 mini pound cakes
Prep time: 20 minutes
Bake time: 30-35 minutes
Recipe and photo reprinted with the permission of Liz Horne