Print

Custard‑Filled Mini Bundt Cakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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

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

Find it online: https://tastyera.com/custard%e2%80%91filled-mini-bundt-cakes/