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Sweet Filled Mini Cakes

Featured in Irresistible Sweet Treats.

These impressive mini cakes combine vanilla bean-speckled cake with a crunchy chocolate-toffee filling, finished with both chocolate and vanilla drizzle for an elegant presentation.

Clare Greco
Updated on Mon, 20 Jan 2025 16:09:20 GMT
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A close-up of several small bundt cakes drizzled with a light glaze. Pin it
A close-up of several small bundt cakes drizzled with a light glaze. | recipesbyclare.com

Let me share these adorable Vanilla Bean Mini-Bundt Cakes that always steal the show! I love how each one is perfectly sized with layers of fluffy vanilla cake hiding a chocolate-toffee surprise inside. Finished with swirls of chocolate and vanilla icing they look as special as they taste.

Perfect Little Treats

What makes these cakes so wonderful is how they're sized just right for sharing. The vanilla bean flavor shines through while those crunchy toffee bits add such nice texture. Best of all you can make them nut-free so everyone can enjoy them.

What You'll Need

  • For the Cake:
    • All-purpose flour for structure
    • Baking powder and soda for lift
    • Soft butter for richness
    • Sugar for sweetness
    • One fresh egg
    • Tangy sour cream
    • Real vanilla bean paste or extract
  • For the Magic:
    • Chocolate-toffee bits for crunch
    • Melted chocolate for drizzling
    • Sweet vanilla icing

Let's Start Baking

Get Your Filling Ready:
Mix those chocolate-toffee bits set them aside for later.
Mix Your Dry Team:
Whisk flour baking powder and soda together.
Make it Fluffy:
Cream butter and sugar until light beat in egg then sour cream and vanilla.
Bring it Together:
Gently mix in dry ingredients just until combined.
Layer with Love:
Spoon some batter add filling cover with more batter smooth the tops.
Time to Bake:
Let them get golden about 20-25 minutes.
Make them Pretty:
Once cool drizzle with chocolate and vanilla icing add a sprinkle of toffee bits.

My Best Tips

Really grease and flour those pans well nothing's sadder than a stuck bundt. Have fun with decorations you can match them to any holiday or occasion. Try different toppings to make them your own.

Keep Them Fresh

These little cakes stay perfect at room temperature for 5 days in an airtight container. They freeze beautifully too up to a month just thaw before serving. I like to add fresh drizzles when serving frozen ones.

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. | recipesbyclare.com

Make Them Your Own

Switch up the filling with your favorite mix-ins or try different drizzle colors for holidays. These little cakes are so versatile they work for any celebration.

Frequently Asked Questions

→ Why did my cakes stick?

Butter and flour pans thoroughly, especially all grooves. Let cool exactly 10 minutes before unmolding.

→ Can I skip the filling?

Yes, but it adds moisture and flavor. Make sure filling is centered in batter.

→ Why are my icings different consistencies?

Add water gradually until both reach drizzling consistency. Test on edge of bowl first.

→ How far ahead can I make these?

Flavor improves on days 2-3. Let icing set completely before storing up to 5 days.

→ Can I freeze them?

Yes, wrap individually in wax paper then plastic wrap once icing is set.

Vanilla Bean Mini Bundts

Individual bundt cakes featuring vanilla bean cake, chocolate-toffee filling, and two-tone icing drizzle. An elegant dessert that's worth the effort.

Prep Time
25 Minutes
Cook Time
25 Minutes
Total Time
50 Minutes

Category: Sweet Treats

Difficulty: Difficult

Cuisine: American

Yield: 6 Servings (6 mini cakes)

Dietary: Vegetarian

Ingredients

01 1/2 cup toffee bits.
02 3 tablespoons brown sugar, packed.
03 1/2 teaspoon cinnamon.
04 1/2 tablespoon cocoa.
05 1/2 ounce semisweet chocolate, finely chopped.
06 1 cup all-purpose flour.
07 3/4 teaspoon baking powder.
08 1/4 teaspoon baking soda.
09 1/2 cup unsalted butter, room temperature.
10 3/4 cup granulated sugar.
11 1 large egg, room temperature.
12 1/2 cup sour cream, room temperature.
13 1 teaspoon vanilla bean paste or extract.
14 3/4 cup confectioners' sugar.
15 1/2 tablespoon golden syrup or corn syrup.
16 1-2 tablespoons water.
17 1 teaspoon vanilla extract.
18 2 tablespoons cocoa.
19 3/4 cup confectioners' sugar.
20 1/2 tablespoon golden syrup or corn syrup.
21 1 tablespoon water.
22 2 teaspoons vanilla extract.

Instructions

Step 01

Heat oven to 325°F.

Step 02

Butter and flour mini bundt molds.

Step 03

Mix filling ingredients together.

Step 04

Whisk flour, baking powder, baking soda.

Step 05

Cream butter and sugar for 4 minutes.

Step 06

Beat in egg for 2 minutes.

Step 07

Add sour cream and vanilla, beat for 2 minutes.

Step 08

Mix in flour mixture until just combined.

Step 09

Add 4 tablespoons batter to each mold; add 1 tablespoon filling; top with remaining batter.

Step 10

Bake for 20-25 minutes.

Step 11

Cool in the pan for 10 minutes.

Step 12

Unmold and cool cakes completely.

Step 13

Mix chocolate icing ingredients separately.

Step 14

Mix vanilla icing ingredients separately.

Step 15

Drizzle chocolate icing, then vanilla icing.

Step 16

Let the icing set for 2 hours before storing.

Notes

  1. Flavor improves on days 2-3.
  2. Can be frozen when icing is set.
  3. Store up to 5 days in an airtight container.

Tools You'll Need

  • Mini bundt pan.
  • Electric mixer.
  • Wire cooling rack.
  • Ziplock bags for icing.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, sour cream).
  • Wheat (flour).
  • 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