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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.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 mini bundt cakes
Author Renee
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
-
Pre-heat the oven to 350°F. Grease and flour a mini bundt pan (6 bundts).
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Whisk together flour, baking powder, and salt in a medium bowl.
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Cream butter and sugar in a large bowl until light and fluffy.
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Add eggs and vanilla, one at a time and beat until well combined.
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Add flour and buttermilk alternatively beginning and ending with the flour until combined. Do not over-mix.
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Divide batter equally among the 6 bundt cups.
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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.
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Cool on a rack for 5 minutes then remove cakes from pan. Cool cakes completely.
For the chocolate dip:
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Melt the wafers according to package directions.
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Dip cakes into melted chocolate.
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Place cakes on wax or parchment paper until chocolate sets.
Chocolate Dipped Vanilla Mini Bundt Cakes are inspired by the Thanks-A-Lot Girl Scout Cookies. They are buttery vanilla cakes dipped in chocolate.