Little Easter Cakes:
Mini Chocolate Drizzle Bundt Cakes
Little Easter Cakes: Mini Chocolate Drizzle Bundt Cakes
In Easter Week it seemed wholly appropriate to concentrate on seasonal baked treats, and as regular Lavender and Lovage readers will know, I have featured some very indulgent cakes and bakes already…….A BIG Easter Cake! Creme Egg Chocolate Drizzle Cake, Pots au Chocolat with Chocolate Bunnies and of course my Hot Cross Buns recipe is always popular at this time of year – Baking for Easter – The History of Traditional Hot Cross Buns and Hot Cross Bun Recipe. However, there is always room for little cakes on the Easter tea time-table and when I happened upon some mini silicone bundt moulds last week (in Lidl) I decided to make some little Easter bundt cakes this year, for a change.
Bundt moulds
I am not a fan of silicone in baking, I’m a bit of a baking dinosaur and prefer tins for cakes and bread – it conducts the heat so well and gives a nice crust; however, I am always up for a challenge and as these little bundt moulds were so cute, I decided to use them for my Easter cakes. The moulds were quite pretty in a purple kind of way and they seemed quite robust, as well as being flexible for turning the cakes out. I made a classic “4,4,4,2” Victoria sponge cake mixture, that’s 125g of flour, sugar and butter in metric to 2 eggs, and added a generous glug of vanilla extract with a little milk to the mixture. The drizzle was made with white chocolate and cream and doesn’t show up much in my photos, as it soaked into the bundt cakes, making them incredibly light and moist.
Little Easter Cakes: Mini Chocolate Drizzle Bundt Cakes
I then topped the cakes with some mini chocolate eggs and a scattering of sprinkles and traditional hundreds and thousands for a final flourish. The results, as you can see in the photos, was so pretty – lovely little vanilla infused sponge cakes with spring like attire in the form of mini Easter eggs and sugar strands……they tasted as good as they looked and feeling in a generous spirit, I took some around to my neighbour, who pronounced them “delightful and delicious”. I only made six this time, but you could of course double the ingredients and make a dozen for a larger family gathering or Easter party. These would also make great little cakes for a “Cake and Bake Sale” too.
Bundt Easter Egg Cakes
Other flavour combinations that I toyed with were: lemon cakes and a lemon curd drizzle (on my list to make this weekend), orange cakes with a chocolate orange drizzle, cinnamon cakes with a spiced chocolate drizzle and also this GREAT idea from my mate Dom, for mini creme egg easter bundt cakes. If you don’t have any mini bundt moulds or tins, then you can make these in a muffin tin or a fairy cake bun tin. The mixture can also be made into a large bundt cake too, but you may need to increase the measurements to a 3 egg Victoria sponge cake ratio. On the question of “Bundts”, here’s an interesting little article about them, Bundt cake, that I found on Wikipedia. As well as being ideal for my Easter table, these wee cakes are perfect for the latest challenge of Choclette’s “We Should Cocoa” that is being guest hosted by Rachel Cotterill this month, with a theme of “Easter”.
Little Easter Cakes: Mini Chocolate Drizzle Bundt Cakes
My recipe for these Mini Chocolate Drizzle Bundt Cakes is below and I hope that you will enjoy them as much as we did (and the neighbour) if you make them this Easter! See you later in the week with some more seasonal recipes, as well as a NEW 5:2 diet recipe too! Karen
Mini Chocolate Drizzle Bundt Cakes
Print recipe
| Serves | Makes 6 mini bundt cakes |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Serve Cold |
| Occasion | Birthday Party, Casual Party, Easter |
| Region | American |
| By author | Karen S Burns-Booth |
Ingredients
- 125g self raising flour
- 125g caster sugar
- 125g softened butter
- 2 free range eggs
- 1 teaspoon vanilla extract mixed with 2 tablespoons milk
- 50g white chocolate, melted and mixed with 2 tablespoons single cream
- mini chocolate eggs
- hundreds and thousands or sprinkles of your choice
Note
Pretty little vanilla sponge cakes that have been baked in mini bundt moulds and are drizzled with white chocolate; these mini bundts are then decorated with mini chocolate eggs and seasonal sprinkles or hundreds and thousands. Just perfectly pretty (and delicious) for the Easter Sunday tea time table!
Directions
| Step 1 | Pre-heat oven to 200C/400F/Gas 6 and grease 6 mini bundt tins or silicone moulds with cake release spray. |
| Step 2 | Place the flour, butter, sugar, eggs and the vanilla milk into a bowl and mix with a handheld whisk for 2 to 3 minutes, until cake batter us smooth, light and airy. You can also use a food mixer - mix for 2 to 3 minutes on medium speed. |
| Step 3 | Pour or spoon the cake batter into the prepared bundt moulds and bake for 15 minutes, or until the cakes have risen and are golden brown. |
| Step 4 | Allow them to cool for a minute or two before turning them out onto a wire cooling rack. |
| Step 5 | When they are cold, place the cakes on a cake stand or platter, you may need to trim the bottom of the cakes so they sit straight as they may have risen a lot in baking. (Eat the scraps of cake, as I did!) |
| Step 6 | Pour the melted white chocolate and cream mixture over each mini bundt cake and allow some of it the drizzle inside the centre cavity. Arrange some mini eggs on top and then sprinkle the hundreds and thousands over the cakes. |
| Step 7 | If you don't have any mini bundt cake moulds or tins, then use a muffin tin or a fairy cake bun tin lined with paper cakes if you like. |
Mini Bundt Cakes
Little Easter Cakes: Mini Chocolate Drizzle Bundt Cakes
As this is a special Easter Bake, I am also entering these wee cakes into Ruth from The Pink Whisk’s Easter Bake & Make Competition!
