Did you ever notice that I post a lot of cake recipes on this blog, but not many (if any) bundt cakes? This is true because of a few reasons. 1) I lost my fancy bundt pan in our move a couple years ago, 2) Half of the bundt cakes I made in the past got stuck in the pan and split in half, and 3) I never used to understand why you would pick a bundt cake or a layer cake and miss out on all that extra filling and frosting. Well, clearly bundt cakes have stuck around for a reason. I might be a little late to the party, but now I see the appeal.
First of all, a good cake recipe doesn't need extra filling and frosting. Most of the time, I end up leaving gobs of frosting behind on my plate after trying to eat a slice of layer cake anyways. When made with fresh, real ingredients and an awesome recipe, bundt cakes can be extremely moist and flavourful all on their own. I also find then that they are perfectly suitable for breakfast or an afternoon tea. Don't you agree?
Secondly, they can be really pretty - especially when using a fancy, fluted pan. I snagged these mini pans and they completely changed my bundt cake game. I made this mocha bundt cake recipe and turned them into minis for my dad's birthday last month. My parents were heading out of town the day after we celebrated, so I thought individual mini cakes would be the way to go to minimize leftovers.
Lastly, you can still frost and flavor them up with different sauces, glazes, and even plain confectioner's sugar. I gave these mocha bundts a maple glaze bath and could not be happier with the results. Not too sweet and perfectly portioned. So, there you have it. My super quick run-down on why you might be seeing more bundt cake recipes around here. Hope you enjoy them!
Too much batter for your mini pans? Instead of over-filling them, bake extra batter in a regular cake or cupcake pan. I suggest placing all of the mini bunds on a large baking sheet for easier transport to/from the oven - and just in case the over-flow.