individual cakes

A twist on the classic cherry bakewell, these mini citrus-flavoured pies are an elegant dessert choice

Lemon bakewell tarts

butter

lemon

icing sugar

plain flour

lemons

caster sugar

eggs

ground almond

lemon marmalade (see recipe below) or lemon curd

almond

Heat oven to 200C/180C fan/gas 6. To make the pastry, place the butter and lemon zest in a food processor and blitz until soft. Sieve in the icing sugar and blitz again until light and creamy. Mix in the egg yolk with 1 tbsp water, then add in the flour until it’s just combined.

On a lightly floured surface, bring the pastry together into a ball, then wrap in cling film and flatten lightly to form a disc. Chill in the fridge for 30 mins.

Roll out the pastry and use to line six 10 x 2cm loose-bottomed tart tins,trimming off any excess. Put in the fridge while making the filling. If pastry breaks or cracks, patch up with any trimmings.

To make the filling, beat together the lemon zest, butter and caster sugar until light and creamy. Add the eggs, one at a time, including a spoonful of the ground almonds with each addition. When all the egg has been added, mix in the remaining ground almonds and flour.

Spread the marmalade or curd over the bases of the tart cases. Spoon over the filling and smooth with a palette knife or spatula. The tarts will be full to the top, which is fine. Scatter over the flaked almonds, sit tarts on a baking tray and bake for 15-20 mins until lightly golden. Remove from the tins and serve warm or cool, dusted with icing sugar.

These individual sugar-dipped cupcakes are baked not fried but taste just as delicious and are best straight from the oven

Doughnut muffins

golden caster sugar

tsp bicarbonate of soda

milliliters natural yogurt

tsp vanilla extract

tsp raspberry jam

Heat oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin (or use a silicone one). Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.

Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.

Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.

These Mini Bundt Cakes are moist and tender with rich flavor and a deep chocolate ganache on top. Plus, we’ve included all our favorite tips so you can serve up these delicious mini cakes whenever the craving hits.

Mini Bundt Cakes

Baking spray

coffee

cocoa powder (regular

sugar

½ tsp kosher salt

1¼ tsp baking soda

eggs egg

buttermilk

vegetable oil

vanilla

flour

heavy cream (plus 1-3 tbsp if needed)

oz chocolate chips (dark

Preheat oven to 350°F. Spray a 10-inch bundt pan generously with baking spray. Use a clean paper towel to wipe off any excess baking spray from the top of the pan.

Microwave coffee and cocoa powder in a microwave-safe bowl for 1 ½-2 minutes, whisking well every 30 seconds. Set aside to cool.

In a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, combine the sugar, kosher salt, baking soda, egg, and egg yolk on low speed for 1 minute. Scrape sides of bowl with rubber spatula.

Add buttermilk, oil, and vanilla and mix on low speed for 1 minute. Scrape sides of bowl.

Add flour and mix on medium for 2 minutes. Scrape sides of bowl.

Add cooled coffee-cocoa powder mixture and mix on medium speed for 3 minutes. Scrape sides of bowl.

Pour batter into prepared mini bundt pan. For our pan it was just over 2 tablespoons of batter (or 1 ½ scoops from a 1½ tablespoon batter scoop (affiliate)). Bake on the center rack for 14-15 minutes, or until a toothpick inserted in the middle comes out clean.

Allow cakes to cool for 10 minutes in the pan. Invert the warm cakes on a cooling rack and allow to cool fully.

Wash mini cake pan and repeat with remaining batter.

Bundt Cake Instructions

Once the cakes are cool, microwave heavy cream in a microwave safe bowl for 45-60 seconds until hot, but not boiling. Pour over the chocolate chips and let sit without stirring for 3 minutes. Then whisk until the ganache is smooth.  (If the ganache is not smooth or is too thick, heat an additional 1-3 tbsp of cream in the microwave until hot, then pour into ganache and whisk. Do NOT microwave the ganache).

Place the cakes on a cooling rack, and set the cooling rack over a cookie sheet. Pour the ganache over the top of the cake, allowing excess ganache to drip onto the cookie sheet (see more tips in the Q&amp;A section of this post). Allow ganache to set 1-2 hours before serving.

We love comments! Please come back and leave us one after you’ve tried this recipe

Ganache Instructions

The best chocolate cake recipe ever. I'm going to try in a bigger mold to see if it will bake up as good as the mini molds did. Any recommendations would be appreciated. And thanks for sharing your recipe.

So this is my ONLY go-to for delicious mini chocolate Bundt cakes. I've made them twice now.  The first time I was craving Nothin But Bundt mini cakes and didn't feel like spending all that money. So I found this recipe, put it together and now I'm a believer. I've been looking for a reason to use my mini Bundt cake silicon molds that I've had for two years. I gave some of the cakes to my daughter and kept the rest for myself. I treated myself to a cake or two every day for about a week 😂.  Then I made them two nights ago for a birthday get together and everybody loved how moist and delicious they are, and my friends are picky! I didn't use the ganache because I made cream cheese icing which everybody loves but next time I will definitely use the ganache which I've made before.  I'll save it for the really special moments 😉.  Great recipe, thank you so much!

Whaaaat?! This is my favorite cake recipe ever. Now it comes in a mini version? I’m in love twice over! 🤤

Top 3 individual cakes recipes from across the web

The most viewed individual cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon bakewell tarts

Doughnut muffins

Mini Bundt Cakes

Top 3 individual cakes recipes from across the web

The most viewed individual cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon bakewell tarts

Doughnut muffins

Mini Bundt Cakes

The most viewed individual cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine