🍓 Caramelized Mini Bundt Cake with Vanilla Cream & Fresh Strawberries

✨ Description

A golden, caramel-glazed mini bundt cake that’s crispy on the outside, soft and buttery inside. Topped with silky vanilla cream, fresh strawberries, and a dusting of powdered sugar for the perfect elegant dessert.

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📝 Ingredients

For the Cake

• 1 cup (125g) all-purpose flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup (115g) unsalted butter, softened

• ½ cup (100g) granulated sugar

• 2 large eggs (room temperature)

• 1 tsp vanilla extract

• ¼ cup (60ml) whole milk

• 2 tbsp sour cream or Greek yogurt

For the Caramel Glaze

• ½ cup (100g) granulated sugar

• 2 tbsp water

• 2 tbsp unsalted butter

• ¼ cup (60ml) heavy cream (warm)

• Pinch of salt

For the Vanilla Cream Topping

• ½ cup (120ml) heavy whipping cream (cold)

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

For Garnish

• Fresh strawberries

• Powdered sugar for dusting

• Fresh mint leaves (optional)

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👩‍🍳 Instructions

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease a mini bundt pan thoroughly.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In another bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).

4. Add eggs one at a time, mixing well after each addition.

5. Stir in vanilla extract.

6. Add dry ingredients alternately with milk and sour cream. Mix until just combined.

Step 2: Bake

1. Pour batter into prepared mini bundt molds (fill about ¾ full).

2. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.

3. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Step 3: Make the Caramel Glaze

1. In a saucepan, combine sugar and water over medium heat.

2. Do not stir; allow sugar to melt and turn amber in color.

3. Remove from heat and carefully whisk in butter.

4. Slowly add warm heavy cream while stirring (mixture will bubble).

5. Add a pinch of salt. Let cool slightly until thickened.

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Step 4: Whip the Vanilla Cream

1. In a cold bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.

2. Transfer to a piping bag if desired.

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Step 5: Assemble

1. Spoon warm caramel glaze over the cooled bundt cake, letting it drip naturally down the sides.

2. Pipe whipped vanilla cream on top.

3. Garnish with fresh strawberries and mint leaves.

4. Lightly dust with powdered sugar.

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💡 Tips for Best Results

• Make sure the caramel reaches a deep amber color for richer flavor.

• Use room temperature ingredients for a smoother batter.

• Chill the whipped cream slightly before serving for better stability.

• Serve slightly warm for an extra indulgent experience.

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🍽 Storage

• Store cake (without cream topping) in an airtight container at room temperature for up to 2 days.

• Refrigerate once topped with cream; consume within 24 hours.