Mini Kentucky Butter Bundt Cakes
Ingredients
- 1 egg room temperature
- ¼ c buttermilk
- ½ tsp vanilla extract
- ⅛ tsp almond extract
- ¾ c flour
- ½ c sugar
- ¼ tsp salt
- ¼ tsp baking powder
- ⅛ tsp baking soda
- ¼ c butter softened
Butter Sauce
- 2 Tbsp butter
- ¼ c white sugar
- 1 Tbsp water
- 1 ½ tsp vanilla extract
Instructions
- Preheat oven to 325℉. Grease and flour three 4-inch bundt pans. In a small bowl, whisk the egg, buttermilk, ½ tsp vanilla extract, and almond flavoring together. In a medium bowl, combine the flour, ½ c sugar, salt, baking powder, and baking soda. Add ¼ c of butter. Pour the egg mix into the flour mix. Beat on medium speed for 1 minute. Scrape down the side of the bowl and beat one more minute.
- Divide the batter into the three mini 4” bundt cake pans and bake them for 25-30 minutes, or until a wooden toothpick comes out clean.
- When the cakes have ten minutes left, start prepping your butter sauce. In a small saucepan combine all the ingredients for the butter sauce and cook over medium heat until fully melted and sugar is dissolved, stir constantly. Do not boil. Set aside.
- Once the cakes are out of the oven, poke holes in the bottoms. Slowly pour the butter sauce over the cakes. Let them cool for 10-15 minutes. Place a small plate on the cake and flip the plate and cake over. Remove the pan. Enjoy right away or once they are cooled.
Video
Notes
Variation: you can add ½ of the butter sauce to the bottom of the cakes and then drizzle the remaining sauce over the cakes once you have flipped them onto a serving plate.