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Mini Boston Cream Bundt Cakes

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  • Author: Mari
  • Total Time: 50 minutes
  • Yield: 6 mini bundt cakes
  • Diet: Vegetarian

Description

Mini Boston Cream Bundt Cakes are a charming twist on the beloved dessert. Featuring fluffy vanilla sponge, a rich homemade custard filling, and glossy chocolate ganache topping, these individual cakes are perfect for entertaining, afternoon tea, or dessert tables. Elegant, decadent, and completely irresistible!

Ingredients

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 tsp vanilla extract

  • 1 1/2 tsp baking powder

  • 1/4 tsp salt

For the Custard Filling:

  • 1 cup whole milk

  • 2 tbsp cornstarch

  • 1/4 cup granulated sugar

  • 2 egg yolks

  • 1 tsp vanilla extract

  • 1 tbsp unsalted butter

For the Ganache:

  • 1/2 cup heavy cream

  • 4 oz semi-sweet chocolate, chopped

  • 1 tsp corn syrup (optional, for shine)

Instructions

Make the Custard:

  1. In a medium saucepan over medium heat, whisk milk, cornstarch, and sugar until warm.

  2. In a separate bowl, beat egg yolks. Slowly whisk some warm milk into yolks to temper, then return the mixture to the saucepan.

  3. Stir constantly until thickened. Remove from heat, stir in butter and vanilla. Cool completely.

Make the Cakes:

  1. Preheat oven to 350°F (175°C). Grease a mini bundt cake pan.

  2. Cream butter and sugar until light and fluffy.

  3. Beat in eggs one at a time, then stir in vanilla extract.

  4. In a separate bowl, whisk together flour, baking powder, and salt.

  5. Alternate adding dry ingredients and milk into the butter mixture, mixing just until combined.

  6. Fill mini bundt molds about 3/4 full. Bake 18–20 minutes until golden and a toothpick comes out clean. Let cool completely.

Fill and Glaze:

  1. Use a piping bag or small spoon to fill each cake center with cooled custard.

  2. Heat cream to a simmer, pour over chopped chocolate. Let sit 2 minutes, then whisk until smooth. Stir in corn syrup if desired.

  3. Drizzle or dip cakes in ganache. Let ganache set before serving.

Notes

  • These mini cakes can be made a day ahead—store refrigerated and glaze just before serving.

  • Use a filling tip or core the bundts for easier custard filling.

  • For extra flair, sprinkle with gold dust or chocolate shavings.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Find it online: https://yumandjoy.com/mini-boston-cream-bundt-cakes/