sweet delights

little cakes – type bundt

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Once I happened to get a present: a small Bundt cake pan (∅ 18 cm). So I started baking little cakes. Little cakes are fine for 2 – 4 people for coffee, for dessert … I’m not talking about a real big Bundt cake that may lead up to 16 big slices!

After having managed to define the proper amounts of the usual suspects (like butter, flour, sugar, eggs …) in order to achieve a properly fitting cake – not too much cake batter that tends to overflow the cake pan, nor too little – I’m now ready for posting a basic recipe to be used for variations.

What do we need?

It’s more or less:

  • a small Bundt cake pan (∅ 18 cm) oiled & dusted w/ fine breadcrumbs
  • butter
  • sugar & vanilla sugar (& a pinch of salt)
  • eggs
  • flour & baking powder
  • some liquid cream
  • dark chocolate flakes
  • … & for the icing: dark chocolate.

We start by preheating our oven to 160° C fan.

W/ an electric handheld mixer we combine sugar & butter & eggs. Then we add the flour & the cream. Finally we fold in the chocolate flakes.


The batter marches into the cake pan & the cake pan marches into the oven.

About 35 min later the cake is ready.

Let it cool down for about 10 – 15 min – then remove the cake pan.

(Fill the empty cake pan w/ water & let it rest for some time. It’ll loosen the mess that stays in the pan. So finally you’ll only need to clear the pan w/ some more water & a sponge cloth.)

So we’ve managed rather quickly to get a nice little Bundt cake.

As soon as the cake is cooled down completely we set out for the icing.

Just melt dark chocolate in a bain-marie & scoop the warm liquid chocolate all over the cake.

Done again.
Voilà – a very fluffy cake w/ lots of chocolate!

(I propose as next step to put it in the fridge to fix the chocolate!)


little cakes type bundt
Prep Time30 minutes
Cook Time35 minutes
Servings: 8 pieces
for the cake:
  • 50 g butter
  • 75 g sugar
  • 1 packet vanilla sugar
  • a pinch of salt
  • 2 eggs
  • 125 g all-purpose flour
  • 1 tsp baking powder
  • 75 ml cream (liquid)
  • 50 g dark chocolate flakes
for the cake pan:
  • some oil w/o taste of its own
  • 1 tbsp fine breadcrumbs
for the icing:
  • 75 g dark chocolate
  • Bundt cake pan (Ø 18 cm)
  • electric handheld mixer
how to:
  • Preheat the oven to 160 degrees C fan.
  • Oil the bundt cake pan & dust w/ the fine bread crumbs.
  • Cream together the butter, the sugar, the vanilla sugar & the salt w/ an electric handheld mixer.
  • Add the eggs.
  • Add flour mixed w/ baking powder.
  • Add cream.
  • Fold in chocolate flakes.
  • Pour the batter in the cake pan & let it bake for about 35 min.
  • Make the famous test w/ the wooden pin …
  • Let the cake cool in the pan for about 10 – 15 min.
  • Then remove the cake pan & let the cake cool completely.
  • Melt the chocolate for the icing in a bain-marie.
  • Spoon the chocolate over the cake & put it in the fridge to set the chocolate icing.
Prep Time: This includes the preparation of the cake batter as well as the icing. Cool down times not included.
Cook Time: If the test w/ the wooden pin says the cake is not ready just add another 5 min in the oven.
Cake pan: You may also use butter instead of oil. Concerning the fine breadcrumbs: You may also use fine cacao powder or flour.
If you’ve got very small eggs take 3 of them.
The additional flavour is made by the chocolate flakes. If you like to change for another ingredient think about 50 g of it.
The cake will be fine for about 2 days at room temperature & up to 4-5 days in the fridge.
Sorry: no experience w/ freezing!