These mini chocolate-vanilla bundt cakes look so beautiful straight from the pan, perfect for those who can't decide what cake they want for their birthday.

Looking for other sweet treats like this? Checkout my Nutella Sourdough Bread

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Mini Chocolate-Vanilla Bundt Cakes

Maria Baradell

Mini bundt cakes with layers of vanilla and chocolate, finished with a light dusting of sugar or a drizzle of caramel sauce.

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Prep Time 25

Cook Time 12

Course Dessert

Yield 6 mini bundt cakes

Ingredients

3 large egg whites room temperature
3 large egg yolks room temperature
125 grams (about ½ cup + 1 tablespoon) unsalted butter 65°F / 18°C, cut into pieces
125 grams (½ cup + 2 tablespoons) white granulated sugar
40 milliliters (about 3 tablespoons) avocado oil
1 teaspoon vanilla paste or extract
150 grams (1¼ cups) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt plus an extra pinch for the egg whites
1 tablespoon natural cocoa powder
1 tablespoon powdered sugar for dusting on top

Instructions

Preheat the oven to 340°F (170°C).
Grease 6 mini bundt pans thoroughly with avocado oil and set aside.
In a very clean bowl, whip the egg whites and a pinch of salt with a handheld mixer on medium-high speed until soft peaks form.
Set aside.
In a large bowl, beat the butter and sugar on medium-high speed for 2-3 minutes, until light and fluffy.
Add the egg yolks, avocado oil, and vanilla extract, and mix until smooth and well combined.
In a separate bowl, whisk together the flour, baking powder, and the remaining salt.
Add to the wet ingredients and mix on low speed just until combined.
Using a spatula, gently fold in the whipped egg whites in three additions, being careful not to deflate the batter.
Divide the batter evenly into two bowls:
Vanilla layer: Leave one bowl plain.
Chocolate layer: Mix the cocoa powder into the second bowl until fully combined.
Transfer each batter to a piping bag.
Pipe a layer of vanilla batter into the bases of the prepared bundt pan, then pipe the chocolate layer on top.
Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pan for 5 minutes, then carefully turn them out onto a wire rack to cool completely.
Once cooled, dust lightly with powdered sugar or caramel sauce before serving.