Name: Mini Espresso Bundt Cakes
Prep time: 75 min
Ingredients: 3/4 cup cake flour, plus more for dusting the bundt pan; 1 egg; 1/4 cup olive oil, plus more for greasing the bundt pan; 1/4 cup whole milk; 1/4 cup granulated sugar; 1 1/2 tbsp instant espresso; 3/4 tsp baking powder; 1/4 tsp Hedessent Tahitian Bean Flavour Drops; 1/4 tsp salt; 5 drops Hedessent Mocha Flavour Drops; 1/3 cup powdered sugar; 1 tbsp whole milk; 6 drops Hedessent Tahitian Bean Flavour Drops; 6 drops Hedessent Caramel Flavour Drops; Brown/dark orange food colouring (optional); 1/2 cup unsalted butter, softened at room temperature (110g / 1/4lb); 1/3 cup confectioner's sugar; 1/3 cup granulated brown sugar; 2 1/2 tbsp heavy whipping cream (36g); 5-6 drops Hedessent Bergamot flavour; 4 drops Hedessent Tahitian Bean; Pinch of salt; Dried citrus peel or dehydrated citrus wheels; Citrus powder (from crushed dried peels)

Jump to Recipe Print Recipe

Forget the ordinary and get ready for a tasty treat like no other with these Mini Espresso Bundt Cakes.

This recipe is a mouthwatering blend of rich coffee and luxurious flavours all perfectly combined into delightful mini bundt cakes.

Each bite unveils a moist and tender crumb, enhanced by our Tahitian Bean and Mocha Flavour Drops. Complemented by a luscious caramel icing and a delicate, Bergamot-infused buttercream, every element works together harmoniously to create a dessert experience like no other.

Crafted with care and bursting with flavour, these mini bundts are the perfect way to spring into baking. Plus, they’re as fun to make as they are to eat! So gather your ingredients, preheat your oven, and let’s dive into creating these irresistibly delicious treats!

Mini Espresso Bundt Cakes

Recipe by Rewati Kulkarni / @seulfood_

Course Dessert

Prep Time 1 15

Bake 20

Servings 12 mini cakes

Ingredients

Bundt Cakes

3/4 cup cake flour, plus more for dusting the bundt pan
1 egg
1/4 cup olive oil, plus more for greasing the bundt pan
1/4 cup whole milk
1/4 cup granulated sugar
1 1/2 tbsp instant espresso
3/4 tsp baking powder
1/4 tsp Hedessent Tahitian Bean Flavour Drops
1/4 tsp salt
5 drops Hedessent Mocha Flavour Drops

Caramel Icing

1/3 cup powdered sugar
1 tbsp whole milk
6 drops Hedessent Tahitian Bean Flavour Drops
6 drops Hedessent Caramel Flavour Drops
Brown/dark orange food colouring (optional)

Bergamot Whipped Buttercream

1/2 cup unsalted butter, softened at room temperature (110g / 1/4lb)
1/3 cup confectioner's sugar
1/3 cup granulated brown sugar
2 1/2 tbsp heavy whipping cream (36g)
5-6 drops Hedessent Bergamot flavour
4 drops Hedessent Tahitian Bean
Pinch of salt

Garnish (optional)

Dried citrus peel or dehydrated citrus wheels
Citrus powder (from crushed dried peels)

Instructions

Bundt Cake

Preheat the oven to 360° F.
Lightly oil and dust the mini bundt cake mold pan, or any other mold of choice, with flour.
Whisk the oil, milk, vanilla, and sugar in a medium bowl. Add the egg and whisk well.
Add the flour, salt, and baking powder and mix gently till the batter just about comes together. Be careful not to over-mix.
Scoop little dollops of the batter into the oiled and dusted molds.
Bake for 15 minutes, then increase time in increments of 5 minutes as needed, until a skewer inserted into each cake comes out clean. Let the cakes cool completely on a wire rack for at least an hour before decorating.

Caramel Icing

Mix all the ingredients to form a smooth, pourable icing.

Bergamot Whipped Buttercream

Add the butter and brown sugar to a mixing bowl and beat on high speed until the butter is creamed fully. The texture should feel smooth – there should be very minimal granularity in the mix.
Add the powdered sugar and beat on high speed again till fully integrated and smooth.
Add remaining ingredients and beat on medium-high speed to form a smooth, pipeable buttercream. Cover the bowl with plastic wrap and set aside at room temperature until it’s time to pipe on the cakes.

Garnishes - Optional

Peel a few oranges or mandarins and rub the peels with a little sugar.
Dry them in the oven at 200° – 220° F, right after the cakes have baked. Or, you can also microwave the peels on high heat in increments of 30 seconds until the peels are almost entirely crisp.
Leave them out to air dry on a paper towel until you are ready for assembly.. Crush some of the peels using a mortar and pestle or blitz them in a blender/processor to make a citrus powder to dust over your cakes for a little added flair!

Assembly

Once the bundt cakes have completely cooled down, pipe swirls of buttercream over each one, drizzle the caramel icing liberally.
Top with a piece of garnish and finish by dusting some citrus powder, if using.

Meet Rewati Kulkarni

Rewati is a food blogger, recipe developer and an engineer. She combines unexpected flavours to create unique entrées, desserts, and cocktails. Armed with precise measurements and a procedural approach, Rewati, aka Seulfood, allows you to browse recipes that develop into aesthetically pleasing (and delicious) dishes – a combined result of her profession and passion. Whether
it’s for indulgent evenings by yourself or to impress your different guests with different treats, Rewati has something in store for you.

Keep up-to-date with Seulfood’s delicious creations on instagram.