DessertPolish

Mini Bundt Cakes

Name: Mini Bundt Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 150g Butter; 175g Plain Flour; 125g Caster Sugar; 3 Egg; 1 tsp Baking Powder; 2 tsp Cocoa Powder; 3 tablespoons Milk; 1 tablespoon Icing Sugar

Mini Bundt Cakes is a classic Polish dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully baked or prepared featuring Butter, Plain Flour, Caster Sugar, Egg, Baking Powder, Cocoa Powder, Milk and Icing Sugar, the components balance delicate sweetness and satisfying texture.

Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.

If you enjoy authentic Polish cooking, be sure to also explore our recipe for Piernik (Polish Gingerbread).

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Ingredients

Butter150g
Plain Flour175g
Caster Sugar125g
Egg3
Baking Powder1 tsp
Cocoa Powder2 tsp
Milk3 tablespoons
Icing Sugar1 tablespoon

Step-by-Step Instructions

20 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Heat the oven to 180C/160C fan/gas 4.

Step 2

Melt 25g butter and generously brush into the holes of a mini bundt tins.

Step 3

Tip a little flour into each hole and shake to coat, then tip out the excess.

Step 4🥄 Mix

Beat the butter, caster sugar and a pinch of salt together using an electric whisk.

Step 5

Add the eggs, one at a time, beating well after each addition.

Step 6🥄 Mix

Combine the flour and baking powder in a separate bowl, then sift this into the wet ingredients and stir until smooth.

Step 7

Combine the cocoa powder and milk in a small bowl until smooth.

Step 8

Spoon 1 tbsp of the plain batter into each hole of the bundt tin.

Step 9🥄 Mix

Mix the remaining plain batter with the cocoa powder mixture, then divide this between the holes.

Step 10🥧 Bake⏱️ 15-18 mins

Bake for 15-18 mins, or until a skewer inserted into the cakes comes out clean.

Step 11⏱️ 5 mins

Leave to cool in the tin for 5 mins, then turn out onto a wire rack and leave to cool completely.

Step 12✨ Serve

Dust with icing sugar to serve.

Step 13

Pour 1 tablespoon of light batter into each mold.

Step 14🥄 Mix

Mix the remaining batter with the stirred cocoa mixture and then fill the molds with a tablespoon.

Step 15🥧 Bake⏱️ 15-18 minutes

Bake the mini Bundt cakes in the preheated oven for 15-18 minutes , depending on the size of the molds.

Step 16🥧 Bake⏱️ 15 minutes

After 15 minutes of baking time, use a toothpick to test with a skewer and, if necessary, bake for another 3 minutes.

Step 17

Let the mini Bundt cakes cool down completely in the tin.

Step 18

Then carefully remove from the mold.

Step 19✨ Serve

Dust with some icing sugar and serve.

Step 20

Enjoy your meal!

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Mini Bundt Cakes carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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