Helen at Casa Costello says
Karen, these are lovely – they look so tempting and those little Bundt moulds are too cute! I’m not 100% convinced silicone are better than tins either!
Karen Burns-Booth says
Thanks Helen! I know these little silicone moulds worked here, but I am still a tin lover!
Glamorous Glutton says
I’m not a great silicon fan in the kitchen either. Have you noticed how the spoons and stirrers get a soapy taint? Anyway, these Bundt cakes are gorgeous, so dainty and pretty. Perfect for an Easter table. GG
Karen Burns-Booth says
Yup! That’s why I prefer good old fashioned TIN GG! Thanks so much for your lovely comments! Karen
Dominic says
oh Karen, these really do look so pretty and light and fluffy. I love the flavour of them too, which is so nice and a break from chocolate everything!… love those bundt moulds too, aren’t they great and like you, i’m not a massive fan of silicone but these are brilliant! Thanks for the mention too xx
Karen Burns-Booth says
Thanks Dom! They were wonderfully light and fluffy as well as being very moist with the chocolate drizzle!
Dannii @ Hungry Healthy Happy says
These are so cute! I have a huge craving for mini eggs now 🙂 I don’t bake much, but at Easter I try to make more of an effort to make cakes.
Karen Burns-Booth says
I am always watching my weight, so at Easter time I like to push the boat out Dannii!
Janie says
Karen they’re beautiful and would grace any Easter table perfectly.
Janie x
Karen Burns-Booth says
Thanks Janie! I thought they were very pretty and spring like!
Bintu @ Recipes From A Pantry says
My kiddoes would be super happy to make these – annoyingly don’t have any Bundt cake tins but I might do a muffin version of these.
Karen Burns-Booth says
Thanks Bintu! They will be just as tasty when made like muffins!
marianne says
Karen they look lovely but where your list of ingredients was shown it just repeated flour, butter sugar twice. I do know the recipe but others may not. I looked at some silicone bundts inl Lidl and didn’t buy them, how annoying is that! I’ll just have to use a muffin pan
Karen Burns-Booth says
Yes I know Marianne! I have just seen this…..there is a glitch in the recipe software and it won’t let me update it! 🙁 So, until I can fix it, here are the ingredients:
125g self raising flour
125g caster sugar
125g softened butter
125g caster sugar
2 free range eggs
1 teaspoon vanilla extract mixed with 2 tablespoons milk
mini chocolate eggs
hundreds and thousands or sprinkles of your choice
THANKS for letting me know too! 🙂
Karen
Karen Burns-Booth says
The recipe has been amended now Mariannne! Karen
London Unattached Lifestyle and Travel says
very prettty! I wouldn’t have the patience to make these, but I admire those who do!
Karen Burns-Booth says
Thanks Fiona, I love decorating cakes and it is never a chore for me!
Emma says
I LOVE any excuse to get festively cooking; Christmas, Easter, Saturdays, Valentine’s day… I’ve never made a bundt before as yet – are these a little more temperamental than a single large one?
Karen Burns-Booth says
Thanks Emma! These cakes were VERY easy to make in the silicone moulds and as you can see from the photos, they turned out perfectly with no cracks or holes in the cakes!
Tina @ The Spicy Pear says
these mini bundt cakes look adorable. perfect for easter or an afternoon tea party.
Karen Burns-Booth says
Thanks Tina, they are a little daintier than a large gateau style cake!
Janine (ChezJ9) says
Oh My!!! They just look adorable! Love how your tea set looks fab against them too. Im just thinking of ideas myself atm! Lovely, Lovely…yet again Karen! 🙂 x
Karen Burns-Booth says
THANKS so much Janine! And have a VERY happy Easter too! 🙂
Mina Joshi says
Wow – the pictures in this recipe have blown me away. I was imagining you baking in some country kitchen with a garden full of exotic wild flowers. I am not very good at baking but your recipe has inspired me to try some baking for Easter. .
Karen Burns-Booth says
THANKS so much Mina for you LOVELY comments and welcome to Lavender and Lovage! I do have a wonderful kitchen garden, with wild flowers and herbs growing side by side, and this recipe is VERY easy, so I am sure you will be able to make it! Karen
Choclette says
Oh wow wee Karen, these are so cute. I’m now desperate to find a lidl. I love the way you are so lavish in your decorations. Lovely Easter treats and a great entry to WSC – thank you 🙂
Karen Burns-Booth says
Thanks Choclette! I feel that one must be lavish with CHOCOLATE decorations, don’t you?! LOL! Karen
Bec Meachin says
Great…I really like the idea of these, a little treat for Easter 🙂
Karen Burns-Booth says
Thanks Bec, I have made a second batch of these too!
Nayna Kanabar (@SIMPLYF00D) says
These Easter cakes look wonderfully delicious and tasty and so pretty.I hate cooking in silicon I find my cakes always stick and I can’t get them out.
Louise Smith says
Wow, these sound and look delicious
Heather Haigh says
Those look really pretty and delicate and sound like they will taste fabulous too.
jade anderson says
I absolutely love those cake moulds you’ve used. They look so elegant. Most of the easter themed cake recipes I’ve found online are more geered towards kids (and often with far too much icing!) Thanks for sharing, Jade.
Karen Burns-Booth says
Thanks Jade – yes, these are adult cakes! Karen