Mini Bundt cakes flavored like café au lait (brewed coffee and steamed milk without foam) remind me of a morning spent in a cozy New Orleans coffee shop. They’re made with espresso powder, brewed coffee with chicory from Café du Monde, and my vanilla buttercream. The cakes themselves take under an hour to prepare.
Bake these cakes for Mardi Gras mornings or Mardi Gras nights, crashed and exhausted from the crowds. Or, truly, make them any time you want to taste a piece of serenity and the warming flavors of coffee and milk.
Why These Mini Bundt Cakes Work
My mini Bundt cakes are made with freshly brewed Café Du Monde coffee with chicory with the addition of espresso powder for an extra jolt of coffee flavor. The mini Bundts are then filled with my famous vanilla frosting after cooling. The flavor combination of the bitterness from the coffee and the sweetness and creaminess from the buttercream is perfection.
Using cake flour in the recipe and mixing ingredients until just combined gives the mini Bundt cakes a great crumb. (Over-mixing cake batter is a bad idea!)
Finally, dusting the finished café au lait mini Bunts with powdered sugar reminds me of eating beignets in New Orleans.
What You’ll Need to Make These Mini Bundt Cakes
In addition to the usual baking tools and a coffee pot, you’ll need a few specialty items to make these café au lait mini Bundt cakes:
Tip: I liked the powdered sugar look on these mini cakes, but if you are a glaze fan, I highly suggest brewing a little more coffee than this recipe calls for and using it to make coffee-flavored glaze like the one I use on my mocha donut holes.
How to Make Café au Lait Mini Bundt Cakes
It’s fairly straightforward to make these mini Bundt cakes:
- Brew at least 1 cup of coffee. I brew Café du Monde Coffee and Chicory to get the flavor profile that I like.
- In a mixing bowl, beat together butter, sugar, and vanilla until light and fluffy.
- Mix in eggs.
- Whisk together cake flour, baking soda, and salt in a separate mixing bowl.
- Add espresso powder into your brewed coffee.
- Alternately add the flour mixture and coffee to your butter mixture in three additions, mixing after each addition until just combined.
- Grease and fill your mini Bundt pan and bake.
- Once cool, pipe frosting into the center of each Bundt and dust with powdered sugar to decorate.
(You’ll have plenty of time to make the frosting while the mini Bundt cakes are cooling since that recipe takes about six minutes to make!)
Cake Decorating Ideas
I chose to do an understated decoration of powdered sugar for these cakes. However, if the mood strikes you, go ahead and decorate them with a glaze and colored sugars just as you would a King Cake.
Swap out the powdered sugar for a coffee-flavored glaze by mixing 3 cups powdered sugar with 5 tablespoons brewed coffee. You can dip the cakes into the glaze or pour it on top.
Café au Lait Mini Bundt Cakes
- 11 tablespoons unsalted butter room temperature, 1/2 cup + 3 tablespoons
- 1 3/4 cups sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 1/2 cups cake flour not self-rising
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons espresso powder
- 1 cup brewed coffee ideally Café Du Monde Coffee and Chicory
- vanilla frosting
- powdered sugar to taste
- Preheat oven to 350 F.
- In a medium-sized mixing bowl, beat butter, sugar, and vanilla until light and fluffy.
- Mix in eggs, one at a time.
- In a separate bowl, whisk together, cake flour, baking soda, and salt. Set aside.
- Stir espresso powder into brewed coffee to dissolve.
- Alternately add flour mixture and coffee to butter mixture in three additions, mixing until just combined after each addition.
- Grease mini Bundt pans and fill 3/4 full with batter.
- Bake for 25 minutes or until a toothpick inserted into a Bundt comes out clean.
- Cool on counter for five minutes and then invert onto a sheet of parchment to continue cooling.
- Once cool, pipe frosting into the center of each Bundt and dust Bundts with powdered sugar.