Description
Delight in these elegant Mini Bundt Cakes featuring a moist, tender crumb flavored with vanilla and Greek yogurt, baked to perfection and topped with a luscious raspberry white chocolate ganache. Perfect for special occasions or a refined treat, these cakes combine smooth white chocolate with fresh raspberry puree for a balanced, fruity glaze.
Ingredients
Cake:
- 113 g Unsalted butter (82% fat, at room temperature)
- 150 g Granulated sugar
- 1/2 teaspoon Vanilla extract
- 2 Eggs (at room temperature)
- 80 g Greek yogurt (at room temperature)
- 190 g All purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
Raspberry White Chocolate Ganache Glaze:
- 120 g White Chocolate (high quality, e.g. Lindt or Callebaut)
- 60 g Heavy Cream (36% fat)
- 60 g Raspberry puree (strained to remove seeds)
- 14 g Unsalted butter (82% fat, at room temperature)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F) without fan and grease your mini bundt pan thoroughly or use a silicone mini bundt pan to ensure easy cake release.
- Cream Butter and Sugar: In a large mixing bowl, cream the room-temperature unsalted butter and granulated sugar together for several minutes until the mixture becomes light and fluffy, indicating well-incorporated air for a tender cake.
- Add Eggs and Flavorings: Add the eggs one at a time into the butter-sugar mixture, mixing well after each addition to maintain a smooth batter. Stir in the Greek yogurt and vanilla extract to add moisture and flavor.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt. Gently fold these dry ingredients into the wet butter mixture using a rubber spatula, mixing just until combined to avoid overdeveloping gluten which could toughen the cakes.
- Bake the Mini Bundt Cakes: Pour the batter evenly into the prepared mini bundt pan and bake in preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cakes moist and tender.
- Cool the Cakes: Remove the mini bundt cakes from the oven and transfer them onto a cooling rack. Allow them to cool completely before applying any glaze, ensuring the coating adheres properly.
- Prepare the Raspberry Glaze: Chop the white chocolate finely or use chocolate callets, then gently melt in the microwave in short bursts of 20 seconds, stirring between intervals to avoid burning.
- Make Raspberry Cream Mixture: In a saucepan over medium heat, combine the heavy cream and raspberry puree. Heat just until it reaches a gentle simmer; do not boil.
- Combine Cream and Chocolate: Pour the hot cream mixture over the chopped white chocolate and let it sit for one minute to soften the chocolate. Stir or blend the mixture until smooth and glossy.
- Add Butter and Finish Glaze: Incorporate the room temperature butter into the chocolate mixture by stirring until fully melted and combined. Allow the glaze to cool until it thickens to a consistency suitable for coating the cakes without running off.
- Decorate the Cakes: Transfer the raspberry glaze into a piping bag with a small opening. Drizzle the glaze over each cooled mini bundt cake carefully, ensuring the glaze is neither too warm and runny nor too cold and stiff to achieve an elegant finish.
- Storage: Store the decorated mini bundt cakes at room temperature for up to 2 days or refrigerate to extend freshness, bringing back to room temperature before serving for best texture and flavor.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a homogenous batter and better rise.
- Sifting dry ingredients prevents lumps and helps keep the cakes light.
- Be careful not to overmix the batter once the flour is added to keep the cakes tender.
- Use high quality white chocolate for a richer and more balanced glaze flavor.
- Strain raspberry puree to avoid seeds in the smooth ganache glaze.
- The glaze thickness can be adjusted by letting it cool longer or warming slightly before application.
- Cakes can be made a day ahead and glazed just before serving for best freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American/French influenced
