Description
Moist vanilla mini bundts topped with silky white chocolate glaze, piped frosting, and fresh raspberries — little cakes of pure elegance.
Ingredients
- All-purpose flour (1½ cups)
- Butter (½ cup, softened)
- Fresh raspberries (1 cup)
- White chocolate chips (½ cup, melted for glaze)
- Sugar (¾ cup)
- Eggs (2 large)
- Baking powder (1½ tsp)
- Milk (½ cup)
- Vanilla extract (1 tsp)
- Cream cheese (4 oz, for frosting)
- Powdered sugar (1 cup)
Instructions
- Cream butter and sugar until fluffy; beat in eggs and vanilla.
- Whisk flour and baking powder; alternate adding with milk until smooth.
- Grease mini bundt pans, fill halfway with batter, and bake 20–25 minutes until golden. Cool completely.
- Melt white chocolate and mix with a bit of milk until pourable. Drizzle over cakes.
- Beat cream cheese with powdered sugar and a touch of vanilla; pipe over cooled cakes.
- Top each with fresh raspberries for a bright finish.
- Chill slightly before serving for a firm glaze and creamy bite.
Notes
- Ensure the mini bundt pans are well-greased to prevent sticking.
- For a richer flavor, use high-quality white chocolate.
- Fresh raspberries can be substituted with frozen, but drain excess moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg