6 Inch Bundt Cake Pan Recipes
MINI BUNDT CAKES
Celebrate spring with these easy mini bundt cakes. Tips and tricks for making individual bundt cakes with frosting.
Provided by Julie Clark
Categories Dessert
Time 31m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Prepare cake mix according to package directions, or use your favorite yellow cake recipe.
- Pour batter into 6 cavity mini bundt cake pan, filling just over half way. You may have a little batter left.
- Bake for 21 minutes.
- Remove from oven and cool 10 minutes in the pans. Then turn them out onto a wire rack to cool completely.
- Stir ingredients together in small bowl. Add the milk one tablespoon at a time until the glaze is drizzle consistency.
- Drizzle icing over cakes.
- Sprinkle with flower sprinkles while the glaze is still wet..
Nutrition Facts : Calories 397 kcal, Carbohydrate 91 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 628 mg, Fiber 1 g, Sugar 57 g, ServingSize 1 serving
MINI CHOCOLATE CAKE
A small chocolate cake that serves just two people.
Provided by Christina Lane
Categories Small Cake Recipes to make 6 Inch cakes
Time 52m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350, and position a rack in the lower third of the oven.
- Line a 6" round cake pan (with 2" sides) with parchment paper on the bottom, and lightly grease the sides with oil.
- Next, in a medium bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
- In a small bowl, whisk together the oil, sugar, sour cream, egg, vanilla and coffee.
- Combine the two bowls, mixing just until combined.
- Pour the batter into the cake pan, and bake for 29-32 minutes, or until a toothpick inserted into the cake comes out clean. If you under-bake the cake, it will slightly sink, so check it! It will also start to pull away from the sides when it's done.
- Remove the cake from the pan by carefully tilting it into one hand, peel off the parchment from the bottom, and then place it on a small cake stand.
- In a double boiler, or bowl fitted over a pan of simmering water, combine the chopped chocolate, cream, and corn syrup (if using). Stir over medium heat until melted and smooth. *Alternatively, you can melt the chocolate and cream in the microwave in 25-second pulses on LOW power. Stir between each pulse.
- Pour the chocolate over the cake, and garnish with pomegranate arils.
Nutrition Facts : Calories 626 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 37 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 193 milligrams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
6 CUP VANILLA POUND CAKE
Sweet yet simple, this Vanilla Pound Cake recipe creates the perfect Bundt that can be made year-round for different occasions. Recipe made to fit any 6 Cup Bundt Pan.
Time 45m
Yield 8 - 9 Servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F. Prepare pan with shortening and flour or baking spray. In small bowl, mix together flour, baking soda and salt. Set aside. Using a mixer with a paddle attachment, cream butter and sugar. Mix in eggs until thoroughly incorporated. Add vanilla, flour mixture and yogurt. Blend until smooth. Pour into prepared 6 Cup Bundt filling 3/4 full and tap gently on counter to release air bubbles. Bake for 35-40 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a cooling rack. Dust with powdered sugar or top with a simple glaze.
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4.3/5 (26)Category CakesServings 6Total Time 40 mins
- Preheat to 350º. Spray a 6-cup Bundt pan with baking spray with flour and set aside. (You can also use butter and flour, but I've had better luck with bundt pans well coated with baking spray with flour.)
- In a small saucepan, combine the butter, cocoa powder, salt, and water and cook over medium heat, stirring, just until melted and combined. Remove from the heat and set aside.
- Combined the flour, sugar, and baking soda in a mixing bowl. Add half of the melted butter/chocolate mixture and mix until blended (it will be very thick). Mix in the remaining butter mixture. Add the egg. Mix in the sour cream and vanilla until smooth.
- Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.
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- Preheat oven to 350°F. Grease and flour two 6-inch cake pans and line the bottoms with parchment paper.
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4.7/5 (73)Category DessertServings 8Total Time 3 hrs
- Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 18-21 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling
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Ratings 4Servings 6Cuisine CuisineCategory Dessert
- Combine the instant coffee and boiling water in a glass measuring cup. Add the Dutch process cocoa powder and stir until smooth.
- Weigh the flour into a bowl making sure you have 140 grams (5 oz) or carefully measure after you’ve sifted. This is important. Mix the flour with the baking powder and salt and set aside.
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5/5 (13)Calories 192 per servingServings 10
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; stir well with a whisk. Add butter, egg whites, and egg; beat with a mixer at low speed 1 minute. Beat at high speed 1 minute. Add milk, espresso granules, and vanilla; beat 1 minute. Pour batter into a 6-cup Bundt pan coated with cooking spray.
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