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