Custard‑Filled Mini Bundt Cakes

Delightfully soft mini bundt cakes with a creamy custard center, dusted with powdered sugar for a refined finish.

Why You’ll Love This Recipe

• Elegant yet simple personal-size treat
• Surprises with luscious custard nestled within
• Great for parties, afternoon tea, or special occasions

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Sugar
• Baking powder
• Pinch of salt
• Eggs
• Milk
• Unsalted butter, melted
• Vanilla extract
• Instant pudding mix or pastry custard
• Powdered sugar for dusting

directions

1. Preheat oven to 350 °F (175 °C). Grease mini bundt pan well.
2. In a bowl, whisk flour, sugar, baking powder, and salt.
3. In another bowl, combine eggs, milk, melted butter, and vanilla.
4. Mix wet into dry ingredients until just combined.
5. Spoon batter into pan cavities about two-thirds full. Press a small amount of custard or pudding into the center of each. Cover with more batter.
6. Bake 20–25 minutes until golden and springy.
7. Cool slightly, invert onto rack, and dust with powdered sugar before serving.

Servings and timing

• Yield: About 12 mini cakes
• Prep time: 15 minutes
• Bake time: 25 minutes
• Total time: Approximately 40 minutes

storage/reheating

• Room temperature: Store in airtight container for up to 2 days.
• Refrigerate: Keep custard-filled cakes chilled up to 3 days.
• Reheat: Warm slightly in low oven (300 °F) for 5 minutes if desired.

FAQs

Can I use homemade custard?

Yes—prepare stable pastry cream and place a small dollop into batter during assembly.

Can I use standard-size bundt pan?

Yes—adjust bake time to 35–40 minutes and consider covering with foil if top browns too quickly.

What pudding flavors work?

Vanilla is classic; chocolate, lemon, or butterscotch pudding also fill beautifully.

Can I skip custard?

Yes—you’ll have simple mini bundts. Fillings add flair but aren’t essential.

How do I prevent sticking?

Grease thoroughly with butter and dust with flour to ensure easy removal.

Can I pipe custard after baking?

Yes—cool cakes fully, then inject custard into center with pastry bag.

How do I keep them fresh?

Store in airtight container; if refrigerated, allow to come to room temperature before serving.

Can I add toppings?

Glazes, drizzles, fruit compote, or whipped cream enhance flavor and presentation.

Are they freezer-friendly?

Freeze unfilled cakes up to 2 months; fill after thawing.

How to avoid soggy centers?

Offset baking—insert custard mid-bake and resume to set custard without overcooking cake.

Conclusion

These Custard‑Filled Mini Bundt Cakes combine tender cake with creamy custard in an elegant package. Perfectly portable and endlessly adaptable, they impress with minimal effort.

Custard‑Filled Mini Bundt Cakes

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Delightfully soft mini bundt cakes with a creamy custard center, dusted with powdered sugar for a refined finish.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: Approximately 40 minutes
• Yield: About 12 mini cakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• All-purpose flour
• Sugar
• Baking powder
• Pinch of salt
• Eggs
• Milk
• Unsalted butter, melted
• Vanilla extract
• Instant pudding mix or pastry custard
• Powdered sugar for dusting

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Instructions

1. Preheat oven to 350°F (175°C). Grease mini bundt pan well.
2. In a bowl, whisk flour, sugar, baking powder, and salt.
3. In another bowl, combine eggs, milk, melted butter, and vanilla.
4. Mix wet into dry ingredients until just combined.
5. Spoon batter into pan cavities about two-thirds full. Press a small amount of custard or pudding into the center of each. Cover with more batter.
6. Bake 20–25 minutes until golden and springy.
7. Cool slightly, invert onto rack, and dust with powdered sugar before serving.

Notes

• Homemade pastry cream can be used in place of instant pudding—just prepare it first and use a small dollop in each bundt.
• If using a standard-sized bundt pan, adjust bake time to 35–40 minutes. Cover with foil if the top begins to brown too quickly.
• Various pudding flavors work well—vanilla, chocolate, lemon, and butterscotch are all great options.
• If you prefer no custard filling, simply bake the mini bundts as is for a simple treat.
• To prevent sticking, grease the pan thoroughly with butter and dust with flour before adding batter.
• If you want to inject the custard after baking, cool the cakes fully, then use a pastry bag to inject the custard into the center.
• Store the cakes in an airtight container; if refrigerated, let them come to room temperature before serving.
• If you’d like to add extra toppings, glazes, drizzles, fruit compote, or whipped cream will complement the cakes nicely.
• Freezing works well for unfilled cakes—freeze up to 2 months, then fill with custard after thawing.
• To prevent soggy centers, insert the custard halfway through the baking process for the best texture.

Nutrition

• Serving Size: 1 mini bundt cake
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg