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!
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.
These mini coffee and cream cakes have a dense, coffee flavored cake and a butter vanilla glaze coating. They're moist and packed full of flavor!
- 1/2 cup butter, room temperature
- 3/4 cup + 2 T. granulated sugar
- 2 tsp. vanilla extract
- 1/2 T. instant coffee
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup + 2 T. buttermilk
- 1 + 1/2 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 1/2 - 2 hours. Store in an air tight container.
Other Coffee Desserts:
Nordic Ware sent me the bundt charms pans and better batter bowl to use. I was not paid for this post.