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Chocolate Dipped Vanilla Mini Bundt Cakes | Magnolia Days

Chocolate Dipped Vanilla Mini Bundt Cakes for #BundtBakers

Chocolate Dipped Vanilla Mini Bundt Cakes are inspired by the Thanks-A-Lot Girl Scout Cookies. They are buttery vanilla cakes dipped in chocolate.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 mini bundt cakes
Author Renee

Ingredients

For the mini bundt cakes:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup buttermilk at room temperature

For the chocolate dip:

  • 8 ounces chocolate candy melts Ghirardelli dark melting wafers recommended

Instructions

  1. Pre-heat the oven to 350°F. Grease and flour a mini bundt pan (6 bundts).
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. Cream butter and sugar in a large bowl until light and fluffy.
  4. Add eggs and vanilla, one at a time and beat until well combined.
  5. Add flour and buttermilk alternatively beginning and ending with the flour until combined. Do not over-mix.
  6. Divide batter equally among the 6 bundt cups.
  7. Bake for 20 to 25 minutes, until tops spring back lightly when touched and a toothpick or cake tester inserted in the center comes out clean.
  8. Cool on a rack for 5 minutes then remove cakes from pan. Cool cakes completely.

For the chocolate dip:

  1. Melt the wafers according to package directions.
  2. Dip cakes into melted chocolate.
  3. Place cakes on wax or parchment paper until chocolate sets.

Recipe Notes

Chocolate Dipped Vanilla Mini Bundt Cakes are inspired by the Thanks-A-Lot Girl Scout Cookies. They are buttery vanilla cakes dipped in chocolate.