These mini coffee and cream cakes are moist and dense. They have a coffee flavor that almost tastes like maple syrup to me. The vanilla butter glaze coating makes up the cream part of the cakes. The flavor combination is a must try!
Mini Coffee and Cream Cakes
You probably already know I'm a coffee lover. It goes beyond just the morning drink, I now take it in my desserts too. If you love coffee, you have to give it a try. The tiny cakes are not only just so stinkin' adorable I nearly can't handle it, but deeeelicious.
There are 6 existing Bundt shapes: Square, Jubilee, Chiffon, Crown, Heritage, and Anniversary in the charm pan. The one thing I realized is that you have to give the pan a few taps on the counter before putting them into the oven otherwise all you see are air bubbles. That doesn't make for a pretty cake.
I also got the batter bowl from Nordic Ware. It's a 2.5 Qt capacity and has a dandy little handle on it that I love. That comes in handy when you're whisking up some glaze. It also has a little spout that makes it easy to pour out of. I can't say enough about this bowl.
I coated the coffee and cream cakes with glaze and let the extra glaze drip off onto wax paper I had laid down. I scraped up what dripped off and coated the rest of the cakes. After the cakes set up, the glaze won't be sticky anymore. They're like a cute version of a glazed donut hole. You can just pop them in your mouth without a big mess.
How to make Mini Coffee and Cream Cakes
Mini Coffee and Cream Cakes
- 1 + ½ cups powdered sugar
- 1 tsp. butter vanilla emulsion
- 3 T. milk
- Preheat oven to 350 degrees. Grease the bundt charm pan with non-stick cooking spray.
- In a large mixing bowl, add the butter and granulated sugar. Mix until light and fluffy about 3 minutes.
- Add in the vanilla extract, instant coffee, and the eggs one at a time. Mix until each egg is incorporated. Scrape down the sides of the bowl.
- In a separate bowl, add in the flour, baking powder, baking soda and salt. Stir to combine.
- Alternately add the flour and buttermilk always starting and ending with the flour. I did 3 parts flour and 2 parts buttermilk. Scrape down the sides and mix to combine.
- Add about 1 tablespoon of batter to each of the bundt charm cavities. Tap the pan on the counter a few times to release the air bubbles.
- Place into the oven and bake for 12 minutes or until done.
- Turn out onto a cooling rack and let cool completely.
- In a bowl, add in the powdered sugar, butter vanilla emulsion, and milk.
- Whisk until a glaze forms. It should be running.
- Place a piece of wax paper under the cooling rack with the tiny bundt cakes.
- Pour the glaze over top of the cakes and let the extra glaze drip off. Scrape the glaze off the wax paper and reuse if needed.
- Let the cakes set up until the glaze isn't sticky anymore. About 1 ½ - 2 hours. Store in an air tight container.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Other Coffee Desserts:
Nordic Ware sent me the bundt charms pans and better batter bowl to use. I was not paid for this post.