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Preheat oven to 350°F. Lightly grease a mini bundt cake pan (12 cakes).
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Beat sugar and butter in a large bowl until creamy.
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Add egg and egg white, one at a time, beating well after each addition.
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Whisk together flour, baking powder, baking soda, and salt in a small bowl.
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Stir together cream, Kahlúa, and vodka.
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Add flour mixture to creamed mixture in three additions, alternately with Kahlúa mixture in two additions, mixing on low speed until just combined. Do not over-mix.
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Spoon batter into bundt cake cups.
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Bake the mini bundts for 15 minutes, or until the tops spring back when lightly touched or a toothpick or cake tester inserted in the center comes out clean.
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Cool cakes in the pan for 5 minutes. Remove cakes from pan and cool completely on a wire rack. Drizzle glaze on cakes.