Mini Boston Cream Bundt Cakes offer a charming and indulgent take on the beloved Boston cream pie. These individual-sized treats feature light vanilla sponge cakes filled with silky vanilla custard and finished with a glossy chocolate ganache. Each bite delivers the perfect balance of soft cake, creamy filling, and rich chocolate, making them a show-stopping dessert for any celebration or gathering.

Why You’ll Love This Recipe

These mini bundt cakes are a sophisticated twist on a classic dessert—elegant in presentation yet simple to make. The soft, buttery cake pairs beautifully with the velvety custard center, while the chocolate ganache adds a luscious final touch. Perfectly portioned, they’re ideal for entertaining, afternoon tea, or satisfying a chocolate craving with finesse. This recipe also allows for make-ahead preparation, making your dessert course both impressive and stress-free.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt

For the Custard Filling:

1 cup whole milk
2 tablespoons cornstarch
1/4 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
1 tablespoon unsalted butter

For the Ganache:

1/2 cup heavy cream
4 oz semi-sweet chocolate, chopped
1 teaspoon corn syrup (optional, for shine)

directions

Make the Custard:

In a saucepan, whisk together the milk, cornstarch, and sugar over medium heat.
In a separate bowl, beat the egg yolks. Slowly whisk a bit of the hot milk mixture into the yolks to temper them, then return the tempered yolks to the saucepan.
Continue to stir the mixture over medium heat until it thickens to a pudding-like consistency.
Remove from heat and stir in the butter and vanilla extract. Let cool completely before using.

Make the Cake:

Preheat the oven to 350°F (175°C). Grease a mini bundt pan thoroughly.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate adding the dry ingredients and milk to the creamed mixture, mixing until just combined.
Spoon the batter into the mini bundt molds, filling each about 3/4 full.
Bake for 18–20 minutes, or until golden and a toothpick inserted comes out clean. Let cool completely before filling.

Fill and Glaze:

Once the cakes are completely cool, use a piping bag fitted with a small tip (or a small spoon) to fill the center cavity of each cake with the cooled custard.
To make the ganache, heat the heavy cream until just simmering and pour over the chopped chocolate. Let sit for 2 minutes, then whisk until smooth. Stir in corn syrup for added shine if desired.
Drizzle the ganache over each cake or dip the tops for full coverage. Allow the ganache to set before serving.

Servings and timing

Servings: 6 mini bundt cakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Calories per Serving: 340 kcal

Variations

Cake Flavor Twist: Add almond or orange extract to the cake batter for a unique flavor profile.
Chocolate Cake Base: Use a chocolate bundt cake recipe for a double-chocolate version.
Fruit-Infused Custard: Stir in a spoonful of raspberry or passion fruit purée into the custard for a fruity note.
Topping Crunch: Sprinkle finely chopped toasted nuts or chocolate shavings on top of the ganache.
Gluten-Free Option: Substitute a gluten-free 1:1 flour blend for an allergy-friendly version.

storage/reheating

Store the mini bundt cakes in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving for best flavor and texture. The custard and ganache can be made in advance and stored separately. These cakes are not recommended for freezing once filled, as the custard texture may be affected.

FAQs

Can I use store-bought custard?

Yes, for convenience, store-bought pastry cream or custard can be used in place of the homemade version.

Can I make these cakes ahead of time?

Yes, the cakes can be baked a day in advance and filled and glazed just before serving.

Do I need a mini bundt pan?

A mini bundt pan is ideal for presentation, but a muffin tin or small ramekins can be used as an alternative.

How do I fill the cakes if there’s no center cavity?

Cut a small hole from the bottom or top of each cake and spoon or pipe in the custard.

Can I use dark chocolate for the ganache?

Absolutely. Adjust the sweetness to taste if using a more bitter chocolate.

What’s the best way to make the ganache smooth?

Let the hot cream fully melt the chocolate before stirring. Whisk slowly to avoid air bubbles.

Can I serve these warm?

They are best served at room temperature or chilled so the custard remains firm.

How can I make the custard thicker?

Use an additional 1/2 tablespoon of cornstarch for a firmer filling.

Can I make a large bundt cake instead?

Yes, double the recipe and increase baking time to 40–45 minutes for a full-size cake.

How do I get a glossy ganache?

Adding corn syrup or a small amount of butter to the ganache enhances shine.

Conclusion

Mini Boston Cream Bundt Cakes are the perfect marriage of elegance and indulgence. With their tender vanilla cake, creamy custard center, and smooth chocolate ganache topping, they bring a bakery-quality experience to your kitchen. Ideal for any special occasion or sweet craving, these petite desserts are as beautiful as they are delicious—sure to impress and delight in every bite.